Chinese stir fry

Chinese stir fry

After numerous trial and errors, I have finally ‘mastered’ the stir fry. It may sound easy to most of you, but I have had to experiment with this for quite sometime. Getting the right texture of vegetables (not over cooked or under cooked) has been the most challenging one.

I invested in a good wok. A wok has a lot of flat area (so most veggies can touch the wok and not overlap) and good height (so I can toss the veggies like a real Chinese chef!).

Stir fry sauce

- 2 tbs soy sauce
- 2 tbsp teriyaki sauce
- 2 tsp chilli sauce OR a splash or two of Tabasco
- 2 tbsp yellow/brown/spicy mustard
- 3-4 cloves minced garlic - 1 tbsp peanut butter (this really enhances the flavor!)

Vegetables

-1/2 onion, cut into large chunks
- 5-8 broccoli florets (can also use cauliflower)
-5-7 whole baby corn, cut into 2 (canned or fresh)
- 10 sliced water chestnuts, canned
- 5 whole mushrooms, cut into 2
- ½ red pepper, cut into ½” strips
-Tofu
-2 tsp canola oil

1. Mix the sauce ingredients well and set aside.
   
2. Heat the wok on high. When it is screaming hot, put the oil and let it heat for about a minute.
   
3. Toss broccoli and peppers for about 2 min in oil. Add corn, water chestnuts and onion and toss/cook for 1 min. Add mushrooms and the sauce and toss gently till the veggies are coated with the sauce. Let it cook about 2 min or so.
   
4. Remove from stove and serve right away with rice.

I have even had stir fry with plain cous cous and quinoa!