Stir Fry on the Grill

Sometimes in the summer, it’s just too hot to cook.  We eat salads almost every day for lunch, so in the interest of a varied diet, I don’t want to also serve salad for dinner all the time too.  I am increasingly turning to my grill as a heat source for everything.

I was inspired by some beautiful peapods I brought home from a friend’s garden, so last night I made an Asian stir fry on the grill.

Unlike my woks, the grill pans I have are full of holes.  To make sure I was getting as much flavor as possible from my sauce, I tossed each of the first few vegetables in the sauce and then poured a bit over everything at the end.  Here’s the story:

Dark sesame oil, soy sauce, red pepper flakes, a small squirt of sriracha, a tiny bit of rice vinegar

Veggies, in the order in which I added them to the grill pan:
Kohlrabi, zucchini, green pepper, garlic scapes, sweet peas, swiss chard
*It’s worth noting that all these veggies were grown locally, either by farmers or friends (thank you Sara and Britta!)

I added each vegetable, tossed it a bit, closed the grill. Tossed the veggies, added the next item, tossed again, closed the grill…add, toss, close, toss, add, toss, close…you get the picture.  I think the trick is to close the grill to keep it as hot as possible, just like you would with your wok.

Serve over Rice:
Brown rice, boiled in water, ponzu and sauteed onions

Yes, yes, yes, I know that sugar snaps are a more traditional option, but Sara’s peapods were so tender that I could not shell the peas and toss the pods.  That would have been a grave injustice and a terrible waste.  And chard is probably not all that prevalent in stir-fry, but I also combined sriracha (which has Thai and Vietnamese origins) and soy sauce (Chinese).  Oh, and I used ponzu (Japanese) in my brown rice.  So I wouldn’t say I was terribly focused on authenticity here.  Just in keeping the heat out of the house.  And in that, I would call this a success!