Farmers Market Stir Fry
Serves 3 to 4, depending on how many vegetables you use
Adapted from the kitchn
1 1/2 to 2 pounds assorted vegetables
1 1/2 tablespoons minced fresh ginger
1 minced jalapeño (optional)
8 scezchuan peppercorns
2 tablespoons vegetable or chicken broth
2 teaspoons soy sauce
1 1/2 teaspoons rice vinegar
3 medium cloves garlic, smashed
2-3 tablespoons vegetable oil
1/2 teaspoon salt
Toasted sesame seeds to top (optional)
4 cups cooked rice
1. Chop the vegetables into uniform pieces, and put them in a bowl so that you can be ready to dump them in quickly. Leave the ginger and jalapeno separate.
2. Combine the broth, soy sauce and rice vinegar in a small bowl to make the sauce.
3. Heat your wok or cast iron skillet on medium with 2 tablespoons oil and the sczechuan peppercorns for about five minutes to let them infuse the oil. You can use more or less depending on your heat tolerance. I like to smash the peppercorns so that more of the flavor gets in the oil. After the oil is infused, take them out, unless you particularly like big bursts of heat in your food.
4. Turn up the heat on the burner to high and let it heat for another minute or two. When the oil starts smoking, add the ginger and jalapeno and stir vigorously, so they don't burn, for about 30 seconds until fragrant.
5. Add the rest of the chopped vegetables. Add more oil if necessary. Salt them and stir fry for a few minutes until the vegetables begin to brown (hard vegetables) or wilt (soft, leafy vegetables).
6. Add the sauce and stir fry for a couple more minutes until the vegetables are crisp tender.
7. Serve over rice and top with toasted sesame seeds. I think cashews or peanuts might be good as well. If you try them let me know!