Any good ideas for stir-fry?!
Answers: I have rice, vegetables and some leftover duck slices. I have 2 questions; 1) which is the best oil to use for stir-fry; 2) i need a simple sauce to cook it in - (on a low budget so must be cheap) Any ideas?
peanut oil is the best to fry in because it has a high burning point..sesame oil is great to flavor food but tends to burn easily...and there is nothing...nothing...better with duck than a nice hoisin sauce...store bought or easily made
4tbsp soy sauce
2tbsp peanut butter
1 tbsp honey
2 tsp vinegar
1/8 tsp garlic powder
2 tsp sesame oil
20 drops hot sauce
1/8 tsp black pepper
simply mix it all together!!!!!!!
Sesame oil is the best.
Black bean sauce would be nice or maybe since it's duck something more piquant like plum or sweet and sour.
i would say sesame oil and some hoi sin sauce, it's the best sauce to bring out the flavour of duck, yummy,enjoy.
any oil except olive. I like to add Garlic to the wok (or pan) with the oil. Add vegetables - toughest first.
Mix 2 Tbl spoons of corn starch and very cold water. Stir while pouring water starch mix When thick enough add duck. Will thicken more while cooling. Stir fry just like everything else continues to cook after you remove from heat so be carefull not to turn veggies into mush. Duck should heat quick so add just before removing from heat.
I always use soy sauce for stir-fry.
This i have done many times and its lovely.
Ingredients
? duck breast, skin removed, sliced
2 tbsp soy sauce
dash of Tabasco sauce
55g/2oz green beans
1 carrot, sliced
2 tbsp olive oil
1 clove garlic, chopped
1 tsp sesame seeds
1 tsp sesame oil
handful of chive, cut into 2.5cm/1in pieces
1 tbsp honey
Method
1. Marinate the duck in the soy sauce and Tabasco sauce for five minutes.
2. Blanch the green beans and carrot until just tender, then drain well.
3. Heat the oil in a wok, add the vegetables and garlic and stir fry for two minutes.
4. Add the duck and all the other ingredients and stir fry for two minutes.
5. Serve immediately.
Chicken stir-fry
Serves 2
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
55-85g/2-3oz rice
water, for cooking
1 tsp vegetable oil
? onion, sliced
1 clove garlic, crushed
1 chicken breast, sliced
? lemon, zest and juice only
1 tomato, diced
1 tbsp honey
1 tbsp fresh coriander, chopped
1 tbsp fresh parsley, chopped
1 tbsp fresh mint, chopped
Method
1. Cook the rice as per packet instructions, until al dente. Drain and leave to one side until needed.
2. Heat the vegetable oil in a wok.
3. Add the sliced onion and the garlic and sauté for 2-3 minutes, or until softened.
4. Add the chicken slices and sauté until the chicken begins to colour.
5. Add the lemon zest and juice, and stir-fry for 3-4 minutes.
6. Add the diced tomato and the honey. Toss to combine.
7. Add the drained cooked rice and stir-fry until all is combined and cooked through (approximately two minutes).
8. Stir in the chopped herbs to serve.
STIR FRIED TURKEY
1 tbsp. oil
1 lb. turkey tenderloin, breast or thigh cut in 1" cubes
1 peeled, halved, thinly sliced onion
1 c. sliced fresh mushrooms
1 green bell pepper, diced
1 c. celery, diagonally sliced
1/4 c. fat skimmed turkey or chicken broth
Soy sauce to taste
Heat oil in large nonstick pan. Add turkey and stir fry for 2 minutes. Add onion and mushroom, stir fry 1 minute. Add remaining ingredients, lower heat. Simmer uncovered stirring often until broth evaporated, about 10 minutes. Makes 4 servings. Serve over rice.
Substitute the turkey with the duck.
I use a salad and vegetable oil, but olive oil will add more flavour.