Results 1 to 2 of 2

Thread: Simple stir fry techniques

  1. #1
    Hit By Ban Bus! pacific breeze's Avatar
    Join Date
    Oct 2005
    Location
    in the wild blue yonder
    Posts
    15,479

    Default Simple stir fry techniques

    The main thing is to prepare your veggies and meat ahead of time in thin slices, keep the pan hot, and watch it carefully. Do NOT cover or the veggies will overcook.

    http://www.bluesuitmom.com/food/jorj...ryarticle.html

    Simplify - Stir Fry Suppers
    By Jorj Morgan

    When you think stir fry, do you visualize waxed cartons of congealed glunk that have taken residence in the recess of your refrigerator shelf or do you salivate to the idea of fresh, tender crisp vegetables, simply sautéed chunks of lean meat or fish, and simple, flavorful sauces? If you are a food "take-out" junkie, then your idea of stir fry may be limited. In truth, stir fry, made at home, is doubly valuable in that it is inherently healthy because it relies on fresh ingredients and it produces a meal in minutes because of the fast cooking method.

    What You Need to Get Started
    A cast iron wok is the perfect kitchen gadget for stir fry. The cast iron shell distributes the heat evenly. A non stick surface and a great fitting lid is a plus. If you are really planning to do it up right, you may want to purchase a set of heat resistant wok utensils guaranteed not to scratch the non stick surface. Of course none of this is really necessary - just FUN. A good quality non stick skillet and a plastic spatula will work just fine.

    Think Like A Chef
    Take a look around and decide what ingredients you are going to blend into your stir fry. Chop cauliflower and broccoli into flowerets. Slice red onion and cabbage into half-inch wedges. Dice chicken breasts into 1 inch chunks. You want the veggies and meat to be in bite size pieces for two reason. First, the stir fry will be appealing and easy to eat if all of the components are equal in size. Secondly, similar size pieces will insure more uniform cooking time. The secret to great stir fry is to collect and prepare all of your ingredients in advance before you begin to cook.

    Saucing the Stir Fry
    There are several techniques for making a flavorful sauce for stir fry. Some include a touch of cornstarch for thickening. Toss chunks of meat, poultry or seafood in cornstarch before cooking or add a touch of cornstarch mixed with water to the sauce before cooking. In both cases, you want to make sure that the cornstarch has time to cook for several minutes in the dish in order to produce a smooth and shiny sauce.

    Stir fry suppers lend themselves to a totally fresh approach to cooking. Herb flavored oils may be sauce enough! You may choose to spice your fresh ingredients with Italian or Mexican seasonings. There are no rules for stir fry - only opportunities for creative cooking.

    Technique
    Heat the wok or skillet over high heat. Place a small amount of oil in the bottom of the wok. (Olive oil is fine. Peanut oil and sesame oil add a very distinctive flavor.) The oil will smoke slightly. Don't abandon your wok! You must stay with the stir fry - don't walk away from this quick cooking method. You can call back that telemarketer later....

    You may want to add slices of garlic or ginger to the oil to infuse it with flavor. Fresh herbs tossed into the hot oil will also impart their essence into the dish. As the herb begins to brown, move the pieces out of the oil and up the sides of the walk to slow the cooking process.

    Next, add the ingredient that will take the most time to cook. In most cases this will be cubes of lean meat or poultry. Cook until the thick cubes begin to brown on all sides. This will begin the tenderizing process. At this point, you may push these chunks up the sides of the wok, or remove them to a platter while you continue with the recipe.

    Now you are ready to add the veggies and stir until they are just crisp tender. (If you are cooking a stir fry that includes shellfish, you want to add this ingredient last as fish usually cooks in just minutes.)

    Add the meat or poultry back to the wok. Season with sauce, fresh herbs, citrus juice or a touch of flavored oil. Stir to coat all of the ingredients. That's it! Serve the stir fry with rice or over pasta.

    Try my favorite recipe for Jorj's Sesame Beef Stir Fry. Or search our recipe data base for more great recipes like Asian-Style Vegetable Stir Fry , Chicken and Asparagus Stir Fry or Mexican Beef Stir Fry.

    Stir fry is the perfect mixture of fresh ingredients and quick cooking. A combination that will work well in your busy lifestyle and one that your entire family will enjoy. An added benefit to this quick cooking method is the opportunity for kitchen experimentation. Use stir fry recipes as guidelines to create your own family favorite suppers. When you see those smiles around the table - you'll know that you've mastered the stir fry technique.

  2. #2
    Elite Member LynnieD's Avatar
    Join Date
    Oct 2005
    Posts
    34,693

    Default Re: Simple stir fry techniques

    Making stir fry tonight as a matter of fact! Thanks for the tips!

Thread Information

Users Browsing this Thread

There are currently 1 users browsing this thread. (0 members and 1 guests)

Similar Threads

  1. Stir fried broccoli with ginger & orange
    By Lani in forum Recipes
    Replies: 1
    Last Post: April 27th, 2006, 08:36 PM
  2. Brad Pitt and Angelina Jolie cause a stir in Namibia
    By MaryJane in forum Gossip Archive
    Replies: 19
    Last Post: April 8th, 2006, 09:12 PM
  3. Blow Drying Techniques
    By NoDayButToday in forum Beauty and Skincare
    Replies: 0
    Last Post: January 20th, 2006, 07:29 PM
  4. CIA torture techniques described! ABC exclusive!
    By Grimmlok in forum U.S. Politics and Issues
    Replies: 11
    Last Post: November 21st, 2005, 07:56 AM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •