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 Posted: Mon Jun 18, 2007 10:30 pm
This is the basic groundworks for a stir-fry. You can substitute pretty much any vegetables or meats you like in, depending on your taste and preference.
Brief Overview
When creating a stir-fry, it is always good to know how long it takes for your vegetables to cook, and which take a longer time to do so (such as onion taking less time than broccoli). Knowing this will tell you when to begin cooking each ingredient, and when to add each additional one.
Table of Contents
-> Introduction
-> Ingredients/Tools
-> Directions
-> FAQ
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Posted: Mon Jun 18, 2007 10:35 pm
Ingredients
The ingredients are pretty much whatever you would like to put within your stirfry; here are my favourites:
1/2 red bell pepper, cut into strips
1/2 white onion, diced
2 medium green onions, chopped into rounds
1 cup whole pea pods
1/2 cup carrots, chopped thinly (for color)
Olive Oil (I usually use olive, but you can use whatever is your favourite)
Tools
Large Skillet (or wok)
Spoon for mixing
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Posted: Mon Jun 18, 2007 10:36 pm
Directions
1. Heat oil on your Skillet at appropriate heat (if using olive oil, use medium- medium high heat. Add the vegetable that takes the longest to cook first (in this case, pea pods), and cook until they are about half done.
2. Add next vegetable with second longest cooking time (in this case, onion and bell pepper cook at about the same time, so you can add both at the same time). Continue this process with all remaining vegetables. Once all are in the skillet or wok, add seasonings and stir frequently to fully incorporate the newly added flavor to all ingredients of the stir-fry.
3. Serve stirfry either as-is or on pasta, soba, or any type of noodles or rice.
-Tip: It's always good to use some sort of liquid seasoning, such as the vegetable broth or soy sauce, as it helps the dry ingredients to stick more to the food, and as the liquid will evaporate, you will be left with a semi-thick sauce.
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Posted: Mon Jun 18, 2007 10:37 pm
FAQ
Any questions posted in the thread will be moved here for your convenience
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Posted: Wed Aug 01, 2007 2:10 am
I think my dad made something like this before...or my mom...I can't remember... cool
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Posted: Wed Aug 29, 2007 10:25 am
I like to add cut up chicken, snap peas,onions, green and red peppers and some red pepper flakes oh yes and the green onions too biggrin
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Posted: Sat Dec 15, 2007 6:20 am
When i make stirfries, which is often, as they're good for people with no time and little money, i tend to start with frying up an egg, scrambling it, and then use a few handfuls of mixed frozen vegetables, and fry them up. Finally, i chuck in some rice, and fry it all up with a dash of soyasauce, salt, pepper, and powdered ginger.
I'm told it's delicious, and it's quite filling, so all in all it's a win.
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Posted: Wed Jun 25, 2008 5:58 pm
One tip to help the ingredients from sticking to the wok is to heat up the wok until it starts to smoke. Add oil and spread the oil around the pan. Then empty the pan, this is a chinese technique called Lian Guo.
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