What are some recipes for a stir fry? with and without meat?!
What are some recipes for a stir fry? with and without meat?
Answers: i have worked in chinese restarants for almost twenty years and i know the secret to a successful stirfry....as far as recipes go...it is all a matter of taste-what veggies do you like and use THEM. however as we all know...carrot slices take a lot more time to be cooked than say an onion slice...BOTTOM LINE...your stir fry should not be in the pan for more than three or four minutes....the secret is to slice and dice all the vegetables you are going to use ahead of time...place them in a metal collander...whatever meat you are going to use chop up and put into the frying pan first...while the meat is precooking drop the metal collander into a large pot of boiling water for about the three or four minutes it takes to cook those scraps of meat...then turn your burner up to high and put it a couple of tablespoons of cooking oil....lift the collander from the pot and allow as much of the water as possible to drain back into the pot and then dump the collander into the frying pan...the pan should now be very hot and sizzling and when you dump in the vegetables keep that stir fry moving....stir stir stir (hence the name stirfry) for about three minutes...in the last minute dump in a mixture of about a quarter cup of water mixed with one tablespoon of cornstarch and keep stirring for an additional minute or until the liquid is gone..this water mixture will give you a nice thick sauce in your stirfry
enjoy The most important thing for a stir fry is a variety of vegetables, IMHO. Last night, my chef boyfriend bought broccoli, bok choy, rapini, corn and orange peppers and mixed it with onions and lots of garlic.
He added beef tenderloin and rice with some hoisin sauce. Yum! i havent actually tried this one yet but i foud the recipe last night and im planning on making it this week. it looks so good.
http://allrecipes.com/recipe/honey-chick... here's some
Beef with Snow Peas
INGREDIENTS
3 tablespoons soy sauce
2 tablespoons rice wine
1 tablespoon brown sugar
1/2 teaspoon cornstarch
1 tablespoon vegetable oil
1 tablespoon minced fresh ginger root
1 tablespoon minced garlic
1 pound beef round steak, cut into thin strips
8 ounces snow peas
DIRECTIONS
In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.
Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately
no meat
Vegetable Stir-Fry
Ingredients
1/4 cup honey
1/4 cup prepared stir-fry sauce
1/4 to 1/2 teaspoon crushed red pepper flakes
4 teaspoons peanut or vegetable oil
2 cups small broccoli florets
2 cups small mushrooms
1 small onion, cut into wedges and separated into 1-inch strips
1 medium carrot, cut diagonally into thin slices
Combine honey, stir-fry sauce and pepper flakes in small bowl; set aside. Heat oil in wok or large skillet over medium-high heat. Add vegetables; cook and stir 2 to 3 minutes or until tender. Add honey mixture; cook and stir about 1 minute or until vegetables are glazed and sauce is bubbly. Serve vegetables over noodles or steamed rice, if desired