Sorry I’ve been missing of late. I’ve been running all around with visitors coming and I did a bit of travelling myself. Now I’m happily peaceful again, I’m looking forward to this weekend where I should have very little stress.
On that note, I thought I’d share a stress free and quick meal that we are all probably familiar and love, the humble stir fry.
I think there’s no need for me to elaborate on a recipe here. In my opinion, you should just chuck in whatever you fancy, there are no boundaries. The one in the photo was made with pork mince, wheat noodles, carrots, broccoli, green beans and baby corn. Sauce wise, I used soya, abit of sugar and my favourite Jimmy satay sauce.
So if you are hungry for a stir fry tonight, here are some of my tips.
1. Stir frying should be a quick whisk around the wok. Make sure your ingredients are semi cooked/cooked before putting them in. Do not overcook any of your ingredients or it will be mushy.
2. Use the highest heat level you can. This help produces what the Chinese call, “wok flavour”. Don’t worry, your wok is not melting into your food. The high heat point simply releases the flavour of the food and the oils creating an aromatic experience.
3. Use an oil with a high heating point such as peanut oil. Oils with low boiling points (like olive oil) does not produce that “wok” burst of flavour. It will steam and burn instead of bursting into flavours.
4. If you are cooking with noodles, check the instruction on the packet as you might need to drain this under cold running water before putting it in the stir fry. The draining prevents the noodles from sticking together.
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December 19, 2008 at 11:50 am
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