I used to feel intimidated when it came to making a stir fry. While you can cook all the ingredients in only a matter of minutes, it requires your undivided attention. This can be difficult in my kitchen with its typical distractions before dinner time. That combined with getting the wok to the right temperature and knowing which vegetables to cook first, I expected to have a hard time getting a stir fry dish just right.
I decided to inspire myself to try it by creating a recipe packed with some of my favorite foods. I read up on a few tips for perfecting stir frys, all included in the directions below, and the perfect weeknight stir fry came together easily. You can substitute any crunchy veggies you have stored or follow the ingredient list below. The almonds are a terrific add for protein and even more crunch. I love the drizzle of toasted sesame oil and sesame seeds for the texture and flavor boost, too. Enjoy!
Prep time: 15-45 minutes depending on rice
Cook time: 10 minutes
Yield: 4-5 servings
Ingredients
1 - 1 and 1/2 cups brown or white rice, uncooked
2 Tbsp safflower oil or other neutral flavor high-heat oil such as canola or avocado
1 cup whole skin-on almonds
1 tsp salt
2 celery stalks, sliced ½ inch thin on the diagonal
1 bunch broccolini (about 1 cup), bottom 1 inch of stalk trimmed off and sliced lengthwise into ½ inch pieces
1 cup green beans, ends trimmed and cut into 1 inch pieces
1 cup carrots, sliced ½ inch thin on the diagonal
½ cup - 1 cup shiitake mushrooms, cut in half
1 cup yellow onion, sliced lengthwise
2 Tbsp sesame seeds
1 Tbsp rice wine vinegar or white wine vinegar
2 tsp toasted sesame oil
Tamari or soy sauce, optional for serving
Sriracha, optional for serving
Directions
While you cook your rice, prepare your vegetables ahead of time by chopping as listed on the ingredient list. Once the oil is hot in the pan, it only takes a few minutes to stir fry the vegetables. Each vegetable should be cut uniformly so the cooking time is consistent.
Set the vegetables near your stove along with a very small bowl of water for testing the temperature of the wok. Turn on a stove burner as high as it will go. Set a wok or a large frying pan on the burner and let heat. Test to see if the wok is hot enough by flicking a small amount of water from the bowl into the wok. If the beads of water evaporate immediately, the pan is ready.While you want the wok to be hot, you want to avoid it overheating.
Once the water beads evaporate, remove the wok from the heat, leaving the burner on, and add the oil. Pick up the wok and swirl the oil around so that it coats all sides. Place the wok back on the hot burner. If your wok starts to smoke, you’ll want to let the wok cool, wash it and begin again.
Add the almonds, season with salt and cook, tossing, until toasted and crisp, 3 to 4 minutes. Add all of the vegetables, except the onions and mushrooms, and toss to cook until slightly softened, about 1 to 2 minutes.
Sprinkle everything with sesame seeds and now add the mushrooms and onions (they take less time) and toss until the seeds are toasted, 1 to 2 minutes. Add the vinegar, scraping the bottom of the wok to release any browned bits. Cook for another 1-2 minutes. Remove from heat, drizzle with sesame oil and season with salt to taste. Divide your cooked rice among five bowls and spoon the stir-fry on top. Add soy sauce or tamari and sriracha, if desired.
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