ahab: Pad Thai is probably my favorite thing I've ever made in my wok.Recipe[farm6.staticflickr.com image 640x512]
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.
I_Am_Weasel: One of the keys to being a good stir-fry wizard is having a supple wrist.
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.
Ceteris Paribus says: Stir fry is about to be made illegal.
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