03 Sep The Secret To The Perfect Stir Fry

The Secret To The Perfect Stir Fry

Link to the cooking video

Ever since I was introduced to Asian cuisine, and specially Chinese, I have been very interested in learning how to cook it. And I love eating it too! I was fortunate to study with a Chinese lady from Hong Kong, who introduced me to her friends. I got to learn the secret to the perfect stir fry from them: to use equal amount of ginger and garlic and plenty of them. Also the sauce is very important. Over the years, I have developed my own sauce, adapting the flavours to my organic kitchen cooking style.

Stir fry is one of the quickest meals to prepare, but you must have your ‘mise en place‘ (preparation) ready. I like placing all vegetables on my large wooden chopping board and get them from there as I cook them.

This recipe is based on a vegetarian side dish, but you can add any protein (chicken, beef, fish, tofu) and even noodles at the end. All you need to consider is to fry the protein first and then add to the wok once the vegetables are cooked. I suggest that whatever protein you use, it is cut in small pieces so it cooks fast.

You need a total of 500gr / 1.1 lbs of vegetables, but I always add more. I like having leftovers. Remember to eat the colours of the rainbow. Choose different vegetables and add some seasonal ones. I’m sure you’ll love this quick way of cooking and your family will love the sauce as much as my daughter does.

Ingredients for 4 people

1 medium red cupsicum / bell pepper, cut into stripes

1 large or 2 medium carrots, peeled, cut in half lengthways and sliced diagonally (this looks nice)

2 celery sticks without leaves, sliced diagonally

1 bunch of broccolini, chopped or 1 broccoli head (florets only)

Half a bunch of green / spring onions / scallions sliced diagonally (green part included)

1 Tablespoon grated ginger

4 cloves of garlic, finely chopped or crushed

1 Tablespoons olive oil

2 teaspoons white sesame seeds

For the Sauce:

1/4 cup oyster sauce

3 Tablespoons Tamari sauce (or Soy)

1 Tablespoons Rice wine vinegar

1/4 cup Chinese rice cooking wine (or Sherry)

2 teaspoons sesame oil

• To prepare the sauce, mix all seasonings, add 1/2 cup of vegetable broth / stock and reserve.
• Place your wok over medium heat
• Add oil and saute garlic and ginger for 1 minute. We want to be fragrant without burning the garlic. Be careful as ginger tends to be quite splattery.
• Increase the heat to medium high
• Now add the hard vegetables, carrot and celery and cook for 2 minutes.
• Now add the soft vegetables, capsicum / bell pepper and broccolini (or broccoli) and toss through
• Make a well in the middle of the wok and pour the sauce
• Shake the wok or mix all ingredients using a spatula
• Scatter the green / spring onions / scallions and cook for 3 to 5 minutes (remember vegetables should be crunchy)
• Sprinkle the sesame seeds and serve over steam rice.

My daughter loves this sauce and asks for me to pour it over her steam rice.

You can thicken the sauce my mixing 1 teaspoon of corn flour / starch with 1 Tablespoon of water and add to wok when you add the sauce.

I hope you like this recipe and enjoy cooking it for your loved ones and eating it too!

Write your comments and / or questions, I’ll love to hear from you!

Please share your photos in social media and tag me.

Eat well and be happy!