Spicy Stir-Fried Vegetables

This traditional Chinese cooking technique relies on very high heat to quickly cook vegetables, which are small or cut into bite-size pieces and stirred constantly in a hot wok or skillet. They are usually combined with a classic Chinese flavor base such as the ginger, garlic, and scallion in this recipe, in the same way that French and Italian dishes begin with mirepoix or soffritto. Because of the rapid cooking time, the vegetables tend to stay very crisp and retain their vitamins and bright color. Preparing all ingredients before heating your wok or skillet is essential, as it will ensure you can add each at the appropriate time; wash, cut, and store vegetables in separate bowls. Stir-frying relies on even hotter heat than sautéing, which is sometimes attainable only on a commercial-grade cooktop. You’ll get best results at home if you heat the wok for several minutes before adding oil and if you cook different vegetables separately, allowing the pan to heat between batches. If stir-frying a small quantity or one that doesn’t require cooking in batches, add vegetables that will take longest first and those that cook quickest last. Either way, do not overcrowd your pan, or the vegetables will steam rather than sear. For extra browning, press vegetables against the side of the wok for a few seconds with a spatula. Stir-fried dishes are often tossed or served with a sauce, usually made by pouring stock or other flavorings directly to the pan. Sometimes a slurry—a thickening agent made of liquid and cornstarch or flour—is incorporated into the liquid to thicken the sauce. Be sure to bring the slurry to a full boil to activate the thickener, and then to cook for a minute or two to eliminate the starchy taste.