Stir-fry is always one of my favorite meals to make. All those odds n' ends in the fridge get used up, its on the table in a flash, usually full of vegetables and clean-up is relatively quick. Unfortunately, stir-fry is too exotic for my 5 year old to eat, so I just deconstruct it for him. He gets rice, veggies and whatever protein is going into the wok - all not touching each other. I'm not a short order cook! Or am I? Sigh.
Pickles? No, they didn't go in the stir fry, but they sure were good snacking on while I was making dinner. Gonna have to get you that recipe - seriously addicting. Briny, salty, sweet, crunchy, tangy. My husband's mother made them - they have turmeric! I'm always looking for new ways to eat turmeric.
barely adapted from Food & Wine
5 tablespoons tamari
5 teaspoons rice vinegar
1 tablespoon sesame oil
1/4 teaspoon sugar
2 tablespoons coconut oil, divided
3 large eggs, lightly beaten
3/4 pound cooked pork, cut into 1/2-inch dice
1/2 cup shelled edamame
1 cup sliced mushrooms, shitake or cremini
1 carrot, shredded
1 small head napa cabbage, sliced thin
4 cups cold cooked brown rice
6 scallions, chopped
pinch of freshly ground pepper
In a small bowl, stir the tamari, rice vinegar, sesame oil and sugar. Heat a very large skillet or wok on medium heat. Add 1 tablespoon coconut oil and melt. Add beaten eggs and stir fry until cooked through, about 3 minutes, remove from heat and reserve on separate plate. Add remaining one tablespoon coconut oil and heat over high heat. Add the diced pork and stir fry over high heat for 1 minute. Add mushrooms and stir fry until beginning to soften, about 5 minutes. Add the edamame, shredded carrot and napa cabbage and stir fry over high heat until tender, about 6 minutes. Stir in the cooked rice, scallions, soy sauce mixture and pepper and stir fry until the rice is hot. Stir in cooked eggs. Remove from heat. Serve with sriracha sauce, pickled ginger, toasted sesame seed and additional tamari.