Winter comfort stir fry

This winter is so cold. It gets dark by mid-afternoon, everything’s gotten so expensive, and the news is depressing ... isn’t there anything positive, uplifting? Well, what about a good meal?

Unlike the one referred to in the classic Alka-Seltzer ad, here’s an idea for a tasty, healthy, economical home-cooked meal, suitable for an individual or a dinner party.And a more than ample serving will cost less than a greasy burger and fries at a fast food restaurant!

I try to buy all the ingredients from my favorite food market: meat, vegetables, rice and a special Asian black pepper sauce.

The end result is a stir- fry dish that combines meat, vegetables, and rice, creating a whole greater than the sum of its parts.

Here is a meal with ingredients for eight people.

While this dish could be made with another meat, I prefer beef. Any high-quality steak will do, but I usually use about a pound and a half of filet mignon. It sounds expensive, but it’s delicious, and you can usually use every bit, unlike most cuts.

I slice the filet mignon up into tiny pieces so that every bite of the finished product has some of the beef in it.And with about 3/16 of a pound of beef per serving, one gets more meat than in a commercial hamburger.

In a wok, I brown the cut meat for a minute or so in a couple of tablespoons of vegetable oil making sure not to overcook it. Then I set it aside until the vegetables are nearly cooked and then stir it into the mixture.

I like to use a variety of vegetables. I start with two or three good-sized onions which I slice and then further chop up into small bits. I cook them over high heat until they start to brown, then remove them, adding them back to the wok when the vegetables are nearly done.

I try to get the best vegetables I can find, in season if possible.I typically use four or five different vegetables, all cut into small pieces.I try to find a happy medium between tiny, indistinguishable bits and huge hunks. Some reliable favorites are asparagus, string beans, sweet orange and yellow peppers, carrots and red cabbage. I even check my refrigerator for leftovers that might be good in the mix and I always try to have something colorful such as carrots or peppers.

Some folks like the stir fry vegetables al dente, some prefer more fully cooked; but it usually works best if all are cooked about the same amount. I cook the vegetables fast over high heat but stand over them to avoid overcooking and take frequent test bites. It’s better to undercook rather than overcook, especially if some of it is to be reheated and eaten the next day.

Rice inevitably makes the dish tastier and a more balanced meal. Most any high quality variety will do, but I prefer — when I can find it — wild rice for its greater flavor. And although some might find it decadent, I add a moderate amount of butter. The rice, of course, is cooked separately according to manufacturer’s directions and added to the overall mix only when served.

A final ingredient which helps bind the whole dish together and is tasty is a small amount of a specially prepared Asian black pepper sauce. It can be applied in small doses to individual portions and should be stirred in well.

I cook everything but the rice in a standard wok with a top that speeds and evens out the cooking, but a good size fry pan will do fine. The final stir fry tastes best served hot.

One more thing. How about a compatible dessert? Try homemade applesauce. Cut up several apples, discarding the cores but keeping the skins. Cook the pieces until soft and squeeze through a food mill made for the purpose and voilà, fresh apple sauce.

Enjoy!

Architect and landscape designer Mac Gordon lives in Lakeville

Latest News

Speed cameras gain ground in Connecticut, stall in Dutchess County

A speed enforcement camera in New York City.

Photo courtesy NYC DOT

Speed cameras remain a tough sell across northwest Connecticut — and are still absent from local roads in neighboring Dutchess County.

Town leaders across northwest Connecticut are moving cautiously on speed cameras, despite a state law passed in 2023 that allows municipalities to install them. In contrast, no towns or villages in Dutchess County currently operate local automated speed-camera programs, even as New York City has relied on the technology for years.

Keep ReadingShow less
In remembrance:
Tim Prentice and the art of making the wind visible
In remembrance: Tim Prentice and the art of making the wind visible
In remembrance: Tim Prentice and the art of making the wind visible

There are artists who make objects, and then there are artists who alter the way we move through the world. Tim Prentice belonged to the latter. The kinetic sculptor, architect and longtime Cornwall resident died in November 2025 at age 95, leaving a legacy of what he called “toys for the wind,” work that did not simply occupy space but activated it, inviting viewers to slow down, look longer and feel more deeply the invisible forces that shape daily life.

Prentice received a master’s degree from the Yale School of Art and Architecture in 1960, where he studied with German-born American artist and educator Josef Albers, taking his course once as an undergraduate and again in graduate school.In “The Air Made Visible,” a 2024 short film by the Vision & Art Project produced by the American Macular Degeneration Fund, a nonprofit organization that documents artists working with vision loss, Prentice spoke of his admiration for Albers’ discipline and his ability to strip away everything but color. He recalled thinking, “If I could do that same thing with motion, I’d have a chance of finding a new form.”

Keep ReadingShow less
Strategic partnership unites design, architecture and construction

Hyalite Builders is leading the structural rehabilitation of The Stissing Center in Pine Plains.

Provided

For homeowners overwhelmed by juggling designers, architects and contractors, a new Salisbury-based collaboration is offering a one-team approach from concept to construction. Casa Marcelo Interior Design Studio, based in Salisbury, has joined forces with Charles Matz Architect, led by Charles Matz, AIA RIBA, and Hyalite Builders, led by Matt Soleau. The alliance introduces an integrated design-build model that aims to streamline the sometimes-fragmented process of home renovation and new construction.

“The whole thing is based on integrated services,” said Marcelo, founder of Casa Marcelo. “Normally when clients come to us, they are coming to us for design. But there’s also some architecture and construction that needs to happen eventually. So, I thought, why don’t we just partner with people that we know we can work well with together?”

Keep ReadingShow less