Wok this way
I find that stir-fry dinners are some of the quickest, most flavorful, and healthy meals to make on busy weeknights. When I stir-fry, I use my wok, a highly versatile kitchen tool that I think every cook should own.
The technique involves quickly cooking vegetables to heighten the flavor, but maintain the crunchiness and nutrition found in raw veggies. Most vegetables adapt wonderfully to this technique, and meat (I am told) is quite tasty when stir fried as well.
For other ideas about how to use a wok, check out Joelen’s Blog where she’ll be hosting a Tasty Tools Roundup featuring the wok in early April ’09.
Weeknight Stir Fry
1 bell pepper, sliced
1 onion sliced,
1 zucchini sliced
1/2 cup chick peas
purple cabbage, scallions, and sesame seeds for garnish
For the sauce:
2 T soy sauce
2 T COLD water
2 T rice wine vinegar
1.5 tsp corn starch
1 tsp Agave nectar (sub 2 tsp sugar)
hot basmati (or your favorite) rice
Heat wok to medium-high heat and spray with nonstick cooking spray. Toss in green pepper and cook, stirring frequently, about 2 minutes. Move green peppers up the sides of the wok (where heat is lower) and throw onions into the middle portion of the pan. Cook 1 more minute. Add zucchini and chickpeas last, stirring frequently to make sure all items are cooked. Add simmer sauce mixture to the wok and heat until thickened, about 1 minute. This recipe moves quickly, so be ready! Serve over hot rice or noodles, garnished with purple cabbage, scallions, and sesame seeds.
Note the upper right-hand corner of this picture. Yes, that is a pan of zucchini cooking SEPARATELY from the other vegetables. Do I love my omnivore, or what?