I love stir fries. They’re easy and are completely cool with being impromtu. They don’t require much thought or necessarily even any shopping. It seems that even when the fridge is empty, there’s always something – a bit of broccoli, celery, the sugar snap peas I keep on hand for school lunches – tucked away in the recesses that with the addition of a few pantry basics, such as onion and cashews, becomes a fantastic five-minute side dish.
I learned from a friend who is a Thai chef that the secret to a good stir fry is, oddly enough, not to stir. Not much, anyway. You want to let your oil heat to almost smoking, throw in your veggies, and let them “grill” on the heat of the pan’s surface for a bit. After they’ve had a chance to sear on the side tossed in, give them a quick flip with the spoon and then let sit some more repeating until they are cooked just enough to still be crisp yet have that delectable seared flavor that turns fast into fantastic.
- About 1 1/2 tablespoons of favorite cooking oil (I use coconut or olive)
- A few cups of chopped vegetables of choice, key here is cut everything about the same size for even cooking
- 1 clove minced garlic
- 1/2 cup sliced onion
- 1/2 cup cashews or walnuts
- salt and pepper to taste
Add oil to wok or large skillet and place on stove over medium-high heat. Let this get really hot, a minute or two or until oil is almost smoking.
Evenly combine all the ingredients in a bowl. When the pan is really hot, throw everything in, give a quick stir to coat with oil and then let veggies sit for about 15 seconds. Give a few good tosses and then let vegetables sizzle against the pan surface for another 10 or 15 seconds. Keep repeating until veggies are to your liking, usually a few minutes.
Add salt and pepper, give a few more tosses and serve.