Mise en place... Make sure you have all the ingredients and vegetables cut and ready to go this way it goes so much faster. I usually use all the veggies I can find in my fridge use different cuts for texture and eye appeal.
Seasonings... can be as simple as oil and soy sauce and once you get the hang of it get adventurous and mix things up!!! I usually mix in a bowl some: spicy homemade soy sauce, lite soy sauce, Sriracha (thai hot sauce), rice wine(mirin), rice vinegar and some shiro miso to mellow things or you can use bean paste same thing or some Hoisin sauce.
The sesame oil I like to add to the carrots when I stir-fry them... I have found that the sweetness of them and the nutty-smoky flavor of the sesame oil pair so well! Also if I feel like adding a Thai touch to my stir fry I add a tablespoon of peanut butter to the sauce and sounds funny but the flavors marry so, so well! MMM! Kind of like Satay sauce in thai foods or if not crushed and roasted cashews or unsalted peanuts work GREAT!
start by frying the shallots + onions...then the bell peppers...
And this is the secret to a crunchy stir-fry ... fry each veggie in a separate small wok or small frying pan so each veggie gets properly fried... then just put them aside in a bigger vessel or a big wok (that is off-no heat) and keep frying until done with all the veggies. To finish add seasonings reheat briefly and serve! This way you avoid soggy and wilted veggies. Also to avoid using tons of frying oil I use a little oil and tons of Dashi stock (japanese stock) to briefly fry and add flavor and cut on calories.
keep adding veggies....
I used: carrot, zucchini, bambo shoots, water chestnuts, onion, cabbage, bell peppers (red,green,yellow), mung bean sprouts, green peas and tomato.
To serve a touch of sesame seeds. MMM!
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