Kohl's Oriental Stir Fry

This stir fry is all about the vegetables, and there are a lot of them: fresh mushrooms, celery hearts, green bell pepper, scallions, mung bean sprouts, snow peas, green beans, bamboo shoots, water chestnuts, and carrots. Lean beef gets browned first in the wok, then everything else goes in with beef bouillon and soy sauce.

The technique is simple but the timing matters. Keep the vegetables moving from bottom to top to sides so they cook evenly, and cover between stirs to build up steam. You want everything tender but still crisp with their original colors bright. The second the green beans lose their snap, you’ve gone too far.

Serve heaped over brown rice or chow mein noodles (or both, if you’re hungry) with extra soy sauce at the table.

Kitchen Tips

• Cut the beef thin against the grain so it stays tender in the high-heat wok
• Get the wok smoking hot before adding the oil and beef; a cool wok steams instead of searing
• Add the densest vegetables (carrots, green beans) first and the delicate ones (sprouts, snow peas) last
• Dissolve the bouillon cube completely in hot water before adding to the wok

Variations

• Swap beef for chicken breast or shrimp for a lighter stir fry
• Add a tablespoon of fresh grated ginger and garlic with the bouillon
• Toss in a handful of cashews or peanuts for crunch