When I was little, my mom had a wok and she would make stir fry quite a bit. I always missed it. It's one of those meals that seems so difficult to make and you need this big pan to do it, but at the same time it's so good for you that you want to be able to make it any time you want.
About a year ago, my friend Becca moved to Korea and she had a "I'm Moving to Korea" sale. I bought this awesome wok from her. Then it sat on my shelf for about six months. Then I realized that there was a pretty decent recipe in my Martha Stewart Classics cookbook for chicken stir fry.
The results were AWESOME. Capital A. Here's some pics.
It's got the perfect blend of crunch, spice and saltiness. And non-vegetable eaters will actually eat their vegetables (I actually know this from experience). I'm not going to give away the recipe because I feel like that's really wrong, but the basics are: oil in pan with garlic, red pepper flakes and ginger and I think maybe something else. Then peppers (sweet and hot) and onions. Then carrots. Then broccoli and baby corn. Then mushrooms. Then the meat. The recipe calls for chicken, but I've used chicken and shrimp and both work perfectly. Then bean sprouts. Then some soy sauce, rice wine vinegar and balsamic vinegar.If you like it extra spicy add some Sri Racha sauce.
The results are truly amazing. Now I'm an expert stir fry maker. Thanks lifelist!
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