Tuesday, November 27, 2012
Easy ginger stir fry
I like stir-frys though I've come to the conclusion that you need to thicken them up a little bit with a small amount of corn starch. I put in a lot of ginger and garlic for the base, added some soy sauce and a splash of fish sauce, and some of the stock from the dried mushrooms that I reconstituted. I then added a tablespoon of corn starch and whisked it until it was smooth.
These are very easy to make. I kept this one basic and vegetarian, and used tofu, which I love. Since some things cook more quickly than others, I start with the things that take longer to cook or that do well and impart lots of flavor while cooking. Anything that overcooks easily--like leafy greens (such as the bok choy in the picture) or anything I want to remain somewhat firm (like the peppers) I add towards the end. I added stuff I got from my CSA--bok choy and tatsoi and peppers. I also made some beet greens.
I liked having the flavorful sauce as the tofu absorbs it. Stir-frys are a go-to meal for me, though oddly enough I hadn't made one in a while. I was glad to have rediscovered this option.