jeff_farkas
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Anyone have some good precipices I can barrow?? Erin loves stir fry and I like it as well.
TIA
Jeff
TIA
Jeff
Stir fry ??
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ehs5mw
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Unless Dom likes it too, I'm not sure if you are getting anyone's recipe. We will need, I mean get, photos of Erin and Dom eating stir fry, right?
kmk108
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Really, you can stir fry anything. It all depends on what you guys like.
I don't have any "homecook" recipes, but here's a page with some
Stir Fry - All Recipes
I don't have any "homecook" recipes, but here's a page with some
Stir Fry - All Recipes
180gROC
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We cut up whatever we got, but always include broccoli, water chestnuts usually zucchini and crookneck, carrots, bean sprouts etc.
High temps for all or it's not frying, it's steaming. Cube season and cook the meat (usually chicken breast for us) first, then put aside. I use a small amount of olive oil mixed with sesame oil. Cook the heavy veggies first, adding the lighter veggies as you go. Bean sprouts and any herbs (I use a little cilantro) go in as it's done.
Once the veggies are not overcooked I add the chicken and some Korean stir fry sauce my wife buys. Mix a little bit of cornstarch with water and stir that in to tighten things up, and serve over sticky rice.
I bought one of those hand hammered Chinese woks years ago that makes it all very hard to mess up.
High temps for all or it's not frying, it's steaming. Cube season and cook the meat (usually chicken breast for us) first, then put aside. I use a small amount of olive oil mixed with sesame oil. Cook the heavy veggies first, adding the lighter veggies as you go. Bean sprouts and any herbs (I use a little cilantro) go in as it's done.
Once the veggies are not overcooked I add the chicken and some Korean stir fry sauce my wife buys. Mix a little bit of cornstarch with water and stir that in to tighten things up, and serve over sticky rice.
I bought one of those hand hammered Chinese woks years ago that makes it all very hard to mess up.
try this...
chicken breasts chopped, marinade for 30 mins in olive oil and the juice of half a lemon and some all spice...fry on a high heat for 2 to 3 mins
add shrooms, peppers, red green yellow etc,
add pre cooked basmati rice and bean sprouts with a small chopped chilli pepper, add a light sweet soy sauce, fry for 2mins, then place on a plate and eat.....yum yum....
keep the stir fry moving at all times....
chicken breasts chopped, marinade for 30 mins in olive oil and the juice of half a lemon and some all spice...fry on a high heat for 2 to 3 mins
add shrooms, peppers, red green yellow etc,
add pre cooked basmati rice and bean sprouts with a small chopped chilli pepper, add a light sweet soy sauce, fry for 2mins, then place on a plate and eat.....yum yum....
keep the stir fry moving at all times....
Jason
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Start your noodles, heat up your oil in a wok (medium high), throw in whatever meat you want and stir fry for 3-4 minutes, throw in whatever vegetables you want and stirfry another 3-4 minutes, throw in whatever sauce you want and cook for a minute or two, throw in the noodles and mix it up, eat it.
BluesHowler
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I made a stir fried rice dish tonight for dinner. I make three cups of cooked rice the previous night and place in the 'frige. This is a very important step to insure that the rice stays firm when frying.
Then I saute 1/2 white onion, 1/4 cup chopped carrot, 1/2 cup frozen green peas, 1/2 cup chopped frozen green beans, and three cloves garlic chopped until the onion turns translucence.
I add the cooked rice and fry over medium high heat for around 5 minutes while stirring often. Then I add 1/2 cup chopped ham ( or SPAM! ), three scrambled eggs, one small can of cocktail shrimp, one small can of chopped pineapple.
I like to season with rice vinegar, soy sauce, Shiracha chili sauce, and a bit of brown sugar. You will have to experiment with what proportions suite your tastes.
There are several bottled stir fry sauces that you can also add. I like House of Tsang Korean Teriyaki stir-fry sauce but you could use all most anything as long as you like the taste of it.
The beauty of stir fry is that you can use anything you like.
Then I saute 1/2 white onion, 1/4 cup chopped carrot, 1/2 cup frozen green peas, 1/2 cup chopped frozen green beans, and three cloves garlic chopped until the onion turns translucence.
I add the cooked rice and fry over medium high heat for around 5 minutes while stirring often. Then I add 1/2 cup chopped ham ( or SPAM! ), three scrambled eggs, one small can of cocktail shrimp, one small can of chopped pineapple.
I like to season with rice vinegar, soy sauce, Shiracha chili sauce, and a bit of brown sugar. You will have to experiment with what proportions suite your tastes.
There are several bottled stir fry sauces that you can also add. I like House of Tsang Korean Teriyaki stir-fry sauce but you could use all most anything as long as you like the taste of it.
The beauty of stir fry is that you can use anything you like.
jeff_farkas
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Unless Dom likes it too, I'm not sure if you are getting anyone's recipe. We will need, I mean get, photos of Erin and Dom eating stir fry, right?
LOL
Erin and I had some today. beef and green been. YUM!!I got a basic recipe.. this is all from memory and I'm just estimating because I eyeball everything:
A few tablespoons of stir fry oil (has a hint of ginger in it) or use peanut oil
Rice wine vinegar (use 1/2 the amount of vinegar as you use oil)
1 lb boneless chicken breast
1/2 lb of boneless pork (pork chops work too)
Thinly slice the meat into 1/4" thick pieces, maybe 1.5-2" long
1 chopped onion (or use scallions)
1 chopped bell pepper (very small, like the meat)
1-2 cups chopped mushrooms
1 can of water chestnuts
1 can of bean sprouts (or fresh if you can find)
3-4 minced cloves of garlic
salt/pepper (as much as you want)
I recommend a Wok.. cook the meat first, it'll take like 3-4 minutes with the oil.. then just toss in the veggies (move meat to the side of Wok and cook the veggies in the center).
You can add soy or sweet n' sour sauce or whatever... or if you're like me a large amount of cayenne pepper.
In a separate pot, cook those rice noodles that are the shape/size of linguini.. you usually see it in Pad Thai (soo good!)
After you cook the noodles, toss them in the Wok with the rest of the food.
I've made this too many times I can't count!
Enjoy!
A few tablespoons of stir fry oil (has a hint of ginger in it) or use peanut oil
Rice wine vinegar (use 1/2 the amount of vinegar as you use oil)
1 lb boneless chicken breast
1/2 lb of boneless pork (pork chops work too)
Thinly slice the meat into 1/4" thick pieces, maybe 1.5-2" long
1 chopped onion (or use scallions)
1 chopped bell pepper (very small, like the meat)
1-2 cups chopped mushrooms
1 can of water chestnuts
1 can of bean sprouts (or fresh if you can find)
3-4 minced cloves of garlic
salt/pepper (as much as you want)
I recommend a Wok.. cook the meat first, it'll take like 3-4 minutes with the oil.. then just toss in the veggies (move meat to the side of Wok and cook the veggies in the center).
You can add soy or sweet n' sour sauce or whatever... or if you're like me a large amount of cayenne pepper.
In a separate pot, cook those rice noodles that are the shape/size of linguini.. you usually see it in Pad Thai (soo good!)
After you cook the noodles, toss them in the Wok with the rest of the food.
I've made this too many times I can't count!
Enjoy!
