Kona Stir-fry* Recipe

Cook rice

Rinse jasmine rice under cold water until the water runs clear. Combine rinsed rice, 2.25 cups water, and 1/4 tsp salt in a medium saucepan. Bring to a boil, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork before serving.

Prepare chicken

If using chicken: pat slices dry, season lightly with salt and pepper. Toss with 1 tsp soy sauce (from sauce measure) and 1/2 tsp cornstarch (use from marinade cornstarch) to help brown and thicken. Set aside.

Prepare shrimp

If using shrimp: pat dry, toss with pinch of salt and 1/2 tsp cornstarch. Set aside. Shrimp will cook quickly in the wok.

Prepare tofu

If using tofu: press well to remove excess moisture, cut into 1-inch cubes. Toss gently with 1/2 tsp soy sauce and 1 tsp cornstarch. For best texture, pan-fry tofu in 1 tbsp oil until all sides are golden, then set aside.

Whisk together 3 tbsp soy sauce, 1 tbsp oyster or mushroom sauce, 1 tbsp chili-garlic sauce, 1 tbsp sherry or mirin, 1 tsp sesame oil, 1 tsp cornstarch and 2 tbsp water in a small bowl until smooth. Set aside. This will act as both the marinade base and the stir-fry sauce.

Prep vegetables so cooking is fast: slice carrots thin, separate broccoli into medium florets, thinly slice cabbage, and slice shiitakes. Mince garlic and ginger, thinly slice scallion whites and greens separately, and slice optional red chili. Have cilantro ready for garnish.

Blanch broccoli (optional for tender-crisp): bring a pot of salted water to a boil, add broccoli for 30 seconds to 1 minute, then transfer to an ice bath. Drain well. This step speeds wok cooking and ensures bright color.

Heat a large wok or heavy skillet over high heat until hot. Add 1 tbsp neutral oil and swirl. Add prepared chicken slices (or shrimp or tofu) in a single layer and let sear without moving for 30–45 seconds to get color, then stir-fry until just cooked through (chicken 3–4 minutes, shrimp 2–3 minutes, tofu golden on all sides). Transfer protein to a plate and reserve.

Add the remaining 1 tbsp oil to the hot wok. Add minced garlic, ginger and the sliced scallion whites; stir 10–15 seconds until fragrant but not burnt. Add carrots and shiitake mushrooms; stir-fry 1–2 minutes. Add cabbage and blanched or raw broccoli and continue to stir-fry another 1–2 minutes until vegetables are bright and nearly crisp-tender.

Return the cooked protein to the wok. Give the prepared sauce a quick whisk (cornstarch may have settled) and pour over everything. Stir and toss constantly for 1–2 minutes until sauce thickens and coats the protein and vegetables. Taste and adjust seasoning with salt, pepper or a splash more soy/chili-garlic if desired.

Toss in sliced scallion greens and half of the chopped cilantro just before removing from heat. Sprinkle toasted sesame seeds and a drizzle (optional) of sesame oil if you want extra aroma.

Serve the stir-fry hot over jasmine rice. Garnish with remaining cilantro, extra sliced red chili if desired, and lime wedges on the side to squeeze over. Offer additional chili-garlic sauce at the table for heat.