Stir-Fried Vegetables with Shellfish or Meat

Super-simple and amazingly versatile, this works with any combination of vegetables and virtually any protein. Cutting the vegetables into bite-size pieces avoids the extra step of parboiling, so everything happens in one pan. Just remember that soft, pliable vegetables like greens are going to cook in an instant, while firm, hard vegetables are going to take a few minutes to become tender. Poke and taste as you work until you get the hang of judging doneness visually, and you’ll be fine.

For vegetables, try bell pepper, cabbage, bok choy, fennel, spinach, snowpeas or snap peas, asparagus, green beans, edamame or other fresh or frozen shell beans, mushrooms, carrots, broccoli, or cauliflower. I love this with shrimp, but try scallops, squid, lobster, or crab; thinly sliced boneless beef sirloin, or pork or lamb shoulder; cut-up boneless chicken breast or thighs; or firm tofu cubes.

For a change of pace, try tossing this stir-fry with hot soba or other noodles.

1 recipe brown rice

About ¼ cup peanut or vegetable oil

2 tablespoons minced garlic

1 tablespoon grated or minced fresh ginger

4 cups assorted vegetables, trimmed, peeled, and seeded as needed and cut into bite-size pieces

1 bunch scallions, sliced on the diagonal

½ pound shellfish, meat, or tofu

2 tablespoons soy sauce

Juice of ½ lime (optional)

Salt and freshly ground black pepper

½ cup any vegetable, shrimp, or fish stock, white wine, sake, or water

Chopped cilantro, mint, or Thai basil (optional)

1 Start the rice. After preparing the vegetables, separate them according to what will cook fastest and what will take longer. If using only one vegetable, divide it into two batches.

2 Put a large, deep skillet over high heat. Add a tablespoon of the oil, swirl, and then add half the garlic and ginger. Cook for 15 seconds, stirring, then add one of the vegetables. Cook and stir until almost, but not quite done as you want it, from a minute or two for spinach to as much as 5 minutes for root vegetables. Transfer the vegetables to a bowl or platter and repeat with the remaining vegetables, adding more oil to the pan as needed to prevent sticking. Just before you take the last batch of vegetables out, add the scallions and give a good stir.

3 Turn the heat down to medium and add another tablespoon of oil to the pan, then the remaining garlic and ginger. Stir; then add the shellfish, meat, or tofu. Raise the heat to high, stir once, then let it sit for 1 minute before stirring again. Cook, stirring occasionally, until the protein has lost its pink color, about 3 minutes for shrimp and scallops and about 5 minutes for chicken and other meats.

4 Return the vegetables to the pan and toss once or twice. Add the soy sauce and lime juice if you’re using it; toss again. Sprinkle with salt and pepper, then add the liquid. Raise the heat to high and cook, stirring and scraping the bottom of the pan, until the liquid is reduced slightly and you’ve scraped up all the bits on the bottom of the pan. Garnish with basil, cilantro, or mint and serve.