Today’s stir-fry reminds me of another reason I like stir-fries: the varying textures. In this dish we have shiitake mushrooms that, like a sponge, absorb the chicken broth, soy sauce, sherry, and ginger, then develop into soft and tender, bursting-with-flavor morsels, while the sugar snaps remain tender-crisp and nicely sweet. One would think that a finished dish should have matching textures, but I am finding with stir-frying, each component holds its own texture only to mingle perfectly with its bowlmates. This has to do with all the timing that goes into making a good stir-fry, unlike stews where everything is cooked to, not quite mush, but soft, pillowy comfort. I like that too, but a stir-fry screams excitement and energy to me.
What I learned this time…
1. My mason jar mise en place is a must for me, along with the cheat sheet (a tip from Laura). These two things keep me well organized for this fast-paced style of cooking.
2. Dry all the ingredients well before they hit hot grease. I use my salad spinner to get everything super dry.
3. I used my ginger infused sherry in place of the rice wine or regular sherry.
4. Mushrooms are delicious in stir-fries as they really do work like little sponges to sop up all that liguid and flavor.
We are no longer sharing the recipe for each Wok Wednesday journey, you’ll have to purchase the book by Grace Young, “Stir-Frying to the Sky’s Edge” in order to play along. It is the best book for learning how to stir-fry, and I have found it worth every penny. I am taking this journey because I find it to be very healthy and a wonderful way to get more veggies into my diet. With a little prep ahead of time, I have been able to cook these dishes in five minutes or less. Now wouldn’t that be nice for a busy week night? Simply prep some ingredients on the weekend, and enjoy a quickie meal during the week. Some things that prep well ahead of time are peppers, onions, garlic, ginger, other vegetables, and you can too slice up some meat while you are at it. Store your prepped ingredients in a jar, and cook within 3-5 days depending on the item. Seafood you will want to cook within 24 hours for ultimate freshness. Kinda like the fancy over-priced stir-fry packages you see at the grocery store, don’t you think?
My other WokinRobin Posts
Let’s chat soy sauce, shall we?
Chinese Trinidadian Stir-fried Shrimp with Rum Recipe
Cilantro Lime Cauliflower Rice Recipe
Chinese Burmese Chili Chicken
Stir-fried Cauliflower Rice Recipe Video
The Fastest Way to “Rice” Cauliflower Video
To join us, go to Wok Wednesdays for the rules, then just wok in!