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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