Course: Main
Tags: Stir Fry
Generic Stir Fry Order
This recipe records the correct order to do an efficient stir fry
Source
Dan MacKay, 2015
Ingredients
2 tbl | soy sauce |
1 tbl | sesame oil |
3 tbl | sherry |
1 tbl | chili paste or sauce |
¾ tsp | peppercorns |
¾ tsp | sugar |
¼ tsp | salt |
ginger | |
onions | |
garlic | |
mung bean sprouts / bok choi / bottom 2" of head of romaine | |
hot chilis | |
3 tbl | stirfry oil |
1 tbl | cornstarch |
sesame seeds | |
green onion |
Bust Out
small bowl | |
wok |
Steps
- Early in the day: stir together in a small bowl for marinating: soy sauce, sesame oil (yes, that's a lot), sherry, chili paste or sauce, cracked peppercorns, sugar, and salt
- Cut up meat and marinate.
- Get someone to prep & cut required vegetables: ginger, onions, garlic, mung bean sprouts / bok choi / bottom 2" of head of romaine, hot chilis... and "Optional vegetables"
- Start the rice
- Precook hard vegetables by blanching or steaming.
- Set wok on high for remainder of cooking.
- Heat a couple tbl of stirfry oil in the wok until it starts to smoke
- Transfer meat from marinade into wok, reserving the marinade
- Fry meat until seared - starting to brown. Lift meat out of oil and set aside.
- Add another tbl of oil and cook "the aromatics": ginger for a while, then onions, then garlic until fragrant, maybe 3-4 minutes.
- Add the raw vegetables to the wok, in reverse cooking time order. Cook to "al dente" - still a bit crunchy.
- Add the cooked and frozen vegetables, toss and heat through.
- Add the meat, toss and heat through
- Whisk cornstarch and a half cup of water into the marinade, add to the wok and toss until it's bubbling.
- Put rice into eating bowls & serve stirfry on top with optional: sesame seeds, sliced green onion and more soya sauce.
Put the meat in the freezer for 15 minutes to make it easy to cut into small pieces
Optional vegetables: mushrooms, fajita mix, bell peppers, celery, frozen peas, sugar peas, corn, julienned carrot. Not turnip.