StirFry veg

You might think that A vegetable stir-fry would be easy to make. It's a lot more than chopping up a few vegetables and whopping them into a pan. It takes trial and error to find a method and sauce that suits your tastes

Ingredients:*1 medium-size carrot, sliced

  • 1-2 cups baby bok choy, or other Chinese cabbage (leaves left whole if not too large, otherwise cut in half or thirds)
  • 1 red pepper, cut into bite-size pieces
  • 5-6 shiitake mushrooms, sliced, or left in halves or quarters
  • 3 spring onions, cut in thirds
  • 1 small head broccoli, cut into florets
  • 1 thumb-size piece of galangal (or ginger), sliced thinly (matchstick-like pieces)
  • 3 Tbsp. white wine or sherry (or cooking wine or sherry)
  • optional: handful dry-roasted unsalted cashews
  • 1/3 cup good-tasting stock (vegetarian or chicken stock)
  • 2 Tbsp. fish sauce (or substitute 2.5 Tbsp. soy sauce)
  • 1 Tbsp. lime juice
  • 5-7 cloves of garlic, minced
  • 1 tsp. liquid honey (or substitute brown sugar), plus more to taste
  • 2 tsp. corn starch dissolved in 4 Tbsp. water
  • 1 red chili, minced, OR 1 tsp. chili sauce, OR 1/2 tsp. cayenne pepper

Preparation:#Start by making the stir-fry sauce. Place all ingredients - except garlic and cornstarch - in a sauce pan over medium-high heat.

  1. When sauce begins to bubble, reduce heat to medium-low. Now add the minced garlic and cornstarch (dissolved in water). Stir until the sauce thickens slightly - about 30 seconds to 1 minute.
  2. Do a taste test. You're looking for a balance of salty (fish sauce), spicy (garlic and chili), sour (lime), and sweet (sugar). Adjust these flavors to suit your taste.
  3. Place a little oil in a wok/frying pan over medium to high heat. Add the carrots, galangal (or ginger), and shiitake mushrooms. When the wok/pan becomes dry, add a little of the wine or sherry, 1 Tbsp. at a time, to keep ingredients frying nicely. Stir-fry in this way, adding more wine or sherry as needed, for 2-3 minutes, or until carrots start to soften.
  4. Add the rest of the vegetables plus 1/3 of the stir-fry sauce and continue stir-frying another 2 minutes, or until the broccoli has softened but still retains some of its crispness.
  5. Add remaining stir-fry sauce (plus cashews, if using) and mix in until everything is hot. Remove from heat.
  6. Do one last taste-test. If not salty enough, add up to 1 Tbsp. more fish or soy sauce. If too salty, add another squeeze of lime juice. Add a little more sugar or honey if desired. Serve immediately with plenty of Thai jasmine-scented rice, and ENJOY!