Admittedly, I didn’t spend time researching “the origins of stir fry” prior to writing this, but I did give it a shred of thought to surmise that, stir fry was probably conceived as a way to make a quick and tasty dish out of a relatively random ingredients.
Elegant chefs these days would probably like for there to be an air of illusion that stir fry is some cultural gem that requires a savvy palate and technical know-how to execute, but let me lay out for you our approach…
1) See what veggies, protein, and condiments we have on hand. [We had broccoli, cabbage, carrots, onion, tofu, vegetable broth, and liquid aminos]
2) Cut veggies and protein into bite-sized pieces. [See photos]
3) Get the pan hot. [A deep pan set on about a “7” out of 10 on our electric stove ]
4) Pour in liquid (so it won’t burn and to impart flavor). [We didn’t use oil this time but sesame is a good choice]
5) Add ingredients to pan. [The ones we used cook at about the same rate so we went all at once]
6) STIR and FRY till ingredients reach desired cook level. [Use your nose as well as your eyes! And of course, taste!]
7) Remove, plate, serve, gobble.
Our Version
Ingredients:
Tofu
Broccoli
Cabbage
Carrot
Onion
Vegetable Broth
Liquid Aminos
Method:
Just stir fry it. ;)
YUM. :P
The Sauce
Okay, I know, the sauce… right? The sauce is simple:
Blend – “to your taste” (we may use this saying a lot) – tahini, white or light miso, dijon, nutritional yeast, black pepper, and water.
Don’t worry… sauces are real fun, and we’ll be touching on them A LOT more. You just have to practice, taste, and intuit what will balance it out. For now, start with ingredients above, and call us in the morning. ;)
Recipe Stats
Total Prep Time: 15 minutes
Cookware Used: 1 pan (or wok), 1 large stirring spoon, 1 plate and fork/chopsticks per person
A stir fry is not a set dish, and it doesn’t have rules or regulations. It is a template or general technique of VERSATILITY that every cook who wants more efficiency can turn to again and again.
This is obviously a very basic version, and someone with more time and energy to experiment can create really classy dishes out of this general format. But you can also use this to just make a super speedy lunch or dinner without putting too much thought or prep into what you’re going to eat.
Recipe Credits…
Cooking by Alexa Wyman [ig: @alexalynx]
Write-up by Ryan Lewis [ig: @rylewx | yt: Rylew]
Photos by Mika Kirksey [ig: @mika.sk]
THIS IS OUR FIRST BLOG POST! ^_^
We’re so excited to kick of the Space & Light blog with 31 NEW YEAR RECIPES
Stay tuned for daily recipes throughout the month of January 2019!
We just want to start with something super accessible and versatile to get the ball rolling, until we flesh out how we are going to build and present these recipes here. But we are so excited to build a community and database of meal prep resources at Space & Light.
If there is anything you especially want to see or any feedback feel free leave a comment below. However if you are using the comment section just please be nice, and keep to topic of this post, as we plan to keep the comments clean in this way. Otherwise, for other types of feedback or inquiry you can email us at aloha@spacenlight.com