stir fry vegetables

Every once in awhile the regular 10 inch skillet with the 3 inch deep drop just will not do. There comes the time when you have to pull out the beast. In this case it is the faithful wok.

The secret to a great stir fry does not rest with the skillet you use. One can pull this show off with a 7 inch fryer if necessary.

The mystery is uncovered when you take your time and not throw everything into the pan at the same time. I am learning this while speaking on it. As I watch the master's show at the some of the famous hibachi grills, they are precise. They are working with massive heat and moving fast. Know that you are working with different textures, flavors, and sizes. Some are sweet naturally, others are take longer to cook.

Another lesson learned, is to not over cook. No one wants a soggy mash over rice or noodles. As you prepare 1-2 two vegetables over high heat and oil, remember that unless you plating them immediately for serving, pull back. The wait time it takes to complete the entire entree will allow each set of vegetables to continue cooking as they cool down on the charger.

Once all vegetables have received some fire, you can then combine them all for a quick toss to marry the flavors. Just make sure you season each on their own for layered flavor. When reheating, do so in a broiler, never the microwave!

Ingredients
red pepper, green pepper, red onion, zucchini, cabbage, carrots, green beans, baby spinach, and eggplant

Served over whole grain linguine.