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Stir Fry Chinese Style

Stir Fry Chinese Style Recipe

Dr. Harlan Sparer, Tempe Chiropractor

Years ago in my hippie days, I learned how to cook Chinese food from a Chinese lady who called herself Wingbow at a Rainbow Gathering campfire.  She managed to cook a Chinese dinner for 50 on a campfire.

The basic principle behind this cooking style is to stir fry from high density to low density.  Here is how I make them.  I begin with two large cast iron pans (the iron absorbed is nutritious and they are easy to clean).  I place a healthy coating of toasted sesame oil on both of them.  This is a key ingredient for flavor.  Peanut oil can be used with this if you like.  I place minced garlic, minced onion, red pepper, celery, ginger (peel and mince) in two pans.  Personally, I add a habanero pepper minced fine, but this is not for the faint of heart.  The smaller pan is for tofu or the meat of your choice while the larger one is for veggies.  Putting up some rice at this point is helpful.  I sautee this mix gently while I continue prepping tofu and veggies, adding them in the order you see below.  As the veggies brighten, continue adding the less dense ones. While I’m stirring, I periodically add wheatless soy sauce and a sauce called San-J Szechuan marinade.  I also add a bit of toasted sesame oil as needed.  I then add the canned water chestnuts, baby corn, bamboo shoots, and bean sprouts and cover for about 10-20 minutes on a low flame, stirring every 5 minutes until it is cooked.  Don’t be afraid to char the tofu, its very tasty that way.  Enjoy!

Toasted sesame oil

Garlic Bulb

Medium Onion

½ red pepper

4 stalks of celery

1 finger of ginger

habanero (optional)

wheatless soy sauce

Szechuan marinade

baked tofu, sliced thin

3 carrots

4 stalks bok choy (include leaves)

2 handfuls of pea pods

2 handfuls of green beans


water chestnuts

baby corn

bamboo shoots

bean sprouts