Offing the flatlanders

Last week was Cassie's first spring break. At Christmas break, she went to visit her roommate Sanuki in Orlando, where she finally got to see the Magic Kingdom, which relieved me of that burden, thank god (no offense, Mickey, you little freak). So Cassie returned the favor and had Sanuki and JC here for a few days last week. Cassie showed them some of the high points of Charlottesville, including Monticello, the Downtown Mall, and, of course, Bodo's (twice).

It was nice here for mid-March, but still a little cold for two Floridians. That didn't stop us from taking them to see the Blue Ridge Mountains, which were something for the flatlanders to behold. We decided Humpback Rocks would be a good place to go, since it's not very far and the hike is relatively short, albeit steep (about an 800-foot climb in less than a mile). Unfortunately, we forgot that it had snowed six inches in Waynesboro the week before, and the steep trail was pretty slick, especially with all of us walking it in running shoes with no real tread. We made it to the top, where the views were spectacular, but the downhill was quite an adventure. There were a few jokes about whether we were trying to finish them off up there, but everyone made it down in one piece, despite a few slips and falls. And, hey, now Cassie's friends have a funny story to tell about their first (and nearly last) trip to C'ville.

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I cooked some family favorites for Cassie while she was here (baked ziti, black bean chili, faux tacos, falafel sliders, potato pasta), but didn't try anything new. Here is something I've been working on and am relatively happy with, though I will probably tinker some more. This will work with different vegetables (and meats, too, if you're an omnivore), so don't be afraid to experiment with what's in season and on hand. I'm also going to try different kinds of stir-fry sauces, which will be added to this episode as we approve of them.

Stir-Fried Veggies

Sauces adapted from The Quick Recipe (2003) by the Editors of Cook's Illustrated Magazine

Stir-Fry Sauce (recipes below)

2 garlic cloves, minced or pressed
1 one-inch piece of fresh ginger, grated on a Microplane

3 tablespoons sunflower, canola, or other vegetable oil, divided

1 medium onion (4–6 ounces), cut into ½-inch pieces

1 pound orange, red, and/or yellow bell peppers (avoid the bitter green ones), stemmed, seeded, and cut into ¾-inch squares

½ pound broccoli florets, cut into bite-sized pieces

½ pound snow peas

Cooked white or brown rice or Thai Coconut Rice, for serving

    1. Make the stir-fry sauce, and set it aside.

    2. In a small bowl or ramekin, combine the garlic, ginger, and 1 tablespoon of the oil.

    3. Heat the remaining 2 tablespoons of oil in a wok or 12-inch nonstick skillet over medium-high heat. Add the onions and peppers, and stir-fry until the onions are soft and translucent, about 5 to 6 minutes.

    4. Stir in the broccoli and snow peas. Add 1 tablespoon of water, then slap a cover on the pan and cook for 3 minutes, stirring once halfway through. Remove the cover and stir fry until the broccoli is cooked through, 2 to 3 minutes more.

    5. Clear a spot in the center of the pan. Add the garlic mixture, cook for about 15 seconds, then stir the mixture into the veggies until well distributed. Turn the heat down to medium.

    6. Whisk the sauce to recombine. Add to the pan and cook briefly, just until warmed through and the veggies are coated with the sauce. Serve promptly over steamed white or brown rice. Serves 3 or 4.

Sichuan peppercorns from The Spice Diva

Sichuan Chile Sauce

3 tablespoons (45 grams) dry sherry
2 tablespoons (30 grams) vegetable or chicken broth or water
1½ tablespoons (25 grams) soy sauce or tamari

1 tablespoon (15 grams) chili-garlic sauce (or Sriracha)
1 tablespoon (13 grams) toasted sesame oil
1 teaspoon cornstarch
¼ teaspoon freshly ground Sichuan peppercorns
¼ teaspoon sugar

Whisk all the ingredients together in a small bowl. Makes about ½ cup.

Sweet-and-Sour Sauce

3 tablespoons (45 grams) red wine vinegar
3 tablespoons (45 grams) orange or pineapple juice
3 tablespoons (37 grams) sugar
1½ tablespoons (25 grams) ketchup
½ teaspoon cornstarch
¼ teaspoon salt

Whisk all the ingredients together in a small bowl. Makes ½ cup.

Spicy Orange Sauce

¼ cup juice (60 grams) and ½ teaspoon zest from 1 large orange
2 tablespoons (30 grams) dry sherry
1 tablespoon (13 grams) toasted sesame oil
1 tablespoon (17 grams) soy sauce or tamari
2 teaspoons (10 grams) chili-garlic sauce (or Sriracha)
1 teaspoon sugar
1 teaspoon cornstarch

Whisk all the ingredients together in a small bowl. Makes about ½ cup.