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| We use a Cantonese style wok with a lower base ring on a gas stove without difficulty |
We grill burgers on Sunday evenings like clockwork, but not today!
And to think it was the National Day to celebrate our custom. Oops.
We made stir-fry in the wok because we had accumulated leftovers from . . . the grill!
But not beef! Pork and chicken, mostly.
Here's the basic ingredient list for our stovetop stir fry (you can get by without the celery if you have 1/4 tsp. celery seed):
2 cups leftover cooked meat, like pork and chicken, diced small without the skin or fat
1 cup fresh mushrooms, about 4 oz., diced and then sautéed in butter or oil
3/4 cup diced carrot, about 2
2/3 cup diced onion
1 green onion chopped
2/3 cup diced sweet bell pepper, orange or red
1 cup diced celery stalk, about 2
1 cup sweet baby peas or pea pods
1 can drained bamboo shoots
1 can drained sliced water chestnuts
2 cloves garlic chopped
1 tsp. grated fresh ginger root
3 slices bacon already cooked, chopped
1 cup prepared Jasmine rice in a pan, left covered off the heat (1 cup rice, 2 cups water, a little salt, brought to a boil in a heavy covered pan and then simmered on low for 20 minutes--easy peasy)
1/2 to 1 tsp. sugar
ground black pepper
San-Jay Tamari sauce
2-3 tablespoons Sesame or Canola oil
Here's the cooking order:
Heat oil in the wok OVER MEDIUM
Add carrots and stir
Add celery and stir
Add onion and stir
Add mushrooms and stir
Add garlic and stir
Add sweet pepper and stir
Add black pepper and stir
Add meats and stir
Add fresh peas or pea pods and stir,
And bamboo shoots and water chestnuts and stir,
and cover and steam 3 minutes ON MEDIUM LOW.
Then add ginger and more black pepper
Add 1/4 cup Tamari sauce and the sugar in a pool in the bottom, mix together and stir everything
Add the cooked rice and stir until well blended
Add more Tamari sauce as desired (but you want to keep the mixture on the dry side)
Stir in cooked bacon and green onion
Turn off and cover and prepare to serve immediately
