Every time I make stir-fry, it’s different. Typically, the dish contains whatever is left in the fridge, with a few extras. For this go-around I prepared the meat – pork ribs cubed – a day in advance (soaking in teriyaki sauce and garlic), and decided to make the freshest version of the dish as possible. In went sliced zucchini, yellow squash, green pepper, carrots, celery, broccoli flowerets, onion, and bean sprouts. The only canned items I used were water chestnuts, mini corn-on-the-cobs and button mushrooms.

 

I’ve had the same large electric wok for several years, and it has been well-used. I usually start out by cooking the meat in olive oil (with pork, I always leave a little fat on the meat for flavor and because my husband likes it), on top of that go the carrots, and other vegetables in increments according to typical cooking time. I also use MSG, along with ginger, white pepper and soy sauce.

 

For the rice, I cooked white short grain, in which I added scrambled eggs, small cubed ham, frozen peas and a modest amount of soy sauce. I usually toss the rice in a clean wok, but this time out I microwaved the eggs and peas together, and then tossed the lot with the ham and soy sauce.

 

The meal was one of the better versions of stir-fry I’ve prepared in a long while; naturally, there was enough left over for at least three more meals. It’s a good thing I cook in large amounts, as my time in the kitchen is usually limited to once or twice a week – as my long-suffering husband will attest.