If you don’t do a lot of stir frys you’re missing out on one of the easiest ways to whip off a last-minute meal. And the key to a good stir fry is simple, good ingredients, especially when it comes to the ginger and garlic…always go with the fresh stuff.
Garlic doesn’t take much to deal with, but until someone
showed me how easy it was to peel ginger by scraping it with an upside-down
teaspoon, I used to think it was kind of a hassle…what a life changing event
that was. Even more life changing, throw
a cut up piece of unpeeled ginger root in your food processor, you won’t even
notice the skin once it’s minced up. So,
no excuses, use the real deal, and use lots of it.
After prepping all your vegetables, heat some veggie oil
over medium-high heat in a wok or large heavy pot. For this cabbage, shitake mushroom, and
scallion stir fry, I started by throwing the chopped cabbage in the wok first
as it takes the longest to cook.
After a couple of minutes, add the mushrooms, scallions,
ginger, garlic, and some fresh chili pepper if you want a little heat. I like the Fresno peppers myself.
Toss the mixture often for another four to six minutes, you
don’t want the veggies to soften too much, then salt to taste. At this point you can also add some sesame
seeds, and, or, sesame oil for a bit more flavor. But it doesn’t need it, the
ginger and garlic are all it takes.
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