Got Any Tips On How To Do a Good Chinese Stir Fry?...?!
Like what ingredients should i use, that sort of stuff!.
Thanks for any suggestions!Www@FoodAQ@Com
Thanks for any suggestions!Www@FoodAQ@Com
Answers:
Shanghai Stir-fried Noodles With Chicken For Two
If Shanghai noodles are unavailable, feel free to substitute an Italian pasta, such as fettucine or linguini!.
Shanghai Stir-fried Noodles serves 2 as a main dish!.
Prep Time: 25 minutes
Cook Time: 7 minutes
Ingredients:
* 8 ounces chicken breast
* 2 teaspoons dark soy sauce
* 2 teaspoons Chinese rice wine or dry sherry
* 1/2 teaspoon salt
* Pepper, to taste
* Pinch of cornstarch
* Other:
* 1/2 pound Shanghai-style noodles
* 1 1/2 teaspoons sesame oil, or as needed
* 1 cup shredded cabbage
* 1 large clove garlic, peeled and minced
* 1 green onion
* 6 tablespoons oil for stir-frying, or as needed
* 1 tablespoon hoisin sauce, mixed with 1 1/2 tablespoons water
* Extra soy sauce, salt or sugar for seasoning, as desired
Preparation:
Cut the chicken into bite-sized cubes (about 1-inch)!. Add the marinade ingredients!. Marinate the chicken for 20 minutes!.
While the chicken is marinating, prepare the remainder of the ingredients!. In a large saucepan, cook the noodles in boiling water, stirring to separate, until they are tender, but still firm!. Drain thoroughly!. Rinse with cold water, drain again, and toss with the sesame oil!.
Wash and finely shred the cabbage!. Peel and mince the garlic!. Cut the green onion on the diagonal into 1-inch pieces!.
In a heavy frying pan or a wok, heat 2 1/2 tablespoons oil over medium-high to high heat!. When the oil is hot, add the garlic!. Stir-fry until aromatic (about 30 seconds)!. Add the chicken cubes!. Stir-fry until they turn white and are nearly cooked through!. Remove from the wok!.
Heat 2 tablespoons oil!. When the oil is hot, add the cabbage!. Stir-fry for 2 minutes!. Season with a bit of soy sauce and/or sugar while stir-frying if desired!. Remove from the wok!.
Heat 1 1/2 tablespoons oil in the wok!. When the oil is hot, add the noodles!. Stir-fry quickly, stirring to coat the noodles in the oil and make sure they don't stick to the pan!. Add the hoisin sauce, again tossing to coat the noodles!. Taste and add salt and/or soy sauce as desired!. Add the cooked chicken and cabbage!. Add the green onion and stir to heat through!. Serve hot!.
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CHINESE CHICKEN STIR FRY
1 pkg!. turkey/chicken breast
2 tsp!. olive oil
1 med!. onion
1 stalk celery
2 c!. sliced mushrooms
1 pkg!. Chinese pea pods
3/4 c!. chicken broth
1 tbsp!. soy sauce
1/4 tsp!. ground ginger
1 tbsp!. cornstarch
1/3 c!. toasted almonds
Cut meat into 1 inch cubes!. Salt and pepper to taste!. Heat oil in wok or skillet over medium heat until hot!. Add turkey/chicken and stir fry until no longer pink!. Add onion and celery!. Stir fry 1 minute!. Add pea pods!. Stir fry 1 minute longer!.
Mix broth, cornstarch and soy sauce and ginger!. Stir into meat mixture!. Heat to boiling, stir constantly, 1 minute top off with almonds!. Serve with rice!. Makes 4-6 servings!.
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Oyster Stir Fry Chinese Vegetable Recipe
Chinese broccoli - 1 bunch (350 to 400g)
Diced garlic - 1 tbsp
Salt - 1 teaspoon
Oyster sauce - 1 tbsp
Oil - 3 to 4 tbsps
*
Cut the Chinese broccoli into 3 to 5 inch sections!. If the stems are two thick, cut them in half!.
*
I recommend you blanche the Chinese broccoli before stir-frying!. This will speed up the stir-fry process!.
*
Heat the oil to smoking point, and add in the Chinese broccoli, garlic, salt, and oyster sauce!.
*
Stir-fry for 3 to 4 minutes until cooked!.
This is a quick and easy Chinese vegetable recipe!. You can also use other types of veggies instead of the Chinese broccoli!.
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Chinese Vegetable Stir-Fry
Makes 4 to 6 servings!.
Sweet 'N Sour Sauce
3/4 cup pineapple juice
1 tablespoon granulated sugar
1 tablespoon lemon juice
1 1/2 teaspoons cornstarch
1 teaspoon light soy sauce
Stir-Fry Vegetables
4 teaspoons vegetable oil
1 cup broccoli florets
1 cup sliced carrot
1 cup cauliflower florets
1 cup sliced celery
1 cup chunked red bell pepper
1 cup sugar peas, stems removed
Combine the ingredients for the Sweet 'N Sour sauce in a mixing bowl!.
Heat oil in a skillet over medium high heat!.
Add broccoli, carrots, cauliflower, and celery, cook for 2 minutes!.
Add bell pepper and sugar peas, cook for 2 minutes!.
Add Sweet 'N Sour sauce, bring to a boil and cook for 1 minute, covered!. Serve vegetables while hot!.
Nutritional Analysis Per Serving: 132 calories, 2 g protein, 4 g fat (1 saturated), 20 g carbohydrate, 99 mg sodium, no cholesterol
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PORK LO MEIN - CHINESE STIR FRIED
NOODLES
1/2 lb!. fresh pork butter (can use butterfly chops)
MEAT MARINADE:
2 tsp!. cornstarch
1 tsp!. sugar
1 tsp!. soy sauce
1 tsp!. cooking wine
VEGETABLES:
1 tbsp!. fresh ginger (cut very fine)
5 or 6 lg!. mushrooms
1/2 c!. bamboo shoots
1 red bell pepper or carrot
1 sm!. onion, cut in wedges
2 green onion, shredded
1 med!. zucchini or celery, cut in 1" strips
SAUCE MIXTURE:
4 tsp!. cornstarch
1 c!. chicken broth
2 tbsp!. oyster sauce or soy sauce
2 cloves garlic, crushed
1/4 tsp!. ginger
4 tbsp!. peanut oil
SEASONING FOR NOODLES:
1 lb!. fresh egg noodles
2 tbsp!. oil (peanut)
1 tbsp!. sesame oil
2 tbsp!. oyster oil or soy sauce
1 1/2 tbsp!. soy sauce
1 1/2 tsp!. vinegar
Cut pork into thin strips!. Mix with meat marinade for 1/2 hour!. Slice mushrooms, bamboo shoots (can use cabbage here), red pepper and zucchini into thin strips!. Mix sauce!. Parboil noodles for 3 minutes!. Rinse and drain!. Bring another pot of water to boil and keep hot!.
COOKING: Heat 2 tablespoons oil in wok!. Stir fry all vegetables together for 2 to 3 minutes; sprinkle on a little salt and 1 teaspoon of sugar; set aside!. Add 2 tablespoons oil and stir fry pork until done!. Add sauce mixture!. Stir until thickened; add the vegetables!. Stir until well mixed!.
Put noodles into hot pot of water for 10 to 15 seconds, just to heat!. Drain!. Put back in pot, add noodle servings!. Serve meat and vegetables over noodles!. (You can serve over rice!.)
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CHINESE PORK AND PEAS (STIR FRY)
1/2 lb!. uncooked pork
2 tbsp!. soy sauce
1 tbsp!. sherry
7 mushrooms, sliced
1 tbsp!. oil
2/3 c!. boiling water
1 tsp!. instant bouillon
1 tbsp!. cornstarch
2 tbsp!. cold water
1 c!. snow peas or frozen peas
Slice the pork fine!. Heat skillet or wok and stir fry pork until done!. Add soy sauce and sherry; set aside!. Saute mushrooms on one tablespoon oil!. Add to the meat!. Pour boiling water in a pan and add bouillon, peas and a mixture of cornstarch and cold water!. Heat thoroughly!. Add pork mixture back to sauce!. Serve hot over rice!. Serves 4!.
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CHINESE RICE STICK STIR FRY
3 1/2 oz!. dry rice sticks (purchased in Chinese section)
1/4 c!. onion
1 c!. cooked left over pork, beef or chicken
1/2 c!. each of several vegetables, such as sliced raw spinach, Chinese cabbage, bamboo shoots, celery, green peppers, okra, soaked dried black mushrooms or white mushrooms, tree ears, carrots, water chestnuts
CHOW SAUCE:
2 tbsp!. soy sauce
1 tsp!. sugar
1 tsp!. cornstarch
1/2 tsp!. salt
1/2 c!. chicken stock or water
Add rice sticks to 1 1/2 cups rapidly boiling, unsalted water!. Cook for 3 minutes and drain!. Put 2 tablespoons vegetable oil in wok or large skillet over high heat and as oil starts to smoke, add onion; stir fry 30 seconds!. Add remaining vegetables, meat, rice sticks and chow sauce!. Stir fry 3 minutes!. Serves 2!.
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CHINESE STIR FRY
1/2 c!. chicken or beef broth
3 tbsp!. soy sauce
1 tbsp!. cornstarch
2 tbsp!. oil
1 tsp!. grated fresh ginger
1 clove garlic, minced
3 c!. vegetables of your choice
1 lb!. boneless pork, chicken or beef, cut into bite sized strips
1 c!. nuts (walnuts/peanuts)
1 med!. tomato, wedged
Hot cooked rice
Blend broth, soy and cornstarch; set aside!. Heat oil in wok or 12 inch skillet over high heat!. Stir fry ginger root and garlic in oil for 30 seconds!. Add desired vegetables; stir-fry for 2 to 3 minutes!. Remove vegetables; set aside!. Add meat strips to wok, adding more oil if necessary; stir-fry 2 to 3 minutes or until well browned!. Push meat up side of wok; add nuts and stir-fry 1 to 2 minutes until golden!. Push nuts away from center; stir broth mix and pour into center of wok!. Cook until bubbly!. Return vegetables to wok and add tomatoes!. Cover and cook for 1 to 2 minutes!. Serve over rice!.Www@FoodAQ@Com
If Shanghai noodles are unavailable, feel free to substitute an Italian pasta, such as fettucine or linguini!.
Shanghai Stir-fried Noodles serves 2 as a main dish!.
Prep Time: 25 minutes
Cook Time: 7 minutes
Ingredients:
* 8 ounces chicken breast
* 2 teaspoons dark soy sauce
* 2 teaspoons Chinese rice wine or dry sherry
* 1/2 teaspoon salt
* Pepper, to taste
* Pinch of cornstarch
* Other:
* 1/2 pound Shanghai-style noodles
* 1 1/2 teaspoons sesame oil, or as needed
* 1 cup shredded cabbage
* 1 large clove garlic, peeled and minced
* 1 green onion
* 6 tablespoons oil for stir-frying, or as needed
* 1 tablespoon hoisin sauce, mixed with 1 1/2 tablespoons water
* Extra soy sauce, salt or sugar for seasoning, as desired
Preparation:
Cut the chicken into bite-sized cubes (about 1-inch)!. Add the marinade ingredients!. Marinate the chicken for 20 minutes!.
While the chicken is marinating, prepare the remainder of the ingredients!. In a large saucepan, cook the noodles in boiling water, stirring to separate, until they are tender, but still firm!. Drain thoroughly!. Rinse with cold water, drain again, and toss with the sesame oil!.
Wash and finely shred the cabbage!. Peel and mince the garlic!. Cut the green onion on the diagonal into 1-inch pieces!.
In a heavy frying pan or a wok, heat 2 1/2 tablespoons oil over medium-high to high heat!. When the oil is hot, add the garlic!. Stir-fry until aromatic (about 30 seconds)!. Add the chicken cubes!. Stir-fry until they turn white and are nearly cooked through!. Remove from the wok!.
Heat 2 tablespoons oil!. When the oil is hot, add the cabbage!. Stir-fry for 2 minutes!. Season with a bit of soy sauce and/or sugar while stir-frying if desired!. Remove from the wok!.
Heat 1 1/2 tablespoons oil in the wok!. When the oil is hot, add the noodles!. Stir-fry quickly, stirring to coat the noodles in the oil and make sure they don't stick to the pan!. Add the hoisin sauce, again tossing to coat the noodles!. Taste and add salt and/or soy sauce as desired!. Add the cooked chicken and cabbage!. Add the green onion and stir to heat through!. Serve hot!.
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CHINESE CHICKEN STIR FRY
1 pkg!. turkey/chicken breast
2 tsp!. olive oil
1 med!. onion
1 stalk celery
2 c!. sliced mushrooms
1 pkg!. Chinese pea pods
3/4 c!. chicken broth
1 tbsp!. soy sauce
1/4 tsp!. ground ginger
1 tbsp!. cornstarch
1/3 c!. toasted almonds
Cut meat into 1 inch cubes!. Salt and pepper to taste!. Heat oil in wok or skillet over medium heat until hot!. Add turkey/chicken and stir fry until no longer pink!. Add onion and celery!. Stir fry 1 minute!. Add pea pods!. Stir fry 1 minute longer!.
Mix broth, cornstarch and soy sauce and ginger!. Stir into meat mixture!. Heat to boiling, stir constantly, 1 minute top off with almonds!. Serve with rice!. Makes 4-6 servings!.
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Oyster Stir Fry Chinese Vegetable Recipe
Chinese broccoli - 1 bunch (350 to 400g)
Diced garlic - 1 tbsp
Salt - 1 teaspoon
Oyster sauce - 1 tbsp
Oil - 3 to 4 tbsps
*
Cut the Chinese broccoli into 3 to 5 inch sections!. If the stems are two thick, cut them in half!.
*
I recommend you blanche the Chinese broccoli before stir-frying!. This will speed up the stir-fry process!.
*
Heat the oil to smoking point, and add in the Chinese broccoli, garlic, salt, and oyster sauce!.
*
Stir-fry for 3 to 4 minutes until cooked!.
This is a quick and easy Chinese vegetable recipe!. You can also use other types of veggies instead of the Chinese broccoli!.
--------------------------------------!.!.!.
Chinese Vegetable Stir-Fry
Makes 4 to 6 servings!.
Sweet 'N Sour Sauce
3/4 cup pineapple juice
1 tablespoon granulated sugar
1 tablespoon lemon juice
1 1/2 teaspoons cornstarch
1 teaspoon light soy sauce
Stir-Fry Vegetables
4 teaspoons vegetable oil
1 cup broccoli florets
1 cup sliced carrot
1 cup cauliflower florets
1 cup sliced celery
1 cup chunked red bell pepper
1 cup sugar peas, stems removed
Combine the ingredients for the Sweet 'N Sour sauce in a mixing bowl!.
Heat oil in a skillet over medium high heat!.
Add broccoli, carrots, cauliflower, and celery, cook for 2 minutes!.
Add bell pepper and sugar peas, cook for 2 minutes!.
Add Sweet 'N Sour sauce, bring to a boil and cook for 1 minute, covered!. Serve vegetables while hot!.
Nutritional Analysis Per Serving: 132 calories, 2 g protein, 4 g fat (1 saturated), 20 g carbohydrate, 99 mg sodium, no cholesterol
--------------------------------------!.!.!.
PORK LO MEIN - CHINESE STIR FRIED
NOODLES
1/2 lb!. fresh pork butter (can use butterfly chops)
MEAT MARINADE:
2 tsp!. cornstarch
1 tsp!. sugar
1 tsp!. soy sauce
1 tsp!. cooking wine
VEGETABLES:
1 tbsp!. fresh ginger (cut very fine)
5 or 6 lg!. mushrooms
1/2 c!. bamboo shoots
1 red bell pepper or carrot
1 sm!. onion, cut in wedges
2 green onion, shredded
1 med!. zucchini or celery, cut in 1" strips
SAUCE MIXTURE:
4 tsp!. cornstarch
1 c!. chicken broth
2 tbsp!. oyster sauce or soy sauce
2 cloves garlic, crushed
1/4 tsp!. ginger
4 tbsp!. peanut oil
SEASONING FOR NOODLES:
1 lb!. fresh egg noodles
2 tbsp!. oil (peanut)
1 tbsp!. sesame oil
2 tbsp!. oyster oil or soy sauce
1 1/2 tbsp!. soy sauce
1 1/2 tsp!. vinegar
Cut pork into thin strips!. Mix with meat marinade for 1/2 hour!. Slice mushrooms, bamboo shoots (can use cabbage here), red pepper and zucchini into thin strips!. Mix sauce!. Parboil noodles for 3 minutes!. Rinse and drain!. Bring another pot of water to boil and keep hot!.
COOKING: Heat 2 tablespoons oil in wok!. Stir fry all vegetables together for 2 to 3 minutes; sprinkle on a little salt and 1 teaspoon of sugar; set aside!. Add 2 tablespoons oil and stir fry pork until done!. Add sauce mixture!. Stir until thickened; add the vegetables!. Stir until well mixed!.
Put noodles into hot pot of water for 10 to 15 seconds, just to heat!. Drain!. Put back in pot, add noodle servings!. Serve meat and vegetables over noodles!. (You can serve over rice!.)
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CHINESE PORK AND PEAS (STIR FRY)
1/2 lb!. uncooked pork
2 tbsp!. soy sauce
1 tbsp!. sherry
7 mushrooms, sliced
1 tbsp!. oil
2/3 c!. boiling water
1 tsp!. instant bouillon
1 tbsp!. cornstarch
2 tbsp!. cold water
1 c!. snow peas or frozen peas
Slice the pork fine!. Heat skillet or wok and stir fry pork until done!. Add soy sauce and sherry; set aside!. Saute mushrooms on one tablespoon oil!. Add to the meat!. Pour boiling water in a pan and add bouillon, peas and a mixture of cornstarch and cold water!. Heat thoroughly!. Add pork mixture back to sauce!. Serve hot over rice!. Serves 4!.
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CHINESE RICE STICK STIR FRY
3 1/2 oz!. dry rice sticks (purchased in Chinese section)
1/4 c!. onion
1 c!. cooked left over pork, beef or chicken
1/2 c!. each of several vegetables, such as sliced raw spinach, Chinese cabbage, bamboo shoots, celery, green peppers, okra, soaked dried black mushrooms or white mushrooms, tree ears, carrots, water chestnuts
CHOW SAUCE:
2 tbsp!. soy sauce
1 tsp!. sugar
1 tsp!. cornstarch
1/2 tsp!. salt
1/2 c!. chicken stock or water
Add rice sticks to 1 1/2 cups rapidly boiling, unsalted water!. Cook for 3 minutes and drain!. Put 2 tablespoons vegetable oil in wok or large skillet over high heat and as oil starts to smoke, add onion; stir fry 30 seconds!. Add remaining vegetables, meat, rice sticks and chow sauce!. Stir fry 3 minutes!. Serves 2!.
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CHINESE STIR FRY
1/2 c!. chicken or beef broth
3 tbsp!. soy sauce
1 tbsp!. cornstarch
2 tbsp!. oil
1 tsp!. grated fresh ginger
1 clove garlic, minced
3 c!. vegetables of your choice
1 lb!. boneless pork, chicken or beef, cut into bite sized strips
1 c!. nuts (walnuts/peanuts)
1 med!. tomato, wedged
Hot cooked rice
Blend broth, soy and cornstarch; set aside!. Heat oil in wok or 12 inch skillet over high heat!. Stir fry ginger root and garlic in oil for 30 seconds!. Add desired vegetables; stir-fry for 2 to 3 minutes!. Remove vegetables; set aside!. Add meat strips to wok, adding more oil if necessary; stir-fry 2 to 3 minutes or until well browned!. Push meat up side of wok; add nuts and stir-fry 1 to 2 minutes until golden!. Push nuts away from center; stir broth mix and pour into center of wok!. Cook until bubbly!. Return vegetables to wok and add tomatoes!. Cover and cook for 1 to 2 minutes!. Serve over rice!.Www@FoodAQ@Com
I don't know which type you wanted!
i have tried this recipe and its great!
Chinese Stir Fry
A very easy and delicious dish from China!.
Can be served with rice or noodles!.
2 - 3 skinless chicken breasts
Chinese five spice paste
or make your own paste:
2 teaspoons of Chinese 5 spice powder,
1 tablespoon soya sauce
2-3 crushed cloves of garlic,
mixed all together
2 - 3 red and yellow bell peppers, sliced into mouth size pieces
6 - 8 spring onions, sliced at an angle
Pak Choi ( Chinese Cabbage ) sliced
a few Mange touts (I DIDN'T USE IT! YOU CAN USE IT IF YOU WANT)
1 inch ( 2 cm ) ginger, sliced fine
1 - 2 cloves of garlic, sliced fine
1 tablespoon of corn oil
cut the chicken into long, small mouth size pieces
marinate the chicken pieces for 2 hours in the Chinese five spice paste
heat the oil in a wok
add the chicken pieces and fry very fast on all sides
fry the onions, ginger and garlic
mix in the rest of the vegetables and fry fast for a minute or two, stirring all the time
serve straight away with rice or noodles, deliciousWww@FoodAQ@Com
i have tried this recipe and its great!
Chinese Stir Fry
A very easy and delicious dish from China!.
Can be served with rice or noodles!.
2 - 3 skinless chicken breasts
Chinese five spice paste
or make your own paste:
2 teaspoons of Chinese 5 spice powder,
1 tablespoon soya sauce
2-3 crushed cloves of garlic,
mixed all together
2 - 3 red and yellow bell peppers, sliced into mouth size pieces
6 - 8 spring onions, sliced at an angle
Pak Choi ( Chinese Cabbage ) sliced
a few Mange touts (I DIDN'T USE IT! YOU CAN USE IT IF YOU WANT)
1 inch ( 2 cm ) ginger, sliced fine
1 - 2 cloves of garlic, sliced fine
1 tablespoon of corn oil
cut the chicken into long, small mouth size pieces
marinate the chicken pieces for 2 hours in the Chinese five spice paste
heat the oil in a wok
add the chicken pieces and fry very fast on all sides
fry the onions, ginger and garlic
mix in the rest of the vegetables and fry fast for a minute or two, stirring all the time
serve straight away with rice or noodles, deliciousWww@FoodAQ@Com
First, a good Wok is very helpful!. There are a lot of good recipes on-line, but here are the general ingredients my daughter uses:
Cook Chicken (and/or Tofu) quickly in the wok or pan
Then add chicken broth/bullion, you can also add coconut milk and peanut butter for an interesting flavor
Add any or all of the following; broccoli, snow peas, bean sprouts, water chestnuts, onions,baby corn, and possibly bamboo shoots and chopped Chinese cabbage!.
Cook together, add soy sauce (instead of salt) to taste
Add sesame oil and/or chili oil if you like them!.
Serve over rice!
One of the best things about stir fry is that you can put almost anything in and it will come out great!. Experiment a lot, that is how my daughter became on of the best cooks I know!
Hope this helps!Www@FoodAQ@Com
Cook Chicken (and/or Tofu) quickly in the wok or pan
Then add chicken broth/bullion, you can also add coconut milk and peanut butter for an interesting flavor
Add any or all of the following; broccoli, snow peas, bean sprouts, water chestnuts, onions,baby corn, and possibly bamboo shoots and chopped Chinese cabbage!.
Cook together, add soy sauce (instead of salt) to taste
Add sesame oil and/or chili oil if you like them!.
Serve over rice!
One of the best things about stir fry is that you can put almost anything in and it will come out great!. Experiment a lot, that is how my daughter became on of the best cooks I know!
Hope this helps!Www@FoodAQ@Com
I'm no Eat Drink Man Woman master chef!.!.!.
but I've found these things useful!.
1!. You have to heat your oil to a very high temperature!. So don't use an oil that burns at a low temperature!. Use peanut or corn, and not olive!. You can use canola also, but it's very unhealthy!. Google canola oil if you don't believe me!.
2!. Prepare your meat beforehand!. Thinly slice or shred into small pieces and season!. And this is the most important part!.!.!. lightly coat with corn starch!. This is a natural tenderizer and makes the meat texture lighter!.
So!.!.!.!.!.!.!.!.!.!.!.!.!. heat the oil to a high temperature!. Fry your veggies first and don't overcook!. Remove and fry your meat and then add back your cooked vegetables!. The entire cooking time should be about 5 minutes!.
You can experiment with 2 ingredient stir fries, like chicken and broccoli!.Www@FoodAQ@Com
but I've found these things useful!.
1!. You have to heat your oil to a very high temperature!. So don't use an oil that burns at a low temperature!. Use peanut or corn, and not olive!. You can use canola also, but it's very unhealthy!. Google canola oil if you don't believe me!.
2!. Prepare your meat beforehand!. Thinly slice or shred into small pieces and season!. And this is the most important part!.!.!. lightly coat with corn starch!. This is a natural tenderizer and makes the meat texture lighter!.
So!.!.!.!.!.!.!.!.!.!.!.!.!. heat the oil to a high temperature!. Fry your veggies first and don't overcook!. Remove and fry your meat and then add back your cooked vegetables!. The entire cooking time should be about 5 minutes!.
You can experiment with 2 ingredient stir fries, like chicken and broccoli!.Www@FoodAQ@Com
this is how i make mine, its LOVELY
chop some pepper, onion, mushrooms, and bean sprouts and put them in a wok and start to cook them up, next add in a little bit of HOI SIN SAUCE (you can get it from tescos, i have it with everything, even my roast dinner, crazy i know!)
leave to cook for a bit, afterwards, add in some Egg noodles and add more HOI SIN SAUCE!. let all of that cook!. Towards the end of that finishing off, put in the microwave some egg fried rice or wholegrain rice (i think thats nicest)!.!. and i recommend Uncle Bens rice!. Yeah, cook that in the microwave (takes 2minutes to cook)
and then serve up!.
Hope I helped!.!.!. :)
XXXWww@FoodAQ@Com
chop some pepper, onion, mushrooms, and bean sprouts and put them in a wok and start to cook them up, next add in a little bit of HOI SIN SAUCE (you can get it from tescos, i have it with everything, even my roast dinner, crazy i know!)
leave to cook for a bit, afterwards, add in some Egg noodles and add more HOI SIN SAUCE!. let all of that cook!. Towards the end of that finishing off, put in the microwave some egg fried rice or wholegrain rice (i think thats nicest)!.!. and i recommend Uncle Bens rice!. Yeah, cook that in the microwave (takes 2minutes to cook)
and then serve up!.
Hope I helped!.!.!. :)
XXXWww@FoodAQ@Com
lol, like noodles!? my mom is soo good at that kind of stuff!. xD
try getting some of those asian noodles at some foreign markets, and then cooking that in some hot water!. i don't exactly know the instructions, but i do know that you can also put some spinach/celery into it, and chopped up carrots!. sometimes my mom puts little pieces of fried pork and chicken with it, also!. it's really good, lol!. (: hope i helped! [xWww@FoodAQ@Com
try getting some of those asian noodles at some foreign markets, and then cooking that in some hot water!. i don't exactly know the instructions, but i do know that you can also put some spinach/celery into it, and chopped up carrots!. sometimes my mom puts little pieces of fried pork and chicken with it, also!. it's really good, lol!. (: hope i helped! [xWww@FoodAQ@Com
Only the chinese can make amazing chinese food!.Www@FoodAQ@Com
You can buy stir fry packets that give you directionsWww@FoodAQ@Com
Try these two!. One uses most of the leftover ingedients from the other!.
STIR FRIED BEEF IN BLACK BEAN SAUCE
Serves 2
INGREDIENTS
250g of beef
? a bunch of spring onions
112g (? a 225g tin) of bamboo shoots
1 tablespoon of sunflower oil
120g sachet of black bean sauce
METHOD
Cut the beef into very thin strips!. Wash the spring onions, cut off the root ends and leaves, peel off and discard any dried up or slimy outer leaves, then chop into 1cm (? inch) pieces!. Open the tin of bamboo shoots and drain off the liquid!.
Put the oil into a frying pan or wok on a medium heat!. Add the beef!. Fry for about 3 minutes until cooked!. Stir frequently to stop it sticking!. Add the spring onions!. Continue to fry for another minute!. Stir frequently to stop it sticking!. Add the bamboo shoots and black bean sauce!. Continue to fry for another minute!. Stir frequently to stop it sticking!.
ADDITIONS & ALTERNATIVES
Use pork instead of the beef!. Add 112g (? a 225g tin) of water chestnuts!. Add ? a sweet pepper, cut into slices (see below)!. Serve with boiled rice or noodles!.
STIR FRIED VEGETABLES
Serves 2
INGREDIENTS
112g (? a 225g tin) of bamboo shoots
112g (? a 225g tin) of water chestnuts
50g of mange tout peas
125g (? a 250g pack) of bean sprouts
? a bunch of spring onions
? a red sweet pepper
1 clove of garlic
1 tablespoon of sunflower oil
1 tablespoon of dark soy sauce*
METHOD
Open the tins of bamboo shoots and water chestnuts and drain off the liquid!. Wash the mange tout peas!. Wash and drain the bean sprouts!. Wash the spring onions, cut off the root ends and leaves, peel off and discard any dried up or slimy outer leaves, then shred them!. Wash the sweet pepper and cut it into slices (see below)!. Peel the garlic and chop it into tiny pieces!.
Put the sunflower oil into a frying pan or wok on a medium heat!. Add the garlic!. Stir frequently to stop it sticking!. Add the bamboo shoots, mange tout peas, spring onion, sweet pepper and water chestnuts!. Stir thoroughly, so everything gets coated in the oil, for about 30 seconds!. Add the bean sprouts and stir thoroughly for another 10 seconds!. Add the soy sauce and stir thoroughly for another couple of minutes!.
ADDITIONS & ALTERNATIVES
Add ? a teaspoon of five spice powder at the same time as the garlic!. Add ? a tablespoon of dry sherry or rice wine at the same time as the soy sauce!.
You can add almost any vegetable that you happen to have around and needs using up!. Baby sweet corn, broccoli, cabbage leaves, carrots, cauliflower, lettuce leaves and mushrooms are particularly suitable!. Cut the carrot into matchstick-sized strips, and everything else into 1cm (? inch) pieces!. The leaves and mushrooms should be cooked for about 2 minutes, and everything else for about 3 minutes!.
TIPS
This cooks very quickly, so the secret is to get all the ingredients prepared and measured out beforehand, and then put them on plates or in bowls in the order that they go into the pan or wok!.
Serve as a side dish, or with boiled rice or noodles!. Rice will take longer to cook than the stir fry, so put it on while you are preparing the ingredients!.
HOW TO CUT A ROUND SWEET PEPPER INTO STRAIGHT SLICES
Cut the top and bottom off but don’t throw them away!. Remove and discard the middle bit with the seeds!. Make a cut down the pepper!. Open it out!. The round pepper is now a rectangular pepper!. Cut into slices!. Cut the stalk out of the top end and then chop it and the bottom end into tiny pieces!. Add the chopped pepper to the dish!.
* Dark soy sauce is mainly used for cooking, as its flavour develops with heating!. Light soy sauce is mainly used for seasoning!.Www@FoodAQ@Com
STIR FRIED BEEF IN BLACK BEAN SAUCE
Serves 2
INGREDIENTS
250g of beef
? a bunch of spring onions
112g (? a 225g tin) of bamboo shoots
1 tablespoon of sunflower oil
120g sachet of black bean sauce
METHOD
Cut the beef into very thin strips!. Wash the spring onions, cut off the root ends and leaves, peel off and discard any dried up or slimy outer leaves, then chop into 1cm (? inch) pieces!. Open the tin of bamboo shoots and drain off the liquid!.
Put the oil into a frying pan or wok on a medium heat!. Add the beef!. Fry for about 3 minutes until cooked!. Stir frequently to stop it sticking!. Add the spring onions!. Continue to fry for another minute!. Stir frequently to stop it sticking!. Add the bamboo shoots and black bean sauce!. Continue to fry for another minute!. Stir frequently to stop it sticking!.
ADDITIONS & ALTERNATIVES
Use pork instead of the beef!. Add 112g (? a 225g tin) of water chestnuts!. Add ? a sweet pepper, cut into slices (see below)!. Serve with boiled rice or noodles!.
STIR FRIED VEGETABLES
Serves 2
INGREDIENTS
112g (? a 225g tin) of bamboo shoots
112g (? a 225g tin) of water chestnuts
50g of mange tout peas
125g (? a 250g pack) of bean sprouts
? a bunch of spring onions
? a red sweet pepper
1 clove of garlic
1 tablespoon of sunflower oil
1 tablespoon of dark soy sauce*
METHOD
Open the tins of bamboo shoots and water chestnuts and drain off the liquid!. Wash the mange tout peas!. Wash and drain the bean sprouts!. Wash the spring onions, cut off the root ends and leaves, peel off and discard any dried up or slimy outer leaves, then shred them!. Wash the sweet pepper and cut it into slices (see below)!. Peel the garlic and chop it into tiny pieces!.
Put the sunflower oil into a frying pan or wok on a medium heat!. Add the garlic!. Stir frequently to stop it sticking!. Add the bamboo shoots, mange tout peas, spring onion, sweet pepper and water chestnuts!. Stir thoroughly, so everything gets coated in the oil, for about 30 seconds!. Add the bean sprouts and stir thoroughly for another 10 seconds!. Add the soy sauce and stir thoroughly for another couple of minutes!.
ADDITIONS & ALTERNATIVES
Add ? a teaspoon of five spice powder at the same time as the garlic!. Add ? a tablespoon of dry sherry or rice wine at the same time as the soy sauce!.
You can add almost any vegetable that you happen to have around and needs using up!. Baby sweet corn, broccoli, cabbage leaves, carrots, cauliflower, lettuce leaves and mushrooms are particularly suitable!. Cut the carrot into matchstick-sized strips, and everything else into 1cm (? inch) pieces!. The leaves and mushrooms should be cooked for about 2 minutes, and everything else for about 3 minutes!.
TIPS
This cooks very quickly, so the secret is to get all the ingredients prepared and measured out beforehand, and then put them on plates or in bowls in the order that they go into the pan or wok!.
Serve as a side dish, or with boiled rice or noodles!. Rice will take longer to cook than the stir fry, so put it on while you are preparing the ingredients!.
HOW TO CUT A ROUND SWEET PEPPER INTO STRAIGHT SLICES
Cut the top and bottom off but don’t throw them away!. Remove and discard the middle bit with the seeds!. Make a cut down the pepper!. Open it out!. The round pepper is now a rectangular pepper!. Cut into slices!. Cut the stalk out of the top end and then chop it and the bottom end into tiny pieces!. Add the chopped pepper to the dish!.
* Dark soy sauce is mainly used for cooking, as its flavour develops with heating!. Light soy sauce is mainly used for seasoning!.Www@FoodAQ@Com