Growing up, my dad regularly made stir-fry using bags of frozen stir-fry vegetables, whatever meat seemed like a good idea, and little else. As a result, I never really liked stir-fry. After moving out on my own, I attempted my own stir-fries, with fresh vegetables and complicated concoctions of soy sauce and citrus juice and sesame seeds and whatever else seemed like a good idea. I still did not like stir-fry.
It turns out I actually never really knew what I was doing.
Recently, I have returned to stir-fry thanks to The Supper of the Lamb, by Robert Farrar Capon (which I reviewed here). Capon explains that the joy of the stir-fry is in simplicity and speed. A hot skillet or wok, just a few vegetables, a little meat and a little sauce is all that’s needed.
It turns out I actually do like stir-fry, as long as I don’t mess it up.
Read the full recipe here: Beef and Broccoli Stir-fry with Ginger/Garlic/Honey Sauce — Creator, Creature and Collards