Serving Size : 1
- 1/2 teaspoon Ginger root -- finely chopped
- 2 3 cloves garlic Finely chopped
- 1/2 teaspoon Crushed red pepper (optional)
- 1 medium Onion -- sliced
- 20 25 snow peas
- 2 medium Carrots -- sliced on diagonal
- 1 medium Green bell pepper -- cored and Sliced
- 2 small Zuchinni (one green -- one Yellow) Sliced on diagonal
-- thicker Than the carrots
- 1 cup Bean sprouts
- 6 8 mushroom -- quartered
- Ground pepper to taste
Heat wok over med-high heat, toss in first seven ingredients, (thru
bell pepper) along with a tablespoon or two of water.
Stir fry constantly til onion is becoming limp, then add zuchinni
and bean sprouts.
As zuchinni is softening, add mushrooms, stirring continually
(takes 6-10 minutes - depending on how crisp you want the vegetables)
The trick is to add the quicker-cooking vegetables last, so they
don't overcook.
Serve over rice, with soy sauce to taste.
A variation is to use the wok as a steamer:
Heat wok as above, and toss together all ingredients, along with
about 1/2 cup of equal parts soy sauce and water.
Quickly stir for a minute or so, then push vegetables up onto
side of wok, and cover.
When steam escapes from under cover, vegetables are done... remove
from heat, toss together into a large bowl; serve over rice.
Some of our favorite variations are:
Peas & Carrots Stir Fry -- use only snow peas and sliced carrots.
Mushroom & Onion Stir Fry -- use only onion slices and quartered
mushrooms.
Occasionally, we'll add yakisoba noodles, and forego the rice.
A few notes about wok cooking:
I use a hammered steel wok, which might make the second method
possible:
the ingred. will stay up on the sides, away from the very hot
bottom, where the liquid is boiling.
With a machine-made, or electric wok, this may not be possible.
I use only water and a brush to clean the wok, never soap, as
this will cause sticking.
When clean, I place the wok over heat source to dry, and wipe
the inside with about 1 tsp of olive oil, using a paper towel.
Let cool, and put away... the oil will prevent rusting, and is
all the oil required for your next cooking.
