Let me preface everything by stating that I love stir-fry. It's quick. It's easy. And, if you do it right, it's healthy. My stir-fry usually consists of chicken, but on occasion I will make it our of tuna or beef.
I start off by cooking up my rice in a rice-cooker. A rice cooker is an indispensable kitchen-aid. If you don't have one, you should consider yourself a "looser". Last year I was introduced to the best rice in the world, Jasmine rice. It cooks up perfectly every time (in a rice-cooker) and is very much like, but better, the kind of white rice you get at a good Chinese take-away. Cook time is about 1/2 an hour.
While the rice is cooking, I chop up my veggies in what ever style takes my fancy that day. Sometimes it's julienne, sometimes it's chunk. I heat and oil my skillet and quickly fry my veggies before my rice is done. I typically will use either garlic or ginger, seasoned salt, pepper and red pepper flakes to season my veggies. Sometimes I will use old-bay.
- Today I steamed some snap-peas and some carrot strips. I also quickly stir-fried my ginger and orange pepper in some olive oil, season salt and pepper.
When the veggies are done, I set them aside on my plate and cook the meat. I like my tuna-steak to be blackened, but sometimes I will use lemon and dill or tarragon, rosemary or thyme as a herb. Mostly I use chicken as I mentioned before. Today I used light soy-sauce and hot-oil I had on hand and some salt and pepper then stir-fried that to a dark, golden brown. On occasion I will use a thicker, brown sauce, but not often.
- Today I used some prepared cubbed chicken pieces.
When the rice is done, I throw it all onto a plate and sit down to have a nice meal. Of course, I'm sure this is no gourmet meal, it's fairly simple and probably most people wouldn't care for it.
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