Wednesday, June 15, 2016
Summer of Stir Fry
I think it's been years since my big beautiful carbon steel wok came down off the high shelf. When we moved here we found a sad little electric stove -- hardly high enough heat for a decent stir fry and no grates to hold the fully round bottom pan in place.
But look at me now with 18,000 BTU per burner quickly tossing together a dinner of tofu, carrots, onions, celery, mushrooms and peppers. That wok turned what looked like a pretty dismal selection of vegetables, minced garlic and ginger, and a couple pantry staples (soy sauce -- 2 TB, hoisin -- 2-3 tsp, sesame oil -- 2 tsp, brown sugar -- 1 1/2 tsp mixed together into a sauce)into way more than the sum of it's parts all in about 15 minutes. Super fast, tasty, too quick to heat up the kitchen and not a lot of prep to tackle -- its' the perfect summer dinner. Why didn't I think of this sooner?