Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories by Grace Young, includes recipes like The Simple Stir-Fry; Stir-Fried Squid with Black Bean Sauce; Stir-Fried Lotus Root with Bacon and Vegetables; and Wok-Seared Vegetables.
Serves 4 as a vegetable side dish.
This recipe is a template for how to stir-fry vegetables with hard, medium-hard, and soft textures. "Hard" carrots are cut into 1/4-inch-thick julienne pieces so that they cook quickly. Blanching the "medium-hard" asparagus enables it to be stir-fried together with the shiitake mushrooms and "soft" cherry tomatoes. This is a dish I like to make in the spring when asparagus comes into season. I prefer using grape tomatoes because they have more flavor than regular tomatoes that time of the year. You can substitute button mushrooms for the shiitakes.
1. In a 2-quart saucepan bring 3 cups water to a boil over high heat. Add the asparagus and cook, stirring, 1 minute or until the asparagus is bright green and the water has almost returned to a boil. Drain the asparagus in a colander, shaking well to remove excess water. In a small bowl combine the rice wine, soy sauce, and rice vinegar.
2. Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil, add the shallot, ginger, and garlic, and stir-fry 10 seconds or until the aromatics are fragrant. Add the asparagus, carrots, and shiitake mushrooms and stir-fry 1 minute or until the mushrooms begin to wilt. Add the tomatoes, sprinkle on the sugar and salt, swirl the rice wine mixture into the wok, and stir-fry 1 minute or until the vegetables are crisp-tender.
This page created September 2010
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