I haven't made a recipe the way it was written in years. And it's not because I don't trust the author, it's just that I normally find something I want to add to it or switch around. When I read a recipe, my brain immediately starts firing with a zillion other things that I want to try. Even my own recipes aren't safe. When I make a recipe I've already made, I usually find something I want to change about it. I think the creative aspect and the flexibility of cooking is what I love so much.
Case and point - I made this weekend stir-fry last year, trying to use up all of the loose ends of vegetables I had lying around in my refrigerator. Anyone who cooks often knows that sometimes you end up with a fridge full of vegetables that are slowly turning over to the dark side. I hate to be wasteful, so I like to try and find ways to use them up before they are completely gone.
Stirfries and soups are excellent ways to use up produce, and I loved the recipe for the stir fry. However, I started making it today and changed a few of the ingredients, adding some vegetable stock, which really brings up the flavor quite a bit. It's not much different than the original, but it's still exceptionally tasty. Go ahead - clean out your refrigerator and give it at try!
*This is also an entry into Project Foodie's Leftover Tuesdays #11 roundup, which is on the crusade against throwing away leftovers.
Weekend Stirfry, Part II
1 tsp sesame oil
1 tsp fresh ginger, minced
1 clove garlic, roughly chopped
2 tbsp oyster sauce
1 tbsp soy sauce
1 extra-large* vegetable bouillon cube, dissolved in 1/4 c hot water
1 tsp cornstarch, dissolved in 1/4 c warm water
(I used about 6 cups of assorted vegetables, which I sauteed in small amounts of sesame oil until tender.)
In wok over medium-high heat, add sesame oil. Add ginger and garlic and saute for 20-30 seconds. Add oyster sauce, soy sauce, and bouillon cube mixture and bring to a boil. Boil for 1 minute, then whisk in cornstarch mixture. Boil until thickened. Remove from heat and toss over cooked vegetables.
*Or use 2 regular small square cubes