I love stir-fried vegetables: it is a simple, colourful way to cook up a variety of vegetables in one pan.
There are 2 ways I approach stir-fries:
When I go to the supermarket, I try to buy at least 1 veggie that is either new to me, or something I have not eaten for a long time.
This week, I found this gem at Fairprice: Kalettes, a cross between kale & Brussel Sprouts. I simply had to try it, and although it can be eaten raw or cooked, I decided to try a simple stir-fry with olive-oil & garlic. Quite rather delicious! The leaves are smaller & softer than kale, and there is a nutty flavour reminiscent of sprouts.
Clearing the Fridge
I stir-fry at least once a week to clear out my veggie drawer. The inspiration here comes from whatever I have in the most colourful combination possible.
Basics of Stir-fry:
- Heat a tablespoon of oil (I use olive oil or sunflower oil) in a wok or deep frying pan.
- Lightly fry diced/sliced garlic & onions, if using. Be careful not to burn.
- Start with vegetables which take longer to cook, eg. carrots, peppers, stems from broccoli/cauliflower. Fry for about 5 minutes, till they start to caramelise/brown.
- Put in vegetables like zucchini, Brussel sprouts, cabbage, cauliflower & broccoli. Cook for about 5 minutes.
- Add a little water & cover to steam for a while. Add your seasoning (I use soy sauce, or fish sauce, or ginger paste, or belachan, depending on the mood. Sometimes, if it is quite a salty vegetable, like the kalette, I don’t add any seasoning apart from a grate of pepper at the end).
- Finish off quickly with leafy vegetables, bean sprouts, cooking till just wilted. Be careful not to overcook.
What are your favourite things to stir-fry?
Feature photo: Purple cabbage, yellow carrots & leafy green chye sim.