Here is the asian method that really requires using a gas stove and a wok. The temperature of the pan and the oil are very important in insuring that the vegetables don’t just steam.
- heat vegetable oil over high heat (or olive oil over med-high heat). Slice ginger into slivers and brown it in the oil for a few minutes. Then add the smashed and minced garlic.
- If you are using meat, add and cook until ¾ cooked, then remove the meat leaving the juices, and set aside. Add the thickest/most dense vegetables next and additional oil if necessary (cabbage, roots, etc) and half the onions.
- Then add all other vegetables besides the green leafy tops or baby greens. Toss a few times and cook for a few minutes.
- Then add the rest of the onions and leafy greens. Toss twice until greens are melted. Drizzle stir-fry sauce and add meat back to the wok, toss two more times.
- Turn off the heat, drizzle sesame oil and scallions/chopped herbs. Place the stir-fry immediately on a platter so that the veggies don’t overcook in the hot pan.
- Salt and pepper to taste.
I hope that you all enjoy exploring and experimenting with the different vegetables in your oven and wok. I hope it inspires you to try some new combinations!