I can explain the recent lull in posts…I moved across the country! My new kitchen is in Portland, OR, and I’m very pleased to confirm something that most everyone already knows to be true, which is that the food scene here is amazing. I explored three different farmers’ markets in 5 days, as well as my neighborhood grocery store, which is a gem.
Our apartment is now fully functioning, including the kitchen. Here is what I have been up to:
A skillet was basically all I had until the furniture and boxes were delivered, so I leaned heavily on stir fries. I picked up a jar of asian plum sauce from my grocery store to add a little something different to my creations. I’ve only been using a half teaspoon or so at a time, just for a hint of flavor. The two dishes pictured have essentially the same sauce– I’ll provide the recipe further down the post.
Perhaps not thrilling to all, but nothing less than a miracle to me, is the quality of the garlic here. I don’t know what it is, but the garlic is extraordinary. I knew the green onions would be better, because there was only one direction to go in that department, but I had no idea I wasn’t using great garlic in St. Louis. It’s a mystery to me as to why there is such a difference, but the improvement to the aroma and flavor of my stir fries here, using this wonderful garlic, has been tremendous.
The structure for the sauces for my recent stir fries looks like this:
Ingredients (for a stir fry for 2 hungry people)
canola oil- about a 1/2 Tbsp
braggs aminos- a few generous squirts
rice vinegar- a swirl or two over the skillet
lemon juice- a good squeeze
cilantro- 1/4 to 1/2 cup, chopped
garlic- 2 large heads, minced
green onions- 3, including white and green portions
sesame oil- a swirl on the finished product
sriracha sauce- to taste
plum sauce- tsp or so
Start by heating a skillet over medium heat
Add the canola oil and spread it around the skillet
Add the garlic and green onions, stirring
Add the sriracha and mix in with the garlic and onions
After a few minutes, add the vegetables that take longest to cook (for instance, broccoli. Reserve the veggies that take less time or that you prefer firmer)
Add the rice vinegar, braggs, plum sauce and lemon juice and stir everything together
Based on what veggies you’re using, add more/the rest
Cook until everything is to your preferred done-ness
Turn off burner
Add sesame oil and cilantro and stir
You can find detailed recipes for stir fries, including vegetables, tofu, and noodles or rice, in previous posts.