Out of all the Asian cuisines, I must admit that Chinese is my least favorite.

I heart Vietnamese, adore Thai, and worship at the clog-clad feet of Japanese, but Chinese has always left me cold for some reason. Perhaps it is because there is a great quantity of mediocre fried rice and pallid Kung Pao and very little quality. Chinese food is that sort of thing that I sometimes—and this is rarely—order because frankly I am already in my jim-jams and do not want to cook nor to exit the house in order to seek sustenance.  I sigh, wait to plunk down my $15 for gristly chicken lo mein and salty egg drop soup. When it arrives, I eat what I can (never very much) and leave the rest to rot in the fridge. I hate when I’ve felt I’ve wasted money.

Well, friends, I took it upon myself to create my own stir-fry the other night and I have to say: satisfaction guaranteed.  The recipe said you could add some protein to make it a more rounded main course dish so I added extra firm tofu. I sliced it into manageable chunks (about a 1 lbs worth) , carefully drained it, and then marinated it in some spicy stir-fry sauce I had lurking in my fridge. I marinated it for about 20 minutes or so because man alive is that stuff porous. After that I sauteed it in some canola oil in a piping hot skillet for about five to eight minutes until the edges were nice and crispy. Then I put it aside while I prepped and prepared the veggies. Oh yeah, I was going to put this over brown rice, but opted for jasmine instead. Fragrant and pillowy, it was the perfect bed for all this goodness.

I would like to say: “Never again!” to ordering Chinese takeout. But if ordering putrid Chinese is what I must do every now and again to sate a drunken craving—though pizza is really what I want when it comes to that–then it must be so. God forbid hot oil and my clumsy sodden self meet. Brrr.

Broccoli Red Pepper Stir Fry

1 tsp. olive oil

1 tsp. walnut oil (I used grapeseed)

2 large cloves garlic, peeled and finely chopped

3 cups broccoli florets

2 tbl. water

1 large red bell pepper, washed, cored and cut into short strips

1 medium onion, peeled, cut in half and then into lengthwise slivers

3 green onions, chopped, white and light green parts only

the juice of one small lemon

1/2 tsp. salt

Prepare all ingredients before starting to cook. Heat oils in large skillet over high heat. Add garlic and saute only until slightly cooked; do not brown. Immediately add broccoli. Stir-fry continuously until all broccoli has turned to a bright green color. Add 2 tablespoons of wate, cover and remove from heat for 2 minutes. Return skillet to high heat. Add red pepper and onions. Continue to cook, stirring for another 2 to 3 minutes. (I went 5 so I could soften the onion a bit.) Vegetables will be crisp and brilliant in color when properly cooked. Toss with lemon juice and salt and serve.

p.s. I also added some nam pla (fish sauce) to the whole thing when I plated it up. I recommend it.