There really is no end to the number of options when it comes to stir-frying. It’s kind of like making a bit pot of soup. You can throw almost anything in there and it will be fabulous. Assuming, of course, that you are building on a deliciously solid foundation.
For soup, it’s all about the stock. With a stir-fry, your oil (or fat) and seasonings are the key components. If you have those and a few fresh veggies, you are set-up to make a great meal.
I am a bit of a purist when it comes to stir-frys. I rarely use sauces (it’s less of a preference thing and more about time). I stick with one, maybe two primary ingredients and largely rely on ginger, garlic and sea salt to get the flavor to really pop.
Coconut oil has also become my oil of choice. I love the nutty, almost-tropical taste that it brings to any dish. And with a higher smoke point, it does a better job of standing up to the high-temperatures of stir-frying. Ghee also works well but it offers up a completely different flavor.
It really all comes down to personal preference. Find the oil that works for you (are you a coconut person too?) and pick your seasonings of choice (simply salt or more elaborate sauces). After that, you can throw most any vegetable into the mix and you will have a quick-to-make meal that you will enjoy.
2 tablespoons coconut oil
pinch of sea salt
1 tablespoon ginger, minced
2 garlic cloves, minced
1 cup cauliflower, cut into small florets
1 small yellow onion, sliced
1 cup carrots, cut at a diagonal into ¼” thick pieces
½ teaspoon red pepper flakes
8 ozs baked tofu, sliced into pencil-thin pieces
1 cup kale, chopped
1 teaspoon tamari or ume plum vinegar (optional)
- Heat the coconut oil over medium-high heat until it has liquefied and becomes “loose” in the pan. Add a generous pinch of salt.
- Add the ginger and garlic, stirring often until the garlic becomes fragrant and begins to brown.
- Turn the heat up to high and add the carrots, cauliflower, onion and red pepper flakes. Toss well until all the veggies are evenly coated. Cook, stirring often, until the carrots and cauliflower just start to soften, about 4-5 minutes.
- Stir in the tofu and continue cooking until it is heated through, about 1-2 minutes.
- Add the kale and continue stir-frying until it begins to wilt, about 1-2 minutes.
- Season to taste, adding the tamari or vinegar. Another pinch of salt might do the trick as well.
- Remove from the heat and serve over brown rice or soba noodles.