Stir Fry Basics

By mariannefeldman

The Best Light Recipe CI p 289



IF USING SOFT TOFU:
Cut into desired sized cubes, let drain on paper towels while making sauce
Do not stir fry tofu; make extra sauce & marinate in some sauce while cooking veg, add to pan at end of cooking & gently toss/stir w/veg & sauce

Ingredients

• 3/4 lb protein (meat, shrimp or extra firm tofu) cut into small even pieces
• 2 tsp low sodium soy sauce
• 2 tsp dry sherry or Chinese rice cooking wine
• 3 med cloves garlic, minced (1 tbs)
• 1 tbs grated fresh ginger
• 3 scallions, white parts only, minced
• 5 tsp peanut or veg oil
• 1 1/2 lbs veg, cut into small pieces & separated into long & short cooking time
• 1 recipe stir fry sauce

Preparation

Step 1

Toss protein w/soy sauce & sherry/wine in a med bowl
In small bowl combine garlic, ginger, scallion whites & 2 tsp oil

Heat 1 tsp oil in 12" non stick skillet over high heat til just smoking
Add protein & cook, stirring occasionally & breaking up any clumps, until lightly browned, 1- 4 mins. Transfer protein to clean bowl
Add 1 tsp oil to pan & return to high heat til shimmering.
Add 1st batch of longer cooking veg & cook, stirring occasionally til crisp-tender, 1- 5 mins. (for very tough veg like broccoli add 1/2 cup water to the pan with the veg, cover & steam for abt 2 mins. Remove lid & cook off the water, abt 3 mins, before continuing)
Add remaining tsp oil & the faster cooking veg, cook til crisp-tender, 30 sec - 1 min
Clear center of pan & add garlic mixture. Cook, mashing garlic mixture til fragrant, abt 45 secs. Stir garlic mixture into veg, add protein & toss to combine
Whisk sauce to recombine, add topan & bring to a simmer
Off heat toss til protein & veg are well coated
Serve immediately