There are no rules when it comes to combining different veggies for a stir fry. I even like soft & crunchy together. I always think of more things to add to a post, so do check back or get a feed for updates!
Here are a few tips to help you. Don’t be afraid to experiment. You just can’t go wrong. See how brightly colored the veggies are when you stir fry them in a cast iron wok?
Fried snow peas & red bell peppers in one batch, then bi-color sweet corn with scallions in another batch. Fry in a little oil (I use canola oil or Tea Seed Oil) & garlic and ginger. Add a dash of sherry & tamari (I use San-J Intl. brand), that simple. Both the oil(only customers in Miami) and tamari as well as many other seasonings come free in your Wok Star Kit. For me, it’s so important to use fresh ingredients and good brands to bring out the best in your food.
Every diet promotes eating more veggies and a simple stir fry can transform your veggies from boring to scrumptious! The recent documentary Forks Over Knives is all about eating a whole foods, plant based diet! Roger Ebert’s review concludes with this wonderful comment, “Animal protein is not necessary, or should be used sparingly as Asians did, as a flavoring and not a main course.” Here’s my other post about this documentary.
Tip 1: Don’t fry too much in one batch because it lowers the heat in your wok.
Tip 2: Drain your veggies & start your stir fry with DRY ingredients to keep everything crunchy!
Tip 3: If you don’t have a good cast iron wok, use a stainless steel pot (so veggies don’t spill out of flat pan)rather than non-stick (this is the worst material for stir frying, makes your veggies soupy!)
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