Water Chestnut Stir-Fry in a Long Handle Wok
This zesty stir-fry showcases crunchy water chestnuts, tangy tomato sauce, and tender artichoke hearts, creating a harmonious blend of Asian and Mediterranean flavors. Cooked over a live-fire for an added depth, this dish delivers a satisfying crunch with each bite. Perfect for a unique meal that’s both quick and memorable!
ingredients
- 1 can (8 oz) water chestnuts, drained and sliced
- 1 can (14 oz) artichoke hearts, drained and quartered
- 1 tablespoon vegetable oil
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup sugar snap peas
- 1 cup baby corn, halved
- 1 cup tomato sauce
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 teaspoon ginger, grated
- ½ teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
- Cooked rice, to serve
steps
- 1.
Prepare a live-fire setup, ensuring the flames are manageable for cooking.
- 2.
In a Barebones Long Handle Wok, heat the vegetable oil until shimmering.
- 3.
Add the sliced onion and minced garlic, sautéing until fragrant and softened.
- 4.
Introduce the sliced water chestnuts, artichoke hearts, red bell pepper, broccoli, sugar snap peas, and baby corn. Stir-fry vigorously for 3-4 minutes until vegetables are crisp-tender.
- 5.
In a separate bowl, whisk together tomato sauce, soy sauce, rice vinegar, honey, grated ginger, and red pepper flakes (if desired).
- 6.
Pour the sauce over the stir-fried vegetables in the wok. Reduce the heat to a manageable level and simmer for an additional 2-3 minutes to allow the flavors to meld.
- 7.
Season with salt and pepper to taste before serving.
- 8.
Serve the zesty water chestnut stir-fry over a bed of warm cooked rice.
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