Am I stir-frying these veggies correctly?!
This is my first try at stir-frying btw ;]
Answers: I use 1/4 cup of carrots 1/2 cup of green peppers and 1/4 cup of onions. I used about 1/4 cup of oil with soy sauce. I stir it for about 5 minutes. Can I use straight soy sauce or do I need to use oil too? Is this healthy?
This is my first try at stir-frying btw ;]
That's way, way more oil than you need to use. 1 tsp would have been plenty and all I use is a spray of cooking spray on the bottom of the pan.
I would just spray the pan with cooking spray or use a very small amount of oil to keep them from sticking. Stir fry for 3-5 min and then add a small amount of soy sauce or whatever sauce you want to use. Cook another couple or four minutes until the veggies are as done as you want them to be.
i agree, that's too much oil. i actually made stir fry without any oil the other night. i have a good nonstick wok. i used beef not chicken, so there was lots of juice/fat as it sizzled up. i just add a small amount of water when it gets real hot & seems like it might burn. then i wait til the water cooks back down. it came out great. i don't know if this method works as well with chicken since it is a leaner meat, but even if you use oil you don't need more than a tablespoon. probably not even that much. a half a cup is a LOT of oil.
Ditto--too much oil. I recall however that cook books used to ask for 1/4 cup, although for a much larger quantity of food. One tablespoon would be absolute max. I would use a teaspoon or even less. You don't need to use soy sauce at all. Try some toasted sesame oil and some salt. People think soy sauce is going to make it for them but the opposite is true.
You will need oil. I use a non-stick wok pan and Pam spray oil so it cooks quickly and so it won't burn. Stir each vegetable only until it is crisp-tender. Push vegetables to the side of the pan and continue with the rest of the veggies.
Suggestion: Try adding fresh snap peas and roasted red pepper to your stir-fry.