Stir frying is hands down the best way to cook a quick meal using the season’s freshest produce. I’ve been stir frying all summer long an I intend to carry on doing so with fall’s hardier produce bounty.

Stir frying is Asia’s gift for anyone who loves to kook and for all those they may be cooking for. A seasonal stir fry never fails to deliver a gorgeous healthy meal with complex flavors, textures, color, and aromas. A few helpful tips is all that’s required for success.

I’m sure you’ve seen the cooks in Chinese restaurants at their stations tossing ingredients in a big woks set over licking flames and clouds of aromatic smoke. All well and good, but you too can produce the same results in your very own kitchen sans the pyrotechnics!

Stir frying does requires Intense heat, but I’ve found that gas, electric, and induction heat all deliver the heat required if you are using a proper wok. An inexpensive carbon steel wok made in China or a domestic upgraded version is going to give you the best results. Carbon steel responds instantly to the heat source and the bigger the better because you are going to be throwing lots of vegetables and leafy greens into that fired up wok! The more hot surface space the better the results.

A trip to your local Asian market may also be required, but with the following list of basic ingredients on hand you will be set to go!

  • soy sauce
  • oyster sauce
  • fish sauce
  • Chinese cooking wine
  • Chinese lap Chong dry sausage
  • Thai basil
  •  jasmine rice

With fall’s arrival seize the moment and expand your produce choices including baby Brussels sprouts, squash, turnips, cauliflower, broccoli, cabbages, kale, mushrooms  and anything else that strikes your fancy.

An Impromptu Fall Stir Fry

Successful Stir frying is all about preparation and organization. Arrange all of your ingredients and cooking utensils within reach before you begin and you are set to go!

As mentioned use a large carbon steel wok or if not a large heavy bottomed skillet.

Ingredients

  • Two of the vegetables in this recipe quire some per-preparation as follows.I pint baby Brussels sprouts, trimmed and d steamed al dent, and set aside to used in the stir fry later.
  • ½ Napa cabbage, core removed, thinly sliced, placed in a bowl wit water to cover, and refrigerated for at least 30 minutes and drained before stir frying.
  • 2 tablespoons vegetable oil
  • 4 links Lap Chong Chinese dry sausage, thinly sliced on the diagonal
  • 2 small brown onions, peeled, halved, thinly sliced, and separated
  • 2 carrots, peeled and cut into thin batons
  • 6 red and yellow baby sweet bell peppers, trimmed, seeded, and cut into thin strips
  • 4 garlic cloves, peeled, thinly sliced, and cut into thine strips
  • 2 or 3 small fresh hot chiles, trimmed, seeded, and minced
  • 2 tablespoons thinly sliced fresh ginger root cut into thin strips
  • 2 large bunches Bok Choy, trimmed, leaves halved on the diagonal
  •  1/3 cup Chinese rose cooking wine, or white wine
  • 2 tablespoons oyster sauce / more to taste
  • soy sauce to taste
  • 1 tablespoon fish sauce
  • ½ cup chopped Thai basil leaves, or sweet basil
  • juice from 1 lime
  • 1 teaspoon corn starch
  • 1 teaspoon cold water
  • Jasmine rice for serving

Place the wok directly over the heat source on medium high. Add the oil and swirl the wok. Add the sausage and stir fry while continuously tossing until the sausage begins to color around the edges. Add the onions and fry while tossing until the onions begin to wilt. Add the carrots and continue tossing until the carrots begin to wilt. Add the sweet peppers and then the garlic, chiles, and ginger and continue tossing.

Slowly add the Chinese cooking wine and toss vigorously until most of the wine has been absorbed.

Drain the cabbage and add to the wok and toss until it wilts. Then add the Bok Choy and toss continuously until the leaves are wilted. Then add the oyster sauce, soy sauce, and fish sauce while continuously tossing.

At tis point if the wok is nearly dry add a half cup of water and continue stir frying. Toss in the Thai basil and  the steamed baby Brussels sprouts and continue tossing.

If you want to thicken the liquid in the pan, stir the cold water into the corn starch and stir. Then pour into the stir the stir and continue stir fry until the liquid thickens, about 3 minutes.

Finally stir in the lime juice and stir to combine just  before serving.

Serve the stir fry with freshly steamed jasmine rice.

Leftovers , not to worry. Reheat in a saute pan or microwave!

 

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