Stir-fry menus are as versatile as the changing seasons, and it’s wonderful to experiment with different ingredients through each climate change. Tonight’s version involves an array of fresh fall ingredients. It takes a bit of time to cut up the various veggies for a stir fry, but the actual “cooking” of the dish goes so quickly, it shouldn’t take you that much longer to complete this dish than any other weeknight meal. The eggrolls were made ahead and frozen, and they do not need to be defrosted before immersion in a deep fryer, but the key to successful eggrolls is to fry them in very hot oil just until the skins are golden, and then serve them right away (after draining on paper towels). The reason many people dislike eggrolls is that they order these as “take-out” and by the time they get home and start to eat them, they have become “soggy” with unpalatible oily residue.

Vegetable eggrolls with Chinese mustard dipping sauce
Stir-fry of onions, peppers, shitake mushrooms, Bok Choy, celery, sweet potatoes, and snow peas tossed with a thickened soy-based sauce with ginger, garlic, red pepper flakes, sherry, and vegetable stock, served over Jasmine rice
Hot tea and Chinese almond cookies

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