When I think of fried rice, I think of, well, takeout containers, but I also think of vegetables that have a lot of crunch. This is one of the primary principles behind the stir-fry method: vegetables get a shock of very high heat, are tossed—literally tossed in a wok by a flick of the wrist—and that’s about it.
To accomplish this, each ingredient is cooked separately. This may seem tedious on paper, but trust me, it’s so not a big deal. The only real elbow grease required in a dish like this is to chop all the vegetables, and if you eat vegetables with any frequency at all, those are some familiar muscles you’ll be flexing. Continue reading
Not to belabor the point, but I am sure enjoying my CSA this year. Last week it was nettles, this week it’s quelites. I wasn’t even sure what quelites were until I arrived to collect my share. At that point I instantly recognized them by their distinctive, almost Cubist leaves: wild spinach. Just the other day Laura commented here that her favorite of the wild greens is Lamb’s Quarters, and to my surprise, per this little piece by Deborah Madison, quelites and wild spinach and Lamb’s Quarters are all the same thing. From my previous experience, I knew quelites/wild spinach/lamb’s quarters to be a little tedious to clean but that’s the price of good vegetables, and I liked it when I added it to some Pad Thai I’d been making. This time I thought I’d showcase it more prominently in a stir-fry.