E5: Stir-Fry with Ryon

“Garage Wok”

December 10 | Newburgh, New York

Ryon is a contagiously-friendly photographer and optician, who manages my local uber-hip, eyewear store, Luxe Optique. He also doesn’t eat many meals at home, so I focused on teaching him how to make flavorful, one-pan meals at the end of the day. In order to do so, we first had to dig an old wok out of his garage, which we scrubbed and scrubbed until it was clean enough to cook up a classic stir-fry. Listen in.


Gingery Turkey Stir-Fry with Roasted Broccoli + Red Onions
Serves 4

1 bunch broccoli, cut into florets, and stalk cut crosswise into 1/2-inch rounds (no waste!)
1 red onion, peeled and sliced in 1/2-inch thick wedges through the root
Extra-virgin olive oil
Kosher salt
1 2-inch piece fresh ginger. minced
4 carrots, thinly sliced
3 garlic cloves, minced
1 pound ground turkey
3 tablespoons soy sauce
2 tablespoon toasted sesame oil
Generous squirt of sriracha hot sauce or juice of 1/2 lime

  1. Preheat the oven to 375 degrees. In a large bowl, toss broccoli florets and stalk and onion wedges with 3-4 tablespoons olive oil, until well coated. Arrange in a single layer on a rimmed baking sheet, and sprinkle generously with salt. Roast until tender and lightly charred, about 35 minutes.
  2. In a wok or large non-stick skillet over medium-high, heat 3 tablespoons olive oil. Add the ginger and carrots and cook, stirring constantly, until the carrots are tender, about 5 minutes. Add the garlic and cook for 30 seconds, then add the turkey. Cook until the turkey has lost all of its pinkness and most of the liquid has evaporated (the meat will release a lot). Stir in the roasted broccoli and onions, tossing to combine.
  3. Add the soy sauce, sesame oil, and the acid of your choice (hot sauce or lime juice). Taste, adding more salt as needed. Enjoy over rice!