Chicken and Celery Stir-Fry

Ginger, garlic, and fermented black beans add sizzle

Lunar New Year arrives on February 16. So how about some Chinese-inspired stir-fry?

Asian cooking can look complicated to Westerners, but it’s actually pretty simple. It’s all about the prep – the cooking takes very little time.

So fetch some flavor for the Year of the Dog.

Simple and Quick Vegetable Stir-Fry

Fear of Chinese

Many American cooks (even experienced ones) are intimidated by Chinese cuisine.  Some are scared away even before they start — by that long list of unfamiliar ingredients.

Then there’s all the preparation required.  Mise en place is a French term, but surely the Chinese must have invented the concept.  You can’t cook Chinese unless you first do your mise en place, and a lot of it.

And, of course, there are some unfamiliar cooking techniques.  (A stir-fry is like a sauté — but not quite.)  So that can be a bit scary, too.

Stir-Fry for Dummies

Well, good news!  The stir-fry method I use here is easier than the “classic” technique.  It’s more of a braise (the pork is stir-fried but the vegetables are braised in liquid).  And the flavor is excellent.

As for the rest?  Let’s just jump into the recipe, and you’ll see.  Everything will become clear as we go along.