Stir-fry information
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Stir-fry information
  Stir Fry  
Last updated 6/12/2012 1:25:00 AM. Recipe ID 58787. Report a problem with this recipe.
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      Title: Stir-fry information
 Categories: Oriental, Info
      Yield: 1 Servings
 
      1    Info
 
  Credit the Chinese with perfecting the technique called "stir-frying."
  Their quick | and easy cooking method pairs lean meats and flavorful
  vegetables. Use one pan and just a scant amount of fat. And don't
  expect all stir-fry recipes to call for Oriental foods or seasonings.
  An Italian stir-fry recipe may call for tomatoes and basil served
  with pasta; a Mexican recipe might include bell peppers, jalaper-lo
  peppers, garlic or onion. Serve this combination over shredded
  lettuce or crisp tortillas. Because stir-frying is a quick-cooking
  process, be sure to have all ingredients ready before you start.
  Select tender meats for stir-fry recipes. Slice meats across the
  grain when possible. This technique involves cutting through or
  against rather
  
  than in the same direction as the meat fibers - doing so makes the
  meat more tender and easier to chew. Both meats and vegetables should
  be cut uniformly so they will cook uniformly.
  
  To be a successful stir-fry cook, remember to:
  
  % Be sure the skillet or wok is large enough to hold food without
  overcrowding; otherwise the food will steam. Most ingredients need to
  be cooked in batches to prevent overcrowding. For example, one pound
  of meat should always be stir-fried in two batches.
  
  % Stir-fry over medium to medium high heat in a traditional wok, or
  other utensil such as a large, heavy skillet.
  
  % During stir-frying, food should be turned continuously. Use a
  scooping motion to ensure even cooking.
  
  % Do not cover the pan while stir-frying or the food will steam.
  
  % Meat should be stir-fried just until cooked through ~ it usually
  takes only a minute or two. Cooked, ready-to-serve deli-style meats
  should only be heated.
  
  % Cook vegetables until crisp-tender and still brightly colored. Group
  vegetables according to the time it takes them to cook. Begin with
  those requiring the longest time, then add remaining vegetables.
  Select vegetables such as asparagus, baby corn, bell peppers,
  broccoli, cabbage, carrots, cauliflower, Chinese cabbage, garlic,
  green beans, green onions, jalapeno peppers, leeks, mushrooms,
  onions, pea pods, spinach, tomatoes, yellow squash or zucchini.
  
  % Meat and vegetables should be cooked separately, then combined at
  the end of cooking.
  
  % To add flavor (if desired), marinate meat 15-20 minutes while
  preparing other ingredients.
  
  Drain well before cooking.
  
  From the files of Al Rice, North Pole Alaska.    Feb 1994
 




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Recipe ID 58787 (Apr 03, 2005)

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