Secrets to Master Stir-Fry

A good fire, a fresh vegetable, some garlic and you have most of the makings for a great vegetable stir-fry. This is one of my basic recipes that I use with all fresh vegetables including broccolini, but you could substitute any vegetable from baby cabbage hearts, green beans, snow peas, zucchini to spinach. Just adjust the cooking time accordingly. I cook a bunch and serve it with grilled seafood, chicken, or meat and some rice for an easy dinner. Make a bunch and reheat it, eat it at room temperature, or add it to soups and stews.



Stir-Fried Broccolini, Bok Choy or Broccoli

1 ½  pounds  broccolini, broccoli, bok choy, cauliflower, string beans, etc.

1 teaspoon virgin olive oil

2 ½  tablespoons rice wine, sake, or very good quality dry sherry

1 ½  tablespoons minced garlic

1 teaspoon sea salt

1.Trim away any tough leafy ends and peel away any tough skin from the stalk.  Cut the stalk on the diagonal into 1 ½-inch lengths. Separate any flowerets. Rinse the vegetable thoroughly and drain

2.Bring 4 quarts water to a boil in a large pot and add the stalky, tougher part of the vegetable. Cook about 2 minutes or until near tender. Add the leafy sections or flowerets and cook for another minute. Drain in a colander and rinse under cold, running water. Drain. (You can do this in advance.)

3.Heat a wok or a deep skillet until very hot, then pour in the oil, and heat until near smoking. (Don’t be afraid to get the pan too really. This will give the dish its special flavor.) Add the greens, rice wine, garlic, salt, and toss lightly over high heat for about a minute. Scoop out the vegetable, arranging it on a serving platter, and spoon the liquid on top. Serve immediately or at room temperature.

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