Kona Stir-fry* Recipe

Rinse the jasmine rice in a fine-mesh sieve under cold water until the water runs mostly clear (about 30–45 seconds). This removes excess starch for fluffy rice.

Combine rinsed rice, 2.5 cups water, 0.25 tsp salt, and optional 1 tsp butter/oil in a medium saucepan. Bring to a boil over medium-high heat uncovered.

Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes. After 15 minutes, remove from heat and let sit, covered, for 10 minutes. Fluff with a fork before serving.

Slice the chicken into thin, bite-sized strips (about 1/2-inch thick). Pat dry and season lightly with 1/4 tsp salt and 1/8 tsp pepper.

If using tofu (substitute): press tofu 15–30 minutes to remove excess water, then cut into 1-inch cubes. Pat dry and toss lightly with 1 tsp cornstarch for a crisper exterior.

If using shrimp (substitute or add): pat shrimp dry and season with a pinch of salt and pepper.

Prepare vegetables: trim and slice shiitakes, cut broccoli into small florets, peel and julienne the carrot, thinly slice cabbage, mince garlic and ginger, and chop cilantro leaves.

Make the sauce: in a small bowl combine 2 tbs chili-garlic sauce, 3 tbs soy sauce, 1 tbs rice vinegar, 1 tsp brown sugar, and 1 tsp cornstarch. Whisk in 2 tbs cold water to make a smooth slurry. Set aside.

Heat a large wok or 12-inch skillet over high heat until very hot (about 1–2 minutes). Add 1 tbs neutral oil and swirl to coat.

Cook chicken (or tofu or shrimp)

Add the chicken in a single layer and stir-fry until golden and cooked through, about 4–5 minutes depending on thickness. Remove chicken to a plate and set aside. If using tofu, cook in the same manner until golden on most sides, about 6–8 minutes total. If using shrimp, cook 1–2 minutes per side until opaque and pink; remove and set aside.

Add the remaining 1 tbs neutral oil to the hot wok. Add the garlic and ginger and stir-fry 15–30 seconds until fragrant (do not burn).

Add the carrots and broccoli florets and stir-fry 2 minutes, tossing constantly so they begin to get color but remain crisp-tender.

Add the sliced shiitakes and sliced cabbage and continue to stir-fry 1–2 minutes until mushrooms soften and cabbage wilts slightly.

Return the cooked protein (chicken/tofu/shrimp) to the wok. Give the prepared sauce a quick stir (cornstarch may settle) and pour it into the wok.

Toss everything quickly to coat. Stir-fry 1–2 minutes more until sauce thickens to a glossy coating and vegetables are crisp-tender. Drizzle 1 tsp sesame oil over the stir-fry and toss once more.

Taste and adjust seasoning: add up to 1/2 tsp additional soy sauce or a pinch of salt if needed, and a few grinds of black pepper.

Divide jasmine rice among serving bowls, spoon the Kona Stir-Fry over the rice.

Garnish with chopped cilantro and toasted sesame seeds. Serve hot.

If desired, offer extra chili-garlic sauce on the side for added heat.