Ross Cooks: Chorizo Stir-Fry

I hesitate to call my son a “picky eater”. It’s really more that he’s a dinnertime-reluctant, spontaneously declaring on a day-by-day basis things that he doesn’t like despite having always liked them before, often that same day. There are few enough things that he’ll outright refuse (Mostly legumes), but it’s hard to get him to eat an entire meal at dinnertime (But on schooldays, he usually eats breakfast twice so that makes up for it). But, kind of inexplicably, he liked this one, the result of me throwing together the leftover odds and ends from Leah spending a day preparing frozen slow-cooker meals. A better mix of vegetables probably wouldn’t go amiss here, but really the key thing to this is the chorizo-mushroom sauce, which is incredibly rich and tastes kind of like a slightly spicy demi-glace. In general, I don’t like frying things, especially stir-frying, because it makes a mess and because the smell permeates the house and gets into my CPAP machine filter, but this was absolutely worth it.

There’s a lot of back-and-forth in this recipe that you could streamline, particularly if you’ve got a second wok (I actually do have a second wok, but I try not to use more pans than I absolutely have to), but my method had the advantage of everything being the right amount of hot at the right time.

For The Stir-Fry

  • 1 lb pre-cooked Iberian-style chorizo, cut into rings.
  • 1 large red onion, chopped
  • ½ can beef broth
  • 2 tbsp white truffle butter
  • 1 tsp crushed garlic
  • 2 tsp olive oil
  • ½ of a jalepeno, diced
  • Slices equivalent to 1 bell pepper, assorted colors
  • 1 lb white mushrooms, washed and salted
  • 4 fresh basil leaves, roughly chopped
  • 2 sprigs of parsley, roughly chopped
  • 1 tsp capers, because why not


  • 1 pt. white rice, steamed and chilled (ie. “leftovers from Chinese take-out the previous day”)
  • 1 egg
  • 1 tbsp vegetable oil
  • Soy sauce
  • 2 tsp corn starch

Melt the butter in a large wok. Add the onions, peppers and mushrooms. Dylan asked me to leave the mushrooms whole instead of slicing them. They’re hard to cook that way, and I have no idea why I would listen to him since he had absolutely no intention of eating mushrooms, but it came out okay. Drizzle with olive oil and sautee over medium-high heat until the onions just start to turn translucent. Add everything else except the beef broth, and stir-fry until the onions are fully translucent and the mushrooms are giving up liquid. Add the beef broth, reduce heat to medium and cover. Cook until the mushrooms look cooked, about 5-10 minutes, stirring infrequently.

Put a colander inside a large bowl and dump the wok into it. Return the wok to high heat and add the vegetable oil. When the oil gets hot, scramble the egg into it, then hack the egg to pieces with your stirring implement. Add the rice and a few spoonfuls of liquid from the stir-fry and soy sauce to taste. Fry the rice, stirring constantly, until lightly golden-brown. Remove the rice to a serving bowl. Put the rest of the liquid back in the wok and whisk in the cornstarch. Bring to a boil, stirring frequently until it thickens. Transfer it into a serving dish and return the stir-fry to the pan for a minute to warm it up.

Leave a Reply

Your email address will not be published. Required fields are marked *