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[TCF Jan] Sichuan Stir-fry Veggies

0
Nekohime
13 years ago
This month has been pretty bad for me (long story), so my entry is late...and to top it off, my camera died, so I only have crappy 3DS pics this month. Whatever. I do not want to stress any more.

This is a basic and quick recipe that you can use with pretty much any veggies. You can even add meat if you want, but I'm definitely trying to cut back on that. Because I am fat. Fattie fattie no parents. Ok, just kidding, I still have my parents.

I usually cook this in a wok, but if you don't have one, you're not a real Chinese person you can use any large pan. Since woks are used on high heat all the time, this recipe is really, really quick. I think it took me 15min or less, including prep time. Mandolin slicers are awesome, y'all.

Sichuan Stir-fry

Ingredients:
Spoiler:
HNI_0012.JPGFrom TCF January 2012
1 tsp vegetable oil
1 tsp pure sesame oil
1/2 in piece of ginger, sliced into thin strips
1 small onion, diced
1 small red chili (optional for extra spiciness)
1 small carrot, sliced
1 cup broccoli, sliced
1/2 napa cabbage, sliced
1/2 cup water or chicken broth
2 tsp cornstarch
1-2tbsp oyster sauce
1-2tbsp chili bean sauce
1tsp soy sauce
pepper and additional sesame oil to taste
green onion and sesame seeds for topping


Directions:
Spoiler:
1) Preheat wok on high heat until it is smoking hot, and add in the vegetable and sesame oil.

2) Add the ginger until it is aromatic. If you are using a chili, add it in after the ginger, but if not, add in the onion, then fry until it is partly translucent.

3) Add the rest of the veggies in the order listed (hard to soft), waiting about 1min between. Steps 2 and 3 go by really quickly.

HNI_0013.JPGFrom TCF January 2012

4) Right after you throw in the napa cabbage, dissolve the cornstarch in the water/broth, then add that and all the other sauce ingredients to the pan. Adjust the seasoning as needed.

5) Reduce for a bit (no more than a couple of minutes, really), then top it with the green onions and sesame seeds. I also ate mine with a pickled radish (takuan) and some leftover chinese ham from last weekend's Lunar New Year celebrations.


HNI_0014.JPGFrom TCF January 2012

HNI_0017.JPGFrom TCF January 2012


0
Chef Sanji
13 years ago
Nice color, there is a good balance to the plating, the ham is a good addition to round out the dish,.I must ask however, did you consider using some of the ham fat in the veg-stirfry? I think it would have added a nice uniformity to the dish, and allow it to all tie in together. But all in all a wonderful dish, I give it 8 out of 10.
0
iMoloko
13 years ago
oh boy that looks great! I'm surprised you added cornstarch!
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Koko7
13 years ago
I like it when my woman cooks! xD
0
Nekohime
13 years ago
Lol, Koko.

@JamesonM: The ham was more of a garnish, really. I'm trying to eat healthier, so I didn't use any meat or meat fat in it, but you can definitely do so if you want to add more flavor. I used to put char siu pork in that dish too... yum.

@Ting: cornstarch was for thickening the sauce, although you can't really see that in the crappy 3DS pics, boo.
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