Method
Heat wok over med-high heat, toss in first seven ingredients,
(thru bell pepper) along with a tablespoon or two of
water.
Stir fry constantly til onion is becoming limp, then
add zuchinni and bean sprouts.
As zuchinni is softening, add mushrooms, stirring
continually
(takes 6-10 minutes - depending on how crisp you want
the vegetables)
The trick is to add the quicker-cooking vegetables
last, so they don't overcook.
Serve over rice, with soy sauce to taste.
A variation is to use the wok as a steamer:
Heat wok as above, and toss together all ingredients,
along with about 1/2 cup of equal parts soy sauce
and water.
Quickly stir for a minute or so, then push vegetables
up onto side of wok, and cover.
When steam escapes from under cover, vegetables are
done... remove from heat, toss together into a large
bowl; serve over rice.
Some of our favorite variations are:
Peas & Carrots Stir Fry -- use only snow peas and
sliced carrots. Mushroom & Onion Stir Fry -- use only
onion slices and quartered mushrooms.
Occasionally, we'll add yakisoba noodles, and forego
the rice.
A few notes about wok cooking:
I use a hammered steel wok, which might make the second
method possible:
the ingred. will stay up on the sides, away from the
very hot bottom, where the liquid is boiling.
With a machine-made, or electric wok, this may not
be possible.
I use only water and a brush to clean the wok, never
soap, as this will cause sticking.
When clean, I place the wok over heat source to dry,
and wipe the inside with about 1 tsp of olive oil,
using a paper towel.
Let cool, and put away... the oil will prevent rusting,
and is all the oil required for your next cooking.
