Spicy Stir-Fried Vegetables
This traditional Chinese cooking technique relies on very high heat to quickly cook vegetables, which are small or cut into bite-size pieces and stirred constantly in a hot wok or skillet. They are usually combined with a classic Chinese flavor base such as the ginger, garlic, and scallion in this recipe, in the same way that French and Italian dishes begin with mirepoix or soffritto. Because of the rapid cooking time, the vegetables tend to stay very crisp and retain their vitamins and bright color. Preparing all ingredients before heating your wok or skillet is essential, as it will ensure you can add each at the appropriate time; wash, cut, and store vegetables in separate bowls. Stir-frying relies on even hotter heat than sautéing, which is sometimes attainable only on a commercial-grade cooktop. You’ll get best results at home if you heat the wok for several minutes before adding oil and if you cook different vegetables separately, allowing the pan to heat between batches. If stir-frying a small quantity or one that doesn’t require cooking in batches, add vegetables that will take longest first and those that cook quickest last. Either way, do not overcrowd your pan, or the vegetables will steam rather than sear. For extra browning, press vegetables against the side of the wok for a few seconds with a spatula. Stir-fried dishes are often tossed or served with a sauce, usually made by pouring stock or other flavorings directly to the pan. Sometimes a slurry—a thickening agent made of liquid and cornstarch or flour—is incorporated into the liquid to thicken the sauce. Be sure to bring the slurry to a full boil to activate the thickener, and then to cook for a minute or two to eliminate the starchy taste.
Recipe information
Yield
Serves 6
Ingredients
For slurry
For sauce
For stir-fry
Preparation
Step 1
Make slurry Add cornstarch to water or stock and stir with a fork until thoroughly incorporated.
Step 2
Make sauce Whisk together all sauce ingredients in a bowl until smooth and combined.
Step 3
Stir-fry snow peas Heat wok over high heat for 3 minutes. Add 1 tablespoon oil, then immediately add snow peas, pressing down with a spatula to promote searing. Stir briefly and quickly to coat with oil, then let sit 15 seconds without disturbing. Repeat stirring and sitting, pressing against wok, until they are bright green and charred in spots, about two more times. Transfer to a bowl and immediately return wok to high heat, cooking for 1 minute.
Step 4
Stir-fry scallions Add 1 tablespoon oil, then immediately add scallions. Cook as directed for snow peas, searing until scallions are slightly wilted and charred in spots, then transfer to bowl with the snow peas and immediately return wok to high heat for 1 minute.
Step 5
Cook aromatics and stir-fry mushrooms Add remaining 2 tablespoons oil, then immediately add garlic, ginger, and chiles. Stir quickly and constantly for 5 to 10 seconds, being careful not to let garlic burn. Add shiitakes and stir to combine, then let sit 10 seconds. Repeat stirring and sitting until mushrooms are golden brown, about 1 1/2 minutes.
Step 6
Finish with sauce and slurry, and serve Pour sauce into wok and stir to combine, then add slurry and stir quickly to incorporate. Allow mixture to come to a boil for 1 to 2 minutes. Return peas and scallions to the wok. Toss to coat in the sauce and cook just to heat through. Serve immediately.
Ingredients
Step 7
Broad bean paste, called doubanjiang, is a specialty of Szechuan cooking; it is a spicy fermented paste made by combining broad (or fava) beans with soybeans and chiles. It is available at Asian markets. If you can’t find it, substitute soybean paste with chile, which is sold at many supermarkets.
Step 8
Shao xing rice wine is a traditional Chinese cooking wine sold at Asian markets; sake (Japanese rice wine) can be substituted.
