Printer Friendly |
|
Big Daddy's Vegetarian Stir Fry
This is simple and easy to prepare; perfect for weekday
evenings. This also makes a great starting point for your own creativity.
My selection of veggies is just that - my selection. Feel free to adjust
to suit your own taste.
| 1
tablespoon |
peanut
oil |
| 1
tablespoon |
sesame oil plus extra for drizzling on the
final dish |
| 2
tablespoons |
sesame seeds for garnish |
| 1½
inch |
ginger,
smashed and minced |
| 3 cloves |
garlic, minced |
| 5 oz. tin |
fermented mustard greens (see notes) |
| 1
tablespoon whole |
Sichuan
peppercorns |
| 3
whole |
dried
chiles (see notes) |
| 1
large |
red bell pepper thinly sliced |
| 1 bunch |
scallions chopped |
| 2
cups |
broccoli
florets, blanched |
| 2
cups |
baby Bok Choy |
| Sauce |
|
| 2
tablespoons |
oyster
sauce |
| 3
tablespoons |
rice
wine or dry sherry |
| 1
tablespoon |
fish sauce |
| 2
tablespoons |
Chinese
black vinegar or balsamic vinegar |
|
2 tablespoon |
brown sugar |
|
½
cup |
vegetable
or chicken broth (see notes) |
| 2
tablespoons |
cornstarch |
| 2
tablespoons |
water |
Make the sauce by
mixing together all ingredients, except the cornstarch and water, in a
bowl and set aside. Mix the cornstarch and water in a separate bowl to create a
slurry.
Heat the wok over high heat. Add the oils and
swirl to coat. Add the chiles and cook until
they begin to darken, about 1 minute. Add the garlic, ginger and Sichuan
pepper; continue to cook until just aromatic, about 1 minute. Add the scallions, bell
pepper, bok choy and stir fry for about 2-3 minutes. Add in the broccoli
and stir fry until just warmed through - another minute or so.
Add the sauce to the wok when the sauce begins to
bubble add the cornstarch
slurry and stir to combine completely..
Serve with rice or rice noodles.
Notes:
- Many authentic SE Asian recipes call for fermented veggies. These
can be hard to find if you don't have access to an Asian market. If
you can't find them the finished dish will still be good, but the fermented
veggies lend a tartness to the dish as well as a touch of authenticity.
- For the dried chiles most any small chile will work. Thai chiles
are good as well as Sanaam chiles which are widely used in Indian cooking.
Another readily available chile is Chile de Arbol. It's a Mexican
chile that is moderately hot.
- A half cup of broth is all the dish needs, but if you want more sauce feel
free to use more broth and adjust the amount of cornstarch used to thicken
the sauce.
|
