Real Stir Fry

I really enjoy stir-fry, especially experimenting with it at home. I try all kinds of different recipes and combinations with a variety of sauces. Carole's most favorite food is Chinese and we eat out at lot at Chinese restaurants.

But when it come to really authentic stir-fry, we don't know what is really good or how to properly prepare it. That's where my son, Greg, comes in. He has lived most of his adult life in the Western Pacific, in Guam for the past 20 years or so, and his work requires frequent travel to Singapore, the Philippines, Thailand, and Japan as well as other Western Pacific locations. Much of the cooking in those countries is stir-fry, so he is very familiar with "Real Stir-Fry".

So when Greg comes home, one of the things on the agenda is always for him to prepare a stir-fry meal while he's here. This trip was no different . . . and it's very interesting to watch him stir the wok and throw everything around with a spatula. He stirs it almost continuously, almost like a professional.



Although it's fun to watch him with a wok, the real proof is in the final product. He cuts the vegetables differently and adds them to the wok in a different sequence. He mixes up unique spices and tosses them in at just the right time. And the finished stir-fry on the plate is wonderful.


It's too bad we can't keep him around a little longer. He sure does know how to cook stir-fry . . . and it's "Real Stir-Fry", not our Americanized version!.