How do i make a stir fry?

dolly_day_dream

Really easy but very tasty, just stir fry the veg as usual then add 1tspn of dried ginger and 2 tblspns of soy sauce. Like I said really easy and surprisingly tasty.

soappie

I always make sure I have a jar of chinese 5 spice in the spice rack. It really does help get that 'authentic' chinese taste.

I tend to just improvise but find the following combination works well (don't ask me for quantities - I do it by look and feel!)

Spring onions
Garlic
Soy sauce (light or dark)
Chinese rice wine (or sherry or ordinary wine)
Chinese 5 spice
Ginger (optional - either fresh or dried)

I just lob it all in the wok and add the meat then after a couple minutes the 'harder' veg, after a couple of minutes more, the beansprouts and pre cooked noodles.

southernscouser

......but how do I cook a stir fry?

I bought a wok today, and a pack of 'stir fry' vegetables, some mushrooms, hoy sin plum sauce and noodles.

I'm gonna throw some chicken in there aswell but not sure what order or for how long to do things! :undecided

Triker

Like this....http://chinesefood.about.com/library/blstirfrytips.htm


hi SS.:D

SmallEnglish

When I do a stir fry I do the brown the chicken first then chuck in the veg whilst boiling the noodles seperately (should only take a couple minutes) finally bung it altogether with the sauce until it's all cooked through...

Pink.

Hi SS,

No ones going to laugh! Triker's link is great and there's an earlier thread with some tips that should help too so I'll add your post to it to keep the suggestions together.

Pink

meester

southernscouser wrote: »

......but how do I cook a stir fry?

I bought a wok today, and a pack of 'stir fry' vegetables, some mushrooms, hoy sin plum sauce and noodles.

I'm gonna throw some chicken in there aswell but not sure what order or for how long to do things! :undecided

hoi sin?

or plum

I use plum sauce for stir fry, besides what you've got you need ginger, garlic and soy sauce. Sesame oil and chinese wine is also recommended.

Bash up a bit of peeled ginger with four cloves of garlic, add a splash of soy sauce, sesame oil and chinese wine.

Add the chicken (boneless or home-boned thigh is the best option, breast is overpriced and tasteless), leave it for four hours or so.

For cooking I recommend peanut oil or rice bran oil as they have the highest smoke point, but sunflower will do.

Turn your stove on, add about a tbsp of the oil, and let the oil get hot. Add some more bashed ginger and garlic (the marinade stuff is to wet for the oil at this point.) Add the chicken, and fry till its cooked, then add the noodles, which you can toss with sesame oil for flavour, add the marinade and its resiude, then finally add the vegetables, if the wok is burning hot they should cook in a couple of minutes. Add your plum sauce to taste (probably not too much), a splash of extra Chinese wine and soy sauce, and stir around. Serve.

meester

SmallEnglish wrote: »

When I do a stir fry I do the brown the chicken first then chuck in the veg whilst boiling the noodles seperately (should only take a couple minutes) finally bung it altogether with the sauce until it's all cooked through...

Depends what sort of noodles you have. SS has probably bought fresh noodles, which are sold in the veg section next to the stirfry veg packets, and they shouldn't be boiled, because they are ready to use.

Pretani

southernscouser wrote: »

......but how do I cook a stir fry?

I bought a wok today, and a pack of 'stir fry' vegetables, some mushrooms, hoy sin plum sauce and noodles.

I'm gonna throw some chicken in there aswell but not sure what order or for how long to do things! :undecided

boil the noodles (if dried noodles) until they are nearly cooked. Undercook them slightly before they go into the wok or else they will end up coming out like mush.
Rinse in cold water and drain.

cook the chicken with a little oil and set aside.

As for vegetables I usually buy them separately (beansprouts, carrots, mushrooms, peppers) but if you're using the stir-fry packs, seperate the vegetables out according to cooking times.

Veg like carrots go in first with a little oil, then the peppers, onions, mushrooms.

add the drained noodles and beansprouts and add your sauce. Stir for 2-3 mins and then pour a few drops of sesame seed oil at the last and serve. (remember sesame seed oil only at the last once everything else is added)

(alternatively if you want a take-away flavoured stir-fry, add some golden mountain seasoning sauce, some dark soya and a little Lee Kum Kee premium oyster flavoured sauce and a drop of honey or sugar)

lauzjp

blimey you lot make stir fry sound complicated! :rolleyes:

cook some slithers / cubes of meat / quorn, or even re-heat some pre-cooked beans of somesort + add some thin sliced / cubed or small vegetables like brocoli, courgette, aubergine, spinach, carrot, onions, potatoes even (leftovers are ace!), + add somesort of sauce - personally I love sweet & sour, but have yet to try and make it meself. luckily Mr T and Mrs A have them in cheapy 20-something pence tins! voila. serve with noodles, salad, or crusty bread. yum. I wanted to have this for tea today but chicken hasn't defrosted, blimmin weather...

can someone explain though - I don't like beansprouts, but I like them in a stirfry!?