What is stir fry?!
Chinese retaurants have incredibly hot stoves that stir-fry very, very fast, and they also use large amounts of oil. To adapt recipes to a home kitchen. Do not overcrowd the pan, cook only enough that will fit in one layer, then remove it to cook the next batch. To reduce the amount of oil, keep a cup of water near the pan and add a tablespoon or so to use the steam to conduct heat to the food. You can put everything together while finishing the sauce.
Ideally, the vegetables should be crisp tender.
So here is a recipe, you can use all or just one or two of the veggies, just adjust the amounts
1 can low sodium chicken stock, deduced to half a cup
3 gloves garlic, minced
1 inch fresh ginger, peeled and minced
1/2 lb peeled & cleaned shrimp, or chicken cut bite-sized
1 TBSP soy sauce
1 TBSP Marin, Sherry, or white wine (optional)
pepper
8 baby carrots, quartered lengthwise
2 stalks celery, cut diagonally into v shapes
1 small onion, cut radially
1 bunch broccoli, stems cut into rounds and florets separated
2 heads baby bok choy, cut into bite sized pieces
8 mushrooms quartered
2 TBSP oil (plus additional as required)
2 clove garlic minced
1 inch fresh ginger cut into rounds
1 TBSP corn starch mixed with 1/3 cup water
Begin cooking the rice and reducing the chicken stock. Marinate the shrimp or chicken in the soy sauce, marin, garlic, ginger, and pepper. Cut all the vegetable and divide into group according to how fast they will cook, i.e. 1) carrots 2) brocolli stems, celery, mushrooms and onion and 3) bok choy stems and 4) bok choy leaves and broccoli florets. Heat pan over high heat, add 1 TBSP oil, add additional garlic and ginger until fragrant (30 seconds) add carrots, stir, fry, stir, fry, add h20...when crisp tender remove to another vessal. Continue with other vegies as described. Finish with the protein. Add oil as required.
Put everything back in the pan. Add chicken stock and bring to a boil. Push the stir fry to one side of the pan and add a little of the corn starch mixture to thicken the sauce. As soon as the mixture boils it is as thick as it will get. If it is not thick enough add more of the corn starch slurry.
Serve with rice.
Answers: It is an asian cooking technique, developed so that dishes could be cooked quickly to conserve fuel. Basically, you heat oil over high heat and add ingredients that have been cut into smallish pieces. The name is stir fry but it is really a combination of frying and steaming; as the food gives off moisture, it helps cook the food around it. So don't stir constantly to honor the "fry" part of the name..
Chinese retaurants have incredibly hot stoves that stir-fry very, very fast, and they also use large amounts of oil. To adapt recipes to a home kitchen. Do not overcrowd the pan, cook only enough that will fit in one layer, then remove it to cook the next batch. To reduce the amount of oil, keep a cup of water near the pan and add a tablespoon or so to use the steam to conduct heat to the food. You can put everything together while finishing the sauce.
Ideally, the vegetables should be crisp tender.
So here is a recipe, you can use all or just one or two of the veggies, just adjust the amounts
1 can low sodium chicken stock, deduced to half a cup
3 gloves garlic, minced
1 inch fresh ginger, peeled and minced
1/2 lb peeled & cleaned shrimp, or chicken cut bite-sized
1 TBSP soy sauce
1 TBSP Marin, Sherry, or white wine (optional)
pepper
8 baby carrots, quartered lengthwise
2 stalks celery, cut diagonally into v shapes
1 small onion, cut radially
1 bunch broccoli, stems cut into rounds and florets separated
2 heads baby bok choy, cut into bite sized pieces
8 mushrooms quartered
2 TBSP oil (plus additional as required)
2 clove garlic minced
1 inch fresh ginger cut into rounds
1 TBSP corn starch mixed with 1/3 cup water
Begin cooking the rice and reducing the chicken stock. Marinate the shrimp or chicken in the soy sauce, marin, garlic, ginger, and pepper. Cut all the vegetable and divide into group according to how fast they will cook, i.e. 1) carrots 2) brocolli stems, celery, mushrooms and onion and 3) bok choy stems and 4) bok choy leaves and broccoli florets. Heat pan over high heat, add 1 TBSP oil, add additional garlic and ginger until fragrant (30 seconds) add carrots, stir, fry, stir, fry, add h20...when crisp tender remove to another vessal. Continue with other vegies as described. Finish with the protein. Add oil as required.
Put everything back in the pan. Add chicken stock and bring to a boil. Push the stir fry to one side of the pan and add a little of the corn starch mixture to thicken the sauce. As soon as the mixture boils it is as thick as it will get. If it is not thick enough add more of the corn starch slurry.
Serve with rice.
A meat like chicken diced, with different veggies and a sauce, usually served over rice. Very good for a nice light meal.
oooo stir fry is really good.
I'm not sure what country or anything its from. chinese or tai food? I'm not sure.. they all make it. but its like chicken or beef, w/sauces and seasonings, with vegetables. delicious and healthy.
Chunks of meat, and veg all thrown into a frying pan or a wok and fried in oil whilst continually stirring. Its fairly quick and easy to do and can be very tasty.
a Turkish delight
It is a cooking method used with a meat (chicken, pork, etc) and vegetables...fresh is better....frozen second choice. Don't eat meat...can make it without. Usually prepared in a shallow, wide pan, but can be cooked in any wide skillet. The veggies are sauteed quickly on a high heat in oil. Meat is added towards the end because the meat is sliced thin and cooks fast. Any spices can be added to your taste. It is most popular in Asian cooking. Oil can be veg, canola or sesame.
Food cooked quickly at high temperature in a small amount of oil or stock. Vegetables should be cut into even-sized pieces, and any meat, chicken or seafood finely sliced so it cooks quickly. If you are in a real hurry you can even find packs of mixed frozen vegetables which are designed for stir-fries. Do all your chopping and cutting first before beginning to cook, because once you start, you will be working fast. A wok is ideal for stir-frying because the high sides allow vigorous stirring and tossing, but a large saucepan can be used. I like to cook in small batches, just one or two ingredients at a time, then put aside in a bowl. Start with onion, then veg, leave the meat or seafood to the end and once it's done, return the previously cooked veg to the wok or pan. You can buy ready-made stir-fry sauces when you are beginning, add these at the very end. Later you can make your own sauces. Serve on a bed of rice.
Enjoy!