The Art of the Stir Fry

A stir fry is the perfect weeknight meal. It's easy, it's normally healthy, and if done right it can taste phenomenal. But many out there think that a stir fry is just throwing some ingredients in a wok and adding soy sauce. I strongly disagree.

For years, I wondered why my stir fries would never taste like the wonderful Chinese food I could get in a restaurant. It seems pretty simple, and I could always get a decent stir fry, but it was never anything to go crazy about.

But through a little bit of trying and with vital help from a friend with Chinese relatives, I have made many steps towards a more perfect stir fry. I've been making good, consistent stir fries for a couple of years now, and figured it was about time to write it down, along with some helpful general rules about a good stir fry.

First the rules. These are things that I have found almost always give a good stir fry, and without which invariably result in disappointment.

1. Stir fry with a very hot wok. This is especially important with vegetables, such as broccoli. You want to fry/burn the broccoli, not steam it. Ideally, when cooked, the broccoli will be slightly brown in parts while generally tender crisp. Trust me. Slightly burn the broccoli. It will get a nutty flavor that is essential to the taste. A hot wok is also important for frying tofu.

2. Stir fry all parts separately, then add together at the end. This is a trick I learned from Cook's Illustrated and have not gone back since. It is for the same reason as number 1. You only have so much heat, so you don't want to crowd your wok.

3. Lots of garlic. Not much explaining. Chinese food seems to use lots of garlic. You should too. I don't know if you can have too much (haven't had the guts to try).

4. Sugar. This is key. I only found this out from my friend. Never would have figured it out on my own. DO NOT OMIT.

5. Corn Starch. No one likes a watery sauce. Make it stick to everything and be good.

6. Only use a few ingredients. I used to make stir fries with carrots, peppers, mushrooms, onions, garlic, bok choy, tofu, peanuts, etc., etc. They never tasted good. I figured out, there were just too many flavors going on. I suggest 3-4 max.

Along that vein, I give you:

Kurt's Broccoli and Tofu Stir Fry (serves ~3-4)

1lb tofu, cut and dried with paper towels (as firm as you can get it, please)

1 large head broccoli (cut into nice size pieces)

3 small onions (I like sliced)

3 med-large cloves garlic (sliced, otherwise they will burn in your hot wok)

1/2 cup soy sauce

1/4 cup brown sugar

2 Tbs corn starch

1/4 tsp pepper flakes

pinch ginger powder (you can use fresh if you keep it)

vegetable, canola, or peanut oil for cooking (no olive oil please, it has a low burn point)

cooked rice (for serving)

0. Mix soy sauce, sugar, ginger, and corn starch and mix until there are no more corn starch lumps.

1. Get that wok/frying pan screaming hot. Note: This recipe cannot be accomplished on a non-stick pan due to its inability to brown food and the danger of heating one this hot.

2. Add a Tbs or 2 of oil and add your cut tofu. Fry until nicely browned. Keep it moving so that it doesn't stick much. Put on plate when done. Carefully wipe pan with paper towels to remove bits of tofu.

3. Add a little more oil and repeat with broccoli. Remember, tender crisp and a little brown and then remove to a plate.

4. Add onion, garlic, and pepper flakes to still-hot pan. Once these are all nicely cooked (slightly brown again) add everything back into the pan and toss.

5. Take off heat and add sauce. Stir quickly long enough to let sauce turn clear. Server immediately with rice.

That's all there is to it. Just watch out, because once things start frying, things go fast.

Happy frying!