I don't what it is man, even during muggy Brooklyn summers I crave a stir-fry. Is it weird? Or is it just the abundance of farmer's market produce I've been hauling home?
Yes that means firing up the wok and standing over a hot stove for a couple minutes, but it's worth it to have that saucy, spicy, fresh crunch of veggies over a perfect spoonful of sticky white rice. You sweat it out, then you go for ice cream.
The only secret to nailing a stir fry is knowing the order in which each vegetable needs to go into to cook properly. Not too long or it will wilt and lose nutritional value, not too short or you miss out on that melt-in-your-mouth sweet spot that delivers maximum flavor.
I usually send in the aromatics first; onions to soften in oil for a few minutes, then the minced garlic and ginger, and whatever paste I'm using (gochugang, doubanjiang, chu hou, etc) so it fries a little. If I'm using a little ground pork (never more than 1/4lb) I throw that in too and let it brown a little, then deglaze with sake or shaoxing wine.
Then you add your vegetables in order of cooking time. Eggplant, carrots, or yams always first, especially when in chunks. Zucchini, peppers, mushrooms, the ones you want to retain a little bite or crunch, those go next. And then last you add your leafy greens, just a minute or so before adding cornstarch, soy sauce or oyster sauce (or both) mixed with a little water/stock and turning off the heat. Sprinkle some MSG if you dare.
It's the same recipe each time, just a rotating cast of different vegetables, all eager to perform their role. Served over rice, this dish comes together in 30 minutes and is easily modifiable for vegans.
