Weeknight Vegetable Stir-Fry

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This recipe was original published in my cookbook, Ever-Green Vietnamese (Ten Speed Press, 2023).

Course: Side Dish, starter

Cuisine: Asian American, Vietnamese, Vietnamese-ish

Ingredients

1 pound | 450g asparagus or other green vegetable (such as celery or green beans)
4 ounces | 120g carrot, watermelon radish, kohlrabi, and/or fresh mushrooms (such as white, cremini, or shiitake), or a combination
1 ½ tablespoons neutral oil (such as canola or peanut)
3 slices ginger, unpeeled, smashed
1 large garlic clove, gently smashed
¼ plus ⅛ teaspoon fine sea salt
2 tablespoons water

Instructions

Prep the veggies: Trim the ends of the asparagus, then slice the stalks on a steep diagonal into 2-inch-long pieces and put them into a bowl.
Cut the carrot into slices a scant 1⁄4 inch thick and 2 inches long; this ensures they’ll cook at the same rate as the asparagus. If using mushrooms, cut the stems and caps into 1⁄3-inch-thick slices or tear into large bite-size pieces. Add to the bowl of asparagus.
Stir-fry and serve: Set a 14-inch wok or 12-inch nonstick or carbon-steel skillet over high heat on one of your largest burners and swirl in the neutral oil. When the oil ripples, toss in the ginger and garlic. Rapidly press down and stir them to release their aroma. Dump in the vegetables and sprinkle with the salt. Stir and toss for about 1 minute, until the vegetables look glossy with brighter color.
Spread out the vegetables to cover the pan bottom, add the water, cover, and then turn the heat to medium-high. Let the veggies steam-cook for 2 minutes, stirring midway and spreading them out again. When the boiling sounds start turning into a crackling noise (which signals water evaporation), uncover and quickly flip and stir the vegetables, about 1 minute, until no more liquid remains. If needed, turn the heat to high to hasten cooking and thus prevent overcooking. If the vegetables are too firm, add a splash of water and cook 1 to 2 minutes longer. When the veggies are done, they should look lightly glazed. Transfer to a plate or shallow bowl, discard the ginger and garlic if you spot them, and serve immediately.