Stir fry cooking can be simple, fast, and wonderful. And it can sometimes not be good, too. Here are some tips:
A steel wok is best. It will stand up to the high heat required, and if you wipe it rather than scrub, it will build up a solid black coating or patina so food does not stick. Cook veggies and meat at a very high heat, tossing them often.
Have all ingredients ready and by the stove before you begin to cook. You will add the veggie that takes the longest to cook first.
Use oil that has a low burn point such as peanut oil. When the oil is hot, add the aromatics you choose such as ginger, garlic, onion, chili, or/and peppercorns. Be careful not to burn these. Some should be removed when they have released their fragrance to the oil, such as garlic that burns easily.
Cut the meat into thin long pieces. It is best to marinate meat 30 minutes to 2 hours.
Marinate for meat: 2 TBS soy sauce, ½ teas. Brown sugar, 1 ½ teas. Cornstarch, 1 teas. oil. Sesame oil adds a nice flavor.
Stir-fry the vegetables first, when almost done put them aside. You have to smell, look and taste to cook these, often a little water needs to be added to the wok and a lid to steam them so they are properly done. They should all be tender crisp. Wipe out wok, add oil and heat again. Stir-fry the meat you have chosen. When it is almost done, add the veggies back to the wok.
Add whatever sauce you like. Here is one to make yourself: 1 TBS rice wine or dry sherry, 2 teas brown sugar, 2 teas soy sauce, 1 ½ teas hoisin sauce, ½ teas sesame oil.
Almost all vegetables are wonderful in stir-fry except potatoes. The meat can be beef, chicken, veal, or pork.
A steel wok is best. It will stand up to the high heat required, and if you wipe it rather than scrub, it will build up a solid black coating or patina so food does not stick. Cook veggies and meat at a very high heat, tossing them often.
Have all ingredients ready and by the stove before you begin to cook. You will add the veggie that takes the longest to cook first.
Use oil that has a low burn point such as peanut oil. When the oil is hot, add the aromatics you choose such as ginger, garlic, onion, chili, or/and peppercorns. Be careful not to burn these. Some should be removed when they have released their fragrance to the oil, such as garlic that burns easily.
Cut the meat into thin long pieces. It is best to marinate meat 30 minutes to 2 hours.
Marinate for meat: 2 TBS soy sauce, ½ teas. Brown sugar, 1 ½ teas. Cornstarch, 1 teas. oil. Sesame oil adds a nice flavor.
Stir-fry the vegetables first, when almost done put them aside. You have to smell, look and taste to cook these, often a little water needs to be added to the wok and a lid to steam them so they are properly done. They should all be tender crisp. Wipe out wok, add oil and heat again. Stir-fry the meat you have chosen. When it is almost done, add the veggies back to the wok.
Add whatever sauce you like. Here is one to make yourself: 1 TBS rice wine or dry sherry, 2 teas brown sugar, 2 teas soy sauce, 1 ½ teas hoisin sauce, ½ teas sesame oil.
Almost all vegetables are wonderful in stir-fry except potatoes. The meat can be beef, chicken, veal, or pork.
