techniques

Master Andy Ricker's Stir Fry Technique

The key to the dish's success is controlling the heat on the pan
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    Peden + Munk
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    Stir-Fried Brussels Sprouts with Garlic and Chile

    There are few more satisfying sounds than vegetables sizzling away in a screaming-hot pan. The simplest of all Thai dishes, stir-fries are a great way to showcase fresh green vegetables. Increase the spiciness of this stir-fry by adding more chiles, if you wish.

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    Use a flat-bottomed wok that sits on the cooktop to soak up heat. For a better sear, avoid nonstick.

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    Blanch the vegetables before frying. This accomplishes two things: It preserves the colors of the vegetables and it reduces your frying time, for a fresher taste.

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    Start out with medium heat to saute aromatics (in this case, garlic) until browned but not burnt; you want to infuse the oil with flavor.

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    Using a slotted spoon, remove garlic from the pan and set aside on a paper towel or in a small bowl.

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    Crank the heat and let the pan get really hot before adding the vegetables.

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    A screaming-hot pan helps caramelize the veggies and sauce alike, giving your finished dish a complex flavor.

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    Add chicken broth to create a sauce

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    Really kick up the spice factor by adding more chopped chiles, if you like it hot

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    Better than take-out any day.

Danielle Walsh is the assistant web editor at Bon Appétit, and has also written for New York Magazine's Grub Street. She loves Korean food, tacos, and whiskey, and is trying really, really hard to like sardines. ... Read More
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