Stir fry is my go-to dish for last-minute dinners, quick hot lunch, and emergency solution for days when Mr. B and I just don’t want the same thing. Stir fry is fast, it’s easy, and it’s fun. I’ve been avoiding providing a recipe, though, because I don’t think we’ve ever made it the same way twice. Still, I make it all the time, and almost everything I cook can be wildly altered. I mean, that’s half the fun of cooking, right? Making stuff up as you go? So here it is: stir fry any way you like it. Just the basic principles here!
Ingredients (to serve 2)
3/4 cup of long grain rice
1 cup of water
1 T mirin
about a cup of mixed vegetables, or 1/2 to 3/4 cup of vegetables and 1/4 to 1/2 cup of chopped meat
favorite seasonings, to taste
soy sauce and mirin, to taste
one egg, optional
You see why I was avoiding giving a recipe now, don’t you?
First, make rice. No, I don’t have a rice cooker. Tiny apartments are not highly conducive to owning a million gadgets, so I had to settle for half a million gadgets. Pour the rice and water and about 1 T mirin (rice vinegar) into a small saucepan, cover with the lid, and bring to a boil. Let it boil about a minute, then turn the heat down to low and simmer for 12-14 minutes. Boring rice time is over, let’s play with veggies!
This is one I made for lunch a couple of weeks ago right before going to the grocery store. 1/2 a cup of frozen peas, diced sweet potato, sliced purple potato, and a dab of miso paste. I don’t usually go so carb heavy. Tonight, for instance, I used broccoli, asparagus, carrots, peas, and diced chicken. Mr. B had broccoli, ground beef, and egg. Just whatever’s in the fridge. Toss these ingredients in whatever spice you want. Chinese five spice, pepper, garlic, salt, curry powder, whatever.
So, heat your wok (or heavy bottomed sauce pan) on high, add 1-2 T of cooking oil once it’s nice and hot, throw in all of your ingredients and stir furiously with a spatula or wooden spoon for a few minutes (three to five minutes?)
At this point I usually turn off the heat and throw in a little mirin and/or soy sauce and toss a moment more before mixing with rice and serving. Mr. B likes to fry his rice, too. To do that, scoop all your vegetables to one side in the wok, crack an egg into the empty half, and scoop 1/2 of the rice you made into the wok on top of the egg. Count to 10 to let the egg start to fry, then stir furiously again for about 1-2 minutes before serving.
There you go. A simple and delicious way to use those last few bites of veggies lurking in the back of the fridge.