There comes a point, about a week and a half after grocery shopping, when you realize oh no!  You bought way too much produce and it’s starting to go bad!  No?  Maybe it’s only me…

When I find myself in such a situation, I have two go-to options: veggie omelette* or stir fry. But since I didn’t have any eggs, stir fry it was!

A random assortmentI had a random assortment of veggies on hand–half a red pepper, half an onion, a beet (the last of the beets!), and some broccoli. This to me says Thai food. (Well, except the beet. But I needed to use it up.) But, of course, this being clean out the fridge day, I didn’t have all the ingredients to make any sort of authentic Thai food. So I decided to just go with whatever seemed like it would taste good–veggies, spices, and long noodles.

When I’m making up a stir fry with a lot of spices, I always like to get them out ahead of time so that I don’t forget any potentially good ones. I pulled out ground ginger, garlic powder, chili powder, salt, black pepper, paprika, rice vinegar, fish sauce, and olive oil, figuring that I’d decide as I went along which ones I would actually use.  I ended up not bothering with the paprika or garlic powder, or the vinegar (but more on that later.

Now most people use some sort of large frying pan or wok for making stir fry.  This has some definite advantages, particularly the fact that it would be infinitely easier to clean something that you can actually put in the sink.  But I haven’t gotten around to buying one and I’m still cooking with my post-college collection of random cookware.  Thus my stir fry was made in this:

It's electric!

My trusty electric griddle!

The biggest advantage of cooking in this is that it heats up instantaneously.  Makes for speedier cooking!

Veggies!Once I had everything out and chopped, and water boiling on the stove for noodles, I put a couple glugs of olive oil in the griddle, turned it on, and let it heat up for a few seconds before tossing in the pepper, onion, and broccoli.  After stirring things around a bit and getting a nice sizzle going it was time to start adding spices.  I started off with the ginger, because I knew I was aiming for a gingery taste in the end.  I had to put in a lot.  If you’re making this at home, do it with fresh ginger if you can–the flavor will be much stronger!  Then I added a little bit of salt (though not much because I was planning on adding fish sauce later and fish sauce is salty!), some black pepper, and some chili powder, mixed everything around a bit more and tasted it.  More chili powder and ginger!  I really wanted this to have a kick to it.  Once the broccoli was bright green and the peppers and onions were softening, I turned the heat almost all the way down just to keep it warm.  You don’t want to overcook the vegetables!

Once the pasta was done, I drained it, and dumped it in with the vegetables.  The pasta I used came from Trader Joe’s and was a spinach and chive linguine.  But really you could use whatever you want.  I do like linguine for this type of stir fry though.  I turned up the heat a bit, and after giving everything a good stir, I decided it was time to add some sauce.

Now, I had no real plan for making this sauce.   I vaguely intended to do something with fish sauce and vinegar.  But I didn’t want to ruin the veggies.  So I put a forkful into another bowl, dripped some fish sauce on it and tasted it.  Wow is fish sauce ever fishy when there’s not a lot of other flavors mixed with it!  (Yes, I know, this should have been obvious.)  A little grossed out, I decided to add the vinegar to see what that would do to the flavor.  So I added a few drops of vinegar to what was left in the bowl.  Bad idea.  Terrible idea, in fact.  The vinegar idea was thus quickly vetoed.   I decided, however, that a few drops of fish sauce in the entire stir fry wouldn’t be too overpowering, so I put some in.  You could easily substitute soy sauce instead to make this vegetarian.  And honestly?  After the fishy smell/taste overload of the test bite…I might do that next time too.

At this point you might be wondering what happened to the beet.  Or you might have forgotten about it like I did.  Granted I didn’t intend to put it in til the end anyways since all it needed to do was warm up, but I totally forgot about it until I was about to plate my food.  But I tossed it in, turned up the heat again, stirred everything around, and then tasted it.  I added a little more ginger, gave it one last good stir, turned off the heat, and plated up my food!

Done!

On the plate!

On the left: Stir fry. On the right: Mango slaw (minus the cashews and mint) from Smitten Kitchen**

 

*Actually it very rarely turns into an omelette as I don’t have an appropriately sized frying pan.  Usually it’s more like scrambled eggs with vegetables.

**Smitten Kitchen’s mango slaw recipe.

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