Buyer beware, this is two recipes, made in two pans and would have been two posts, but, confession, it was the photographs’ fault. Both recipes are excellent, but I’m really excited about the bok choy because it takes this passed-over vegetable from tolerating to craving.
This little miracle happened the other day – a day which started out as most: a sweatpants decision, exercise written down on a to-do list to that will never get checked off, contemplation if the shirt I slept in could also serve the day – it did. Then, later that afternoon, a ding on my phone. It’s a text from my son who’s been holed up in a study-pod house a few hours north, I believe – communication has been sparse. The text says…any tips for stir-frying? My knees buckled, I screamed. I’ve waited twenty years of his life for a question like this. It’s right behind, can I move home for the rest of my life and ahead of would you like to see my grades? I took a deep breath then spilled: “Have all ingredients and flavorings prepped into separate bowls. Pan med high. Heat oil first, then cook protein. Remove protein to plate. cook vegetables in pan maybe more oil Add protein back in Add seasonings and serve” Yeah, I helicoptered his stir-fry, but wasn’t this my moment? My countless stir-fry fails shouldn’t go to waste. If we’ve learned just one thing – stir fry is all about prep and planning, not the actual frying.