Winter Stir Fry

This is one of our staple meals. We eat a great deal of stir-fry. We never tire of it. It is quick and easy to prepare, it is always delicious, and it is wonderfully variable with the seasons and will accommodate a near infinite variety of ingredients and spices. Tonight was a very quick (40 minutes?) winter version. Start the rice - 2 1/2 cups of short grained rice to 4 cups water. Do last night's dishes, and then get to work. Chop the carrots - they go right in the hot pan with a bit of olive oil.

While the carrots cook, chop the fresh ginger and some garlic. The brussels sprouts are still coming out of the garden, though they do need a bit of cleaning and picking over. This all goes in the pan when the carrots have cooked a few minutes. Add a bit of tamari and cook covered while you chop the other things. Move right along because it's important not to overcook these vegetables.

Green onions from the farmer's market go in with the ginger and garlic.

The ginger in this mix makes it smell marvelous. Add a bit of wine or water to help it steam with the cover on.

The garden is still also home to some kale, which, chopped fine and cooked for a couple of minutes is quite good, though certainly a bit tougher than it is in the warm months. At the last add the Chinese cabbage and let it all simmer covered for a few minutes more. If you didn't hurry too much doing the dishes, by this time the rice will be done and you can eat.

Though I didn't get it in the picture we added an arugula mix from the farmer's market at the table - no point in cooking such delicate greens. It was a very excellent meal in about 40 minutes, or maybe less - I'll have to remember to time myself. "Fast food" I guess.