I want to make stir fry..?!
I have shredded carrots, pea pods, celery and raw chicken breast!.!. Can I just throw it all in a skillet with some olive oil!? Any little things I could add!?Www@FoodAQ@Com
Answers:
Well you can cook in all in the same pan, just add at different intervals!. Celery will take the longest to cook, start with that!. Then add chicken, followed by carrots and pea pods!. Add onions and minced garlic!. Season with some soy sauce and red pepper flakes if you like spicy stir-fry!. also be sure to slice the chicken very thin!.Www@FoodAQ@Com
Chicken Stir-Fry --
INGREDIENTS
4 (4 ounce) boneless skinless chicken breast halves
3 tablespoons cornstarch
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
3 tablespoons cooking oil, divided
2 cups broccoli florets
1 cup sliced celery (1/2 inch pieces)
1 cup thinly sliced carrots
1 small onion, cut into wedges
1 cup water
1 teaspoon chicken bouillon granules
DIRECTIONS
Cut chicken into 1/2-in!. strips; place in a resealable plastic bag!. Add cornstarch and toss to coat!. Combine soy sauce, ginger and garlic powder; add to bag and shake well!. Refrigerate for 30 minutes!.
In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes!. Remove and keep warm!. Add remaining oil; stir- fry broccoli, celery, carrots and onion for 4-5 minutes or until crisp-tender!. Add water and bouillon!. Return chicken to pan!. Cook and stir until thickened and bubbly!.Www@FoodAQ@Com
INGREDIENTS
4 (4 ounce) boneless skinless chicken breast halves
3 tablespoons cornstarch
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
3 tablespoons cooking oil, divided
2 cups broccoli florets
1 cup sliced celery (1/2 inch pieces)
1 cup thinly sliced carrots
1 small onion, cut into wedges
1 cup water
1 teaspoon chicken bouillon granules
DIRECTIONS
Cut chicken into 1/2-in!. strips; place in a resealable plastic bag!. Add cornstarch and toss to coat!. Combine soy sauce, ginger and garlic powder; add to bag and shake well!. Refrigerate for 30 minutes!.
In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes!. Remove and keep warm!. Add remaining oil; stir- fry broccoli, celery, carrots and onion for 4-5 minutes or until crisp-tender!. Add water and bouillon!. Return chicken to pan!. Cook and stir until thickened and bubbly!.Www@FoodAQ@Com
You will want to use a cooking oil that can handle higher temperatures than olive oil!. Sesame oil is very good for stir frying!. You will want to put the oil in first and heat it to high without letting it get to the point of smoking!. Make certain the pan is well coated with the oil!. Then add onions, garlic, ginger, lemon grass or whatever spices you are using to flavor the dish!. Then add your chicken and cook for three minutes, making sure to get all sides!. Then add the vegetables in the order they are likely to cook -- carrots take a while, but steamed pea pods will only take reheating, so add accordingly!. You might also want to add bamboo shoots and water chestnuts, miniature corn or bean sprouts to your dish!. Add a little soy sauce toward the end!. If you want the sauce to thicken, pull a little out and mix in two teasopoons of cornstarch and pour back in!. Continue to cook until thickened!. Serve with rice or noodles!.Www@FoodAQ@Com
First, I would use cooking oil or peanut oil for stir frying, as it has a higher smoke point!. You can add any veggies you like, but I would cook the chicken frist with the tougher veggies, carrots, celery etc, & add broc and pea pods at the end!. To thicken up or make a suace, make a slurry of cornstarch & water - to that you can add seasonings like ginger and soy or stir-fry sauce!.
My first stir-fry was made in a wok, & Kikkoman has some pretty good recipes for starters!.
http://www!.kikkomanusa!.com/index!.aspWww@FoodAQ@Com
My first stir-fry was made in a wok, & Kikkoman has some pretty good recipes for starters!.
http://www!.kikkomanusa!.com/index!.aspWww@FoodAQ@Com
A quick stir fry sauce is to mix:
1tbsp of soy sauce
1tbsp of chinese cooking wine
1tsp of cornflour
1tsp of sugar
put this over the chicken about 10 mins before cooking
cooking in a little groundnut oilWww@FoodAQ@Com
1tbsp of soy sauce
1tbsp of chinese cooking wine
1tsp of cornflour
1tsp of sugar
put this over the chicken about 10 mins before cooking
cooking in a little groundnut oilWww@FoodAQ@Com
Soy sauce and some rice sounds great with it!. This is how i have made stir fry before!.Www@FoodAQ@Com
soy sauce , or teriyaki sauce , sprouts, ummm sounds yummyWww@FoodAQ@Com
Stir-Fry Tips
1!. Make sure you have all the ingredients you need ahead of time!.
2!. Make sure all the food is cut according to directions before you start!. Never try to prepare food while stir-frying!.
3!. For even cooking, cut all the ingredients the same size!.
4!. If not following a recipe, cut all the ingredients into bite-sized pieces!.
5!. Pre-heat the wok on medium-high to high heat for at least a minute before adding oil!. (You may want to skip this step if you have a nonstick pan - it can damage the coating!.)
6!. Add the oil (up to 2 to 3 tablespoons depending on the dish; peanut, canola or other vegetable oils are good) drizzling it so that it coats both the sides and the bottom of the wok!. The oil heats faster this way!.
7!. Before adding other ingredients, season the oil by cooking a few pieces of garlic and ginger!. (Note: you may want to reduce the heat at this point to keep them from burning)!.
8!. If the recipe calls for meat and vegetables, cook the meat first and then set it aside!. Add the meat back when the vegetables are almost cooked!. This ensures that the meat is not overcooked, and that the meat and vegetables retain their individual flavors!.
9!. Meat is normally stir-fried on high heat to seal in the juices (individual recipes can differ)!.
10!. Never add more than a cup of meat at a time to the wok!. Lay the meat out flat to cook!.
11!. Remove the meat from the wok when it changes color - for example the redness in the beef is gone!. At this point the meat is approximately 80 percent cooked!.
12!. Stir-fry vegetables according to density, with the densest vegetables being stir-fried first and for the longest time!. Denser vegetables such as broccoli, carrots and eggplant require more cooking time than green leafy vegetables such as bok choy!.
13!. If you're uncertain about the order in which to stir-fry vegetables, the simplest solution is to stir-fry them separately, one at a time!.
14!. If possible, wash the vegetables ahead of time to ensure that they have drained and are not too wet!.
15!. Alternately, if the vegetables are too dry, try adding a few drops of water while stir-frying!.
16!. When stir-frying meat, wait a few seconds before tossing so that it has a chance to brown; when stir-frying vegetables, begin moving them immediately!.
17!. When adding sauce to vegetables and/or meat, form a "well" in the middle by pushing the ingredients up the sides of the wok!. Add the sauce in the middle and stir to thicken before combining with the other ingredients!.
18!. Once the dish is completed, taste and adjust seasonings as desired!.
19!. Serve the stir-fried dish immediately!.
20!. Finally, a few words about cooking temperatures!. Some recipes give instructions on whether to cook a dish at high, medium-high, or medium heat, but others don't!. In Chinese Home Cooking, Helen Chen suggests starting to cook at medium-high heat and then adjusting the temperature up or down as needed on your model of stove!. Another option is to have a second burner set on medium heat that you can quickly move the wok to if you feel the food is cooking too fast!.Www@FoodAQ@Com
1!. Make sure you have all the ingredients you need ahead of time!.
2!. Make sure all the food is cut according to directions before you start!. Never try to prepare food while stir-frying!.
3!. For even cooking, cut all the ingredients the same size!.
4!. If not following a recipe, cut all the ingredients into bite-sized pieces!.
5!. Pre-heat the wok on medium-high to high heat for at least a minute before adding oil!. (You may want to skip this step if you have a nonstick pan - it can damage the coating!.)
6!. Add the oil (up to 2 to 3 tablespoons depending on the dish; peanut, canola or other vegetable oils are good) drizzling it so that it coats both the sides and the bottom of the wok!. The oil heats faster this way!.
7!. Before adding other ingredients, season the oil by cooking a few pieces of garlic and ginger!. (Note: you may want to reduce the heat at this point to keep them from burning)!.
8!. If the recipe calls for meat and vegetables, cook the meat first and then set it aside!. Add the meat back when the vegetables are almost cooked!. This ensures that the meat is not overcooked, and that the meat and vegetables retain their individual flavors!.
9!. Meat is normally stir-fried on high heat to seal in the juices (individual recipes can differ)!.
10!. Never add more than a cup of meat at a time to the wok!. Lay the meat out flat to cook!.
11!. Remove the meat from the wok when it changes color - for example the redness in the beef is gone!. At this point the meat is approximately 80 percent cooked!.
12!. Stir-fry vegetables according to density, with the densest vegetables being stir-fried first and for the longest time!. Denser vegetables such as broccoli, carrots and eggplant require more cooking time than green leafy vegetables such as bok choy!.
13!. If you're uncertain about the order in which to stir-fry vegetables, the simplest solution is to stir-fry them separately, one at a time!.
14!. If possible, wash the vegetables ahead of time to ensure that they have drained and are not too wet!.
15!. Alternately, if the vegetables are too dry, try adding a few drops of water while stir-frying!.
16!. When stir-frying meat, wait a few seconds before tossing so that it has a chance to brown; when stir-frying vegetables, begin moving them immediately!.
17!. When adding sauce to vegetables and/or meat, form a "well" in the middle by pushing the ingredients up the sides of the wok!. Add the sauce in the middle and stir to thicken before combining with the other ingredients!.
18!. Once the dish is completed, taste and adjust seasonings as desired!.
19!. Serve the stir-fried dish immediately!.
20!. Finally, a few words about cooking temperatures!. Some recipes give instructions on whether to cook a dish at high, medium-high, or medium heat, but others don't!. In Chinese Home Cooking, Helen Chen suggests starting to cook at medium-high heat and then adjusting the temperature up or down as needed on your model of stove!. Another option is to have a second burner set on medium heat that you can quickly move the wok to if you feel the food is cooking too fast!.Www@FoodAQ@Com