Ahhh been a while...
Craving Chinese but don't want to spend $10 or go anywhere to get it.Vegetable stir-fry!
1/2 green cabbage sliced thin
2 large carrots julienne'd
8oz white mushrooms sliced
2-3tbs oil (sesame and something neutral such as vegetable oil)
3tbs minced garlic
2tbs julienne'd ginger
1tbs fish sauce
1tbs soy sauce
1tbs rice wine vinegar (I used chinese black vinegar)
2tbs fermented chili-bean paste
2tbs oyster sauce
Have your mise en place ready to go. This is essential. You don't want to fumble in the fridge or have to prep anything while you do this.
Heat large wok screaming hot. If you want to use your brewing burner go for it!
Add oil and then garlic and ginger together. Immediately stir. Dump in vegetables (it will stop smoking
). Toss and stir to coat. Cook for a minute or so. Add everything else except oyster sauce and sauté while turning over the vegetables until liquid is gone. Turn off heat. Add oyster sauce and toss to coat.
Serve with steamed rice. Wash down with ice-cold lager.
The prep takes longer than the cooking but I had the whole thing done in less than 15 minutes. This is sort of a base recipe but you could certainly change it up and add things per your tastes. Shrimp, egg, tofu whatever. I forgot that there was a can of water chestnuts in the pantry. Will use it next time.
Feeds 2-4 people.