How do you make your stir fry?!
Cucumber
Squash
Red Peppers
Green Peppers
Onions
Garlic Clove
Green Beans
Peas
and obviously the beef and rice
-made with teriyaki
This is my first time making it, and I know how, but I was wondering if anyone puts anything unique in it to give it some extra flavor?
Answers: So far I've come up with the following things to add to it:
Cucumber
Squash
Red Peppers
Green Peppers
Onions
Garlic Clove
Green Beans
Peas
and obviously the beef and rice
-made with teriyaki
This is my first time making it, and I know how, but I was wondering if anyone puts anything unique in it to give it some extra flavor?
Little corns, broccolli, water chestnuts absorb the flavor of things they are cooked with, really anything you like, that's the good thing about sitr frys.
you could start with olive oil in a pan
adding the onions garlic peppers
cucumbers squash peas
cook and stir for a while
pour on top of the rice - brown is best
i like thai peanut sauce with mine
I like to add snow peas and baby corn (comes in a can) to mine.
corn trust me!!!!!!!!
Sounds like you are making Chop Suey.
The most important thing in stir fry is the preparation (or Prep work). You wash and clean your vegetables and then smash, slice, dice, or cut into quarters (depending on the vegetable. To simplify, place each veggie in a separate little bowl. The trick is to know which vegetable will take longest to cook: you place the one that takes longer in your wok first and the one that takes the least time in the wok last.
You slice your beef as thin as possible against the grain (slicing with the grain makes for tough chewy pieces). Marinade your meat in another bowl with the teriyaki marinade.
In a clean coffee cup or small bowl -- a Tablespoon of cornstarch and add a 1/4 cup water (or little more if you need it) to mix the cornstarch. You will use only enough of your cornstarch mixture to get the cooking liquid at the bottom of the pan transformed int a gravy that adheres to your meat & vegetables.
Put a little oil in your pan or wok. Heat it up until a drop of water will sizzle. At medium heat, Throw in your crushed garlic, stir a couple strokes, then toss in your onion, then add you meat and marinade and cook until 80 percent done. Remove meat mixture from pan and set it aside. There will probably still be some moisture in the pan and you can add a dab more vegetable oil, little salt (if needed). With the heat still at medium high toss in squash slices then add green & red peppers, green beens and finally peas & cucumber stirring constantly. When vegetables are almost done, return meat to the pan with the vegetables, stirring constantly. Place a cup of chicken stock in the pan, stir, cover a couple minutes. Then take your little bowl of cornstarch & water mixture, stir the starch up & put some into your pan. Stir it all up and you'll notice the gravy forming.
Then you are finished.
(In a restaurant, we used very high heat to cook in a wok -- possibly because of the larger size gas pipes, we could get the heat higher and also we weren't concerned about ruining pots with burnt-on stains or discoloration or warping from too much heat. At home, we learned patience -- I don't use more than medium high heat because of my concern about my pots and also because I can't get the same heat intensity at home anyway. We tried.)