I really like eating Stir Fry. Stir Fry is an art, just like the period in art- Exprssionism, you don't have to understand the mixture, but the ingredirnts absolutely make you feel good mashed together. The truth about selecting vegetables for a stir fry is that there aren't any rules. If you want a specific stir fry, that will be true to a certain oriental culture, you are choosing wisely and will probably have a delicious meal, but it is important to say that there is no "must" just like in expressionist art. The only limit is that of your imagination. It is a matter of trial and error, knowing what your vegetables taste like when cooked and what group of vegetables agree by the same group of spices- perhaps if I think about it I would suggest starting from the sauce. Try a basic sauce of Soy sauce (+/- 5 spoons),Teriyaki sauce (about 5 spoons), honey (about 2 spoons), sesame seed oil (+/- 1 teaspoon), and crush some Garlic and Ginger. Now mix it well until the honey melts and stop to taste, add salt and pepper to adjust the tastes- feel free to play with the proportions. I was taught that good seasoning is where you start- and now let your mind float to good vegetables covered in exactly the tastes you have in your mouth- move through Cabbage, red Peppers, Carrots, Broccoli, you can take out of your storage practically everything you have- potatoes will probably not do well with this seasoning selection and neither will Olives but many other things will. Try to make it colorful- have in something yellow, purple and green, or mix orange, red and green, try think of vegetables of different color groups to mix and match- we do eat with our eyes just as we do with our mouths and the colors are important (some experts say the different colors imply different nutrients so it is good for you to eat vegetables from as many color groups as possible). Lightly oil your wok. If you are cooking meat or poultry in the stir fry you should cook them first- when the wok is hot simply place them in and quickly cook them on all sides to lock in the moisture. Now put in some more cooking oil (not sesame seed oil, that will be used later for the seasoning...) and fry the Onion with the dry spices, garlic and Ginger. Please make sure before you begin frying that all your ingredients are ready and all are cut to similarly the same size. The order of cooking, once you put in the Onions (and they are transparent going on golden) is according to the substance of the vegetable. Roots, like Carrots, go in first, peppers follow, and then the green pies or Soybeans. Last to go in is the precooked meat. If the vegetables seem to be too dry add water but slowly and carefully as not to cool the dish down too quickly as that will make it soggy. Add the wet spice mix prepared earlier, stir into the mixture for a minute or two and serve over hot white rice immediately.
Chicken and vegetable stir fry 1 pound boneless chicken, cut into strips 2 tablespoons cooking Oil 2 tablespoons minced garlic 1 tablespoon grated ginger 4 chopped spring onions, 1 cut Red Pepper 1 cut Yellow Pepper Salt to taste 1 large onion, sliced 2 cups shredded cabbage 1 cup water 1 tablespoon soy sauce 1 tablespoon Teriyaki sauce 2 tablespoons Honey 2 tablespoons corn flour Wok with lid Wooden/Bamboo wide flat Spoon
Pour the oil in the wok and boil it without the lid. Put in the chicken. Cook for up to four minutes and take out. Put in the onions and add garlic, ginger and salt. Stir and cook until the onions change color. Add the rest of the vegetables and carefully add water. Put the lid on and cook for five minutes. Add the rest of the ingredients and stir. Once it's thick, take off the heat and serve over white rice.
A list of stir fry tips:
1. Prepare all ingredients before you start; the frying procedure is fast and intense and can't be stopped half way. 2. They should be all sliced to quite the same size (or thickness) so they cook the same 3. Heat up the wok before adding the oil but be careful not to let it overheat. 4. Add the right oil - only a small amount is needed (stir the pan so oil is on all of it- there isn't suppose to be much oil in the center after that. 5. Medium high heat is usually best but be attentive to the dish, you might need to adjust the heat. 6. Cook the onions first, add first what is harder (carrots) only than add softer ingredients (Peppers). Add the Garlic and Ginger early and take care they don't burn. 7. The beef or chicken should be added in an amount that forms one layer- otherwise they won't cook through. 8. Vegetables shouldn't be wet but not dry either, drip dry them, don't towel dry the vegetables. 9. Don't toss too often, let beef and chicken time to soak up heat and turn a nice darker color. 10. Pour sauce over the cooked ingredients- not on the wok itself. 11. Grow your own vegetables, things are always more tasteful when you grow them yourselves. If you have a small apartment grow your own herbs- fresh is always tastier 12. Serve when ready.
Author Resource:-
By Michelle Blu, writer and editor http://Friedpan.com We are enthusiast cookers, passionate fryers, and experts in all about the equipment needed to perfect it. Fried Pan- Fry pan, cast iron pan, wok- free tips, recipes and a fabulous pan shop!
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