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(Food.com)   Fark Food Thread: Are you a stir-fry wizard? What makes your wok sizzle? Have a tool or trick that makes your creation come out right every time? Pics, tips, recipes, and happiness to your right   (food.com) divider line 143
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2219 clicks; posted to Main » on 18 Apr 2013 at 5:00 PM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2013-04-18 02:48:46 PM
Yes, I make a lot of stir frys.

My wok rusted out though and I had to chuck it. So my stir frys are more like pan frys now.
 
2013-04-18 02:50:23 PM
Taste the sauce!  I always have soy sauce, rice vinegar, hoisin, honey, sambal oelek, fish sauce, and sesame oil on hand.  You can use any or all of them, just taste it and adjust.  Corn starch helps the sauce stick.
 
2013-04-18 02:51:19 PM
I actually don't like stir frying. It always takes longer than I want it too because of the prep and never tastes as good as restaurant versions because MSG and oil and other sorcery.
 
2013-04-18 02:51:25 PM
try this.
cubed chicken,
broccoli slaw salad mix
sprouts
sprinkle chicken broth powder on top while it's cooking.

eat.

simple, but amazingly tasty
 
2013-04-18 02:52:08 PM
*to
 
2013-04-18 02:52:09 PM
Pad Thai is probably my favorite thing I've ever made in my wok.

Recipe
farm6.staticflickr.com
 
2013-04-18 02:52:42 PM
Shut up.  I'm not allowed to eat anything today.  Having to get surgery sucks.  :(
 
2013-04-18 02:52:47 PM

moogrum: Taste the sauce!  I always have soy sauce, rice vinegar, hoisin, honey, sambal oelek, fish sauce, and sesame oil on hand.  You can use any or all of them, just taste it and adjust.  Corn starch helps the sauce stick.


Euta should live by your words... you are wise!

I have all of that plus teriyaki, honey garlic sauce, and tamari.

mmmmm.....
 
2013-04-18 02:53:57 PM

moogrum: Taste the sauce!  I always have soy sauce, rice vinegar, hoisin, honey, sambal oelek, fish sauce, and sesame oil on hand.  You can use any or all of them, just taste it and adjust.  Corn starch helps the sauce stick.


In my kitchen, this is an essential stirfry ingredient:

ecx.images-amazon.com

Which reminds me, I need to pick up another jar, I'm out.
 
2013-04-18 02:53:58 PM

ahab: Pad Thai is probably my favorite thing I've ever made in my wok.

Recipe
[farm6.staticflickr.com image 640x512]


ohh... yeah.. yum.  going to make that soon.  I love making it at home because I can't have it anywhere else.. I am allergic to peanuts, so I make it with cashews
 
2013-04-18 02:54:08 PM
Only on stir fryday.
 
2013-04-18 02:54:26 PM
Some tips for stir fry:

1) Flavor your oil before you fry:

The problem with flavorless stir fry is easy to fix when you are cooking with the wok. Instead of just tossing vegetable and meat into the oil and start frying, try giving the oil flavor first. Before you start to fry, cut up half a stalk of scallions into small pieces. If you don't have scallions, you can make do with finely diced onions.

When you put your oil into your wok, heat your wok until the oil starts to pop. Then throw in your scallions or onions and let it deep fry for a few seconds before you put your vegetables or meat in. It will allow the oil to take on a savory oniony taste which will make your stir fry taste way better.

2) Instant marination of meat.

Are your stir fried meats tough and overcooked? Do an instant marinate instead to keep it tender and moist. Cut your meat into small pieces - cubes or slices. Then, mix up corn starch, a beaten egg and a marinade of your choice (usually soy sauce is fine). Cover your meet with this mixture.

When you are ready to cook your meat (cook the meat before you put in the vegetables, the vegetables will overcook if you do it the other way around) - throw the meat in. The corn starch will make the marinade stick to the meat, while the egg will instantly cook, sealing in the marinade with the meat, preventing it from drying out too quickly.
 
2013-04-18 02:54:42 PM
For once I dont really have anything to add to the food thread. SO I will take notes and maybe try to do some Stir Fry this weekend!
 
2013-04-18 02:55:04 PM

MIAppologia: Shut up.  I'm not allowed to eat anything today.  Having to get surgery sucks.  :(


:(

I will cook for you when you get better. (if you feel like coming up to the frozen north...)
 
2013-04-18 02:55:13 PM
Put in the oil, fry the ginger bits and garlic bits for a bit, then add the meat, cook, remove from wok/pan.

Add more oil, put in sliced savoy cabbage/broccoli/bok choy, disc carrots, crescent moon onion slices, and red pepper sticks. Cook that. Don't over cook that.

Get a cup. Put in a tablespoon of tapioca starch or flour, couple tablespoons of soy sauce, tablespoon of brown sugar, some garlic, some ginger, a bit of aniseed or fennel, a bit of cinnamon, and a pinch of chili powder. Sometimes I add a blob of hoi sin or black bean sauce. Mix, add a quarter cup of water. Mix more. Pour into hot pan with cooked vegetables, cook for a couple minutes until it thickens. Add meat back in. Cook for a couple more minutes to integrate meat and warm it up.
 
2013-04-18 02:55:16 PM
Stir fry is about to be made illegal.
 
2013-04-18 02:56:24 PM

AJisaff: Euta should live by your words... you are wise!


I have all those things, and I like cooking, but I'd still rather order stir fry than make it.
 
2013-04-18 02:56:47 PM

Ceteris Paribus says: Stir fry is about to be made illegal.


I... I don't think it's made in pressure cookers...
 
2013-04-18 02:56:59 PM
I feel like this thread is going to make me hungry.

I'll put damn near anything in a wok if I'm making a stir fry, but the trick with vegetables like broccoli, snow peas, asparagus, carrots, etc, is to blanch them before stir frying them. Reduces cook times in the wok, looks better and tastes better.
 
2013-04-18 02:57:32 PM
i38.photobucket.com
 
2013-04-18 02:57:53 PM
I've been in a wok-rut or "wok-wut" lately. I'm thinking of going old English and just boiling all my food for a while.
 
2013-04-18 02:58:09 PM
When I was small, our family was eating stir fried home butchered rabbit and duck.
 
2013-04-18 02:58:49 PM

AJisaff: Ceteris Paribus says: Stir fry is about to be made illegal.

I... I don't think it's made in pressure cookers...


No, but it always has ricin it.
 
2013-04-18 02:58:57 PM
Best stir fry tip I ever got:

use a deep fryer burner setup.

Normal stove top burners just cannot put out enough BTU's to get the wok hot enough. Ever since I started using an outdoor burner setup, the recipes cook up much better.
 
2013-04-18 03:01:19 PM

msupf: Best stir fry tip I ever got:

use a deep fryer burner setup.

Normal stove top burners just cannot put out enough BTU's to get the wok hot enough. Ever since I started using an outdoor burner setup, the recipes cook up much better.


www.turkeyfryerexpress.com
I'm running out of reasons *not* to buy one of these.
 
2013-04-18 03:01:29 PM

msupf: Best stir fry tip I ever got:

use a deep fryer burner setup.

Normal stove top burners just cannot put out enough BTU's to get the wok hot enough. Ever since I started using an outdoor burner setup, the recipes cook up much better.


When I get rich, I'm buying the sweetest looking gas range I can get.
 
2013-04-18 03:02:20 PM

Eutamias21: It always takes longer than I want it too because of the prep and never tastes as good as restaurant versions because MSG and oil and other sorcery.


I don't get why people complain about MSG. It's a naturally occurring compound in a lot of foods people eat and is the compound that directly stimulates the tastebuds that tastes "savory" flavors.

And there is no evidence to support the supposition that MSG creates reactions like asthma, migraines or any other alleged effects.

http://jn.nutrition.org/content/130/4/1058S.full
 
2013-04-18 03:10:15 PM

RexTalionis: Eutamias21: It always takes longer than I want it too because of the prep and never tastes as good as restaurant versions because MSG and oil and other sorcery.

I don't get why people complain about MSG. It's a naturally occurring compound in a lot of foods people eat and is the compound that directly stimulates the tastebuds that tastes "savory" flavors.

And there is no evidence to support the supposition that MSG creates reactions like asthma, migraines or any other alleged effects.

http://jn.nutrition.org/content/130/4/1058S.full


Some people have allergic reactions to glutamates. They pick out MSG but anything that naturally contains it would cause the same reaction. I had some rice thing with way too much yeast extract flavour (not MSG) additive and did not do well. Avoid it to trigger migraines like avoiding tyramine heavy foods. It's an allergy/sensitivity, not "OMG MSG POISON TO ALL HUMANITY".
 
2013-04-18 03:11:29 PM

FunkOut: msupf: Best stir fry tip I ever got:

use a deep fryer burner setup.

Normal stove top burners just cannot put out enough BTU's to get the wok hot enough. Ever since I started using an outdoor burner setup, the recipes cook up much better.

When I get rich, I'm buying the sweetest looking gas range I can get.


Haven't seen a home range yet, or home gas line, that can handle the BTU output of a restaurant range that gets used for wok cooking (home ranges max out around 10,000 BTU, industrial/restaurant ranges can do 100k BTU).

Another good alternative is your basic charcoal kettle grill. But with this you really want to have a long handled wok for flipping foods and safety in general.

Either outdoor cooking option is also handy for Paella pans.
 
2013-04-18 03:13:40 PM

msupf: Best stir fry tip I ever got:

use a deep fryer burner setup.

Normal stove top burners just cannot put out enough BTU's to get the wok hot enough. Ever since I started using an outdoor burner setup, the recipes cook up much better.


I have one similar to this, made in Michigan:
http://images.netshops.com/mgen/digimarc.ms?img=master:EO023.jpg&h=4 00 &w=400
images.netshops.com
The grate reverses for normal pots and the legs go lower for a lobster boil. It's friken awesome. Very high BTU.
 
2013-04-18 03:15:02 PM
I love stir fry
 
2013-04-18 03:15:27 PM
msupf:

Haven't seen a home range yet, or home gas line, that can handle the BTU output of a restaurant range that gets used for wok cooking (home ranges max out around 10,000 BTU, industrial/restaurant ranges can do 100k BTU).

My sister works in a kitchen and she has catalogues for the industrial gear. She's going to have to move out of a one bedroom minicondo if she ever wants to set up like how she plans.
 
2013-04-18 03:19:43 PM

OregonVet: I have one similar to this, made in Michigan:


Additionally, living in the country in Ohio, the thing really didn't sell very well. I got it for $60 including the utensils. The wok is very good quality and after six years still works like a champ. I never had a 'turkey' fryer last this long and I really like the legs are adjustable depending on what I want to cook. The wok is waist high when I do that, and the lobster pot is waist high when I do that too. I can't read the namebrand on the side anymore tho. :/
 
2013-04-18 03:24:59 PM
 
2013-04-18 03:25:23 PM

OregonVet: msupf: Best stir fry tip I ever got:

use a deep fryer burner setup.

Normal stove top burners just cannot put out enough BTU's to get the wok hot enough. Ever since I started using an outdoor burner setup, the recipes cook up much better.

I have one similar to this, made in Michigan:
http://images.netshops.com/mgen/digimarc.ms?img=master:EO023.jpg&h=4 00 &w=400
[images.netshops.com image 400x400]
The grate reverses for normal pots and the legs go lower for a lobster boil. It's friken awesome. Very high BTU.


ver' nice. I may have to look at one, being a Michigan native and resident. Can't do lobster or shellfish myself, but when my sister and her husband came up to visit last year I surprised him and the family with an authentic crawfish boil (he spent several years in NOLA with the coast guard).

The other good thing about outdoor wok-ing: no need to worry about the smoke.
 
DGS [TotalFark]
2013-04-18 03:27:48 PM

RexTalionis: Some tips for stir fry:

1) Flavor your oil before you fry:

The problem with flavorless stir fry is easy to fix when you are cooking with the wok. Instead of just tossing vegetable and meat into the oil and start frying, try giving the oil flavor first. Before you start to fry, cut up half a stalk of scallions into small pieces. If you don't have scallions, you can make do with finely diced onions.

When you put your oil into your wok, heat your wok until the oil starts to pop. Then throw in your scallions or onions and let it deep fry for a few seconds before you put your vegetables or meat in. It will allow the oil to take on a savory oniony taste which will make your stir fry taste way better.

2) Instant marination of meat.

Are your stir fried meats tough and overcooked? Do an instant marinate instead to keep it tender and moist. Cut your meat into small pieces - cubes or slices. Then, mix up corn starch, a beaten egg and a marinade of your choice (usually soy sauce is fine). Cover your meet with this mixture.

When you are ready to cook your meat (cook the meat before you put in the vegetables, the vegetables will overcook if you do it the other way around) - throw the meat in. The corn starch will make the marinade stick to the meat, while the egg will instantly cook, sealing in the marinade with the meat, preventing it from drying out too quickly.


I'd been looking forward to your feedback on this thread. Thanks, couldn't find these tips you'd mentioned before.
 
2013-04-18 04:04:46 PM
I guess the closest thing to a stir-fry that I've made recently was a ginger/honey/soy/ducksauce/garlic/chili glazed pork belly. I was going to make the traditional red-pork belly Chinese dish but lacked some of the ingredients so I went all improv on that pork slab's arse.

I must say, it was pretty got-damned delicious.
 
2013-04-18 04:20:59 PM
Fark Food Thread: Are you a stir-fry wizard?

Yes.  Here are my tips:

1. stand like a statue.
2. Become part of the karahi.
3. Feel all your ingredients
4. Keep utensils clean
5. Cook by intuition.
6. don't let ingredients 'fall'.

And most important of all:

7. have a supple wrist.
 
2013-04-18 04:21:27 PM
One of the keys to being a good stir-fry wizard is having a supple wrist.
 
2013-04-18 04:26:08 PM

I_Am_Weasel: One of the keys to being a good stir-fry wizard is having a supple wrist.


You're late.
 
2013-04-18 04:26:35 PM

dittybopper: Fark Food Thread: Are you a stir-fry wizard?

Yes.  Here are my tips:

1. stand like a statue.
2. Become part of the karahi.
3. Feel all your ingredients
4. Keep utensils clean
5. Cook by intuition.
6. don't let ingredients 'fall'.

And most important of all:

7. have a supple wrist.


*shakes crazy flipper fingers*
 
2013-04-18 04:47:43 PM
The key to stir fry is that it's not meant to cook for a long time. If you can't get it into the wok and out on a plate in 5 minutes, you're usually doing something wrong.
 
2013-04-18 05:01:53 PM
Corn cooker and a thin steel wok.
 
2013-04-18 05:02:11 PM
I need tips.

I can never get it quite right, even when following a recipe.

Except my wontons (which take to much damn time).  Those I get perfect every time.
 
2013-04-18 05:03:01 PM
'You go now!  Here 4 hours!'
 
2013-04-18 05:04:20 PM
1. Season your wok well.
2. Heat the crap out of it
3. Use very little peanut oil
4. Toss in the oil then follow up quickly with small amounts of stuff
5. After each type of stuff is cooked, you can remove it, then add some more stuff
6. Once all the stuff piles have been cooked, toss all the cooked stuff in
7. Add your finishing sauce with thickener if you have to
8. Do not cook the sauce at too high of a heat. At the end it's more like the wok is used for simmering

This is they way I do it. It may be the wong wei but it's mai wei.
 
2013-04-18 05:04:25 PM
The secret to excellent stir fry is what you're putting it on. Jasmine rice or soba noodles, all the way.
 
2013-04-18 05:07:00 PM

moogrum: Taste the sauce!  I always have soy sauce, rice vinegar, hoisin, honey, sambal oelek, fish sauce, and sesame oil on hand.  You can use any or all of them, just taste it and adjust.  Corn starch helps the sauce stick.


Amen to the above.  Substitute tapioca starch for corn starch, though.

Oh, and add some sake.
 
2013-04-18 05:08:51 PM
Question. We've gone grain-free. Is arrowroot starch an acceptable substitute for corn starch for the purpose of thickening stir fry sauces?
 
DGS [TotalFark]
2013-04-18 05:08:53 PM

RexTalionis: The key to stir fry is that it's not meant to cook for a long time. If you can't get it into the wok and out on a plate in 5 minutes, you're usually doing something wrong.


My biggest concern there is broccoli. I like it in stir-fry but it seems to take longer than that. Should I prep it first? I don't want it mush, but too crunchy and undercooked is a big turn-off, too.
 
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