Stir-Fry

Stir-fried vegetables are almost as common in Southeast Asia as they are in China, and even the spices are similar. But the addition of dried shrimp and the use of nam pla are dead giveaways that this dish is from Indochina. It’s usually made on the fiery side, so feel free to increase the chiles if you like. Information on fish sauces like nam pla is on page 500. Other vegetables you can prepare this way: Green beans, parboiled broccoli or cauliflower, or a mixture of onions and peppers. All will take a little longer than fast-cooking watercress.

The vegetables in Vietnam are as beautiful as any I’ve ever seen, and, because there was still little refrigeration when I visited the country, they were fresher than most. This might explain why I enjoyed the simple vegetable stir-fries so much. Then again, it may be the nam pla—or, to use the Vietnamese term, nuoc mam. Other vegetables you can prepare this way: you can use whatever vegetables you like here—you want a total of three to four cups for four people—as long as you follow the basic principles of stir-frying (page 311).

Udon noodles are generally made with softer wheat than Italian pasta, giving them a more tender texture. You can find them at Japanese markets and many supermarkets. Like Chinese noodles, they’re great stir-fried. And, as in any stir-fry, you can substitute for the pork, shrimp, or vegetables if you like.

A festive dish that takes a bit of preparation—a simple enough process, but quite a few steps. Nevertheless, it’s a delicious and unusual noodle dish, and because it’s best served at room temperature, you can make it a couple of hours in advance. Substitute shrimp or fish for the meat (or omit it entirely) if you like. Precooked fish cake is available at Korean or Japanese markets. Potato starch noodles are available at Korean markets.

These curried noodles are a standby, and can be prepared much more simply: stir-fry the noodles with onions and curry powder, for example, or with a bit of egg. This is a relatively elaborate version, and can be made more so with the addition of bean sprouts (with the basil), sliced Chinese sausage (with the pork or chicken), egg (as in the Pad Thai on page 536), or vegetables like broccoli or asparagus (parboil it first), or tomato. Information on Asian fish sauces like nam pla is on page 500.

Though you don’t see Pad Thai all that much in Thailand (I was told there that it was “a Chinese dish” and therefore inauthentic), it has become a standard at American Thai restaurants—and for good reason. The combination of sweet, salty, sour, and spicy in a variety of textures is irresistible. There’s nothing difficult about making Pad Thai at home. Just make sure you’ve portioned out all the ingredients before you start cooking and, especially if you’re entertaining, take care of the first two steps before your guests arrive. Information on Asian fish sauces like nam pla is on page 500.

A prime example of the simplicity with which you can successfully treat fresh Chinese egg noodles, which are available at many supermarkets.

A different kind of noodle dish, one in which the noodles are fried crisp and then topped with a simply made stir-fry. Of course, you can use any stir-fry you like on top of a bed of noodles like this one; the noodles are essentially taking the place of rice.

I would venture to say that, along with chicken parmigiana, chicken scarpariello is one of the most recognized chicken recipes in America. Chicken scarpariello is a composition of a few favorite ingredients: chicken, lots of garlic, and vinegar. In this recipe, I added some sausage, which is not unusual, especially if you have a big brood coming over. To multiply the recipe: proceed in batches; then, once you have brought the whole thing to a boil, transfer to a roasting pan and finish cooking in a 450-degree oven, stirring the chicken periodically so all the pieces get crispy.

This is a tasty little combination that can be used on top of or alongside any Asian-inspired meat or fish entrée or mixed with shrimp or crabmeat to make a light and tangy starter. I love it with tuna, brushed with a little hoisin sauce, or with medallions of pork tenderloin.

When cutting the beef into strips, slice against the grain (across the striated fibers); the result will be meat that is much more tender.

Look for hoisin sauce and rice vinegar in the Asian foods section of your supermarket. Although ingredients vary, hoisin is generally made with soybeans, chiles, and spices. It’s used as a seasoning at the table and in cooking.

I have loved pad Thai ever since high school when my friends and I found this great Thai restaurant that we went to every chance we got. I have found that making it at home is a more than satisfactory substitute (and, of course, way cheaper). I like to make it spicier and add a little soy sauce, so start out with the recipe here, and then add your own personal touch—that’s what cooking is all about anyway! You’ll see that the recipe calls for vegetarian fish sauce, which may seem like a funny concept, but you can find it online or at some Asian markets (where you can also pick up the rice noodles).

I am an egg foo yong connoisseur, so I was completely confused when I tried it here in Phoenix. The egg patties were plain and hard and the vegetables were served on top. I found this so disturbing that for the first few months we lived here I tried every Chinese restaurant in a fifteen-mile radius that was listed in the phone book. None of them served the version I was used to, with the vegetables inside. You know what happened next: I came up with this recipe.

Here’s another easy and fast stir-fry dish that incorporates tempeh, which is a great meat substitute. Served over rice, this is a perfect dish to eat on a day you work out or are extra busy and need some long-lasting energy—it’s got good lean protein.

I love teriyaki sauce. For me, anything can be made better with teriyaki sauce, which is why I was totally in favor of the tofu in this recipe, much to my sister’s surprise. The tofu soaks up a light teriyaki flavor, but not so much that it becomes overly teriyaki-y. I made that up, but it should be a word.

This dish proves how a few simple ingredients can turn into a wonderful meal. You can add more vegetables if you want, but I say why mess with success? This dish has a hint of spice. If you like things spicier, you can be more generous with the crushed red pepper.

Stir-frying is one of the quickest, easiest, and healthiest ways to cook, and this recipe is a great introduction. You don’t need a wok or any other special equipment, just a regular old frying pan and a spatula or wooden spoon. Once you get this recipe down, you can add your own touches. More or less spice, different vegetables, more garlic or ginger, different sauces—the possibilities are endless! One word of caution with this and other stir-fries: if you add wet vegetables to hot oil, the oil will sputter and spit, so drain or pat excess water off your ingredients.

This is a fine example of a Vietnamese hybrid dish. In many Viet cookbooks, the prescribed method for cooking potatoes is the double-fry approach (a Belgian technique introduced by the French), which yields nongreasy potatoes that are crispy on the outside and tender on the inside. Atop the perfectly fried potatoes is a mound of stir-fried beef, the juices of which penetrate the potatoes to give them great savoriness. Enjoy this East-meets-West dish as is, with a boiled green vegetable or green salad to round out the meal. Or, treat it like a stir-fry and eat it with rice (as I like to) as part of a traditional Viet meal.