It's time for another stir fry! This time, I thought I'd go for a more "traditional" stir fry, with vegetables like water chestnuts, snow peas, and baby corn. Baby straw mushrooms or shiitake mushrooms would also be a good addition to this stir fry, but I didn't have those, so I didn't use any. One of the great things about stir fries is how flexible they are. All the vegetables used can be substituted, eliminated, or increased. Another bonus is the fast rate they can be completed. My materials and methods are below, but feel free to add your own twists! This meal took no more than 15 minutes to finish.
What are some of your favorite stir fry combos?
Chinese Vegetable Stir Fry with Pork
by CJ HuangA quick stir fry with water chestnuts, broccoli, carrots, corn, peas, and pork.
Materials:
| Mass | Weight | Volume | Number | Material | Notes |
|---|---|---|---|---|---|
| pork, stir fry strips | |||||
| baby corn | |||||
| snow peas | |||||
| snap peas | |||||
| carrots, julienned | |||||
| water chestnuts, sliced | |||||
| broccoli, florets | |||||
| ginger, minced | |||||
| garlic, minced | |||||
| soy sauce | |||||
| roasted garlic oil |
Methods:
- Heat ginger, garlic, and roasted garlic oil until fragrant.
- Add in pork, and cook until mostly done.
- Add soy sauce.
- Add in carrots and water chestnuts, then broccoli, followed by the snap peas and snow peas, finishing off with the baby corn. (Generally, you want to add the vegetables that will cook faster first.)
- Cook until finished.
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