Loving Boyfriend's "Off the Cuff" Stir-Fry

As I've told you before, Loving Boyfriend has a completely different philosopy on cooking than I do...the no rules philosophy. One of his favorite ways to show this off is by making stir fry. He was so proud of this one, and I do admit it was extremely tasty, he asked if I would share it with all of you. I said, "Yes, if you'll write it!" He even took the picture (I'm so proud).

So here's a guest appearance by his truly, Loving Boyfriend...

To make my ‘off the cuff' stir fry I did the following:

In order to properly make a tasty stir-fry, only one true ingredient is necessary...absolutely no plan! Stir-fry is the cooking equivalent of abstract art. You never know exactly what it is, but if enough people say it is good, it is. This particular creation existed in the form of the following vegetables: celery, carrots, cucumbers, jalapeño peppers, ancho chiles (green), onion (always a must), mushrooms (those little ones – enoki, this stir-fry works great for using up sushi leftover veggies, or any leftover veggies for that matter), and radicchio.

The sauce consisted of (in approximate ratios):

1 part hoison sauce
1-1.5 parts soy sauce
3/4 part sugar (honey would have been good but I didn't think fast enough)
some tabasco drops
Finally, a finger dipped in to ensure taste (adjust flavors as necessary and make sure to taste the sauce before you cut up the jalapeño...it burns)

To make the stir fry:

1. Make sauce
2. Cut up veggies
3. Heat peanut oil in pan
4. Add onion and hot pepper. Cook a few minutes (1-3)
5. Add other veggies in order, so as not over-cook any of them
6. Add sauce
7. Mince an Emeril amount of garlic (garlic press works best) into pan (ie. LOTS of garlic!)
8. Stir and let cook a little, about 2-3 min. You can also add some flour or arrow-root powder or cornstarch to the sauce if you like a thicker style sauce.
9. Serve over the rice I forgot to mention earlier.

There you have it!

(Isn't he cute?)