Stir-Fried Vegetables
Stir-frying a combination of vegetables quickly in a small wok gives them a more intense flavor and a pleasing texture, and they benefit from being cooked together. It’s a good way to use small amounts of vegetables you may have stored away. You can mix and match as you wish, aiming for good color and flavor complements. You can even poach an egg on top of your stir-fry (see page 105).
Ingredients
Preparation
Step 1
Cut the zucchini into sticks (or string the snow peas and halve them on the diagonal). Peel the carrot, and cut into fine julienne pieces. Trim the scallions, and slice them in thirds. Heat the oil in a small wok, and toss in the ginger. When it starts to sizzle, pile in the zucchini and carrot, and stir-fry them over high heat for about 30 seconds. Add the scallions, and then a splash or two of water. Turn the heat down to medium, salt to taste, cover, and cook for 1 minute. Uncover, and stir-fry until the vegetables have absorbed all the water and are done to your liking. Eat right away.
Variations
Step 2
The possibilities are endless. Let yourself be inspired by the season—in spring, for instance, try asparagus, wild leeks, dandelion greens, and young spinach, then vary through summer and fall. As Ed Giobbi often said, “What grows together goes together.” You can also use garlic, letting a few slices sizzle along with the ginger; this is particularly good if you’re cooking more strong-flavored, assertive vegetables.
