Stir-fry is a cooking technique that cooks everything quickly in a very hot skillet over high heat. Organization is key.
- Prep all ingredients and arrange them near the stove in the order they will be put into the hot skillet.
- Vegetables should be washed and dried thoroughly and sliced so that the sizes are uniform.
- Meat such as beef, pork, or chicken should be patted dry and sliced thinly across the grains of the meat. Remember to try to slice your meat in equal sizes to ensure even cooking. You can also use hamburger meat. For a serving for 4 people, use about ½ to ¾ cup.
- Oil: use vegetable oil such as rice bran oil, peanut oil, safflower oil or canola oil. For a serving for 4 people use between 1 to 1 ½ tablespoons
How to Pair Your Vegetables
All together about 4 cups for a serving for 4 people.
1. Choose vegetables with different texture and color. For example:
- a. Carrot, onion, and peas
- b. Green beans and mushrooms
- c. Broccoli, cauliflower and red bell pepper
- d. Kale, onion and mushrooms
- e. Cabbage, carrots and onion
- f. Zucchini, mushrooms and green beans
- g. Chinese peas, red bell pepper and mushrooms
How to Add a Bit of an Asian Touch:
1. Fresh herbs and spices:
- a. Minced ginger
- b. Minced garlic
- c. Minced fresh chilies
- d. Fresh Thai basil leaves (handful)
- e. Fresh cilantro, coarsely chopped about 2 tablespoons
- f. Fresh mint leaves (handful)
- g. Green onion, sliced into 1-inch lengths
- a. Soy sauce
- b. Fish sauce
- c. Gluten free soy sauce
- d. Oyster sauce
- e. Bean paste
- f. White pepper powder
- g. Sesame oil for aroma
- h. Dried chili powder
- i. Curry powder
How to Stir-Fry:
1. Start with a large and, if possible, non-stick skillet.
2. Heat the skillet over very high heat and count to 10.
3. Add the oil and count to 5
4. Add the garlic and stir until golden (about 5 seconds)
5. Add the meat and keep stirring until the outer layer is cooked.
6. Add 1 tablespoon ginger and 1 teaspoon or more of minced chili. Keep stirring.
7. Add your seasoning while stirring:
- a. ½ teaspoon salt
- b. 1 to ½ tablespoon soy sauce OR
- c. 1 tablespoon soy sauce and 1 teaspoon fish sauce OR
- d. No Salt, but 1 teaspoon bean paste and 1 tablespoon soy sauce.
8. Add dried seasoning such as 1 teaspoon dried chili powder or curry powder (keep stirring)
9. Add the vegetables. Start with the onion and keep stirring then add in the type of vegetable that has the most firm texture, but one kind at a time, and continue to the least firm from there until all vegetables are added. When the color of the vegetable brightens, add the second, and then the third. Keep stirring.
11. When the vegetables are done, but remain crunchy, add fresh herbs such as basil leaves, mint leaves, or chopped cilantro. Fold and stir and as soon as they turn limp, turn off the heat.
12. Add a dash of white pepper powder or sesame oil. Stir and serve as soon as you can with cooked rice.