Basic Vegetable Stir Fry

Everyone likes a good stir fry. It's not necessarily always made with authentic ingredients, but the technique couldn't get any easier. It's the same principle as a saute, which I know you've tried a couple of times if you're still reading after realizing what this blog is all about. This works better in a wok -- but I don't have one at the moment, so I just use a large non-stick skillet. This is a vegetarian recipe, but you can add meat with the same technique. I'll offer some variations at the end.

Basic Stir Fry
Serves 4-6 (can be doubled or tripled as much as necessary)
Prep Time: 30 minutes (it takes a while to chop all the vegetables)
Cook Time: 15 minutes

• 4 carrots, peeled and julienned
• 1 onion, julienned
• 1 lb shiitake mushrooms, stems removed and caps julienned
• 2 portabello mushrooms, gills and stems removed, caps thinly sliced
• 2 cups snow peas
• 1/2 cup bean sprouts 
• 1 tbsp vegetable oil
• 1 tsp crushed red pepper flakes
• 1 clove garlic, minced
• 2 tbsp soy sauce

Prepare all of the vegetables first. Keep in separate plates or bowls. Pre-heat the wok or skillet over high heat and add the oil. Allow to shimmer, then add the carrots. Toss for 3 minutes. Add the mushrooms and onion. Toss another 5-8 minutes. Add the snow peas, garlic, pepper flakes, and soy sauce. Cook until heated through and the garlic is evenly distributed through the vegetables. Remove from heat and toss with the bean sprouts.

Variations

• Thinly sliced lean beef, such as sirloin or flank steak marinated in soy sauce and mirin for a few hours, add with the onion / mushrooms
• Slices or cubes of chicken thigh or breast meat that has been similarly marinated, or even fresh without a marinade, add before the carrots
• Peeled and de-veined shrimp, add after the mushrooms and onion and cook just a few minutes, depending on the size of the shrimp
• Thinly sliced lean pork, add before the carrots