BITTMAN STIR FRY RECIPES

Steps:

• Put a large, deep skillet over medium-high heat. When it’s hot, add half the oil, swirl it around, and immediately add half the garlic and ginger. Cook for 15 seconds, stirring, then add the broccoli, mushrooms and all but a sprinkling of the scallions. Raise heat to high, and cook, stirring, until mushrooms release their water and broccoli is bright green and beginning to brown, 3 to 5 minutes.
• Sprinkle with salt; add 1 cup water. Stir and cook until almost all liquid evaporates and broccoli is almost tender, another minute or two more, then transfer everything to a plate.
• Turn heat to medium, add remaining oil, then remaining garlic and ginger. Stir, then add chicken and turn heat to high. Cook, stirring occasionally, until chicken has lost its pink color, three to five minutes.
• Turn heat to medium. Return broccoli, mushrooms and juices to the pan, and stir. Add soy sauce, sprinkle with more salt and some pepper; add a little more water if mixture is dry. Raise heat to high and cook, stirring occasionally, until liquid is reduced slightly and you’ve scraped up all the bits of chicken. Taste and adjust seasoning, garnish with remaining scallion and serve.
• VARIATIONS: (1) Use thinly sliced beef or cubed tofu or another protein instead of chicken. (2) Use cabbage, cauliflower, asparagus, green beans, snow peas, carrots or spinach in place of either the broccoli or the mushrooms or both. Or use other mushrooms. (3) Southeast Asian: Use fish sauce instead of soy sauce and finish with a squeeze of lime. (4) Mediterranean: Use olive oil, skip the ginger, use onion instead of scallion, and substitute 1 T chopped rosemary or thyme. (5) Indian: Use coconut milk instead of water and 1 tablespoon curry powder instead of soy sauce.

Steps:

• 1. Soak the dried mushrooms in 3 cups very hot water until soft, anywhere from 5 to 15 minutes. Dried shiitake are much tougher than other varieties and should be soaked in boiled water. When they are tender, remove the mushrooms from the liquid with a slotted spoon, reserving the liquid and discarding the stems; slice or chop if the pieces are large. 2. Meanwhile, set a pot of water to boil for the broccoli. Cook the broccoli for 2 minutes in the boiling water, then drain. 3. Put a large, deep skillet over medium-high heat; add the oil and swirl it around, then add the garlic and ginger. Cook for 15 seconds; add the onion and cook, stirring occasionally, until beginning to soften and brown, 3 to 5 minutes. Add the fresh and soaked dried mushrooms, and allow them to cook down 2 or 3 minutes before adding the carrots and celery. Cook, stirring occasionally, until vegetables are tender but not at all mushy, 10 to 12 minutes. Add the broccoli after about 6 minutes of cooking. 4. If you’re using the cornstarch, dissolve it in the soy sauce; stir into the pan and sprinkle with salt and pepper. Add the crushed red chili flakes if you’re using them, and pour in 3/4-cup of the mushroom-soaking liquid. Stir the mixture, and scrape the bottom of the pan, then turn off the heat; the liquid should be mostly absorbed. Sprinkle with the scallions.