How do you make a really good stir fry?!
Thank you so much for your answers means a lot :)
Answers: And what ingredients would you use in it?
Thank you so much for your answers means a lot :)
I love making stir fry's, try the following
Spicy prawn stir-fry
500g/1lb 2oz medium egg noodles
2 tbsp sesame oil, plus extra for tossing the noodles
2 red chillies, de-seeded and finely chopped
thumb-size piece fresh ginger, peeled and finely chopped
3 large garlic cloves, chopped
1 red pepper, de-seeded and thinly sliced
1 bunch of spring onions, thinly sliced on an angle
400g/14oz raw tiger prawns, shelled
2 large or 3 small pak choi, or 200g/7oz Chinese flowering cabbage (choi sum), shredded
1 lime, juice only
2 tbsp soy sauce
2 tbsp sweet chilli sauce
100ml/3?fl oz Chinese rice wine or dry sherry
Method
1. Cook the noodles according to the instructions given on the packet. Drain and toss in a little sesame oil to prevent them from sticking together.
2. Heat a wok and add the sesame oil. Once the oil is shimmering, add the chillies, ginger and garlic. Stir-fry for 30 seconds before adding the red pepper, spring onions and shelled prawns. Cook for about 3-4 minutes until the prawns have turned pink. Add the shredded pak choi or choi sum, noodles, lime juice, soy sauce, sweet chilli sauce and rice wine or sherry. Stir-fry until heated through and serve straight away.
or Oriental-style noodle stir-fry
1 tbsp vegetable oil
? onion, finely sliced
1cm/?in piece root ginger, finely chopped
1 garlic clove, finely chopped
100g/3?oz wild mushrooms
50g/2oz spinach
100g/3?oz ready-cooked udon noodles
salt and freshly ground black pepper
1 tbsp chopped fresh chives, to garnish
Method
1. Heat the oil in a frying pan, add the onion, ginger and garlic and stir fry for 1-2 minutes.
2. Add the wild mushrooms and spinach and stir fry until softened. Add the noodles, season, to taste, with salt and freshly ground black pepper, and stir well.
3. To serve, place the noodle stir-fry into a serving dish and sprinkle with chives.
or Chicken and pineapple stir-fry
1 tbsp olive oil
1 chicken breast, thinly sliced
? pineapple, pulp scooped out and shell reserved
1-2 tsp soy sauce
? tsp fresh ginger, peeled and finely chopped
? stalk lemongrass, bruised
55g/2oz medium egg noodles, cooked
handful of fresh coriander leaves
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Heat the oil in a wok or large frying pan until hot and fry the chicken for 3-4 minutes.
3. Add the pineapple pulp to the pan and heat for a further minute.
4. Stir in the soy sauce, ginger and lemongrass and fry for approximately 6-8 minutes, stirring frequently until the chicken is cooked through.
5. Stir in the cooked noodles and coriander and heat for a further 1-2 minutes.
6. Transfer the pineapple shell to a serving plate. Spoon the stir-fry chicken inside the shell to serve.
Most vital ingredients:
a hot wok
oil with a high smoke point (not olive oil)
A few of my favorite combos:
Pork and white onion
fresh, sliced bamboo shoots
oyster sauce
sugar
lime juice
Chicken (not just white meat)
garlic (a lot)
shredded carrots and cabbage
English cucumber (right at the end)
black bean paste
first of all, you must have all your ingredients prepared before you start frying. very very important.
the wok or pan must be nice and hot
use an oil with a high smoking point like peanut oil or canola
throw in garlic, onion and move it around quickly so as not to scorch it. it will be bitter if its burnt
meat? finely cut strips of marinated beef, pork chicken... try marinating with soy, sesame oil, freshly grated ginger, bit of chilli, honey - stick all this in a ziploc bag and leave if for half an hour at least. you could do it at the beginning of the day and come back at dinner time with the meat ready to cook.
toss the meat in and stir around quickly. cook in small batches so that it doesn't stew
put the meat and onions on a warm plate while you do the veggies
any of the following: sliced up broccoli, zucchini, chinese cabbage, bok choy, moon buk, fresh asparagus, capsicums (bell peppers), mushrooms, julienned carrots, baby corn, bamboo shoots, celery, last minute veggies are bean sprouts and spinach leaves.
toss the meat and onions back in with the veggies. finish off with soy (ketchap manis if you have it), a bit of ginger again, some chilli if you like it and some sesame oil.
terrific and cheap and so good for you....
i put everything in mine.
cabbage(the purple kind)
onion
carrott
water chesnuts
bamboo shoots
buckchoy
baby corns
snopeas
broccoli
mushrooms
(pretty much anything i can think of)
*i like to leave my stir-fry "chunky" like 1/2 the 'shrooms and leave the carrotts in big slices and the cabbage, the baby corns whole, ect. I think it makes the stir-fry more appealing.
be creative....create ur own style of stir fry!
good luck bud!
>winkz<
i use bamati rice, boil in a little salt water , drain ,dice celery, capsicum<red green yellow pepers>diced onion/ in fact any fresh crip veg , add a little chinese spice /freshly ground black peper corn , a little olive oil , and fry , not forgetting a clove of garlic, when cooked ,beat up 1 egg add to the mixture untill well donre , it a good wholesom healthy meal ,
I can give you a basic stir fry recipe and you can cook your own variations. If you search for Stir Fry recipes, you will find thousands of them. So here is one to start :
Ingredients:
3/4 - 1 lb meat (beef, pork or chicken - or you also can use shrimp)
3 cups vegetables (or as desired)
3 tablespoons stir-fry sauce (see recipe below)
1 1/2 - 2 tablespoons oil
Directions:
Slice the meat. If using canned or fresh vegetables, prepare as necessary. Heat wok and add oil. When oil is ready, add meat and stir-fry until 80 percent done (until the redness in the meat is gone if using beef, or until chicken turns white). Remove and set aside.
Add vegetables to wok. Add sauce and begin stir-frying, mixing the sauce in with the vegetables. Add the meat, and stir-fry rapidly.* When vegetables are tender but not overcooked, remove and serve hot over rice.
*If necessary, at this point you can push the vegetables up to the side of the wok to make sure the meat is thoroughly cooked.
Other steps you can take to add more of an Asian flavor include marinating the meat, tossing a few pieces of sliced ginger and garlic in the oil before adding other ingredients, and using fresh vegetables instead of frozen.
STIR FRY SAUCE:
1 1/2 teaspoon sesame oil
1/2 teaspoon minced garlic
1/2 teaspoon minced ginger
1/2 cup chicken broth
1 tablespoon soy sauce
1 tablespoon brown sugar
1/8 teaspoon Tabasco
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoon lemon or lime juice
1 1/2 teaspoon cornstarch
1 tablespoon rice wine or sherry
Heat the sesame oil in a small saucepan. Add the ginger and garlic and stir-fry 15-30 second over medium heat to bring out the flavor. Add the chicken broth, soy sauce, brown sugar, Tabasco, salt, pepper, and lemon juice. Bring just to a boil, stirring. Dissolve the cornstarch in the wine and whisk into the sauce. Heat until sauce thickens and reaches a full boil.
Simmer for 30 seconds. Remove from the heat and set aside.
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Stir frying is a cooking technique that means to fry quickly in a small about of hot oil. And you keep the food moving in the pan.
I think the best ones have few ingredients and lots of flavor.
I love stir fried beef, chicken or pork.
Have all the ingredients ready before you start.
My favorite is stir fried chicken.
The ingredients I use most often are:
1 chicken breast sliced thin
1/2 onion sliced lengthwise
2 small carrots scraped and sliced into matchsticks
1 clove minced garlic
1/2 cup frozen peas (I thaw in microwave)
1 small zuccini sliced into thin rounds.
1 T. cornstarch
2 T. soysauce (or to taste)
Freshly ground black pepper to taste
I usually put a couple Tablespoons of oil in a stir fry pan.
Cook the onions and garlic first. Remove and set aside
Fry the chicken. Remove and set aside
Fry the carrots. When they are about half done I put in the zuccini. When the zuccini is done, the carrots will be too. Toss in the peas and heat everything through.
Put back the cooked chicken and veggies.
Toss with a little soy sauce.
If you want a bit of sauce in the dish, then mix a tablespoon of corn starch with about 1/2 cup of water.
This whole stir fry process shouldn't take more than about 12 minutes.
Serve over rice. The rice should be ready before you even begin the stir fry.
You can web search stir fry recipes if you need an exact recipe. If you've never done this before it takes a little practise. By your third stir fry, you'll be an expert.
Common mistakes with stir frying are to cook the food too long and to add to much liquid. You'll end up with stir steamed food. It's not technically correct but it still tastes great!
Preheat wok or skillet on high heat, add a bit of oil and once hot add julienned carrots, bean sprouts, water chestnuts, sliced onions, bell peppers, baby corn, cold white rice and a dash of soy sauce, then add precooked diced chicken, ground beef, diced steak, or raw shrimp (shrimp take only @ 2-3 min's to cook)... stir until rice, vegetables, and meat are heated and serve with fried wonton crisps or crispy chinese noodles...yum.
take pork or beef and marinade it with 1/2 A1, 1/2 soy sauce
cook it like everyone else says, then cook fav veggies
cook ramen noodles halfway, saving packet
remove everything else from the wok, add noodles and fry a little, add half of spice pack toss everything back in pan and mix it up, yum!