Yesterday, I wrote "The Sunday Sous Chef" where I explained how I do all my veggie/fruit prep work on the weekend when I have time. When I want to make something during the week, I just throw it in a pan and go. You can read more about it here:
Today I'm going to blog about stir-fry. Not so much my recipe, but my technique for making it come together in a snap using all the prepped veggies.
First, my new kitchen toy. A cast-iron Le Creuset wok. I bought it as a present to myself for getting a promotion at work! Well, that's not really true. I got a 40% off coupon from them last month, so I was planning on getting it anyway. I've been wanting it for a long time. With the coupon and the good news at work, it seemed like the right time!
I marinaded short ribs in soy sauce, sugar, green onion, and garlic earlier. I sliced it into strips and added it to my hot wok.
Once browned, I added my sliced bell peppers and onions. Remember when I sliced them up earlier? Just grab a handful of each.
While my stir fry, err...fried, I boiled water in a saucepan. I lightly wilted spinach, rinsed briefly in cool water, then set aside.
My rice was started in my rice cooker hours ago, and was ready to go on the plate! So just a scoop of rice, stir fry, the romaine lettuce I reserved for wrapping, and spinach lightly seasoned with a tiny dab of sesame oil and soy sauce.
Took about 15 minutes to finish cooking. In between my beef and veggies browning, I put all my dishes into the dishwasher and wiped down the counters. No piles of dishes to groan at - it's all done! Just sit down and chow!
Once dinner is done, dish goes in the dishwasher and the dishwasher is turned on. Spent the rest of my night writing blogs, reading messages, and kicking back.
15 minutes to dinner, start to finish (thanks to veggie prep and the miracle rice cooker). As fast or faster than Chinese takeout. Healthier - I didn't use much oil, and there's no MSG or funny food coloring. Why not eat at home?