Stir-fries are great, especially for weeknight meals, because you can cut up almost anything you have in your fridge and throw it in a wok or skillet. (If you want to debate wok vs. 12-inch skillet, there you go.)
The important thing about stir-fries is to have everything ready beforehand because once you start cooking, it all happens quite quickly and there isn't time to mince garlic or measure out your rice wine vinegar.
While this is a vegetarian stir fry, you could easily incorporate chicken, pork or beef into the dish. Using either ground or small, cubed pieces of meat, cook the protein first in the hot skillet with oil, then remove and cook the recipe as directed, then add it back when the vegetables are finished cooking.
Eat the vegetables on their own or serve them with rice, rice noodles, or shirataki. True shirataki are made of yam, but tofu-based shirataki-style noodles are becoming increasingly popular. They require no cooking other than reheating, and once drained, can be thrown into the pan at the end of the cooking process and quickly tossed with the stir fry ingredients to soak up the sauce and flavor.
Note: For a milder dish, omit chili pepper or replace with seeded chopped jalapeño. For a slightly thicker sauce, add 1 teaspoon cornstarch to the broth/soy mixture in step 1.
- Yield:serves 2
- Active time: 20 minutes
- Total time:20 minutes
- ¼ cup homemade or store-bought low-sodium chicken stock
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon vegetable oil
- 2 cups broccoli, stems removed and florets cut into small pieces
- 2 cups brussels sprouts, sliced into thin strips
- 2 cups kale, leaves removed and cut into thin strips
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced fresh garlic
- 1 tablespoon thinly sliced scallions, white and light green parts
- 1 fresh Thais bird chili pepper, minced (optional, see note)
- Kosher salt
- 1/2 cup fresh cilantro leaves
Combine the broth, soy sauce and rice wine vinegar in a small bowl and set aside (for a thicker sauce, see note).
Heat oil in a 12-inch skillet or wok until lightly smoking. Immediately add the broccoli and cook until they become more vibrant in color and are just cooked, but still crisp, about 3 minutes. Transfer to a large bowl. Return pan to heat and heat until smoking. Add brussels sprouts leaves and kale and cook until just cooked through and lightly charred in spots, about 2 minutes. Transfer to bowl with broccoli.
Return pan to heat and add the garlic, ginger, scallion, and chili (if using). Cook, sitrring, until fragrant, about 10 seconds. Return vegetables to the pan and add the sauce mixture. Toss to coat vegetables. Season to taste with salt if necessary. Stir in half the cilantro, transfer to a serving bowl, top with remaining cilantro, and serve immediately.