Pick up your wok! (with recipe)

Make stir-fries your go-to dinners. They're as fast as anything and don't require turning on the oven. Plus, since everything comes together in one skillet, cleaning up is quick and requires much less water.

Edamame and Asparagus Stir-Fry with Rice

[from The Food Matters Cookbook]
Makes: 4 servings
Time: 20 minutes

1 pound asparagus, peeled if thick, cut into 2-inch lengths
Salt
3 tablespoons vegetable oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 small dried hot red chile (like Thai), or pinch of red chile flakes, or to taste
3 cups fresh or frozen edamame, thawed if you have time
1 tablespoon soy sauce, or to taste
2 cups cooked brown rice
Chopped scallions, for garnish

  1. If the asparagus stalks are thin, skip to Step 2. If they're especially thick, put them in a large skillet (try not to crowd them too much), add water to cover and a pinch of salt. Turn the heat to high, cover the skillet, and cook until the asparagus is not quite tender (you should barely be able to pierce the thickest part with a knife). Plunge the asparagus into ice water to stop the cooking.

  2. Dry out the skillet and set it over high heat until very hot, 3 to 4 minutes. Add the oil, then the asparagus. Cook, stirring, for about a minute. Add the garlic, ginger, and chile. Cook until the asparagus is dry and beginning to brown, 5 to 10 minutes. Stir in the edamame, soy sauce, and a small splash of water; cook, stirring and adding just enough water to keep everything from sticking, until the asparagus and edamame are tender, about 5 minutes more.

  3. Add the rice and stir until combined, then turn off the heat and fish out the chile. Taste and add a sprinkling of salt and more soy sauce if necessary. Garnish with chopped scallions and serve hot or at room temperature.

Find more cooking tips and recipes visit MarkBittman.com, and catch his column and videos as The Minimalist on NYTimes.com

About the author

Adriene Hill is the senior multimedia reporter for LearningCurve.

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