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The Heating Hack That Makes This Veggie Stir Fry Shine

Why It Works

Achieving the signature smoky flavor synonymous with traditional wok cooking can be a challenge when using standard kitchen equipment. A kitchen blowtorch, however, provides the intense heat necessary to replicate the elusive wok hei aroma that elevates many dishes. In this recipe, the preparation begins with salting and draining cucumbers, ensuring they sear beautifully instead of steaming into a mushy texture. High-heat stir-frying of king trumpet mushrooms not only browns them but also allows the reserved cucumber juices to impart a sweet undertone as they simmer.

Cucumbers often take a back seat in the stir-fry category, yet this versatile ingredient can shine when treated with the appropriate cooking techniques. The intense heat of wok cooking transforms these vegetables into tender, juicy bites, enhancing their natural flavors. By incorporating the blowtorch method, we enhance their taste with smoky nuances that characterize authentic stir-fry dishes.

In this recipe, juicy, flame-seared cucumbers are complemented by the robust texture of king trumpet mushrooms and the bold flavors from fermented bean curd, resulting in a vegetarian stir-fry that stands out despite its simplicity.

Ingredients

2 English cucumbers (1 pound; 450g)

Kosher salt

2 tablespoons (30ml) vegetable oil

10 ounces (280g) king trumpet mushrooms, halved lengthwise and cut into 1-1/2 inch pieces

1 garlic clove (5g), minced

1 teaspoon (6g) fermented bean curd in sesame oil (see note)

White pepper

1 teaspoon (2g) toasted sesame seeds

Preparation Steps

Using a sharp knife, slice the cucumbers in half lengthwise and remove the seeds using a spoon. Set the seeds aside in a bowl. Then, cut the cucumber pieces into 1-1/2 inch segments. Transfer the cucumber pieces to a bowl, sprinkle with 1 teaspoon of salt, and mix well. Allow the cucumbers to sit for approximately 15 minutes until they release their liquid. Drain the cucumbers while reserving the liquid. Combine the reserved liquid with the accumulated juice from the cucumber seeds after straining out the seeds.

In a wok or large carbon steel skillet, heat 1 tablespoon of oil on high until it begins to smoke. Add the mushrooms and cook for 1 to 2 minutes, stirring frequently until they are well browned. Lower the heat to medium, pour in the reserved cucumber liquid, cover, and let cook for about 2 minutes until the mushrooms are tender. Remove the cover, increase the heat back to high, and continue cooking for about 1 minute until the liquid has evaporated.

Next, add another tablespoon of oil and toss in the drained cucumbers. Stir-fry on high heat for about a minute until the cucumbers start to brown. Using the blowtorch, hold it approximately 2 to 3 inches above the skillet while stirring to create a smoky flavor for around 30 seconds. Add the minced garlic and fermented bean curd, cooking for an additional 30 seconds until fragrant. Season with salt and white pepper according to taste. Finally, transfer the stir-fry to a serving dish and garnish with toasted sesame seeds. Enjoy immediately for the best flavor and texture.

Special Equipment

Carbon steel wok or carbon steel skillet, high-output kitchen torch.

Notes

Fermented bean curd in sesame oil can typically be found in Asian markets or purchased online.

Make-Ahead and Storage

For optimal enjoyment, this dish is best consumed right after cooking.

Read More

Explore more techniques and recipes to enhance your culinary skills, especially those that showcase the versatility of vegetables in stir-fry dishes.

Source
www.seriouseats.com