Stir-frying helps me eat a wide range of vegetables. We’ve hosted a few Asian students in the past few years, and I’ve found they generally don’t eat raw vegetables (as in salad—something I eat a lot of). Instead, they eat barely cooked vegetables which are stir-fried. I don’t have any set recipe and use whatever vegetables I have on hand, or are in season. I’ll use cut-up chicken, pork or beef, or just tofu to make it meatless. The secret, I’ve found, is to use a lot of fresh garlic and ginger at the beginning. Sauté this in the oil, remove it before it burns, then stir-fry your meat, if using any; take it out before it becomes too dry; throw in your cut-up vegetables and stir-fry a few minutes. Then put the garlic, ginger and meat back in, sprinkle on soy sauce, salt & pepper to taste, and any red pepper flakes in you want it hot. AND, take it off the burner BEFORE it becomes overcooked. The secret also is to leave the vegetables crisp because they continue cooking a while even when you turn off the stove.
Yummy! I've never thought of using ginger in my stir fry before, but that sounds really good with the fresh garlic. Thanks for the tips, Ruth.
If you haven't dropped by my interview with Ruth Axtell, be sure to do so and enter the giveaway of Her Good Name, which ends Saturday, September 1, at midnight. Now here's a little more about our wonderful guest for the week:
Ruth Axtell knew she wanted to be a writer ever since she wrote her first story—a spy thriller—at the age of twelve. She studied comparative literature at Smith College, spending her junior year at the Sorbonne in Paris. After college, she taught English in the Canary Islands then worked in international development in Miami, Florida, before moving to the Netherlands, where for the next several years, she juggled both writing and raising her three children. In 1994, her second manuscript was a finalist in Romance Writers of America’s Golden Heart competition. In 2002, her sixth manuscript took second place in the Laurie Contest of RWA’s Smoky Mountain chapter. The final judge requested her full manuscript and this became her first published book, Winter Is Past. Since then, Ruth has gone on to publish thirteen historical romances and one novella. Her books have been translated into Dutch, Italian, Polish and Afrikaans . Her second historical, Wild Rose, was chosen by Booklist as a “Top Ten Christian Fiction” selection in 2005. Ruth lives on the coast of Maine where she enjoys gardening, walking, reading romances and gazing at the ocean while plotting her next romance.