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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.
 
2013-04-18 05:11:06 PM
Also, fresh ginger.  Sesame oil.  Peanut oil.

Season your hot oil by frying a couple dried chilis (adjust number to degree of hotness desired) for 30 seconds before adding veggies and then meat.  Just be sure to open a window because the chili smoke makes for a terrific coughing fit.  Do not eat the chilis, though.
 
2013-04-18 05:11:39 PM

DGS: 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.


Steam or blanch it first (as someone else said).
 
2013-04-18 05:11:42 PM
i've had some good luck with recipes from this cookbook.  well, i don't exactly follow them, but they are good tasty starting point.

3.bp.blogspot.com

and they are simple and with few ingredients.  of course that might have to do the whole cultural revolution thing...
 
2013-04-18 05:11:42 PM
Only use a wok if you have a deep fryer burner.  Using a wok on a stove top won't get the wok hot enough to be an efficient cooking method.
 
2013-04-18 05:12:34 PM

A Fark Handle: 3.bp.blogspot.com


Fark that. During the cultural revolution, my family starved. They had to eat grass and roots. fark that shiat, man.
 
2013-04-18 05:12:59 PM
Fusion here. I suggest marinating the beef in red wine and the chicken or fish in some chardonnay. Buy the freshest looking vegetables you can find. Chop ginger, garlic and onion very fine. Find some good sesame oil.

That's pretty much it. You all know how to stir fry it. I prefer some clear vermicelli as the base and avocado as garnish. If you want, serve on shredded iceberg lettuce.
 
2013-04-18 05:13:18 PM
I agree with the high BTU burners, but I use a cast iron wok. I like it better than the steel woks.
I picked up a couple locally for $15 each.
 
DGS [TotalFark]
2013-04-18 05:13:42 PM
And to celebrate stir-fry thread, I'm doing a chicken and broccoli stir-fry tonight. :D
Here are pics of a previous attempt:

i.imgur.com
i.imgur.com
 
2013-04-18 05:14:31 PM

DGS: 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.


you could blanch it?
 
2013-04-18 05:14:37 PM
You need this:

ecx.images-amazon.com

Lao Gan Ma Spicy Chili Crisp - beats the shiat out of any other spicy sauces/oils and is available at your nearest Asian market. While you're there, pick up good soy sauce, not the stuff at your local buffet. It should only have 4 ingredients: water, wheat, soybeans, and salt.
 
2013-04-18 05:15:19 PM
My ultimate, perhaps shameful, secret is that ketchup (particularly if you're going less "asian traditional" with your veggies) can be a great supplement to/replacement for traditional sauces.  It seems to work best when I'm stir frying up all the leftover veggies from the farm box and it's an "everything goes in the pan" kind of thing.
 
2013-04-18 05:15:22 PM
Chilis and Stews utilizing beef - add anchovy filet, you will get a huge boost in beef flavor.

For oriental foods, oyster sauce and fish sauce are your friends while cooking and making the sauce glaze.

When you stir-fry, you want that damned thing HOT. Oil should be just smoking and you use a high-temp oil. Electric burners work best for flat-pan stir-fry, gas for traditional-shaped wok.

2 cup flour 2/3 cup oil 2/3 cup water a dash of salt and baking powder = instant tortillas, roll it out and throw on a hot pan/comale.

Your typical cheap Ramen is best used making dishes similar to Yakisoba - boil the noodles, then fry them. Use the soup packet to create a sauce glaze with the addition of some corn starch.

For a quick flavor boost for rice, add a tiny bit of fresh chopped mint and cilantro after the rice has cooked, mix well, let it sit for 2-3 minutes before serving.

For BBQ/grills, fruits and peppers are your best friend. Raspberry Chipotle, for example, is killer for chicken. Pineapple and habanero is awesome for pork. Beef works well with a bit of lime and jalapeno.

And my personal favorite - quarter two onions, separate all the layers, put those in a boat of aluminum foil with lots of leftover foil to fold over and seal, melt 4oz butter, mix in 2 oz brown sugar, pour that over onions, cover/seal, put in oven at 450 for an hour and a half. This will go well with practically any dish, and is awesome standalone.
 
DGS [TotalFark]
2013-04-18 05:15:31 PM

RexTalionis: DGS: 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.

Steam or blanch it first (as someone else said).


It's what I did before, and will do again, I was just hoping I could find a neat trick to make it awesome without that step. DAMN YOU SCIENCE. Or something.

/I look forward to food threads, you have good tips. I'd pick your brain more often, given half a chance.
 
DGS [TotalFark]
2013-04-18 05:16:51 PM

tlchwi02: DGS: 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.

you could blanch it?


Ayup. It's actually what I usually do. Where's the magic in that? *shakes fist and goes to blanch the broccoli*
 
2013-04-18 05:17:00 PM
I don't have any tips myself, so I asked my good friend Todd Barry.  Here's what he told me:

"I made myself a good dinner tonight. I used a wok. That is a great thing to have. With a wok, in the privacy of your own home, you can create your own mediocre Chinese food for 50 cents less than ordering take-out. I'm standing over this thing, going, 'Oh yeah, I'm glad I'm making this stuff myself. Those restaurants in Chinatown just don't make hot dog fried rice the way I like it.'"
 
2013-04-18 05:17:08 PM

Needlessly Complicated: Question. We've gone grain-free. Is arrowroot starch an acceptable substitute for corn starch for the purpose of thickening stir fry sauces?


I've had good luck with it. YMMV.
 
DGS [TotalFark]
2013-04-18 05:18:27 PM

Precision Boobery: I don't have any tips myself, so I asked my good friend Todd Barry.  Here's what he told me:

"I made myself a good dinner tonight. I used a wok. That is a great thing to have. With a wok, in the privacy of your own home, you can create your own mediocre Chinese food for 50 cents less than ordering take-out. I'm standing over this thing, going, 'Oh yeah, I'm glad I'm making this stuff myself. Those restaurants in Chinatown just don't make hot dog fried rice the way I like it.'"


Bahahahahaha
 
2013-04-18 05:18:47 PM

TheShavingofOccam123: 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.



Came here to post this, esp. #3.  A little peanut oil goes a long way and has some flavor to it.

I make fried rice in mine often.  Just have 4+ cups cooked rice on hand before and then fried rice is easy and cheap as hell to make.  Day old rice in the fridge is what I use and its perfect, just do it exactly as they say on the package.  Dont make it too wet or too dry.

And splurge ($4) and get the wok spatula.
 
2013-04-18 05:19:35 PM
I use peanut oil, but sometimes I also drop in a dollop of peanut butter with what I'm stir-frying. Especially if it's going over rice.
 
2013-04-18 05:20:00 PM

Needlessly Complicated: Question. We've gone grain-free. Is arrowroot starch an acceptable substitute for corn starch for the purpose of thickening stir fry sauces?


It or potato starch is fine.
 
2013-04-18 05:20:19 PM

khyberkitsune: Chilis and Stews utilizing beef - add anchovy filet, you will get a huge boost in beef flavor.

For oriental foods, oyster sauce and fish sauce are your friends while cooking and making the sauce glaze.

When you stir-fry, you want that damned thing HOT. Oil should be just smoking and you use a high-temp oil. Electric burners work best for flat-pan stir-fry, gas for traditional-shaped wok.

2 cup flour 2/3 cup oil 2/3 cup water a dash of salt and baking powder = instant tortillas, roll it out and throw on a hot pan/comale.

Your typical cheap Ramen is best used making dishes similar to Yakisoba - boil the noodles, then fry them. Use the soup packet to create a sauce glaze with the addition of some corn starch.

For a quick flavor boost for rice, add a tiny bit of fresh chopped mint and cilantro after the rice has cooked, mix well, let it sit for 2-3 minutes before serving.

For BBQ/grills, fruits and peppers are your best friend. Raspberry Chipotle, for example, is killer for chicken. Pineapple and habanero is awesome for pork. Beef works well with a bit of lime and jalapeno.

And my personal favorite - quarter two onions, separate all the layers, put those in a boat of aluminum foil with lots of leftover foil to fold over and seal, melt 4oz butter, mix in 2 oz brown sugar, pour that over onions, cover/seal, put in oven at 450 for an hour and a half. This will go well with practically any dish, and is awesome standalone.


Winner. TY
 
2013-04-18 05:20:35 PM

tlchwi02: 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.

you could blanch it?


That's how it is done.
 
2013-04-18 05:20:45 PM
I was told by an ancient Chinese master to cook veggies in order of toughness; e.g., broccoli, green/red/orange peppers and carrots before onions and bok choi.  If you do it right, then the tougher veggies will be done by the time the softest are done.  Remove the veggies and add more oil to fry the meat.  Once the meat is done, add the veggies and any sauce.
 
2013-04-18 05:21:02 PM
My husband is the chef of the house but he adds alcohol to everything. A little wine or beer to taste, including his stirfry. Always good.
 
2013-04-18 05:21:19 PM
Oh, also...need to post this to anyone who wants to cook, but has no clue on what to do for a given recipe:

www.tastespotting.com

this page is a nice search engine for recipes/ingredients so if you put in pastrami, you get whatever its dug up.

so, when I want to try (and the first try sucked) General Tso's Chicken, thats where I start to research.

General Tso is all about the sauce and mine came out too salty - used too much of some light soy I have and its really damn salty stuff.

I dint taste it enough :p
 
2013-04-18 05:21:48 PM

elffster: Day old rice in the fridge is what I use and its perfect, just do it exactly as they say on the package


No bother, day old rice, a beaten egg mixed in or two (depending upon volume of rice) and a hot greased pan is all you need!

/used to work in a Chinese restaurant/Oriental Market
 
2013-04-18 05:23:53 PM

ginko: My husband is the chef of the house but he adds alcohol to everything. A little wine or beer to taste, including his stirfry. Always good.


Some Chinese supermarkets without a license to sell liquor sell this as "cooking wine."

img.21food.com

Don't cook with it. Your wok will explode.

Put it in a cup and drink it instead.
 
2013-04-18 05:25:03 PM

RexTalionis: A Fark Handle: 3.bp.blogspot.com

Fark that. During the cultural revolution, my family starved. They had to eat grass and roots. fark that shiat, man.


trust me i had the same reaction to the title, but the recipes are good even if lots of folks didn't eat nearly that good during the revolution.  maybe steal a copy?  also, what make it worse, if i recall correct, from my reading these were recipes more from "summer" labor camps were the children of the elite got to pretend they were getting back to the fields and what not.  the back story to the book seems farked up, but the food was delicious.  and since i bought the book secondhand i'm alright with my choice.
 
2013-04-18 05:27:43 PM

WalMartian: I was told by an ancient Chinese master to cook veggies in order of toughness; e.g., broccoli, green/red/orange peppers and carrots before onions and bok choi.  If you do it right, then the tougher veggies will be done by the time the softest are done.  Remove the veggies and add more oil to fry the meat.  Once the meat is done, add the veggies and any sauce.


If you're using American broccoli, yes, broccoli first. If using the smaller and faster-cooking Chinese broccoli, then no. Bloom your spices and onions/garlic/peppers first, remove, then cook your tougher stuff like broccoli and carrots and watercress and bamboo second, add that to the pile of onion/pepper/garlic/spices, Quickly get your meat cooked part-way, add your vegetables back in, toss some sauce and starch, finished.
 
2013-04-18 05:27:45 PM

DGS: tlchwi02: DGS: 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.

you could blanch it?

Ayup. It's actually what I usually do. Where's the magic in that? *shakes fist and goes to blanch the broccoli*


um... more magic. you could roast it on a stick over an open fire while murming incantations and tossing handfuls of dried wolfsbane into the fire
 
2013-04-18 05:30:06 PM
For you people using American broccoli in your stir-frys, you need to cut them down to size. No need to blanch, just cut them down to bite-size and roughly as thin as your other vegetables (I slice the stem into 2mm thick slices and take the florets and quarter those.)
 
2013-04-18 05:32:07 PM
My recipe for Kung Po (koon poo, gung bao, whatever)

Adapted to vegan from a book called "Sichuan Cooking"

You may want to double this recipe. It's REALLY good. Also, use real meat. I don't care.

10oz Seitan or your favorite fake meat (Morningstar chix strips work well if you wash them off.)
3 Cloves Garlic and same amount of Ginger
5 Scallions
2 Tbsp (more if you like) Veg Oil
10 Dried Szechuan Chilis or 2 Tbsp Chili Flakes (This makes it hella hot! Adjust to your liking.)
Really, use less Chilis
2/3 Cup Roasted Peanuts

If you like, you can add Bok Choy, Baby Corn, etc. Just make anything you put in match the size of the chix cubes (~1/2 inch cubes) as this is part of the Kung Po Way.

Did you know... This marinade is traditionally used to mask the unfavorable smell of the raw Chicken? Yay for fake Chicken!

Marinade
1/2 Tsp Salt
2 Tsp Light Soy Sauce
1 Tsp Rice Wine
2 1/4 Tsp Cornstarch
1 Tbsp Water

Sauce
3 Tbsp Sugar
1 1/8 Tsp Cornstarch
2 Tsp Soy Sauce
3 Tsp Black Chinese Vinegar
1 Tsp Sesame Oil
1 Tbsp Stock or Water

Cut the chix into 1/2 inch cubes and mix with the marinade.

Peel and slice thinly the garlic and ginger. Chop the scallion into chunks the size of the chix cubes. De-seed the chilis and crush-em.

Mix up the sauce ingredients.

Heat up your Wok and add 2 Tbsp oil, add the chilis and stir fry for a minute. (Don't burn the chilis.)

Fry the chix for a couple minutes. Add ginger, garlic and white scallion parts.

Stir the sauce and add to Wok. Add the peanuts. Add some green parts from the scallions for color. You may want to add some more water or stock. (I usually make extra sauce (for the next batch) and sometimes add that here.)
 
2013-04-18 05:38:24 PM
static.caloriecount.about.comUnlike other 5-spices, this one goes very easy on the licorice. Better flavor IMO. Soy sauce is so important though and is the key to cooking.

lh3.googleusercontent.com Lee Kum Kee is good. It's your quality take-out/away sauce that gives a great flavor. However my favorite is...


PEARL RIVER BRIDGE!!!!

So many different varieties of sauce! Great for when you want that East Coast NYC Chinese flavor.

www.asiansupermarket365.com

Avoid Kikkoman like the plague for stir-fry. It's *alright* for some sushi and that salty Japanese/California flavor if that's what you're after. But it will tear your tongue up in a second, son, and ruins all other great Asian foods. Especially stir-fry. Kikkoman doesn't like the high temps, whereas good Chinese soy sauce does and will brown up almost a roux. Throw some corn starch in with it too for things like beef broccoli to coat the meat even further!

Most importantly though, and this is crucial! Learn how to season and then care for a good carbon steel Wok!

forums.egullet.org

NEVER EVER get non stick! And don't clean the damn thing with soap! Use some good vegetable oil and season the thing. The more you cook, the better your food tastes. And yes, you need LOTS of heat! Gas only if that's all you have, propane preferably outdoors for the high BTUs.

When it does come to clean up, all you need is water, and a good stiff-bristle brush to get any excess crap off that adhered to the Wok. You DON'T want to scrape the seasoning off. If some does come off, that's fine, but don't worry. As you cook more and more, things taste much better. Finally, once you're done coat the entire Wok in a light film of cooking oil to seal the steel. Next time you cook, just rinse it off and wipe it down.

Cooking tips:
1. You need HEAT! If nothing else, learn this!
2. The Wok will NEVER be as hot as that moment right before you start cooking. So you want to start with your warmest items FIRST! Vegetables first, Meats last! If you have to move them out of the Wok, just put them into a bowl and add them back in a couple of minutes for reheating. Otherwise...
3. Get a large, textured Wok! Wok cooking is achieved by using the center bottom of the Wok where the heat is concentrated. As your items cook, you want to get them out of the way. A good textured and seasoned Wok will cause your vegetables to stick to the upper sides of the Wok. This merely keeps them warm while you cook the rest of your ingredients. Namely meats and fish that go in last. Once those are done, scrape the veggies off the sides and mix everything together!
 
2013-04-18 05:40:00 PM

Needlessly Complicated: Question. We've gone grain-free. Is arrowroot starch an acceptable substitute for corn starch for the purpose of thickening stir fry sauces?


I understand that arrowroot is only to be used to thicken cold dishes. It breks down in the heat.
 
2013-04-18 05:41:07 PM
My parents and I have both lived in Japan.   Stir fry has always been part of my diet.

We don't use recipes anymore.    We just pick the meat of choice for that day, cut it up, stir fry it, add our favorite vegetables and favorite sauces.

Very good.
 
2013-04-18 05:46:40 PM
I do a lot of stir frying. A regular fry pan(with sloping sides) is fine. I often just do vegetables over white rice. Sauces are the key. Oyster sauce, black bean sauce, soy, chili sauce. I have them all and use them all. I like to make a sauce of soy, oyster, cooking sherry(or rice wine), brown sugar...maybe a tablespoon or two of each. Add a bit of water and some corn starch, and reduce it by 1/4...or really, until the alcohol evaporates. I also like mushrooms in the vegetable mix. And bok choy is always nice. Now I need to expand and learn how to do moo goo gai pan and stuff like that...or Orange chicken, my favorite! I do pot stickers all the time. won ton wrappers, stuffed with ground pork and a bit of julianne green onion, and soy sauce. Pan fry, or steam. Delicious.
 
2013-04-18 05:47:19 PM
Wok With Yan - Wok Before You Run

https://www.youtube.com/watch?v=arEWFXWtCIw&hd=1

Wok With Yan - Beef & Broccoli

https://www.youtube.com/watch?v=idGvS0pKiC4&hd=1

Wok With Yan - Cashew Nut Chicken

https://www.youtube.com/watch?v=Vu93kQpvtGU&hd=1

Wok With Yan - Chicken with Pineapple

https://www.youtube.com/watch?v=SPa7R7jvkFw&hd=1
 
2013-04-18 05:51:06 PM

billybobtoo: Needlessly Complicated: Question. We've gone grain-free. Is arrowroot starch an acceptable substitute for corn starch for the purpose of thickening stir fry sauces?

I understand that arrowroot is only to be used to thicken cold dishes. It breks down in the heat.


If you temper the arrowroot first (mix it in cool water, then add a little of your hot fluids before mixing into the whole thing) it should be fine.  Also, you'll want to put it in as late as possible, as it will break down if left over the heat too long.
 
2013-04-18 05:57:19 PM

billybobtoo: I do a lot of stir frying. A regular fry pan(with sloping sides) is fine. I often just do vegetables over white rice. Sauces are the key. Oyster sauce, black bean sauce, soy, chili sauce. I have them all and use them all. I like to make a sauce of soy, oyster, cooking sherry(or rice wine), brown sugar...maybe a tablespoon or two of each. Add a bit of water and some corn starch, and reduce it by 1/4...or really, until the alcohol evaporates. I also like mushrooms in the vegetable mix. And bok choy is always nice. Now I need to expand and learn how to do moo goo gai pan and stuff like that...or Orange chicken, my favorite! I do pot stickers all the time. won ton wrappers, stuffed with ground pork and a bit of julianne green onion, and soy sauce. Pan fry, or steam. Delicious.


not to threadjack... but are you familiar with 'bead molasses'?
my wife has a recipe for chop suey that we've made many times... we had planned on making a big batch this last weekend and couldn't find 'bead molasses' anywhere... tried 2 stores where we've bought it in the past... tried a couple of international/aisian food markets... no luck... there is a dynasty brand that used to be available on amazon but it appears to be out of stock online... is 'bead molasses' going away?  know of a substitute?  we ended up using some brown gravy mainly for color... but the taste wasn't the same as with the bead molasses, I saw some suggestions online to substitute an equal amount of light molasses...  just wondering if anyone knows what's going on.
 
2013-04-18 05:59:11 PM
I see oyster and fish sauce have already been addressed.

Might I also suggest XO.
 
2013-04-18 06:04:44 PM
Essential Asian ingrediants:

Kecap manis (sweet soy sauce),
Nam Prik (chili garlic paste),
Squid brand Fish sauce (a couple dashes make the difference),
Brown sugar- just a touch,
Rice vinegar for a zip, and finish with sesame oil at the end or else it'll burn.

Here's my favorite method:
Take charcoal grill, heat a pile of charcoal until white, push into a bowl shape with wok and nestle pan into coals. While that gets hot, cut and portion ingredients, working with things that take longest -like meat- first. Use a wide spoon or a ladle to stir. The pan should be so hit that it smokes when oil is added. Work fast in small batches, removing items when just cooked- it will keep cooking out of the pan. At the end, combine all ingredients- including cooked noodles or rice- and sauce. Remove from heat, place pan on cement to cool, serve and make your neighbors jealous. That is all
 
2013-04-18 06:08:32 PM

tlchwi02: DGS: 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.

you could blanch it?


I cut up fresh broccoli and steam it for a couple minutes to get it started, then add it towards the end of the stirfry.
 
2013-04-18 06:08:54 PM

RexTalionis: ginko: My husband is the chef of the house but he adds alcohol to everything. A little wine or beer to taste, including his stirfry. Always good.

Some Chinese supermarkets without a license to sell liquor sell this as "cooking wine."



Don't cook with it. Your wok will explode.

Put it in a cup and drink it instead.


Thanks for the tip. He's probably sampling the flavors as he's cooking but I'd like to avoid that ER visit.
 
2013-04-18 06:11:44 PM

ginko: RexTalionis: ginko: My husband is the chef of the house but he adds alcohol to everything. A little wine or beer to taste, including his stirfry. Always good.

Some Chinese supermarkets without a license to sell liquor sell this as "cooking wine."

Don't cook with it. Your wok will explode.

Put it in a cup and drink it instead.

Thanks for the tip. He's probably sampling the flavors as he's cooking but I'd like to avoid that ER visit.


It's like 90 proof. It burns all the way down. I don't mean a warm glow, either, you will feel like you swallowed a coca-cola that's been warmed up too quickly.
 
2013-04-18 06:11:51 PM

Sofa King Smart: billybobtoo: I do a lot of stir frying. A regular fry pan(with sloping sides) is fine. I often just do vegetables over white rice. Sauces are the key. Oyster sauce, black bean sauce, soy, chili sauce. I have them all and use them all. I like to make a sauce of soy, oyster, cooking sherry(or rice wine), brown sugar...maybe a tablespoon or two of each. Add a bit of water and some corn starch, and reduce it by 1/4...or really, until the alcohol evaporates. I also like mushrooms in the vegetable mix. And bok choy is always nice. Now I need to expand and learn how to do moo goo gai pan and stuff like that...or Orange chicken, my favorite! I do pot stickers all the time. won ton wrappers, stuffed with ground pork and a bit of julianne green onion, and soy sauce. Pan fry, or steam. Delicious.

not to threadjack... but are you familiar with 'bead molasses'?
my wife has a recipe for chop suey that we've made many times... we had planned on making a big batch this last weekend and couldn't find 'bead molasses' anywhere... tried 2 stores where we've bought it in the past... tried a couple of international/aisian food markets... no luck... there is a dynasty brand that used to be available on amazon but it appears to be out of stock online... is 'bead molasses' going away?  know of a substitute?  we ended up using some brown gravy mainly for color... but the taste wasn't the same as with the bead molasses, I saw some suggestions online to substitute an equal amount of light molasses...  just wondering if anyone knows what's going on.


I was going to mention Amazon, but noticed you have already covered that. I notice a lot of people saying you can substitute a light molasses for the bead molasses. Stay away from the sulferized dark stuff. I have never heard of any kind of molasses being used in Chinese cooking. Maybe I'll give it a try. Love chop suey...even though it's not really a Chinese dish.
 
2013-04-18 06:12:05 PM
I'm surprised that nobody has suggested the following:
Victim in Garlic Bean Sauce
Crispy Tangerine Victim
Sweet and Sour Victim
Whole Fried Victim (seasonal)
 
2013-04-18 06:14:52 PM
I have two woks in my kitchen, a standard steel wok and a Lodge cast-iron wok.   Don't run screaming--the thing weights about twelve pounds but gets massively hot over a standard gas cooktop.  I've done everything from fried rice to American deepfried "chinese" like general tso's.  Works great.

If I'm doing a chicken dish, I'll prep the chicken in a quick coating of a beaten egg, about a tablespoon or so of cornstarch and enough tamari to darken the whole mess.  The meat sits in that while I'm prepping all the vegetables.  (One tip for stir-frying: prep everything ahead of time!  You're ideally cooking in a very VERY hot wok, once you start the clock is ticking.  You don't have time for your food to turn to char while you go chop those onions you forgot.)
 
2013-04-18 06:19:46 PM

praxcelis: prep everything ahead of time


This one thing CANNOT be stressed enough.
 
2013-04-18 06:20:19 PM
Yakisoba sauce:
(Also works for light chicken or seafood dishes, just cut down on the amount)

1/4 C. tamari or premium soy sauce
2 Tbsp. worcestershire sauce
1.5 Tbsp. mirin (rice wine vinegar)
1 Tbsp. sake
1 Tbsp. tomato paste
1 Tbsp. oyster sauce
2 tsp. dark brown sugar
pinch ground ginger
pinch garlic powder

Mix well and store in airtight container a few hours or overnight to let the flavors meld.

There are more combinations of yakisoba noodles, sliced veg, and whatnot to fill a crate.  I usually just go with noodle, baby bok choy, shredded carrot, bell pepper, bean sprouts and broccoli chopped very tiny.
 
2013-04-18 06:21:44 PM
I love cooking. In fact, I am sitting here mulling through my choices for dinner this evening. So far: pork chops, twice-baked potatoes (homemade, of course!), a vegetable, and maybe some biscuits. Not sure yet.

My favorite component of cooking has to be the roux. Once I mastered that, my soups, stews, roasts, gravies, sauces, and chowders went from good to great. I made some chicken fried steak the other day and I used the drippings to make a delicious gravy in the pan. Yea, I am sure that this makes me sound fat, but I am not.

/hungry now
//good thing dinner is soon!
 
2013-04-18 06:23:56 PM
Use gas.
Peanut oil.
Add things that need to cook longer first.
Add things that need to cook less last.
Never scrub your wok.
Treat it like cast iron.
After that, you can go nuts.
 
2013-04-18 06:25:29 PM

Anastacya: roux


Add cold liquids to hot roux.
Add cold roux to hot liquids.
After that, you can go nuts.
 
2013-04-18 06:27:11 PM
Karen Barnaby, an executive chef out of Vancouver BC, went low-carb quite a few years back to great success.  Because she missed fried rice, she came up with an awesome substitution, and then gave it away.  She posted this recipe on several low-carb diet forums and while I gave up on it a long time ago, this is still the standard "fried rice" recipe in my house. The kids love it far over regular rice.  (And when I've served it to guests, I always wait to tell them until after that it's not rice.  I catch a few unawares.)

Karen Barnaby's "cauliflied rice"

1 head cauliflower, grated through the large holes of a box grater
2 cloves garlic, sliced thin
1 egg
4 slices bacon, chopped small
4 - 5 green onions, trimmed and chopped
tamari or premium soy sauce, to taste

Grate cauliflower through large holes in box grater
Press out as much moisture as you can with paper towels
Add bacon to hot wok and stir-fry until crisp
Add garlic and onions and continue stirring until onion is soft and the garlic is lightly toasted
Add egg and stir-fry into mixture
Add grated cauliflower and stir-fry until all other ingredients are incorporated.  This is about enough time to actually cook the cauliflower, about 2 minutes tops
Add tamari to taste and transfer to serving bowl
 
2013-04-18 06:28:02 PM

costermonger: 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 image 364x400]
I'm running out of reasons *not* to buy one of these.


^ This.  A wok needs lots and lots and lots of heat.

The rest is all prep work.  Just add Udon noodles.
 
2013-04-18 06:32:17 PM

Marcus Aurelius: costermonger: 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 image 364x400]
I'm running out of reasons *not* to buy one of these.

^ This.  A wok needs lots and lots and lots of heat.

The rest is all prep work.  Just add Udon noodles.



Its surprising how little oil and liquid you really need once you have a hot enough wok.
 
2013-04-18 06:45:54 PM
Like a lot of other people in this thread I really like the Lodge cast iron wok. you can nestle it directly int he coals of a campfire or into hot coals and it holds heat incredibly well. Super heavy, but I really prefer it over the carbo steel ones I have used in the past.

Most of the time to stir fry is prep, so I prep as the week goes along. When I cook rice, I make a bunch extra (it's rice, it is no extra work to make a big pot) and keep it in quart bags in the freezer. I do the same with noodles. When I prep certain meats, I buy an extra piece or two and cut them for stirfry and pop into a freezer bag, like an extra steak or chicken breast.

Then as the week goes buy and I prep veggies for dinner, I prep a few extra of whatever I'm making and put in the fridge. When I have enough for stir-fry, I just defrost a baggie of protein and let a baggies of rice or noodles if I am using them come to room temp and all the prep is done. Dinner in just a few minutes.

I also freeze the little bits left over from stuff like chili sauce and tomato paste when the jar is nearly empty. I just keep an ice cube tray in a freezer bag and add bits here and there. Then I have small portions of all kinds of sauces, including stuff like my candied jalapenos, homemade curry paste, and such to combine together on a whim.

It's actually the easiest meal we make when it is warm out. And nestling the wok in a camp fire adds an amazing smokey flavor.
 
2013-04-18 06:48:56 PM

redslippers: Like a lot of other people in this thread I really like the Lodge cast iron wok. you can nestle it directly int he coals of a campfire or into hot coals and it holds heat incredibly well. Super heavy, but I really prefer it over the carbo steel ones I have used in the past.

Most of the time to stir fry is prep, so I prep as the week goes along. When I cook rice, I make a bunch extra (it's rice, it is no extra work to make a big pot) and keep it in quart bags in the freezer. I do the same with noodles. When I prep certain meats, I buy an extra piece or two and cut them for stirfry and pop into a freezer bag, like an extra steak or chicken breast.

Then as the week goes buy and I prep veggies for dinner, I prep a few extra of whatever I'm making and put in the fridge. When I have enough for stir-fry, I just defrost a baggie of protein and let a baggies of rice or noodles if I am using them come to room temp and all the prep is done. Dinner in just a few minutes.

I also freeze the little bits left over from stuff like chili sauce and tomato paste when the jar is nearly empty. I just keep an ice cube tray in a freezer bag and add bits here and there. Then I have small portions of all kinds of sauces, including stuff like my candied jalapenos, homemade curry paste, and such to combine together on a whim.

It's actually the easiest meal we make when it is warm out. And nestling the wok in a camp fire adds an amazing smokey flavor.


We call this approach SFR, or "Stir Fried Random".   Whatever has been hanging around in the plastic rectangles in the fridge enjoys a comeback as SFR fodder.
 
2013-04-18 06:50:32 PM
praxcelis, I'm stealing that term. It describes it perfectly :-)
 
2013-04-18 06:57:14 PM
My tip is to use fresh orange/red/yellow bell peppers, and julienne them!  Julienne means to cut into narrow strips.   It doesn't seem like this should make such a big difference, but in fact it is a big deal.

Also, use shallots instead of onions.
 
2013-04-18 06:58:11 PM
Did somebody say sesame oil?
 
2013-04-18 06:59:39 PM
Wok the Dog is a yo-yo trick, not a recipe.
 
2013-04-18 07:06:43 PM
sybaritica.files.wordpress.com

'nuff said
 
2013-04-18 07:12:36 PM
This week I jazzed up a frozen sweet and spur stir fry by adding a few cups of chicken broth, the juice from one large grapefruit, a large teaspoon of Tamarind paste, and about a half teaspoon of fresh ginger to the pan before adding the frozen bit. I also added on bag of frozen broccoli. After all the frozen stuff was defrosted I added a cup of rice to absorb the extra liquid.
 
2013-04-18 07:16:03 PM

DGS: 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.


I cut broccoli florets lengthwise into quarters or halves.  Makes it cook way faster while still letting you keep biggish pieces.
 
2013-04-18 07:16:12 PM
Protip for those that want citrus flavor in your stir-fry: Zest or kaffir lime leaf - use the latter sparingly.
 
2013-04-18 07:24:17 PM
I do have trouble with the fish oil or sauce. It's so fishy tasting, no matter how small amount I use. Well, I've never used less than a tablespoon, so perhaps I'll try 1/4 tbs.
 
2013-04-18 07:33:04 PM

billybobtoo: I do have trouble with the fish oil or sauce. It's so fishy tasting, no matter how small amount I use. Well, I've never used less than a tablespoon, so perhaps I'll try 1/4 tbs.


1/2 tablespoon, some soy sauce, some black bean sauce, use with beef or pork.
 
2013-04-18 07:33:42 PM

DGS: 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.



I always hated it because it got burnt.  Finally found on the webs:  Blanch for 30 seconds (I use steam).  You can go to 40 seconds, but at 1 minute I've found it to get mushy, believe it or not.  I get the water going so I can dump it in the wok as soon as it's done.
 
2013-04-18 07:35:10 PM
Brocoli slaw!


*not a bookmark*
 
2013-04-18 07:39:57 PM

BenSaw: DGS: 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.


I always hated it because it got burnt.  Finally found on the webs:  Blanch for 30 seconds (I use steam).  You can go to 40 seconds, but at 1 minute I've found it to get mushy, believe it or not.  I get the water going so I can dump it in the wok as soon as it's done.


EDIT:  I see this has been covered already.  F5, how does it work?  Also, someone mentioned a couple of minutes and didn't mention mush, so I guess you'll need to play around with the time depending upon how much you're cooking. (I don't use much since it's usually just me),
 
2013-04-18 08:02:52 PM
Am I doing sum ting wong??
 
2013-04-18 08:26:35 PM
My standard stir fry (which so far has converted my boyfriend, thegreenintern, and my girlfriend (who is not on Fark...yet) ):

1lb chicken breast (cook in pan with five spice powder, garlic, and fresh grated ginger)
1 can water chestnuts
1 can bean sprouts
1 can bamboo shoots
(replace any of the above with veggies of your choice)

Sauce:
1/2 jar hoisin sauce
1/2 jar oyster sauce
splash rice wine
two splashes cooking sherry
splash soy sauce
ie, 1:2:1 ratio of rice wine:sherry:soy sauce
1 tbsp garlic
Siracha to taste

Mix sauce ingredients together, pour over chicken and veggies. It will thin out as it cooks. It's a quick and dirty recipe, but it tastes good and serves about 3 people + leftovers.  Could be stretched more if you added rice.
 
2013-04-18 08:29:47 PM

DGS: 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.


I've seen local Chinese restaurants blanch the broccoli before putting it in the stir fry.  Seems to work well.
 
2013-04-18 08:37:11 PM
Whatever you do, DONT overload the wok. Cook one individual serving at a time.
 
2013-04-18 08:41:48 PM
Asparagus Noodle Stir Fry

vegetable oil
1 inch piece ginger, minced
3 cloves garlic, minced
1 onion, cut in half, sliced thin
1 bunch very thin asparagus, cut into 1 inch pieces
1 c bean sprouts, rinsed
1 package udon noodles
3 green onions, sliced fairly thin
4 tbsp good quality soy sauce or, preferably, tamari

Prep all ingredients. You need to prepare this in two batches or you'll overload the wok. So you'll do all this twice.

Prepare half the noodles according to the directions, but subtract one minute from the cooking time. When done, drain them, put them in a bowl and drizzle a tbsp of oil over them and stir.

While the noodles are boiling, heat the wok up over medium high heat and add a tbsp of oil. When that is shimmering, add the ginger, garlic and onions. Stir fry for 3 minutes.

Add half the asparagus. Stir fry for 3 minutes.

Add half the the bean sprouts and the half batch of noodles. Stir constantly for 2 minutes. I mean it. If you stop stirring, the noodles will stick to the pan and make a mess.

Add half the the green onions and 2 tbsp of tamari. Stir fry for a minute longer so the noodles suck up all the sauce. When done, plop it all in a bowl, put the bowl in front your your S.O., brush out the wok and start round two.
 
2013-04-18 08:44:31 PM

AJisaff: 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


http://www.youtube.com/watch?v=TfMrk9m5euo&feature=youtu.be&t=6m15s
 
2013-04-18 08:53:29 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.


That's the conclusion I've come to after trying several times; I asked for and got a wok as a wedding gift, and I hardly use it because I finally determined my stove doesn't have the BTUs (this screws up my tomato canning too goshdarnit). Maybe when we move we can find a house with a better stove and I can try again...
 
2013-04-18 08:55:34 PM

ckccfa: My ultimate, perhaps shameful, secret is that ketchup (particularly if you're going less "asian traditional" with your veggies) can be a great supplement to/replacement for traditional sauces.  It seems to work best when I'm stir frying up all the leftover veggies from the farm box and it's an "everything goes in the pan" kind of thing.


I thought ketchup was originally from China and was used thinned down like a concentrate. It might be more traditional than you thought.
 
2013-04-18 09:25:44 PM
How about we just have a live thread? I've got my webcam in the kitchen. Let's do this!

http://tinychat.com/farkskitchen
 
2013-04-18 09:29:41 PM
For those of us with the fraking allergies:

Cottonseed and/or sesame oil to replace peanut oil.

Cashews to replace peanuts.

Almond butter to replace peanut butter.

No, it isn't exactly the same, but you won't croak from anaphalactic shock either. And almond butter made with real salt and sugar is tasty shiat too.
 
2013-04-18 09:36:41 PM

CptnSpldng: For those of us with the fraking allergies:

Cottonseed and/or sesame oil to replace peanut oil.

Cashews to replace peanuts.

Almond butter to replace peanut butter.

No, it isn't exactly the same, but you won't croak from anaphalactic shock either. And almond butter made with real salt and sugar is tasty shiat too.


If peanut oil will make you swell up and die, go to your local restaurant supply and pick up some rice bran oil. Flavor neutral and an absurdly high smoke point.
 
2013-04-18 09:40:00 PM
Got my ingredients chosen and begnning prep, come on in and have a show!
 
DGS [TotalFark]
2013-04-18 09:42:06 PM

khyberkitsune: How about we just have a live thread? I've got my webcam in the kitchen. Let's do this!

http://tinychat.com/farkskitchen


Heh, I'm watching. I thought you were joking.
 
2013-04-18 09:59:52 PM
Black vinegar...just a bit.
ninecooks.typepad.com
 
2013-04-18 10:12:33 PM
So who else used some ideas from this thread for dinner?

/the pad thai pic was too hard to resist
 
2013-04-18 10:17:27 PM
2 parts oyster sauce
1 part light soy sauce
1 part dark soy sauce
1 part Shaoxing rice wine
1 part corn starch
1/2 part sesame oil
1/4 part white pepper, ground

Add to this base any of the flavors you'd like - garlic, chili oil, dried chiles, lime, fish sauce, etc. - for your stir fry.
 
2013-04-18 10:23:57 PM
I recently discovered Cambodian food and I'm addicted to Kroeng, a lemongrass and garlic- based curry paste that makes incredible curries.

And this simple recipe is great with mushrooms, fish or veggies:
- cook the protein or veggies half way
- add 2 tbsp each soy sauce and brown sugar
- cook down until the meat and or veggies are done and the sauce thickens
- add chopped green onions, toss once or twice and serve
 
DGS [TotalFark]
2013-04-18 10:55:42 PM

khyberkitsune: Got my ingredients chosen and begnning prep, come on in and have a show!


Was a good show! Thanks for the demo and taking questions, I got a lot out of that!
 
2013-04-18 11:20:29 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.


+1
I have a propane fired stir fry burner.  It really is the key.  Amazing & hot as hell.
 
2013-04-18 11:37:47 PM
Cook the veggies for about 6 minutes, then remove them, place them in a glass bowl and cover it with a plate.

Cook the meat. When the meat is just about done, add the veggies and whatever sauce you want to use.

Heat for only a minute or two longer on lower heat.
 
2013-04-18 11:49:02 PM
i.imgur.com

And for those of you that did not show up to the cooking party, you missed this being made and some great banter.
 
2013-04-19 12:13:55 AM
Try my recipe.
Marinade skinless, boneless chicken in a Hawaiian sauce. (Vacuum pack if you can.)
Sesame oil on the bottom of the wok.
Use a CHARCOAL grill.
Heat the wok and start cooking the chicken.
Sweeten the chicken by adding sweetened flake coconut
Add the following:
broccoli
cilantro
fresh pineapple (When cutting, save the juice)
baby carrots
juice of 1/2 of a lemon
juice of 1/2 of a lime
pineapple juice
peanuts
onion
mushrooms
any other veggie you like
Serve over rice.
 
2013-04-20 12:36:24 AM
Unfortunately, my Wok has sat unused for almost three years since we moved from our last place that had a gas range.  Every other place we've lived has only had electric and I have not been able to find a ring for the Wok.

I hate electric ranges.

I am keeping some of these however, for when I DO get a chance to make use of them.
 
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