This is a basic guide line to make your own Stir Fry. For this Recipe, You can use your own Favorite Veggies including Broccoli or Kohlrabi, Bok Choy, Asparagus ….whatever you have…your favorites. Add your own hot and spicy Peppers if You like. Make your Stir Fry your own. Look at the various Pics of different Veggie Combos. You Can even Combine Meats and add Shrimp to Cook along with the other Food towards the end of the Stir Fry. It is best to start with a good, sturdy, sharp Knife.
Oh! And for an idea for Leftover Stir fry’s check out My Egg Foo Young. Here Egg Foo Young with Almond Sauce…Oven or Breville Toaster Oven
Serves 4-6.
Decide if your making Rice, Noodles, Cauliflower, Rice or Shiritake Noodles, or Konak rice to Serve this over. Prepare these First and set aside.
1-2 lbs thinly sliced raw Meat. Pork, Beef, Chicken, Ground Turkey or Chicken
Optional.. 1/2 lb raw Shrimp
1 carrot sliced.
2 ribs Celery Sliced.
1/4 head Cabbage sliced or 1”chunks.
3 cloves Garlic minced.
1” knob of Ginger.
1 sweet Onion sliced thinly.
3 Scallions sliced
1 lg Handful Snow Peas. (Chinese Peas)
1 bag Bean Sprouts (2-3 cups)
1 Colored, red yellow or orange Bell Pepper sliced.
1 cup chopped Cilantro.
1/2 Yellow Squash
1 Aneheim Pepper
4 Oz Mushrooms.
2 Eggs.
2 Tbsp Sesame oil.
FOR THE SAUCE:
2 Tsp Thai Chili paste
2 Tbsp Oyster Sauce.
2 tsp bean paste or Miso.
2 Tbsp Simply Asia Sweet Ginger Garlic spice Blend
2 Tbsp Soy Sauce, I use tamari. Light is fine.
1 1/2 Tbsp Corn Starch.
1 tsp Sesame oil
Peanut oil adds flavor too.
Optional.
1 tsp Thai Garlic Chili Sauce.
1/4 tsp Fish Sauce
1 Tbsp Shoaxing Cooking Wine
Other Options:
Broccoli
Serranos.
Zucchini
GARNISH:
Scallions, Cilantro, Lemon or Lime Wedges.
SERVE OVER RICE OR NOODLES.
When I make Veggies as Sides, I often chop as I go, But with Stir Fry, because it happens soooo fast, I always Prep the Meats and Veggies Before hand and separate out what I want to Cook first, (the veggies that take longest to cookgo in first after meat, Garlic and Onions and the minced Garlic and grated Ginger which I toss in after the Meat is Partially cooked.
I always prepare my Sauce mixture and set aside in a bowl so that I can just toss it in.
DIRECTIONS:
Mix the Sauce.
Mix the Cornstarch with Soy Sauce, Thai Chili Paste, Oyster Sauce, Chili Sauce, Bean paste or Miso bean Paste, 1 tsp Sesame Oil or Peanut Oil.
I also often times mix the Eggs with a couple drops of Sesame Oil and a shake or two of Simply Asia Sweet Ginger and Garlic and Cook them first, in a small Omelette Pan with, sesame Oil then chop it up to add to the Stir Fry towards the end as I Cook.
Sooo,
Beat Eggs and add about 1 tsp of the Simply Asia. add a tsp of the Sesame Oil to a preheated Omelette Pan on Med heat and cook the Eggs like an Omelette. Pull the Pan off the heat before it’s cooked all the way and let it set. Eggs continue to cook. Don’t worry if you end up scrambling them. Set aside, cut up after a few minutes.
Chop Veggies and set aside, Slice Meats and set aside Mince Garlic and Mince or Grate Ginger. Set them aside. Either use a small dipping sauce Bowl or separate it from on the cutting Board. You will use these as your meat cooks.
To the Meat, if there is time you can add a bit of Soy, Sesame Oil, Garlic, Ginger, Scallions and Simply Asia, I just sprinkle some on for Marinade.
Cut up your Veggies. Sometimes I get fancy in cutting them on a Slant (shown in some pics) and sometimes, when I am in a hurry, I use my Cuisinart Food processor with the 4 mm slicer Blade and let the Veggies all Pile up in the 14 c Bowl.
TIME TO STIR FRY: DONT WALK AWAY?
IMPORTANT. As you cook this stir Fry, it is critical that you add other Ingredients after the previous ones are just Hot, not “cooked”. Meat is still partially raw before adding the Garlic and Ginger, and then Onions because their heat will cook the other Veggies and the Meat will cook more while the other ingredients cook.
Preheat the Wok to Hot on Hi Heat. (The Meat and Veggies will cook fast and cool the Wok, so Quickly add Sesame oil, swish it around. Don’t let it sit…then add the Sliced Meat, quickly move it around as it cooks. Spread it out evenly to the sides so that it doesn’t BOIL (30 seconds ish). It should be sizzling hot.
When it is half way cooked, add the Ginger and Garlic, push it around with the Meat and then add the Onions. Stir and add Veggies that take longest to cook next…(Brocc, Carrots, Celery) Stir.
Make a hole in the center of the Wok and pour the Sauce in. (The Corn Starch needs to cook) wait a few seconds and then stir quickly to heat the Sauce. Work fast. As the Sauce thickens, stir in a few Veggies to it to coat the Veggies, then quickly stir all together, then stir by folding motion flipping the food over a few times before quickly adding Mushrooms and Cabbage. Stir and then quickly add the Eggs and rest of the Veggies…( bean Sprouts, Scallions, Cilantro).
Turn Burner off. Gently fold the Wok ingredients over a few times to heat it all through. If you think it needs to cook a bit more, be really careful here, but set a lid on top to allow the food to continue steaming for about 30 seconds. Remember that it all will continue to cook even after you put this in your Bowl.
Serve over Rice or Noodles or eat just as they are.
Enjoy..
Here is my latest. Dark Soy really picks the flavor up a notch. I didn’t add Corn Starch to this recipe, it has liquid in the Bottom but the stir fry is so fast that the Veggies dont have much time to give up their Juices. 1 Carrot cut in half lengthwise and sliced on the diagonal
3 large Multi color Sweet Peppers sliced on the diagonal
1 summer squash sliced on the diagonal
1 c Snow Peas
5 Mini Bok Choy chopped
8 Spring Onions sliced diagonally
1/2 c Cilantro chopped
2 Tbsp minced Ginger
3 Tbsp minced Garlic
3 Thai Chilis sliced thin and diagonally
2 c chopped Cabbage
1 c sliced Mushrooms
2 Boneless Skinless Chicken Thighs sliced thinly
2 thin cut Pork Chops sliced thinly
3 eggs, whisk and add a little “simply Asia Sweet Ginger Garlic” to them as you whisk them up, then precook in small frying pan with a tsp of its own Sesame Oil and cook like an Omelette. Chop up. set aside.
2 Tbsp Sesame oil
1 Tbsp Peanut oil
3 dashes Fish Sauce
2 1/2 – 3 Tbsp Simply Asia Sweet Garlic Ginger
2-3 Tbsp Dark Soy Sauce
Preheat the Wok to Hot on between Med Hi and High before quickly adding the Oils and then the Garlic and Ginger. Then immediately add the Thinly Sliced Meats and Fish Sauce. Stir until the raw color is gone but no more before adding 1/2 of the Carrots first, quick stir and then add 1/2 of the other Veggies. Stir til the Veggies are hot and then toss all the others in. Toss and heat through. Add the chopped Eggs and pour the Soy over. toss and Serve immediately.
