STIR FRY (nrr)
mylatency
10,475 Posts
poast your favorite stir fry recipesI just made a crazy one tonite:tomatoavacadooniongarlicwatercresstofusoy saucericehot saucepeppersaltmmmm
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onions
garlic
black beans
red/green peppers
any of the above stri-fried with chicken or pork
finishing with soy sauce
my favourite!
onion
thin sliced beef with a dry curry rub
thai basil
sweet chili paste
peanut oil
soy sauce
served with white rice and fresh thai basil
yes!
do you fry up certain ingredients, separate them and then add them in again later? i guess i am looking for some methodology here. i bought a bunch of ingredients for a prosepective stir fry but i don;t want just some fried mass of vegetables and shit.
not a dumb question
of course some seafood you add last, but I've never seen a stir fry with clams, though that sounds good!
Diced ginger
Chopped chicken
Diced bell peppers
Diced green onions
Sugar
Soy Sauce
Pepper
Rice vinegar
Rice wine
Chili sauce
Sugar
Water and corn starch to thicken
This is about right, although my mom's secret is she'll cook the pork/beef/chicken first, remove from pan, do the veggies, then mix in the meat and some more soy sauce, etc.
Proper oil + garlic then onions is a must.
I agree with your mom, meat is a great way to flavor anything...and fat is flavor!
onions
cubed chicken breast (salt and peppered)
red & yellow bell peppers
water chestnuts
thinly sliced carrots
sauce=1/3 oyster + 2/3 teriyaki
a dash of cumin
a few dashes of sesame seed
serve on steamed rice
not breaking any new ground with this, but this is my comfort food and really hits the spot when old man hunger comes gnawing at my belly.
Tofu or chicken
onions
green beans or brocolli
Thai roasted chili paste
Ginger
garlic
fish sauce
lime juice
Thai basil
Jasmine rice
unless it cooks really quickly (like shrimp), I usually do the protein first and then set it aside and do the vegetables. I usually do onions first, then brocolli and ginger (I use a lot of ginger), then garlic. Garlic tends to burn pretty easily, esp at high temperatures. When everything is almost cooked through, I add the protein back and start adding the sauces / lime juice
Stirfry.
Tip one: I'm with Mylatency's mom -- fry yer main ingredient before hand. Keep it crispy. If it is tofu, try drying the chunks with a towel, and then dip in a mix of flour & cornstarch before frying -- it'll give ya that chinese restaurant crispy tofu shell some like.
Tip two: Hot pan. hot pan. Wok is nice, but a stainless steel bowl will work if yer in a dorm or something.
I saute veggies (whatever is around from farmers market, garden or fridge) second. Order of veggies goes from hard to soft. So broccoli will take about 45 seconds more heat than zucchini.
Sauce: mix cornstarch, soy sauce, chopped raw garlic and some spices in a jar. Shake well and drop on stir fry. Cut heat. Add tofu.
If ya are into noodles for your stirfry, try adding a little oil to the noodles when you start to drain them to prevent the sticking/chunking effect in the pan.
I'm working on my dumpling game now. Any tips appreciated.
When making an Indian, or other stir fry that involves sauted vegetables, I use some BEER, or dry (cooking) cider. Cuts down on the amount of oil used and adds flavour and some sugar - courgettes* sauted in BEER or cider always come out crisp and juicy.
While saute-ing, I also get to drink BEER.
Then I eat meal, also with a nice cool BEER.
*Zucchini?
= whisky.
garlic
ginger
soy sauce
bok choi
black beans
red/green peppers
chilli
steak or king prawns
All lovingly put together in my trusty old Ken Hom wok (the one essential piece of kitchenware that I've had with me since my first day at uni)