Start the rice cooker about 10 minutes before you start cooking the rest of the vegetables.
I’ve found the type of rice I usually cook takes about 20-25 min to be done, and the wok items take about 10-12 minutes or so to do.I use a rice cooker that I bought at a drug store for $10 like 17 years ago, nothing special (but it’s a really well made and well designed appliance and I’m happy with it).
Some people use super fancy rice cookers made in Japan, that cost $150+ and use sophisticated sensors and computer programming with AI and fuzzy logic to do perfect rice every time with no fuss. There’s nothing wrong with that. At all. The Japanese know WTF they’re doing with their rice. Someday maybe I’ll buy one myself.
With my rice cooker, it just has a setting for “warm” and a setting for “cook”. It’s supposed to switch automatically to “warm” after the water boils off. I’m not sure how it knows to do this, I expect maybe it’s by weight but who knows.
But usually it’s wrong, so I have learned to watch it and flip the switch manually. I just need to keep an eye on it, checking on it after about 15 minutes to see how much water has evaporated.There’s a narrow window (maybe a minute or two, tops) between the water boiling away and the rice at the bottom of the pan starting to burn. That’s what you watch for. When the rice is done, the water should be boiled away leaving moist steamy grains of rice that may stick together or not depending on the variety and whether you washed and rinsed it.
Sometimes, I see little holes in the rice, that look almost like someone took a bunch of chopsticks and stuck them in the rice, then pulled them out when the rice firmed up enough to stick that way. These holes are created by the streams of steam bubbles coming up through the boiling water. You don’t see them until toward the end when the rice is ready, and they don’t always form. But if you do see them it’s a good sign that the rice is ready.
My rice cooker has a second stage to it, a basket that goes on the top of the cooking bowl, which you can steam vegetables, dumplings, or other food in. I put the broccoli in here. If your cooker has this feature, you can do that too, if not just stir fry it in the wok.
Broccoli is done cooking when it is still bright green and stiff and crunchy. It is overdone when it starts to wilt, turns a darker green with a brownish tinge, or gets mushy. Basically, you just want the broccoli to be hot, not to break down the cells of the plant that make it crunchy and crisp.
Fortunately it takes about the same amount of time to steam the broccoli as it does to cook the rice. But you may need to pull the broccoli a little early. Just lift the lid and check on it after about 10 minutes and see if it looks good.
I don’t put anything on the broccoli while it’s steaming, just let it steam on its own. After it’s done steaming, I’ll throw it in the wok for a few seconds to a minute, taking care not to overcook it, to get some flavor from the sauces and oil.
As soon as the rice cooker is set up and going, I turn my attention to the wok and the vegetables.
Now, cook the vegetables and tofu in the wok. Wait, tofu’s a vegetable too, right? Whatever, just cook the vegetables.
Starting with the thickest, sturdiest vegetables, working my way down to the flimsiest, I cook each ingredient with a little bit of teriyaki and hoisin sauce, and throw on a little soy sauce as well.
The sauces help flavor the food as well as keep it from drying out while it’s cooking in the oil. Oil heats up much hotter than the boiling point of water, so it can really dry out food from the outside in and turn it crispy. That’s what deep frying is all about — drying out the surface of the food, making it crispy. But with stir frying, you want to preserve the moisture in the food, and just give it a light coating of oil so it won’t stick to the wok. The oil helps transfer the heat into the food. But you don’t want it to dry out or it will burn. So you add a little sauce to help balance moisture and add flavor.
It’s easy to use too much sauce, but there’s no strict guideline on how much to use. When I first started my wok experiments, I used too much, and my food didn’t taste like the food it was, all I could taste was the sauce. Now, I use less, and it flavors the food, the sauce doesn’t mask the food and become the entire flavor.
You don’t want a deep pool of sauce at the bottom of the wok that the food is boiling in; you want a coating of sauce that you can stir the food in.
Soy sauce is the most watery of the three, and adds moisture to the food while also adding a salty flavor. Teriyaki is sweet. Hoisin is sweet and a little hot. I find these blend well together, but you can experiment with other types of sauces. Fish sauce, oyster sauce, sate sauce are all worth looking at, as well as others.
If you want to you can also toss in other spices, such as ginger or dried chili peppers, or whatever else you want. These can add even more flavor. But resist the temptation to overwhelm the dish with these flavors. Strong spicy dishes can taste great, but if you dial back and let the spice accent the food flavor rather than smother it, it’s even better.
I know lots of people like to flip and toss and catch their food with the wok, and this is considered the correct way to use a wok, but I don’t find this to be all that necessary. I just stir it with a large flat wooden spoon/spatula thing, and it works just as well, without risk of spilling the food or straining my wrist. If you enjoy flipping the food around and being a showboat, knock yourself out.
The purpose of stirring the food is to move it around so it doesn’t stick to the wok and burn. Also it helps even out hot spots so that everything cooks to an even temperature. Also it helps distribute the spice and sauce over the whole surface of each piece of food. Also, it helps the food flip over so it gets cooked from all sides, not just the side it happened to land on when it landed in the wok. And if you’re cooking more than one ingredient together, it helps them to mix. That’s it.
As each ingredient is cooking, I sample a piece every now and then to see how it’s doing. Once it’s done how I like it, I transfer the food from the wok to the pot, and put the lid on it to keep things warm. I work my way through the ingredients, doing the thicker, sturdier foods first, and cooking them longer, and the lighter ingredients last, cooking them briefer. Items like baby corn, water chestnuts, onions, mushrooms, and tofu all take longer, several minutes, and can be done together if they fit in the wok, or done separately if there’s too much. Broccoli takes long too, unless it’s already steamed, in which case it just needs a short bath in the sauces. Items like spinach leaves, green onion, and baby bean sprouts don’t take long at all, and can be thrown in toward the end for a minute or less.
Tofu is done when it starts to brown on the edges and develop a bit of a skin. If it’s not pressed enough to remove enough moisture, it may not brown on the edges or develop a skin, so keep that in mind. If you want to, you can do meat instead of tofu: chicken, beef, shrimp, or something else. Be sure to cook chicken thoroughly.
Once all the ingredients are done, mix them up in the pot and then scoop it out and serve with the rice.