Stir fry is more about the technique than the ingredients. Regardless of what you add to your vegetable medley, the process is pretty much the same; start with the vegetable that take the longest to cook and add as you go. Stir fry is usually done on high heat using a wok. The side walls of wok act as added surface area for cooking but also for temperature control. You want to use a high heat oil, so not olive oil. You can either salt as a you go or use soy sauce but generally not both. If you are adding fried peppers, start with that in the hot oil, then add the fresh vegetables, followed by the canned vegetables. Below is a list of some of what I like to use in my stir fry. Cooking takes about 10 mins once you start.
Ingredients
- 1 Pepper – cayenne (cooked and removed) or jalapeno (chopped and left in)
- 1 Bell Pepper – sliced into strips
- 1 Onion – sliced wide
- 1 lb Fresh snow peas – ends trimmed
- Fresh Broccoli
- Fresh Cauliflower
- 0.5 lb Mushrooms – sliced
- 0.5 Baby Carrots – halved
- 1 can baby corns – drained
- 1 can Bamboo shoots- drained
- 1 can Water chestnuts- drained
- 1 bunch Scallions – chopped
- Parsley or cilantro
- Soy Sauce
Process
- Mise en Place – measure and prepare your ingredients prior to starting.
- Heat Wok on Med -High and add cooking oil.
- Add pepper and cook. If using cayenne, remove once cooked.
- Add onion bell pepper, broccoli, cauliflower, carrots, snow peas, and mushrooms.
- Add Salt/soy sauce and pepper. Cook until beginning to soften.
- Add baby corns, bamboo shoots, and water chestnuts. Cook until warmed through (test baby corns).
- Add more cooking oil and soy sauce as needed.
- About a minute before done, add the scallions and parsley.
- Remove from heat and transfer to a large bowl.
