Light Winter Stir-Fry

Hop down to the recipe

Stir fry still sizzling hot in the pan.

Winter is still holding on to us tight here in New York. Today we had what I hope will be our last snow of the season. Most vegetables are coming out of my freezer and pantry these days, look instead of fresh from the market. Earlier this winter, when everything was fresher, I was content to have simple veggies on the side without much extra preparation. Now, with a bit of winter food boredom setting in, my freezer vegetable stash requires a bit of spicing up.

This stir-fry was thrown together a few nights ago. The warmth and spiciness were perfect for a blustery winter night, while the occasional light crunch and bit of bright green served to remind me that spring is on its way.

Recipe: Light Winter Stir-Fry

Makes 3-4 servings.

  • 1/2 lb. chicken or pork, sliced into thin strips
  • 1/2 cup shelled edamame
  • 1/2 cup sliced water chestnuts
  • 1/2 cup broccoli and/or cauliflower
  • 2 tbs soy sauce
  • 1 tbs mirin, or 1 tsp sugar and 1 tsp sake
  • 1 clove garlic, crushed or 1 tsp garlic powder
  • 1 tsp grated fresh ginger or ginger powder
  • 1 tbs crushed black sesame seeds (optional)
  • dash red pepper flakes (optional)
  • tbs sesame oil
  1. Marinate meat in the soy sauce, mirin (or sugar and sake), garlic, ginger, sesame seeds and red pepper flakes for 15 minutes.
  2. Simmer onions in sesame oil in a wok or frying pan.
  3. When onions become somewhat transparent, push them to the side and add the marinated meat to the pan. Reserve the used marinade.
  4. Flip the meat to cook thoroughly. Add remaining marinade and stir to coat the meat and onions.
  5. Add the remaining vegetables. Stir every so often to allow them to come up to heat.
  6. When the green vegetables have brightened, the stir-fry should be finished cooking. Remove from heat.

Serve over fresh cooked rice. I find that the nutty hints of brown rice really support the overall flavors in this type of dish.

About this author:  I'm a New Yorker who would rather cook than go out to restaurants. Sometimes I think I may be in the wrong city for that. Then I remember the exotic ingredients I'd be hard-pressed to find if I lived somewhere else. My cooking style is an eclectic range of everyday-American, Italian, middle-eastern, with extensive forays into Japanese cuisine, and some pit-stops into Indian and African cuisines. I love to try my hand at recreating dishes I taste. While I enjoy most anything with a flavor, from high cuisine to instant junk food, I have a soft spot in my belly for home-style cooking no matter the geographic or ethnic origin. Read more from this author...

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