C+C Stirfry

Literary pairings for this recipe might include an excerpt on fame and fame's misfortune, from David Foster Wallace's Infinite Jest.

Sauce:

Ingredients

3 Tbs. sesame oil (Or peanut or olive oil)
1 Tbs. minced garlic
1 Tbs. minced ginger
2 cups chicken/veggie broth
4 Tbs. soy sauce
4 Tbs. brown sugar
1 tsp. Sriracha / korean pepper paste
1 Tbs. salt
1 tsp. pepper
3 Tbs. lemon or lime juice
3 Tbs. cornstarch
4 Tbs. rice wine or sherry / OR: white wine (3Tbs)+Wine vinegar (1Tbs)
1 green onion, minced

Heat the sesame oil in a saucepan. Add the ginger, garlic, and scallions and stir-fry 15-30 second over medium heat to bring out the flavor. Add the broth, soy sauce, brown sugar, hot sauce, salt, pepper, and lemon juice. Bring just to a boil, stirring. Dissolve the cornstarch in the wine and whisk into the sauce. Heat until sauce thickens and reaches a full boil. Simmer for 30 seconds. Remove from the heat and set aside.

Stirfry:

Ingredients

1 Tbs garlic, minced

1 Tbs ginger, minced

1/2 red or white onion, chopped

1/2 head brocolli, chopped

2 large carrots, chopped

1 green pepper

3/4 can water chestnuts

3/4 can baby corn

2 stalks celery, chopped

1/3-1/2 cup cashews

10-15 large basil leaves, ripped up

4 artichoke hearts, quartered

Heat oil on medium-high heat. Saute garlic and ginger golden brown. Remove garlic and ginger from oil, discard. Stir-fry onions for several minutes, until they start to brown. Add broccoli, carrots; stir fry several more minutes. Add celery and green pepper. At this point, begin ladling in stir-fry sauce every minute or so. After another 5 minutes, stirring and adding stirfry sauce, add in baby corns, water chestnuts, basil, artichoke hearts, and cashews. Stir for five more minutes, slowly adding stirfry sauce until all the sauce is mixed in. Serve immediately over rice. It's a good idea to take a bite of the carrots during the last phase to check on how soft your harder vegetables are getting.