Asia at odd hours

Stir fry night.

So...veggies (really you can use almost anything. I used what I had on hand. And fresh is a million times better than frozen). The trick is to add everything one at a time, with the slowest cooking veggies first. Then put the lid on, as it will steam them as well and speed up the process. Make sure you have a high smoke point oil in your wok, as you are cooking this rapidly at high heat.

Make sure you have some liquid as well, as stir fry is bets when it absorbs the sauce and not just having it poured on afterwards (I might be a bit anti-prepackaged foods). I made my own sauce since I have so many food allergies.

• broccoli 
• shredded carrot
• bell peppers
• cabbage
• mushroom strips (bought from Asian market, soak them in water first)

Sauce:

• Molasses
• Pear infused balsamic vinegar
• Thai Fish Sauce (even if you hate fish you will probably like this. And probably do and just don't know it. It's a staple in Thia cuisine)
• Kosher salt, fresh cracked pepper
• Lemon juice
• ground ginger
• and I used canola oil

Optional add ins: peanut butter, hot sauce,  ginger root (not too much as it can really overpower the dish), garlic, citrus infused oil, orange juice (not too much as the liquid can turn a sauce into a watery soup), citrus zest, red pepper flakes, egg....it goes on and on. 

Cook on high heat, then add some meat. I used marinated pork chops. Cut the meat into thin strips and throw in the hot wok. Meat cooks fast, so don't add it too soon or it'll be chewy and tough. 

For the starch I used Thai rice noodles, but as we all know, rice is nice. I garnished with plain peanuts, since Jerad doesn't like peanuts and I leave them separate.