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stir fry
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Registered User regular
Registered User regular
need to make some stir fry this weekend for my girlfriend's parents, I'm cooking with her so what sort of stuff makes a good stir fry? what vegetables to use etc.
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Don't go too heavy on the soy sauce as that tends to scorch pretty badly. Check to see if you have an asian grocer nearby and you can get some sauces that are premade and are pretty good. Don't forget the garlic/ginger while you're "woking it up".
Base: Rice, white rice, steamed in a rice cooker.
Stir Fry:
Ingredients!
- Onions
- Peppers
- Baby Corn
- Water Chestnuts
- Snap Peas
- Broccoli
Cut into nice slices, chunks.
Meat:
- Chicken, boneless skinless breasts (marinade in Soy Sauce and vinegar) Small, thin pieces.
- Beef: fillet mingon, cut into small, thin pieces.
In the WOK/Pan:
Make a mixture beforehand of Soy Sauce, Sugar, Sesame Oil, Some Water, and chives. Use this as your sauce base.
Put the sauce base in the pan, along with the vegatbles. Wait for the vegetables to cook down slightly, then add your meat (CUT THIN) So it cooks quickly. Cook until meat is cooked, make sure the vegetables aren't moooshy though, and the sauce has reduced. Serve over rice.
In general, on top of the garlic and ginger mentioned previously a little seseme oil added just as you finish cooking is generally called for.
Other tips,
1. slighly freezing meat makes it much easier to slice thinly.
2. Have everything cut up and measured before you even think of starting to cook.
3. Normally you want to cook at a very hight temp. If you don't have a VERY powerful gas stove a large nonstick skillet will probably work better than a wok.
4. Start items that will take longer first and don't overcrowd your skillet.
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!!!!▓▓▓▓▓Gravy?▓▓▓▓▓!!!!!!
!!!!!!▓▓▓▓▓▓▓▓▓▓▓▓▓!!!!!!!!!
of doom
Chop up half an onion. Get a bag of frozen green/red/yellow peppers (like 2 bucks at trader joes), a couple of ground beef patties (my roommates love burgers), and a bottle of general tso's teriyaki sauce (trader joe's again, like 4 bucks).
Throw the chopped up onion in a frying pan, cut the beef patties into bite size chunks, and throw those on there. Then wait for the meat to start browning a bit, and then throw the peppers on there. After the veggies all start to get nice and cooked, throw in as much teriyaki sauce as you want. Let it cook in the sauce for a bit, then add the rice. Very tasty, quick and easy for a poor college student.
Crazy talk!
Why dice your meal into cat food, when you can enjoy big, flavorful (albeit bite-sized) chunks?
Tip: Make sure your wok/cooking oil are HOT before starting.
Never add food to a cool pan/wok first.
Otherwise my favourite homemade sauce is a few splashes of sesame oil + soy + honey + garlic + ginger. Cook some sliced chicken breasts up in that sucker and apply noodles and vegetables - you'll soon be eating a top meal.
2 tablespoons oyster sauce
1/2 cup hot water
1 teaspoons chicken stock powder
2 teaspoons (approximately) cornflour (for a nice thick sauce)
Goes with chicken and lots of veggies really well.
Alternatively, I have a great sesame beef recipe. Get beef strips, and marinate them for 30 minutes in the following sauce:
1.5 tablespoons Oyster Sauce
1.5 tablespoons Light Soy Sauce
1.5 tablespoons honey
1.5 teaspoons garlic
1.5 teaspoons ginger
1.5 teaspoons sambol olek (basically just chilli paste (not sauce), can also just use a chopped small red chilli)
Stirfry the beef in a wok with a bit of sesame oil and remove. Stirfry some spring onions, sliced up, then add the beef back, and any remaining marinade. Add some chopped up bok choy and allow it to wilt (will only take a minute). Turn off the heat, and quickly stir through some roasted sesame seeds (roasting them is easy, just put them in a cold frypan and bring up the heat, remove them when they start to turn golden).
Add to noodles. Delish.
I also like my stir fry to be identifiable. Also, ideally you want an oil that wont start smoking easy. Either canola oil or peanut oil work great.
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Yeah, don't do this.
Also, certain frozen veggies will fare better than others, in a pinch. Brocolli is usually fine, as are green beans. When I use them in lieu of fresh, I toss them in boiling water for a couple minutes. This thaws them and gets all the ice off them - you don't want excess water floating about in your wok. Once they're thawed, drain them and toss them in the wok, and you probably won't be able to tell much difference between fresh and frozen in the end.
For certain things, steer clear of frozen, though. Cauliflower, carrots, asparagus - these things all suck when frozen.