Nobody wants to cook on a hot summer day. The best way to minimize your stove-time is with a summer stir fry, writes Martha Rose Shulman in this week's Recipes for Health.
If you are trying to put dinner together in a hot apartment this summer you will appreciate the fact that stir-frying in a wok requires little more than a five-minute blast of heat. Some time is needed to prepare the ingredients while the stove is off, but once you begin cooking, be ready to eat. Yes, you have to cook the rice or noodles you will be eating with your stir-fries, but those can be cooked ahead, in the morning for example, before it gets too hot, or in a rice cooker, and then reheated in the wok.
My stir-fries this week were inspired by one vendor at a small Los Angeles farmers' market who sold me an array of Asian greens and vegetables – long beans (both purple and green), amaranth and water spinach (ong choy), generous bunches of cilantro with the roots still attached, a variety of hot and sweet green peppers, and long, sweet Asian eggplants. Some of them were new to me and it was fun figuring out how to get the best results with them. You should be able to find most of these ingredients at Asian markets, but I have given alternatives just in case.
Here are five quick summer stir-fry recipes.
Stir-Fried Shrimp With Amaranth (or Beet Greens), Red Pepper and Cilantro: For a beautiful meal, serve the stir-fry with red rice, like Bhutanese rice.
Spicy Stir-Fried Eggplant, Tofu and Water Spinach (Ong Choy): The eggplant in this spicy stir-fry is roasted first so that the stir-fry won't require too much oil.
Stir-Fried Baby Squash, Long Beans, Corn and Chiles With Soba Noodles: This sweet and spicy dish also works with regular green beans.
Stir-Fried Chicken With Mixed Sweet and Hot Peppers and Cashews: A mix of hot and sweet peppers and "velveted" chicken makes for a delicious dish.
Stir-Fried Soba Noodles With Long Beans, Eggs and Cherry Tomatoes: Tomatoes and noodles Asian style: the tomatoes soften just a little but sweeten a lot.
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