This is the dinner I make when the day went sideways and it is quarter to six. A bag of frozen vegetables, two blocks of ramen, two chicken breasts. None of it takes any planning, and yet it comes out of the pan looking like something. The sauce does all the work: soy, hoisin, toasted sesame oil, a little maple syrup. Four things whisked in a bowl while the water comes to a boil.<\/p>\n
Do not thaw them. Ever. The ice crystals have already ruptured the cell walls, so thawing does exactly one thing: releases all that water into your sink or your pan. You end up with limp, dull vegetables. Thrown in still frozen, into a screaming hot pan, they hold their crunch and their color. There will be a little water left after four minutes, and that is fine. That water becomes your sauce.<\/p>\n
This is the one thing I do differently from everybody else, and I figured it out after burning garlic one time too many. In a wok over high heat, minced garlic goes black in fifteen seconds. Every recipe tells you to fry it on its own before adding anything else, which is precisely where it burns. Whisk it into the sauce with the ginger. It cooks in the liquid at the very end, it perfumes everything, and it never turns bitter.<\/p>\n","protected":false},"excerpt":{"rendered":"
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