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Photo: qlinart, Flickr
There is something joyful about a stir-fry -- the percussive tap of a wok chuan (spatula) sliding vegetables around carbon steel, the hiss and spit as the food cooks, the fragrance of citrus in a spicy orange-beef-and-broccoli medley or the smell of the sea in a combo of scallops, cilantro and black bean sauce. Blogger qlinart swears this Thai-inspired stir-fry of Asian eggplant, chicken, red peppers, chiles and basil can be prepared in less than a half hour, and that the recipe is easy enough for a novice cook to make.
Years ago, I was given a copy of Irene Kuo's The Key to Chinese Cooking. Her detailed illustrations and step-by-step guides -- plus her amazing recipes -- taught me well. For more on the lure, and lore, of the stir-fry, pick up Grace Young's beautiful The Breath of a Wok.
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3-18-2010 @2:59PM dearone said... I really enjoy chinese foods. They can be healthy if you choose to have them be healthy! I am going to make this chicken in a helathy way and enjoy it. Thanks for the recipe.
What does huasudfbjwg's comment have to do with chinese cooking? sort of is assinine to write this on a sight like this dork who is nuts!
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3-18-2010 @6:26PM Gary Mayer said... Sounds good! I have one to add: Orange Roughy (separate a little), cooked in a wok, add red, yellow and green bell peppers and serve over rice saffron. Takes less than 30 minutes.
If you like fish or have to eat fish often due to an illness (diabetes, high cholesterol, etc.) you will like this combo.
Serve with a glass of Chardonnay if you can find one of quality. i haven't had wine I like in eons so i drink beer only - more dependable.
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3-18-2010 @7:00PM fran said... all stir-fry meals take under 30 mins. most take 15-20 mins. its simply a quick searing in a very hot oily wok.
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