My Stir-Fry Techniques
List of Ingredients
I include this here because many Chinese dishes use pork. I use the same techniques for any meat I choose--and any vegetables that strike my fancy.
Best bets for meats:
round steak, slivered into 1/4" x 2-3"strips
pork roast (or thick chops), remove from bone, trimmed of all noticeable fat, and cut into bite- size chunks
chicken breast - deboned and cut into strips
medium shrimp, peeled
The secret to stir-frying is to use small amounts and fry for only a few minutes. It's really best made for two people, but I've stretched quantities for four and often have leftovers.
Vegetables should be wedged, chunked, or slivered so that all are similarly sized. I use 3-4 of any of the following:
green, red, and yellow peppers, cut in 1" chunks or 1/4" slivers
Hungarian yellows or other hot variety peppers
yellow squash or zucchini, cut in 1/4" slices
onion, cut lengthwise in 1/4" slices
carrots, cut diagonally a scant 1/4"
bok choy, cabbage, or Chinese cabbage, cut in 1" chunks or shredded, as for slaw
broccoli and cauliflower, stems sliced and stir-fried separately from flowerets
celery, sliced diagonally a scant 1/4'" thick
green beans, fresh only, sliced diagonally 1" long
mushrooms, sliced
spinach, fresh only, just a few leaves
canned vegetables, drained well: water chestnuts, sliced bamboo shoots
bean sprouts, drain and rinse under COLD water
Dried Chinese-produced vegetables, such as black mushrooms, lily blossoms, etc. Must be soaked as directed and patted dry with paper towels.
Prepare the following sauces:
1) Shake in a small jar up to three hours before cooking:
1/4 c. COLD water
2 T. cornstarch
2) Stir until sugar dissolves:
2 T. soy sauce
2 T. dry wine
1-2 t. sugar
I make this up a pint at a time and keep it in the
refrigerator to use whenever I like.
3) Optional--fish sauce or oyster sauce--found usually in Chinese groceries.
Chili oil or pepper oil--really hot--found only in Chinese groceries.
Always begin with 1-2 cloves garlic, peeled. Add, as desired, two 1/4" slices fresh ginger root and/or 1-5 dried red peppers depending on degree of heat wanted.
Soak any dried vegetables in warm water for at least 20 minutes or until soft. Water may be reserved for soups.
Have all ingredients prepared ahead of time--that's what's the worst part. Chopping takes time. The stir-frying is easy!
To stir-fry:
Heat wok. After @ 30 seconds, add 1/4 c. oil. Stir-fry the cloves of garlic (and ginger root slices and red peppers) until the garlic turns brown. Remove from oil. Discard garlic, etc. Pour most of oil into custard cup for use as needed.
Stir-fry meat, a small handful at a time. Remove from wok and keep warm. Add a little oil, if needed.
Quickly stir-fry vegetables 1-3 minutes. Celery, broccoli, carrots and cauliflower stems make take a little longer. If I'm in a hurry, I'll stir-fry about a minute and then place in microwave on HIGH for 1-1 1/2 minutes.
Return everything to wok. Stir to mix. Slowly pour in soy sauce mixture. Heat about 1 minute. Slowly pour in corn-starch mixture. (When pouring sauces, pour around the sides of wok rather than glopping on top.) Stir in fish or oyster sauce, if desired. Stir thoroughly 2-3 minutes until mixture is shiny and vegetables still crisp.
Serve immediately over rice.
Nice additions to sprinkle on top:
Chinese noodles
salted peanuts
sunflower seeds
toasted sesame seeds
transparent noodles (These are also called rice noodles and found only in Chinese groceries. To prepare, drop by small handfuls in @3 " very hot oil. Remove immediately as they float to top.)
For highly seasoned dishes, such as Szechwan, stir-fry several dried red peppers to soften and add last few minutes of cooking.
Stir-fried Rice
Use as a side dish or a quick complete meal. Proportions vary according to what you have on hand. I use up whatever leftovers are around. I use a large 12" frypan rather than the wok.
In a little heated oil, stir fry:
celery, cut diagonally
onions, sliced lengthwise
Remove from pan and add leftover rice (1-2 c.). Stir-fry a few minutes and remove from pan.
Quickly stir-fry meat, if desired. I like to use ham (cut in small pieces), pork (fresh or leftover roast, cut in small pieces), chicken breast (or leftover), or medium shrimp. Remove from pan.
Beat slightly 3 eggs. Pour into hot pan with a little oil added, if necessary. Stir-fry until fairly dry.
Return all to pan. Mix well and serve.
Recipe
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