My mumsie bought me a wok a couple of weeks ago, and I’ve been making stir fry morning, noon and night.

This pineapple version is excellent for breakfast with hot tea, and even better for dinner with a bit of sake.  Everything except the pineapple is local - vegetables from my garden/the farmers’ market, and N.C. rice from the co-op.  

Make some - you won’t be disappointed.

{sauce}

{everything else}

Before you even think about touching that wok: mix the sauce, prep ALL of your ingredients and have them close at hand.  This is going to be fast!

Put the wok over high heat and add the oil.  The instant it hits that sweet spot between shimmery-but-not-yet-smoking, add the ginger and chile flakes.  Wait 30 seconds and add the pepper and onion.  Stir constantly until they are blackened in spots, about a minute.  Scoop everything to the outer edges of your wok (or up the sides, if you’re a rock star at wok-ing) and throw in the peas and pineapple.  As soon as they start smoking, add the sauce.  Stir the peppers and onions back in and let everything heat back up.  When the pineapple starts to caramelize (this should only take a minute or so, tops), stir in your rice.  As soon as your rice is heated through, turn off the heat and serve.

Notes:

• I am not joking about having all of your ingredients prepped ahead of time.
• I am also not joking about not using a microplane.  
• I do not believe that day old, cold rice is necessary for an excellent stir fry.  The rice I used in the above recipe?  I took it straight out of my rice cooker, piping hot.
• If you make stir fry a lot, invest in a metal spatula designed to use with a wok.  Not only will you feel like Ming Tsai or that Yan fellow, you’ll be able to make stir fry even more quickly.  Always a good thing!
• Chopsticks and sake will make this meal a zillion times more delicious.