Whether you need to provide for a big family or simply take care of yourself, cooking is a skill that is well worth mastering. Knowing how to cook provides you with many benefits, from nutritional to social to financial. This article is packed with valuable information about cooking, from A straight to Z.
Before cooking with skewers there are a few things that you need to know. When using metal skewers, opt for those that are square-shaped or twisted; these will hold onto food better than round models can.
If you would like to start cooking more food on your own, take a trip to a local library or bookstore where you can find many cookbooks with recipes you can enjoy making at home. Create at your own pace and allow for patience as you get the trick of cooking down.
When you are stir-frying, slice your cut of meat into thin pieces on the diagonal. This can require some time and some effort. Remove the meat from the freezer before it is frozen, but when it is solid to touch. Next, position the meat at 45 degrees to the chopping board and slice across the grain with a sharp knife.
Keep all spices stored out of the sunlight. The shelf life of spices is greatly reduced if they are exposed to heat, humidity, or light. Your spices will have a longer shelf life and retain their good taste if stored in a dark, cool spot. Using fresh spices will make your food taste better.
There is a way to save your dish and you can use it immediately. In a small bowl, combine two tablespoons of water and 3 teaspoons of corn starch. Thicken the sauce by gradually adding this mixture to it. You need to add this solution very slowly and stir while adding so the sauce does not become too thick or burn.
Cooking vegetables for a long time robs them of the critical nutrients that make them a healthy choice. To keep them loaded with nutrients that are beneficial to your body, chose faster cooking methods like steaming or sauteing, or enjoy them raw.
Being able to cook meals for yourself or your family is highly beneficial. As these tips prove, cooking can brighten your life if you like haute cuisine, down-home cooking or soul food. Picking up food at the 7-11 or McDonald's can certainly save you time, but there's nothing quite like a meal you've cooked yourself.
Saturday, August 31, 2013
Friday, August 30, 2013
Things You Have To Know About Cooking
Becoming a successful chef, whether in your home kitchen or professionally, takes both talent and learned skill that can overwhelm everyone. You will be able to cook a great meal in little time, if you just go slowly and take it step by step.
When you are cooking food on skewers, there are some basic guidelines to know. If you are using metal skewers, the square or twisted kind are much better than round ones for holding food in place.
Do you often feel a bit guilty throwing out fruit that is rotten? Do you wonder if you can still use the fruit by simply cutting out the part that seems overripe? Beware! Once a fruit goes rotten, there is no way to safely rescue a part of it. Any rotten or moldy fruits should be discarded immediately, even if it just looks like surface mold. Mold can actually be deeper in the fruit, even if you can't see it. When you consume it, it can cause a number of illnesses.
Leave raw potatoes in cold water for at least 30 minutes before frying them to make crispier French fries. Allowing the sliced potatoes to soak up more cold fluids helps to reinforce the fibers that are in the vegetable, that way when they are deep fried, they are better able to stand up to the heat and won't completely break down.
It can also be used on other foods, rather than just on meat. Try spreading it on some roasted pumpkin seeds and enjoy the savory flavor by itself, or with some eggs. Everyone will love the flavor and ask you for your secret ingredient!
Mushrooms will soak up a large amount of water. Use a clean cloth to wipe them off.
Try to read all the labels of the ingredients that you buy. You might be surprised how many common cooking implements have ingredients concealed within that are unhealthy. Check the levels of sodium and sugar, because severe health problems can arise when too much of these are consumed.
Tomatoes can be easily dried. Slice a large, ripened tomato in half-inch-thick slices. If you are using Roma tomatoes, slice them lengthwise into two pieces. Place the resulting tomato pieces on a rack, then salt their exposed flesh lightly. Use a cookie sheet to hold the rack and set it in the oven at 190 degrees for at least 10 hours. You can store your dried tomatoes in your freezer. You can also pack dried tomatoes in a jar with fresh herbs and olive oil. The jar can be stored in your refrigerator for up to two weeks.
Whatever reason for becoming a good cook, knowing how to cook will always prove beneficial. Sitting with family and friends to share good food is an activity that is enjoyed the world over. The following article will demonstrate several easy ways you can begin to impress others with your culinary prowess.
When you are cooking food on skewers, there are some basic guidelines to know. If you are using metal skewers, the square or twisted kind are much better than round ones for holding food in place.
Do you often feel a bit guilty throwing out fruit that is rotten? Do you wonder if you can still use the fruit by simply cutting out the part that seems overripe? Beware! Once a fruit goes rotten, there is no way to safely rescue a part of it. Any rotten or moldy fruits should be discarded immediately, even if it just looks like surface mold. Mold can actually be deeper in the fruit, even if you can't see it. When you consume it, it can cause a number of illnesses.
Leave raw potatoes in cold water for at least 30 minutes before frying them to make crispier French fries. Allowing the sliced potatoes to soak up more cold fluids helps to reinforce the fibers that are in the vegetable, that way when they are deep fried, they are better able to stand up to the heat and won't completely break down.
It can also be used on other foods, rather than just on meat. Try spreading it on some roasted pumpkin seeds and enjoy the savory flavor by itself, or with some eggs. Everyone will love the flavor and ask you for your secret ingredient!
Mushrooms will soak up a large amount of water. Use a clean cloth to wipe them off.
Try to read all the labels of the ingredients that you buy. You might be surprised how many common cooking implements have ingredients concealed within that are unhealthy. Check the levels of sodium and sugar, because severe health problems can arise when too much of these are consumed.
Tomatoes can be easily dried. Slice a large, ripened tomato in half-inch-thick slices. If you are using Roma tomatoes, slice them lengthwise into two pieces. Place the resulting tomato pieces on a rack, then salt their exposed flesh lightly. Use a cookie sheet to hold the rack and set it in the oven at 190 degrees for at least 10 hours. You can store your dried tomatoes in your freezer. You can also pack dried tomatoes in a jar with fresh herbs and olive oil. The jar can be stored in your refrigerator for up to two weeks.
Whatever reason for becoming a good cook, knowing how to cook will always prove beneficial. Sitting with family and friends to share good food is an activity that is enjoyed the world over. The following article will demonstrate several easy ways you can begin to impress others with your culinary prowess.
Thursday, August 29, 2013
The Ways You Can Become A Better Cook
There is something for everyone to cook. Do you have the ability to purchase groceries and read written recipes? Do you have a stove, a pan, and some utensils? That's all you need for cooking. If you want your cooking skills to advance a little bit, read the tips in this article on how to make scrumptious meals easily that will be loved by everyone in your family.
If you are just beginning your adventure with home cooking, look online, at a bookstore, or at the library for a cookbook that has simple, easy recipes that you'll take pleasure in both preparing and eating. Experiment with a few, and be patient; remember, you're learning new skills.
Keep all spices stored out of the sunlight. The shelf life of spices is greatly reduced if they are exposed to heat, humidity, or light. Store spices in a dark, cool location to keep them flavorful and fresher for longer. Using fresher spices can make tastier meals.
Freeze meat partially to facilitate slicing meat into thin strips. Asian inspired dishes such as Chinese and Thai will particularly benefit from this technique. When meat is slightly frozen, it becomes simpler to slice because the fibers won't stretch and tear that easy. Having said that, you must be certain to let the meat strips thaw out prior to cooking them to ensure even cooking.
Season meat very sparingly to begin with and add more during the cooking process. The meats like meatballs, meatloaf, and hamburgers need careful seasoning. Do not try and cook the whole piece of meat right after adding seasoning. Instead, make a small patty out of a little piece and cook that first. Once you like the way this piece comes out, you can cook the rest.
If you have a meal that is important, like for a date or your boss, try cooking one of your better dishes so that you are familiar with it and know it tastes good. Never try to cook a new recipe or use a new ingredient that you have not tried before. This can keep your stress levels in check while you cook.
Whether it is a life skill, a hobby interest, or a profession, cooking is important. The advice of experienced cooks can lead a novice to a million different ways to cook outstanding meals. Try these tips out when you cook a meal for your family and watch their faces light up with joy when they realize how great your food tastes.
If you are just beginning your adventure with home cooking, look online, at a bookstore, or at the library for a cookbook that has simple, easy recipes that you'll take pleasure in both preparing and eating. Experiment with a few, and be patient; remember, you're learning new skills.
Keep all spices stored out of the sunlight. The shelf life of spices is greatly reduced if they are exposed to heat, humidity, or light. Store spices in a dark, cool location to keep them flavorful and fresher for longer. Using fresher spices can make tastier meals.
Freeze meat partially to facilitate slicing meat into thin strips. Asian inspired dishes such as Chinese and Thai will particularly benefit from this technique. When meat is slightly frozen, it becomes simpler to slice because the fibers won't stretch and tear that easy. Having said that, you must be certain to let the meat strips thaw out prior to cooking them to ensure even cooking.
Season meat very sparingly to begin with and add more during the cooking process. The meats like meatballs, meatloaf, and hamburgers need careful seasoning. Do not try and cook the whole piece of meat right after adding seasoning. Instead, make a small patty out of a little piece and cook that first. Once you like the way this piece comes out, you can cook the rest.
If you have a meal that is important, like for a date or your boss, try cooking one of your better dishes so that you are familiar with it and know it tastes good. Never try to cook a new recipe or use a new ingredient that you have not tried before. This can keep your stress levels in check while you cook.
Whether it is a life skill, a hobby interest, or a profession, cooking is important. The advice of experienced cooks can lead a novice to a million different ways to cook outstanding meals. Try these tips out when you cook a meal for your family and watch their faces light up with joy when they realize how great your food tastes.
Wednesday, August 28, 2013
The Basics Of Cooking
Much is said about great food. You can improve your cooking skills using these hints.
Your spices and herbs should always be stored in a cool and dark place. The flavor of the spices and herbs will decrease if they are kept in areas with light, humidity, and heat. Usually, ground herbs and spices retain their flavor for 12 months. Spices that have not been ground have the potential to last upwards of five years. If you store them the right way, they will be fresher.
Cut meat thinly across the grain when you are stir-frying. This process may take a very long time, and it takes practice. Take the meat out of the freezer when it's firm to the touch, and slice across the grain at an angle of 45 degrees.
Partially frozen meat is easier to cut into thin strips. This is helpful for Asian dishes you may try that call for thin strips of meat. By partially freezing meat ingredients, slicing is cleaner and the fibers do not stretch and tear as easily. After you have sliced the meat, allow it to thaw out before cooking. This keeps the meat cooking evenly.
You should limit the amount of seasoning you apply to meat until you have tried it. Certain foods require very careful seasonings, especially dishes like meatballs, meatloaf and burgers. Do not cook all of the meat immediately after seasoning. Cook a small portion first to sample. If it tastes good, then cook it, if it needs some additional seasoning, then you can adjust your recipe before making the entire meal.
If you are cooking an important meal for a significant person, such as a boss or a date, you should not serve a dish you've never attempted to cook before. Avoid the temptation to try a new dish or ingredient. Preparing a meal that you are comfortable with can really help to reduce your stress level.
Raw potatoes should rest in chilly water for approximately 30 minutes. This will help them to be crispy and delicious. The potatoes need to soak because the fibers will be reinforced through the cold fluids which in turn makes them fry better. They can handle the heat and not break apart completely.
Food is one of life's basic needs, as well as one of its most powerful forces. Use what you have learned here to wow the important people in your life!
Your spices and herbs should always be stored in a cool and dark place. The flavor of the spices and herbs will decrease if they are kept in areas with light, humidity, and heat. Usually, ground herbs and spices retain their flavor for 12 months. Spices that have not been ground have the potential to last upwards of five years. If you store them the right way, they will be fresher.
Cut meat thinly across the grain when you are stir-frying. This process may take a very long time, and it takes practice. Take the meat out of the freezer when it's firm to the touch, and slice across the grain at an angle of 45 degrees.
Partially frozen meat is easier to cut into thin strips. This is helpful for Asian dishes you may try that call for thin strips of meat. By partially freezing meat ingredients, slicing is cleaner and the fibers do not stretch and tear as easily. After you have sliced the meat, allow it to thaw out before cooking. This keeps the meat cooking evenly.
You should limit the amount of seasoning you apply to meat until you have tried it. Certain foods require very careful seasonings, especially dishes like meatballs, meatloaf and burgers. Do not cook all of the meat immediately after seasoning. Cook a small portion first to sample. If it tastes good, then cook it, if it needs some additional seasoning, then you can adjust your recipe before making the entire meal.
If you are cooking an important meal for a significant person, such as a boss or a date, you should not serve a dish you've never attempted to cook before. Avoid the temptation to try a new dish or ingredient. Preparing a meal that you are comfortable with can really help to reduce your stress level.
Raw potatoes should rest in chilly water for approximately 30 minutes. This will help them to be crispy and delicious. The potatoes need to soak because the fibers will be reinforced through the cold fluids which in turn makes them fry better. They can handle the heat and not break apart completely.
Food is one of life's basic needs, as well as one of its most powerful forces. Use what you have learned here to wow the important people in your life!
Tuesday, August 27, 2013
Almond And Veggie Stir-Fry
1 tsp. cornstarch
1 tsp. sesame oil
2 Tbsp. soy sauce
3 Tbsp. water
2 Tbsp. canola oil
4 cups chopped broccoli
1 onion, cut into thin wedges
1 Tbsp. grated ginger root
2 garlic cloves, grated
1 large red bell pepper, cut into thin strips
1/2 cup slivered almonds
Combine the cornstarch, sesame oil, soy sauce, and water in a small bowl, stirring until mixed well; set aside.
Put a wok or large skillet over high heat, add canola oil and when it gets sizzling hot, add the broccoli and cook for 2 or 3 minutes, just until broccoli begins to soften.
Now add the onion, ginger, garlic, and bell pepper, and cook, stirring, for 2 or 3 minutes.
Reduce heat to medium, add the sesame/soy/cornstarch slurry and stir to combine.
Cook just until sauce thickens, about 2 minutes.
Remove from heat and stir in the slivered almonds, serve hot.
1 tsp. sesame oil
2 Tbsp. soy sauce
3 Tbsp. water
2 Tbsp. canola oil
4 cups chopped broccoli
1 onion, cut into thin wedges
1 Tbsp. grated ginger root
2 garlic cloves, grated
1 large red bell pepper, cut into thin strips
1/2 cup slivered almonds
Combine the cornstarch, sesame oil, soy sauce, and water in a small bowl, stirring until mixed well; set aside.
Put a wok or large skillet over high heat, add canola oil and when it gets sizzling hot, add the broccoli and cook for 2 or 3 minutes, just until broccoli begins to soften.
Now add the onion, ginger, garlic, and bell pepper, and cook, stirring, for 2 or 3 minutes.
Reduce heat to medium, add the sesame/soy/cornstarch slurry and stir to combine.
Cook just until sauce thickens, about 2 minutes.
Remove from heat and stir in the slivered almonds, serve hot.
Tossed Pepper Pork And Tomato Stir-Fry
1 1/2 tsp. cornstarch
1/4 cup chicken broth
2 garlic cloves, minced
1/2 tsp. ground cumin
1 lb. pork tenderloin, cut into thin strips
1/2 tsp. salt
1/4 tsp. black pepper
2 Tbsp. canola oil, divided
1/2 red onion, cut into thin wedges
1/2 jalapeno pepper, minced
1/2 cup diced yellow bell pepper
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
10 cherry tomatoes, cut in half
1/4 cup chopped fresh cilantro
Combine the cornstarch, chicken broth, garlic, and cumin in a bowl; set aside.
Sprinkle the pork tenderloin strips with salt and pepper, coating evenly.
Over medium-high heat, put the wok and 1 tablespoon of the canola oil, coating the wok well. Add the pork and cook, stirring, for 3 or 4 minutes. Remove the pork to a plate and set aside.
Now turn the heat up to high and add the remainder of the canola oil. When the oil sizzles, add the onion and stir, cooking for 1 minute, then add the jalapeno pepper and bell peppers, stir, cooking for 1 minute more or until the bell peppers soften slightly.
Add the pork back into the wok and cook just until pork is heated through.
Now, add the broth-cornstarch slurry and bring to a gentle boil, stirring until mixture thickens, then remove from heat, stir in the tomatoes and cilantro.
Serve hot over cooked rice.
1/4 cup chicken broth
2 garlic cloves, minced
1/2 tsp. ground cumin
1 lb. pork tenderloin, cut into thin strips
1/2 tsp. salt
1/4 tsp. black pepper
2 Tbsp. canola oil, divided
1/2 red onion, cut into thin wedges
1/2 jalapeno pepper, minced
1/2 cup diced yellow bell pepper
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
10 cherry tomatoes, cut in half
1/4 cup chopped fresh cilantro
Combine the cornstarch, chicken broth, garlic, and cumin in a bowl; set aside.
Sprinkle the pork tenderloin strips with salt and pepper, coating evenly.
Over medium-high heat, put the wok and 1 tablespoon of the canola oil, coating the wok well. Add the pork and cook, stirring, for 3 or 4 minutes. Remove the pork to a plate and set aside.
Now turn the heat up to high and add the remainder of the canola oil. When the oil sizzles, add the onion and stir, cooking for 1 minute, then add the jalapeno pepper and bell peppers, stir, cooking for 1 minute more or until the bell peppers soften slightly.
Add the pork back into the wok and cook just until pork is heated through.
Now, add the broth-cornstarch slurry and bring to a gentle boil, stirring until mixture thickens, then remove from heat, stir in the tomatoes and cilantro.
Serve hot over cooked rice.
Simple Cooking Strategies Anyone Can Succeed At
A lot of people only consider cooking a chore. That said, cooking can be fun, as well. This is an easier way to live healthy. A good cook will always continue to learn new and innovative methods, and the following information will help you learn more about cooking as well.
If you would like to start cooking more food on your own, take a trip to a local library or bookstore where you can find many cookbooks with recipes you can enjoy making at home. Experiment with several recipes, and give yourself the time in perfecting your cooking skills.
If using oil in your cooking, pour it in the pan in an area away from the food. By the time the oil reaches the food it has been heated up and is ready to roll. This helps to enhance and maximize the taste of your cooking.
This type of seasoning can be added to all types of foods other than meat. For example, sprinkle it over roasted nuts or seeds, or use a dash when cooking eggs for breakfast. Everyone will be wondering what your secret ingredient is!
Fresh ingredients are much better to use in all of your cooking than those that are frozen or dried. You will save plenty of money by buying fresh vegetables and other ingredients, and your food will also taste more flavorful.
Once in awhile, burgers stick to the cooking surface making it nearly impossible to get them off in one piece. Try brushing the grill using vegetable oil prior to cooking so you can avoid sticking.
When trying to add protein to a diet, you need to remember that beans and tofu are great sources. These can be found at most grocery stores these days. Tofu is great meat alternative when baked, broiled, or pan-fried with seasonings. Boil kidney, navy or pinto beans with seasonings and you can enjoy a protein-rich side dish.
Try cooking your vegetables in chicken broth for an extra kick. The vegetables will take on the broth flavor, and reduce the oil that is used when sauteing. This is a wonderful way to cook, and enjoy, your vegetables.
The introduction talked about how cooking enthusiasts are always looking to learn something new. Cooking in enjoyable because you will be able to learn about new and fun foods, as well as great methods for preparing them. It is also important to pass off your knowledge to others. Cooking is not just a skill to learn, but a gift that is meant to be shared with others.
If you would like to start cooking more food on your own, take a trip to a local library or bookstore where you can find many cookbooks with recipes you can enjoy making at home. Experiment with several recipes, and give yourself the time in perfecting your cooking skills.
If using oil in your cooking, pour it in the pan in an area away from the food. By the time the oil reaches the food it has been heated up and is ready to roll. This helps to enhance and maximize the taste of your cooking.
This type of seasoning can be added to all types of foods other than meat. For example, sprinkle it over roasted nuts or seeds, or use a dash when cooking eggs for breakfast. Everyone will be wondering what your secret ingredient is!
Fresh ingredients are much better to use in all of your cooking than those that are frozen or dried. You will save plenty of money by buying fresh vegetables and other ingredients, and your food will also taste more flavorful.
Once in awhile, burgers stick to the cooking surface making it nearly impossible to get them off in one piece. Try brushing the grill using vegetable oil prior to cooking so you can avoid sticking.
When trying to add protein to a diet, you need to remember that beans and tofu are great sources. These can be found at most grocery stores these days. Tofu is great meat alternative when baked, broiled, or pan-fried with seasonings. Boil kidney, navy or pinto beans with seasonings and you can enjoy a protein-rich side dish.
Try cooking your vegetables in chicken broth for an extra kick. The vegetables will take on the broth flavor, and reduce the oil that is used when sauteing. This is a wonderful way to cook, and enjoy, your vegetables.
The introduction talked about how cooking enthusiasts are always looking to learn something new. Cooking in enjoyable because you will be able to learn about new and fun foods, as well as great methods for preparing them. It is also important to pass off your knowledge to others. Cooking is not just a skill to learn, but a gift that is meant to be shared with others.
Monday, August 26, 2013
Tomato Ginger Chicken And Walnut Stir-Fry
1 pound chicken breast meat
1 teaspoon toasted sesame oil
2 tablespoons soy sauce
1/4 cup tomato sauce
2 teaspoons cornstarch
1 tablespoon grated ginger root
1 tsp. peanut oil
1 cup chopped walnuts
1 (1 lb) bag frozen mixed Stir-Fry vegetables, thawed and drained
Salt and pepper to taste
hot cooked rice for serving
1/4 cup finely chopped green onions for garnish
Cut chicken meat into small chunks - about 1/2 inch size.
Put the sesame oil, soy sauce, tomato sauce, cornstarch, and ginger root in a large bowl and whisk to combine. Add the chicken pieces to the bowl and toss to coat well; set aside.
Put a wok or large skillet over medium-high heat, add oil, and when oil sizzles, add the chicken mixture (including the liquid) and cook stirring often until chicken is almost done.
Now add the walnuts and vegetables and cook, stirring often, for about 2 or 3 minutes or until vegetables are hot and tender. Season with salt and pepper.
Serve over hot cooked rice with sprinkles of green onions on top.
1 teaspoon toasted sesame oil
2 tablespoons soy sauce
1/4 cup tomato sauce
2 teaspoons cornstarch
1 tablespoon grated ginger root
1 tsp. peanut oil
1 cup chopped walnuts
1 (1 lb) bag frozen mixed Stir-Fry vegetables, thawed and drained
Salt and pepper to taste
hot cooked rice for serving
1/4 cup finely chopped green onions for garnish
Cut chicken meat into small chunks - about 1/2 inch size.
Put the sesame oil, soy sauce, tomato sauce, cornstarch, and ginger root in a large bowl and whisk to combine. Add the chicken pieces to the bowl and toss to coat well; set aside.
Put a wok or large skillet over medium-high heat, add oil, and when oil sizzles, add the chicken mixture (including the liquid) and cook stirring often until chicken is almost done.
Now add the walnuts and vegetables and cook, stirring often, for about 2 or 3 minutes or until vegetables are hot and tender. Season with salt and pepper.
Serve over hot cooked rice with sprinkles of green onions on top.
Thai Mango And Veggie Stir-Fry
8 ounces rice noodles, cooked according to package
3 tsp. peanut oil
1 small head of broccoli, cut into small florettes
8 oz. mushrooms, sliced
2 red bell peppers, cut into strips
2 garlic cloves, minced
1 large mango, peeled, pitted, and sliced
8 ounces firm tofu, dried and cubed
1/2 cup vegetable stock
1/4 cup pineapple juice
3 Tbsp. soy sauce
2 tsp. sesame oil
2 Tbsp. natural peanut butter
Cook the rice noodles and set aside, keeping warm.
In a wok, heat the oil over high heat, add the broccoli, mushrooms, and bell peppers. Cook, stirring, until the vegetables just begin to soften, then add the garlic and cook 30 seconds more.
Now add the mango and tofu and cook for 3 minutes more, stirring gently as you cook.
Add the vegetable stock, pineapple juice, soy sauce and sesame oil, bring to a boil, reduce heat to medium, and cook, stirring often, until the sauce has thickened.
Reduce heat to low and stir in the peanut butter, continue to cook just until peanut butter melts in thoroughly.
Put cooked rice noodles into shallow bowls and spoon generous amounts of the stir-fry mixture over the top.
Serve immediately.
3 tsp. peanut oil
1 small head of broccoli, cut into small florettes
8 oz. mushrooms, sliced
2 red bell peppers, cut into strips
2 garlic cloves, minced
1 large mango, peeled, pitted, and sliced
8 ounces firm tofu, dried and cubed
1/2 cup vegetable stock
1/4 cup pineapple juice
3 Tbsp. soy sauce
2 tsp. sesame oil
2 Tbsp. natural peanut butter
Cook the rice noodles and set aside, keeping warm.
In a wok, heat the oil over high heat, add the broccoli, mushrooms, and bell peppers. Cook, stirring, until the vegetables just begin to soften, then add the garlic and cook 30 seconds more.
Now add the mango and tofu and cook for 3 minutes more, stirring gently as you cook.
Add the vegetable stock, pineapple juice, soy sauce and sesame oil, bring to a boil, reduce heat to medium, and cook, stirring often, until the sauce has thickened.
Reduce heat to low and stir in the peanut butter, continue to cook just until peanut butter melts in thoroughly.
Put cooked rice noodles into shallow bowls and spoon generous amounts of the stir-fry mixture over the top.
Serve immediately.
Impress All Of Your Friends With These Cooking Ideas
There are many people who view cooking as a chore, rather than a fun and exciting experience. That said, cooking can be fun, as well. Also, learning to cook can improve your overall life and health. People who are interested in cooking are always looking for tips to improve their skills, and the information that follows will help you on your quest for knowledge.
Many people like to cook with apples towards the end of the year, but if they aren't stored properly they can spoil. Apples spoil in warm, dry air, so keep them in a refrigerator or basement, in plastic bags that are loosely tied. Watch your apples so that you can catch any rotten ones, a rotten apple will make the others spoil.
Have you ever struggled with grilling meat? Use an accurate digital meat thermometer to ensure the meat is thoroughly cooked. If the meat is thick, such as more than 1.5 inches, try closing the grill's lid to cut down on grilling time.
Be sure to soak your wooden skewers in water for at least 30 minutes before using. By soaking, you can prevent the skewers from burning while cooking your food. Use two parallel skewers as opposed to a single skewer to keep food intact.
You must read the food labels when you're purchasing ingredients for any given recipe. Most common cooking supplies have hidden ingredients that are unhealthy. Check the levels of sodium and sugar, because severe health problems can arise when too much of these are consumed.
When you need to season your food, add your seasoning a little bit at a time instead of all at once. This will allow your food to really take on the flavor of the seasonings and make the food as flavorful as it can be.
When serving a salad at a social gathering, keep the dressing in a dish to the side. Some people love dressing in great huge globs, while others like a lighter taste. Some folks don't like any dressing at all, (or are watching their weight) so leave the dressing of salads up to your guests. Get different kinds of dressings to leave them more choices.
In summary, a top-notch cook is always adding to their knowledge. Cooking in enjoyable because you will be able to learn about new and fun foods, as well as great methods for preparing them. It is also important to pass off your knowledge to others. Cooking is an acquired skill that is meant to be taught to and shared with others.
Many people like to cook with apples towards the end of the year, but if they aren't stored properly they can spoil. Apples spoil in warm, dry air, so keep them in a refrigerator or basement, in plastic bags that are loosely tied. Watch your apples so that you can catch any rotten ones, a rotten apple will make the others spoil.
Have you ever struggled with grilling meat? Use an accurate digital meat thermometer to ensure the meat is thoroughly cooked. If the meat is thick, such as more than 1.5 inches, try closing the grill's lid to cut down on grilling time.
Be sure to soak your wooden skewers in water for at least 30 minutes before using. By soaking, you can prevent the skewers from burning while cooking your food. Use two parallel skewers as opposed to a single skewer to keep food intact.
You must read the food labels when you're purchasing ingredients for any given recipe. Most common cooking supplies have hidden ingredients that are unhealthy. Check the levels of sodium and sugar, because severe health problems can arise when too much of these are consumed.
When you need to season your food, add your seasoning a little bit at a time instead of all at once. This will allow your food to really take on the flavor of the seasonings and make the food as flavorful as it can be.
When serving a salad at a social gathering, keep the dressing in a dish to the side. Some people love dressing in great huge globs, while others like a lighter taste. Some folks don't like any dressing at all, (or are watching their weight) so leave the dressing of salads up to your guests. Get different kinds of dressings to leave them more choices.
In summary, a top-notch cook is always adding to their knowledge. Cooking in enjoyable because you will be able to learn about new and fun foods, as well as great methods for preparing them. It is also important to pass off your knowledge to others. Cooking is an acquired skill that is meant to be taught to and shared with others.
Sunday, August 25, 2013
Tangy Tofu With Broccoli And Pecan Stir-Fry
15 ounces firm tofu, drained
2 tablespoons peanut oil
1 teaspoon minced garlic
1/2 cup coarse chopped pecans
2 tablespoons brown sugar
3 tablespoons soy sauce
1/4 teaspoon red pepper flakes
1 head broccoli, cut into bite size florets
1/2 red bell pepper, cut into thin strips
1/2 red onion, cut into thin strips
Wrap the drained tofu in a clean towel or paper towels and press lightly to dry. Cut tofu into long thin strips.
In a wok over medium-high heat, add the oil and heat until sizzling.
Now lay the tofu stips in the wok and fry (do not stir) for a couple minutes, just until browned slightly, then flip the tofu over and sprinkle in the garlic and pecans, cook for 1 minute, stirring.
Now add the sugar, 1 1/2 tablespoons soy sauce and red pepper flakes, and stir until the sugar blends with the rest of the ingredients.
Remove the ingredients from the wok with a slotted spoon so some sauce remains in the wok.
To the wok, add the broccoli, bell pepper strips, onion and remainder of the soy sauce. Cook for about 4 or 5 minutes stirring constantly.
Add the tofu and other ingredients back in the wok and heat, stirring gently, until everything is hot again.
Serve immediately.
2 tablespoons peanut oil
1 teaspoon minced garlic
1/2 cup coarse chopped pecans
2 tablespoons brown sugar
3 tablespoons soy sauce
1/4 teaspoon red pepper flakes
1 head broccoli, cut into bite size florets
1/2 red bell pepper, cut into thin strips
1/2 red onion, cut into thin strips
Wrap the drained tofu in a clean towel or paper towels and press lightly to dry. Cut tofu into long thin strips.
In a wok over medium-high heat, add the oil and heat until sizzling.
Now lay the tofu stips in the wok and fry (do not stir) for a couple minutes, just until browned slightly, then flip the tofu over and sprinkle in the garlic and pecans, cook for 1 minute, stirring.
Now add the sugar, 1 1/2 tablespoons soy sauce and red pepper flakes, and stir until the sugar blends with the rest of the ingredients.
Remove the ingredients from the wok with a slotted spoon so some sauce remains in the wok.
To the wok, add the broccoli, bell pepper strips, onion and remainder of the soy sauce. Cook for about 4 or 5 minutes stirring constantly.
Add the tofu and other ingredients back in the wok and heat, stirring gently, until everything is hot again.
Serve immediately.
Sweet Ginger Beef Stir-Fry With Fresh Tomato
1/3 cup soy sauce
1/4 cup plus 1 Tbsp. canola oil, divided
1/3 cup honey
2 Tbsp. grated ginger root
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 pounds top round steak, thinly sliced
1 red bell pepper, sliced
1 Tbsp. cornstarch
2 ripe Roma tomatoes, diced
1 cup bean sprouts
In a large glass bowl whisk the soy sauce, 1/4 cup canola oil, honey, ginger, salt, and pepper, then add the steak and toss together to coat the steak well. Cover with plastic food wrap and set aside for 30 minutes.
After 30 minutes, drain meat through a colander into a bowl, reserving the marinade liquid and meat separately; set aside.
Put a large skillet or wok over medium-high heat, add the remaining 1 tablespoon oil.
When the oil sizzles, add the bell peppers and cook for 1 or 2 minutes, just until peppers start to soften.
Add the beef to the wok and cook until browned, stirring often.
Into the reserved marinade, add the cornstarch, mix well, and then add to the wok and bring mixture to a boil, cooking until thickened, then add the tomatoes and bean sprouts, cook for 1 more minute, stirring, until sauce thickens again.
Remove from heat and serve over hot cooked rice.
1/4 cup plus 1 Tbsp. canola oil, divided
1/3 cup honey
2 Tbsp. grated ginger root
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 pounds top round steak, thinly sliced
1 red bell pepper, sliced
1 Tbsp. cornstarch
2 ripe Roma tomatoes, diced
1 cup bean sprouts
In a large glass bowl whisk the soy sauce, 1/4 cup canola oil, honey, ginger, salt, and pepper, then add the steak and toss together to coat the steak well. Cover with plastic food wrap and set aside for 30 minutes.
After 30 minutes, drain meat through a colander into a bowl, reserving the marinade liquid and meat separately; set aside.
Put a large skillet or wok over medium-high heat, add the remaining 1 tablespoon oil.
When the oil sizzles, add the bell peppers and cook for 1 or 2 minutes, just until peppers start to soften.
Add the beef to the wok and cook until browned, stirring often.
Into the reserved marinade, add the cornstarch, mix well, and then add to the wok and bring mixture to a boil, cooking until thickened, then add the tomatoes and bean sprouts, cook for 1 more minute, stirring, until sauce thickens again.
Remove from heat and serve over hot cooked rice.
Great Ideas For Cooking Excellent Meals At Home
Beginning to cook requires starting somewhere. Cooking does not come naturally to everyone. You can learn how to cook. In order to become a good cook, there are certain things you need to know. This article provides valuable guidance that will help you on your road to becoming an exceptional cook.
If you want to use skewers when cooking, remember these helpful hints. Twisted or square shaped metal skewers hold the food better than round ones will.
If you have decided that you might like to cook more food at home, look for a great book that can help you. These books can be found in many places: the library, online or even a family member. Experiment with several recipes, and give yourself the time in perfecting your cooking skills.
Before preparing a nice meal for friends and relations, be sure to make a good plan. Save yourself time and trouble by having all your ingredients ready. Get everything set to cook the next day. Determine if you have you got the right utensils, etc. With a good plan and everything in place, you will feel far less anxious.
To make a delicious beef stir-fry, slice your meat thinly and across the grain. This can take up much time and is also somewhat tricky. When the meat is firm, but prior to it becoming completely frozen, remove it from the freezer. Slice the meat across the grain at an angle of 45 degrees.
Keep spices in a dark and cool place. When they are stored in the sun, they lose shelf life because of exposure. Spices last longer and taste better when stored in cool, dark locations. This will help every meal that you prepare taste better.
When creating a meal for someone you are friends with or fond of, try making what you already are good at making. Cooking a new recipe is a bad idea since you have not yet worked out any quirks in the recipe. This makes cooking less stressful.
To reduce fat and calories in mashed potatoes without sacrificing texture or taste, replace some of your potatoes with an equal amount of cauliflower. Cauliflower has a kind of bland taste that mixes well with potatoes and the other ingredients in them. Additionally, mashed cauliflower has the same texture and color as mashed potatoes, so no one will know that you've boosted the veggie content of the dish while removing calories.
Few people have a knack for cooking, but if you can read and follow a recipe, you can learn to cook simple meals very easily. You may think it is difficult, but it is actually simple. If you use the advice you have just read, you will get there in no time.
If you want to use skewers when cooking, remember these helpful hints. Twisted or square shaped metal skewers hold the food better than round ones will.
If you have decided that you might like to cook more food at home, look for a great book that can help you. These books can be found in many places: the library, online or even a family member. Experiment with several recipes, and give yourself the time in perfecting your cooking skills.
Before preparing a nice meal for friends and relations, be sure to make a good plan. Save yourself time and trouble by having all your ingredients ready. Get everything set to cook the next day. Determine if you have you got the right utensils, etc. With a good plan and everything in place, you will feel far less anxious.
To make a delicious beef stir-fry, slice your meat thinly and across the grain. This can take up much time and is also somewhat tricky. When the meat is firm, but prior to it becoming completely frozen, remove it from the freezer. Slice the meat across the grain at an angle of 45 degrees.
Keep spices in a dark and cool place. When they are stored in the sun, they lose shelf life because of exposure. Spices last longer and taste better when stored in cool, dark locations. This will help every meal that you prepare taste better.
When creating a meal for someone you are friends with or fond of, try making what you already are good at making. Cooking a new recipe is a bad idea since you have not yet worked out any quirks in the recipe. This makes cooking less stressful.
To reduce fat and calories in mashed potatoes without sacrificing texture or taste, replace some of your potatoes with an equal amount of cauliflower. Cauliflower has a kind of bland taste that mixes well with potatoes and the other ingredients in them. Additionally, mashed cauliflower has the same texture and color as mashed potatoes, so no one will know that you've boosted the veggie content of the dish while removing calories.
Few people have a knack for cooking, but if you can read and follow a recipe, you can learn to cook simple meals very easily. You may think it is difficult, but it is actually simple. If you use the advice you have just read, you will get there in no time.
Saturday, August 24, 2013
Sweet And Tasty Chicken Cashew Stir-Fry
1 pound boneless-skinless chicken breast
1/3 cup honey
3/4 cup orange juice
3 tablespoons soy sauce
1/4 teaspoon ground ginger
1 tablespoon cornstarch
2 tablespoons canola oil, divided
2 celery stalks, cut into thin pieces on the diagonal
2 carrots, cut into thin pieces on the diagonal
1 cup coarse chopped cashews
hot cooked rice or rice noodles for serving
Cut the chicken into strips; set aside.
Whisk together the honey, orange juice, soy sauce, ginger and cornstarch in a bowl; set aside.
Heat 1 tablespoon of the oil in a wok over medium-high heat until oil sizzles.
Add the celery and carrots, cook, stirring, for several minutes just until starting to soften, then remove with a slotted spoon and set aside.
Now add the remainder of the oil into the wok, and when the oil sizzles add the chicken, cooking quickly while stirring for a couple minutes or until chicken is cooked thoroughly.
Now add the cooked celery and carrots back into the wok, add the honey/orange sauce, stirring until mixture is coated well and the sauce thickens. Add the cashews, stirring to combine.
Serve in shallow bowls over hot cooked rice or rice noodles.
1/3 cup honey
3/4 cup orange juice
3 tablespoons soy sauce
1/4 teaspoon ground ginger
1 tablespoon cornstarch
2 tablespoons canola oil, divided
2 celery stalks, cut into thin pieces on the diagonal
2 carrots, cut into thin pieces on the diagonal
1 cup coarse chopped cashews
hot cooked rice or rice noodles for serving
Cut the chicken into strips; set aside.
Whisk together the honey, orange juice, soy sauce, ginger and cornstarch in a bowl; set aside.
Heat 1 tablespoon of the oil in a wok over medium-high heat until oil sizzles.
Add the celery and carrots, cook, stirring, for several minutes just until starting to soften, then remove with a slotted spoon and set aside.
Now add the remainder of the oil into the wok, and when the oil sizzles add the chicken, cooking quickly while stirring for a couple minutes or until chicken is cooked thoroughly.
Now add the cooked celery and carrots back into the wok, add the honey/orange sauce, stirring until mixture is coated well and the sauce thickens. Add the cashews, stirring to combine.
Serve in shallow bowls over hot cooked rice or rice noodles.
Chicken With Summer Squash And Broccoli Stir-Fry
3 Tbsp. high heat oil (peanut, canola, rice bran)
4 boneless-skinless chicken breasts, cubed bite size
2 medium zucchini squash, sliced thin
4 small yellow squash, sliced thin
2 medium onions, sliced into thin strips
1 bag frozen broccoli, thawed
1 tsp. garlic powder
1 tsp. salt
1 tsp. pepper
1 tsp. turmeric
1 tsp. thyme
In a wok or large heavy skillet, heat the oil until sizzling hot.
Add chicken to the wok, and cook quickly, stirring constantly until the chicken is almost cooked through.
Add the vegetables and cook quickly, stirring constantly, until just starting to soften, then sprinkle with the seasonings, stir and cook until chicken is done and vegetables are crisp-tender.
Serve immediately.
4 boneless-skinless chicken breasts, cubed bite size
2 medium zucchini squash, sliced thin
4 small yellow squash, sliced thin
2 medium onions, sliced into thin strips
1 bag frozen broccoli, thawed
1 tsp. garlic powder
1 tsp. salt
1 tsp. pepper
1 tsp. turmeric
1 tsp. thyme
In a wok or large heavy skillet, heat the oil until sizzling hot.
Add chicken to the wok, and cook quickly, stirring constantly until the chicken is almost cooked through.
Add the vegetables and cook quickly, stirring constantly, until just starting to soften, then sprinkle with the seasonings, stir and cook until chicken is done and vegetables are crisp-tender.
Serve immediately.
Cooking Under Pressure, How To Make Meals Fast
Is cooking for the family every night getting old? Don't be overwhelmed by the complexities of cooking! This article is packed with helpful tips and advice for improving your skills in the kitchen. After you put the information from this article to good use, you will undoubtedly wish that you'd come across it sooner.
You should store your spices and herbs in a cool dry space out of direct sunlight to avoid flavor loss. Their flavor will suffer if they are exposed to heat, humidity, and light. A lot of the time, you can expect an herb or a space to retain flavor for about a year. Whole spices can keep their flavor for up to five years. When spices are stored in the correct manner, they will stay fresh for much longer.
Before eating there is cooking, and before cooking there is preparation. This is a vital step to master if you want to produce impressive meals. This will allow you to make sure that all the necessary ingredients are accounted for. Put everything you need to cook the dish out the night before. Make sure you have all the cooking equipment and ingredients required. Being prepared will settle your anxiety and ensure that you are ready to create a fantastic meal.
As you are seasoning your meats, you should make a little piece first before you cook the entire piece. Many meaty foods require careful seasoning. After you add your seasoning, don't cook the whole thing. Section off a small bit and cook it. After you have done this, you can decide if you need to change the seasoning or cook it.
Do you ever feel bad for disposing of fruit with a little mold on it? Have you ever thought to just remove the moldy section by cutting it out? There is, unfortunately, no good way to save fruit that is half-rotten. Get rid of them quickly, as mold can develop and cause health problems.
One way to make mashed potatoes retain their taste but contain a little less fat and calories is to replace some of them with equal amounts of cauliflower. Since cauliflower is bland, it will mix right in with the potatoes along with the other ingredients. Cauliflower also matches the color and texture of the potatoes. This is a great way to add veggies and eliminate calories from a favorite dish.
Cooking for others can be stressful. There are many things that you may do to simplify your cooking process. The next time you head to your kitchen, feel free to relax.
You should store your spices and herbs in a cool dry space out of direct sunlight to avoid flavor loss. Their flavor will suffer if they are exposed to heat, humidity, and light. A lot of the time, you can expect an herb or a space to retain flavor for about a year. Whole spices can keep their flavor for up to five years. When spices are stored in the correct manner, they will stay fresh for much longer.
Before eating there is cooking, and before cooking there is preparation. This is a vital step to master if you want to produce impressive meals. This will allow you to make sure that all the necessary ingredients are accounted for. Put everything you need to cook the dish out the night before. Make sure you have all the cooking equipment and ingredients required. Being prepared will settle your anxiety and ensure that you are ready to create a fantastic meal.
As you are seasoning your meats, you should make a little piece first before you cook the entire piece. Many meaty foods require careful seasoning. After you add your seasoning, don't cook the whole thing. Section off a small bit and cook it. After you have done this, you can decide if you need to change the seasoning or cook it.
Do you ever feel bad for disposing of fruit with a little mold on it? Have you ever thought to just remove the moldy section by cutting it out? There is, unfortunately, no good way to save fruit that is half-rotten. Get rid of them quickly, as mold can develop and cause health problems.
One way to make mashed potatoes retain their taste but contain a little less fat and calories is to replace some of them with equal amounts of cauliflower. Since cauliflower is bland, it will mix right in with the potatoes along with the other ingredients. Cauliflower also matches the color and texture of the potatoes. This is a great way to add veggies and eliminate calories from a favorite dish.
Cooking for others can be stressful. There are many things that you may do to simplify your cooking process. The next time you head to your kitchen, feel free to relax.
Friday, August 23, 2013
Asparagus And Tofu Stir-Fry
1 tablespoon vegetable broth
1 medium onion, sliced thin
1 large red bell pepper, sliced thin
4 cups trimmed and cut asparagus, bite size pieces
2 tablespoons minced ginger root
4 garlic cloves, minced
4 ounces extra firm tofu, drained and diced
1 tablespoon soy sauce
2 tablespoons rice vinegar
salt and black pepper to taste
In a wok or large skillet, heat the broth until it is sizzling, stir constantly.
Now add the onion, red bell pepper, and asparagus and cook stirring until slightly softened, then add the ginger and garlic, and cook stirring constantly for 30 more seconds or until garlic is fragrant (but not browned).
Now add the tofu, soy sauce and vinegar; reduce heat to low, put a lid on the skillet and cook for 2 or 3 minutes or until the vegetables are tender but still crisp.
Season with salt and pepper to taste and serve immediately.
1 medium onion, sliced thin
1 large red bell pepper, sliced thin
4 cups trimmed and cut asparagus, bite size pieces
2 tablespoons minced ginger root
4 garlic cloves, minced
4 ounces extra firm tofu, drained and diced
1 tablespoon soy sauce
2 tablespoons rice vinegar
salt and black pepper to taste
In a wok or large skillet, heat the broth until it is sizzling, stir constantly.
Now add the onion, red bell pepper, and asparagus and cook stirring until slightly softened, then add the ginger and garlic, and cook stirring constantly for 30 more seconds or until garlic is fragrant (but not browned).
Now add the tofu, soy sauce and vinegar; reduce heat to low, put a lid on the skillet and cook for 2 or 3 minutes or until the vegetables are tender but still crisp.
Season with salt and pepper to taste and serve immediately.
Cooking Tips And Techniques No Chef Should Be Without!
Cooking the same meals every day can become really mundane. Why don't you learn a little bit about how to cook? Cooking can not only give you a delicious meal. It can also provide you with a fun activity to do if you are wanting to attempt something new. To get you started, some good ideas are offered here.
Cut your meat as thin as you can if you are using it in a stir-fry. This can get a little tricky and does tend to take up some time. Take the meat out of the freezer once it firms up (not frozen) then cut at an angle of 45 degrees across the grainy part of the meat.
There is a trick to save your hard work and be able to use it instantly. Mix together 1 tablespoon cornstarch and 2 tablespoons of water. Stir this mixture into the sauce while it's simmering and this will make it more thick. When adding, do so gradually and continue to stir so as to avoid making your sauce too thick.
If you are cooking a meal for some important occasion, stick with a tried and true recipe. That would be a bad time to experiment with the unknown, whether it is an untried recipe or ingredient. You will feel less stressed while cooking if you follow this tip.
Raw potatoes should rest in chilly water for approximately 30 minutes. This will help them to be crispy and delicious. Soaking potatoes accomplishes two important things for your French fries; it takes out sugar and starch during the soaking process.
You can use it on a variety of foods, not just meat. Experiment with adding it to roasted seeds such as sunflower or pumpkin, or even sprinkle into salads and egg dishes. Everyone will start to wonder about your secret ingredient and what it might be!
Is it hard for you to know how long to grill your meat? You may want to consider investing in a meat thermometer so that you know when your food is properly cooked. Try grilling with the lid on if your pieces of meat are particularly thick to lower the cooking time.
Cooking is a stylish hobby that anyone can enjoy. When you want to discover more about food, cooking is an exciting and tasty way to do so. Cooking can also help you learn more about yourself and the types of foods which appeal to you most. As you start to get more pleasure out of cooking, you will notice that it is enjoyable and helps you cook tastier dishes.
Cut your meat as thin as you can if you are using it in a stir-fry. This can get a little tricky and does tend to take up some time. Take the meat out of the freezer once it firms up (not frozen) then cut at an angle of 45 degrees across the grainy part of the meat.
There is a trick to save your hard work and be able to use it instantly. Mix together 1 tablespoon cornstarch and 2 tablespoons of water. Stir this mixture into the sauce while it's simmering and this will make it more thick. When adding, do so gradually and continue to stir so as to avoid making your sauce too thick.
If you are cooking a meal for some important occasion, stick with a tried and true recipe. That would be a bad time to experiment with the unknown, whether it is an untried recipe or ingredient. You will feel less stressed while cooking if you follow this tip.
Raw potatoes should rest in chilly water for approximately 30 minutes. This will help them to be crispy and delicious. Soaking potatoes accomplishes two important things for your French fries; it takes out sugar and starch during the soaking process.
You can use it on a variety of foods, not just meat. Experiment with adding it to roasted seeds such as sunflower or pumpkin, or even sprinkle into salads and egg dishes. Everyone will start to wonder about your secret ingredient and what it might be!
Is it hard for you to know how long to grill your meat? You may want to consider investing in a meat thermometer so that you know when your food is properly cooked. Try grilling with the lid on if your pieces of meat are particularly thick to lower the cooking time.
Cooking is a stylish hobby that anyone can enjoy. When you want to discover more about food, cooking is an exciting and tasty way to do so. Cooking can also help you learn more about yourself and the types of foods which appeal to you most. As you start to get more pleasure out of cooking, you will notice that it is enjoyable and helps you cook tastier dishes.
Thursday, August 22, 2013
Spinach With Peppers Zucchini And Sobra Noodles Stir-Fry
10 ounces soba noodles
1 tsp. canola oil
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 zucchini, diced
1 1/2 cups chopped fresh spinach
1/4 cup diced chives
2 garlic cloves, minced
2 tsp. sesame oil
3 tsp. soy sauce
1 Tbsp. sesame seeds
Cook the soba noodles according to the package directions, drain and set aside.
Heat a wok over medium high heat, add the canola oil, and when it gets sizzling hot, add the peppers, cook and stir until they soften slightly.
Now add the zucchini and cook for a couple more minutes.
Now add the spinach, chives, and garlic, and cook for another couple minutes.
Now add the sesame oil, soy sauce, and sesame seeds, stirring and cooking for just a minute.
Serve in shallow bowls, spooning hot stir-fry mixture over soba noodles.
1 tsp. canola oil
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 zucchini, diced
1 1/2 cups chopped fresh spinach
1/4 cup diced chives
2 garlic cloves, minced
2 tsp. sesame oil
3 tsp. soy sauce
1 Tbsp. sesame seeds
Cook the soba noodles according to the package directions, drain and set aside.
Heat a wok over medium high heat, add the canola oil, and when it gets sizzling hot, add the peppers, cook and stir until they soften slightly.
Now add the zucchini and cook for a couple more minutes.
Now add the spinach, chives, and garlic, and cook for another couple minutes.
Now add the sesame oil, soy sauce, and sesame seeds, stirring and cooking for just a minute.
Serve in shallow bowls, spooning hot stir-fry mixture over soba noodles.
Easy Shrimp And Snow Pea Stir-Fry
2 tablespoons corn oil, divided
1 onion, cut into thin strips
1 tablespoon minced garlic
1/8 teaspoon red pepper flakes
1 pound large shrimp, peeled and cleaned
2 cups snow peas
1 red bell pepper, sliced
1/2 cup sliced water chestnuts
1 tablespoon sesame seeds
1/8 teaspoon salt
1 cup brown rice, cooked
In a wok or large skillet, heat 1 tablespoon oil until hot, then add the onion, garlic, ginger and red pepper flakes. Stir while cooking for several seconds. Now add the shrimp and cook without stirring for 1 minute. Add the remainder of the oil and cook for another minute.
Next, add the snow peas, bell pepper, water chestnuts and sesame seeds. Cook, stirring, for 2 minutes, then add the salt, making sure to sprinkle it evenly over the vegetables. Cook for about 2 minutes or until the shrimp is no longer pink.
Serve over cooked brown rice.
1 onion, cut into thin strips
1 tablespoon minced garlic
1/8 teaspoon red pepper flakes
1 pound large shrimp, peeled and cleaned
2 cups snow peas
1 red bell pepper, sliced
1/2 cup sliced water chestnuts
1 tablespoon sesame seeds
1/8 teaspoon salt
1 cup brown rice, cooked
In a wok or large skillet, heat 1 tablespoon oil until hot, then add the onion, garlic, ginger and red pepper flakes. Stir while cooking for several seconds. Now add the shrimp and cook without stirring for 1 minute. Add the remainder of the oil and cook for another minute.
Next, add the snow peas, bell pepper, water chestnuts and sesame seeds. Cook, stirring, for 2 minutes, then add the salt, making sure to sprinkle it evenly over the vegetables. Cook for about 2 minutes or until the shrimp is no longer pink.
Serve over cooked brown rice.
Cooking The Same Thing Day After Day? Try These Great Ideas!
It is common knowledge that human beings require food to continue living. Food should be way more than just a form of sustenance. Eating someone else's creation is never as rewarding as enjoying your own! Follow the tips given here to learn new culinary techniques and cook memorable meals.
Stir-fry meat needs to be sliced thin, on the bias. It takes a little practice and time to get it right. When the meat is firm, not frozen, slice it across the grain at an angle of 45 degrees.
Sharp knives are essential to cooking. The duller the knife, the more difficult your kitchen task will be. You are also in danger of cutting yourself if you choose a dull knife. When trying to forcefully use a dull knife to cut a vegetable it becomes a lot easier for you to cut yourself than when you use a sharp knife.
Before frying raw potatoes, allow them to soak for half an hour in a bowl of cold water; this will result in crispier fries. When your potatoes soak up cold fluids, their fibers are reinforced. This means that they will hold up better to the heat necessary for the frying process.
Vegetables are just better all-around the faster they are cooked. Taste and nutritional value suffer when vegetables are slow-cooked. These quick cooking techniques will produce generally, healthier vegetable sides. The less time you take to cook them, the better your vegetables will be.
There are many things you can do ahead of time to save time during your meal preparation. Recipes should be examined and items that won't spoil that can be prepared a day or two ahead should be done first. You can make a lot of your preparations a day or more in advance. Even if you are faced with a challenging recipe, it can make everything go quickly.
When preparing chicken stock, make a large amount. Plan on preparing a large batch so that the excess can be frozen and used later. Good chicken stock that you make at home makes a great starter for soups, casseroles, stews and other dishes. To store your homemade stock, let it cool, pour it into a freezer bag, and stick it in the freezer.
Learning to cook in a fun way is just as exciting as eating. Add your own flair to these tips and tricks to make them your own. If you improve your cooking abilities, people will want to taste what you have cooked wherever you go.
Stir-fry meat needs to be sliced thin, on the bias. It takes a little practice and time to get it right. When the meat is firm, not frozen, slice it across the grain at an angle of 45 degrees.
Sharp knives are essential to cooking. The duller the knife, the more difficult your kitchen task will be. You are also in danger of cutting yourself if you choose a dull knife. When trying to forcefully use a dull knife to cut a vegetable it becomes a lot easier for you to cut yourself than when you use a sharp knife.
Before frying raw potatoes, allow them to soak for half an hour in a bowl of cold water; this will result in crispier fries. When your potatoes soak up cold fluids, their fibers are reinforced. This means that they will hold up better to the heat necessary for the frying process.
Vegetables are just better all-around the faster they are cooked. Taste and nutritional value suffer when vegetables are slow-cooked. These quick cooking techniques will produce generally, healthier vegetable sides. The less time you take to cook them, the better your vegetables will be.
There are many things you can do ahead of time to save time during your meal preparation. Recipes should be examined and items that won't spoil that can be prepared a day or two ahead should be done first. You can make a lot of your preparations a day or more in advance. Even if you are faced with a challenging recipe, it can make everything go quickly.
When preparing chicken stock, make a large amount. Plan on preparing a large batch so that the excess can be frozen and used later. Good chicken stock that you make at home makes a great starter for soups, casseroles, stews and other dishes. To store your homemade stock, let it cool, pour it into a freezer bag, and stick it in the freezer.
Learning to cook in a fun way is just as exciting as eating. Add your own flair to these tips and tricks to make them your own. If you improve your cooking abilities, people will want to taste what you have cooked wherever you go.
Wednesday, August 21, 2013
Sherry Hoisin Garden Vegetable Stir-Fry
1/2 cup dry sherry
1/2 cup water
2 Tbsp. lime juice
2 Tbsp. brown sugar
2 tsp. cornstarch
2 Tbsp. hoisin sauce
1/4 tsp. salt
2 Tbsp. canola oil, divided
1/4 cup unsalted peanuts, chopped
2 tsp. grated ginger root
2 red bell peppers, sliced into very thin strips
4 carrots, sliced into very thin strips
1/4 cup fresh cilantro, chopped
Whisk the sherry, water, lime juice, brown sugar, cornstarch, hoisin, and salt in a bowl; set aside.
In a large skillet or wok over high heat, heat the canola oil until it sizzles, then add the peanuts and ginger, stirring for 30 seconds.
Add the bell peppers and carrots, cook, stirring for 1 minute.
Grab the sauce you made and give it another whisk, then add it to the wok, stirring quickly, then turn heat down to low. Cover the wok and let cook on low for a couple minutes, just until the sauce thickens.
Remove wok from heat, add cilantro, stir, and and serve immediately.
Serve over brown rice if you wish.
1/2 cup water
2 Tbsp. lime juice
2 Tbsp. brown sugar
2 tsp. cornstarch
2 Tbsp. hoisin sauce
1/4 tsp. salt
2 Tbsp. canola oil, divided
1/4 cup unsalted peanuts, chopped
2 tsp. grated ginger root
2 red bell peppers, sliced into very thin strips
4 carrots, sliced into very thin strips
1/4 cup fresh cilantro, chopped
Whisk the sherry, water, lime juice, brown sugar, cornstarch, hoisin, and salt in a bowl; set aside.
In a large skillet or wok over high heat, heat the canola oil until it sizzles, then add the peanuts and ginger, stirring for 30 seconds.
Add the bell peppers and carrots, cook, stirring for 1 minute.
Grab the sauce you made and give it another whisk, then add it to the wok, stirring quickly, then turn heat down to low. Cover the wok and let cook on low for a couple minutes, just until the sauce thickens.
Remove wok from heat, add cilantro, stir, and and serve immediately.
Serve over brown rice if you wish.
Steak With Toasted Sesame Seeds And Spinach Stir-Fry
2 tsp. cornstarch
3 Tbsp. mirin (or sweet rice wine)
2 Tbsp. soy sauce
1 Tbsp. canola oil
8 oz. flank steak, thinly sliced
2 tsp. chopped Jalapeno pepper
1 Tbsp. grated garlic clove
1 1/2 tsp. grated ginger root
6 ounces baby spinach
4 cups bean sprouts
1/4 cup fresh cilantro, chopped
1 tsp. sesame oil
2 Tbsp. sesame seeds, toasted
Whisk the cornstarch, mirin and soy sauce in a bowl; set aside.
In a wok or very large skillet, heat the canola oil over medium-high heat.
When the oil is sizzling, add the steak and cook quickly, stirring, for 1 minute.
Now add the Jalapeno pepper, garlic, and ginger, cooking until the mixture becomes fragrant, about 30 seconds.
Pour the mirin/soy mixture into the wok and stir just until sauce thickens.
Add the spinach, bean sprouts, cilantro, and sesame oil, stirring and cooking for 1 minute.
Sprinkle with sesame seeds and serve immediately.
3 Tbsp. mirin (or sweet rice wine)
2 Tbsp. soy sauce
1 Tbsp. canola oil
8 oz. flank steak, thinly sliced
2 tsp. chopped Jalapeno pepper
1 Tbsp. grated garlic clove
1 1/2 tsp. grated ginger root
6 ounces baby spinach
4 cups bean sprouts
1/4 cup fresh cilantro, chopped
1 tsp. sesame oil
2 Tbsp. sesame seeds, toasted
Whisk the cornstarch, mirin and soy sauce in a bowl; set aside.
In a wok or very large skillet, heat the canola oil over medium-high heat.
When the oil is sizzling, add the steak and cook quickly, stirring, for 1 minute.
Now add the Jalapeno pepper, garlic, and ginger, cooking until the mixture becomes fragrant, about 30 seconds.
Pour the mirin/soy mixture into the wok and stir just until sauce thickens.
Add the spinach, bean sprouts, cilantro, and sesame oil, stirring and cooking for 1 minute.
Sprinkle with sesame seeds and serve immediately.
Cooking Made Simple As It Can Be
How many times have you dreaded going into the kitchen to make breakfast, lunch, or dinner? You might need a new perspective. Cooking can be enjoyable and relaxing if you try to see it in another way. Here are a few cooking tips that are sure to get your taste buds tingling and entice your inner chef to come out.
Save yourself some time and stress by doing prep work a day ahead. This is why it's called prep work, because this is what you want to have done before you begin cooking. Setting a time limit can add stress to your cooking experience. You can help lessen the potential stress by getting all your prep work done early.
If you are learning to cook for yourself or your family, pick up a cookbook from your bookstore or library. Look for one that has basic, easy recipes that will be fun to cook. Focus on one recipe at a time and give yourself enough time to improve your cooking.
Crispier fries come from potatoes that have been left to soak in ice cold water for about 30 minutes. Soaking the sliced potatoes in cold water strengthens the potato fibers so they will not break down so much when you fry them in the hot oil.
This can be applied on many other foods other than just meat. Sprinkle the seasoning on top of roasted pumpkin seeds and make a tasty snack, or sprinkle it on scrambled eggs. Everyone will start to wonder about your secret ingredient and what it might be!
Fresh ingredients are much better to use in all of your cooking than those that are frozen or dried. Use fresh ingredients as often as you can; they offer more flavor and tend to be less expensive as well.
Chicken broth is a great cooking base for vegetables. Simmering vegetables in the broth will keep them from adhering to the bottom of the pan and also infuse them with rich flavor. Chicken broth can be found at any grocery store, and is very low priced.
Incorporate the preceding tips into your meal preparation. After you have given a few new dishes a try, you might just understand that cooking isn't so awful after all! Consequently, you may wind up craving it and, eventually, you might enjoy experimenting with a variety of recipes and foods. Use the tips above to get started on cooking.
Save yourself some time and stress by doing prep work a day ahead. This is why it's called prep work, because this is what you want to have done before you begin cooking. Setting a time limit can add stress to your cooking experience. You can help lessen the potential stress by getting all your prep work done early.
If you are learning to cook for yourself or your family, pick up a cookbook from your bookstore or library. Look for one that has basic, easy recipes that will be fun to cook. Focus on one recipe at a time and give yourself enough time to improve your cooking.
Crispier fries come from potatoes that have been left to soak in ice cold water for about 30 minutes. Soaking the sliced potatoes in cold water strengthens the potato fibers so they will not break down so much when you fry them in the hot oil.
This can be applied on many other foods other than just meat. Sprinkle the seasoning on top of roasted pumpkin seeds and make a tasty snack, or sprinkle it on scrambled eggs. Everyone will start to wonder about your secret ingredient and what it might be!
Fresh ingredients are much better to use in all of your cooking than those that are frozen or dried. Use fresh ingredients as often as you can; they offer more flavor and tend to be less expensive as well.
Chicken broth is a great cooking base for vegetables. Simmering vegetables in the broth will keep them from adhering to the bottom of the pan and also infuse them with rich flavor. Chicken broth can be found at any grocery store, and is very low priced.
Incorporate the preceding tips into your meal preparation. After you have given a few new dishes a try, you might just understand that cooking isn't so awful after all! Consequently, you may wind up craving it and, eventually, you might enjoy experimenting with a variety of recipes and foods. Use the tips above to get started on cooking.
Tuesday, August 20, 2013
Sweet And Savory Orange Sauced Beef Stir-Fry
1 cup long grain white rice
1/4 cup orange juice
1 Tbsp. rice vinegar
1 Tbsp. soy sauce
1 Tbsp. light brown sugar
1 pound top round steak, cut into strips
1 Tbsp. cornstarch
salt and black pepper to taste
1 pound broccoli, florettes broken into small pieces
2 Tbsp. peanut oil, divided
1 red bell pepper, cut into very thin strips
Cook the rice using directions on box; set aside.
In a bowl, whisk together the orange juice, vinegar, soy sauce, and brown sugar; set aside.
In a large bowl, toss the beef with the cornstarch, season with salt and pepper; set aside.
In a wok or large skillet over high heat, put broccoli pieces with 1 cup of water, sprinkle in a little salt. Bring to a boil, then turn heat down to medium-high and cook until broccoli is just crisp-tender (about 2 minutes). Remove broccoli to a plate, pour out and discard any remaining water in the wok, wiping to dry with a paper towel.
Put wok over high heat, add 1 tablespoon oil and heat until sizzling hot.
Add half of the beef and cook, stirring, until browned; remove the beef using a slotted spoon, and put on plate with the broccoli.
Put remaining oil in wok, add remaining uncooked beef, stir and cook until browned.
Now add back into the wok the beef and broccoli that was set aside, then pour in the orange juice mixture and the cut bell pepper. Stir gently to combine, then allow to cook on high heat for a couple minutes until the sauce thickens.
Serve over rice.
1/4 cup orange juice
1 Tbsp. rice vinegar
1 Tbsp. soy sauce
1 Tbsp. light brown sugar
1 pound top round steak, cut into strips
1 Tbsp. cornstarch
salt and black pepper to taste
1 pound broccoli, florettes broken into small pieces
2 Tbsp. peanut oil, divided
1 red bell pepper, cut into very thin strips
Cook the rice using directions on box; set aside.
In a bowl, whisk together the orange juice, vinegar, soy sauce, and brown sugar; set aside.
In a large bowl, toss the beef with the cornstarch, season with salt and pepper; set aside.
In a wok or large skillet over high heat, put broccoli pieces with 1 cup of water, sprinkle in a little salt. Bring to a boil, then turn heat down to medium-high and cook until broccoli is just crisp-tender (about 2 minutes). Remove broccoli to a plate, pour out and discard any remaining water in the wok, wiping to dry with a paper towel.
Put wok over high heat, add 1 tablespoon oil and heat until sizzling hot.
Add half of the beef and cook, stirring, until browned; remove the beef using a slotted spoon, and put on plate with the broccoli.
Put remaining oil in wok, add remaining uncooked beef, stir and cook until browned.
Now add back into the wok the beef and broccoli that was set aside, then pour in the orange juice mixture and the cut bell pepper. Stir gently to combine, then allow to cook on high heat for a couple minutes until the sauce thickens.
Serve over rice.
Quick Quinoa And Five Veggie Stir-Fry
2 cups quinoa, cooked according to package
2 ounces rice bran oil
1/2 cup chopped broccoli
1/2 cup choppe cauliflower
1 chopped carrot
1 chopped red onion
1 chopped zucchini
3 garlic cloves, minced
1/2 teaspoon crushed red peppers
1/4 lemon, squeezed
1 teaspoon chopped fresh parsley
salt and black pepper to taste
In a large skillet or wok over high heat, add the oil, and when it sizzles, add the broccoli, cauliflower and carrot. Cook stirring until they start to soften, about 3 minutes.
Now add the onion and zucchini, cooking stirring for just a few minutes until they both start to get slightly transparent.
Add the garlic and crushed red pepper, stir just until garlic is fragrant, about 1 minute.
Add the lemon juice, parsley, and cooked quinoa, and toss together, cooking just until quinoa is heated through.
Taste and add salt and pepper as needed. Serve at once.
2 ounces rice bran oil
1/2 cup chopped broccoli
1/2 cup choppe cauliflower
1 chopped carrot
1 chopped red onion
1 chopped zucchini
3 garlic cloves, minced
1/2 teaspoon crushed red peppers
1/4 lemon, squeezed
1 teaspoon chopped fresh parsley
salt and black pepper to taste
In a large skillet or wok over high heat, add the oil, and when it sizzles, add the broccoli, cauliflower and carrot. Cook stirring until they start to soften, about 3 minutes.
Now add the onion and zucchini, cooking stirring for just a few minutes until they both start to get slightly transparent.
Add the garlic and crushed red pepper, stir just until garlic is fragrant, about 1 minute.
Add the lemon juice, parsley, and cooked quinoa, and toss together, cooking just until quinoa is heated through.
Taste and add salt and pepper as needed. Serve at once.
Why You Need A Wok For Stir-Fry Dishes
There will be all sorts of people who turn the page when they see this title, but I say STOP! At least take a look at the advantages of stir-frying in a wok as opposed to in a skillet.
I know what you're saying; "But, I already have a big skillet. Why should I spend money on a wok, too?" The answer is simple; because a wok works better. Here are some things you want to know before you decide to skip the wok.
A proper wok has a small flat bottom with high sloping sides, creating lots of frying surface. The small flat area on the bottom has two purposes; it sits flat on a gas or electric burner, and it provides a reservoir for the oil. That oil in the reservoir stays hot and ready to be swirled around up the sides of the wok, coming in contact with the ingredients just long enough to cook, then draining back into the reservoir until needed for the next step.
The high sloping sides provide a semi-horizontal, semi-vertical surface that is used to quickly toss and fry the food. This large surface gives plenty of stirring surface while keeping the food out of the majority of the oil. When used properly, this design results in the ingredients being fried super-quick in very little oil, maintaining the crisp-tender texture and healthy aspects of the food.
A classic carbon steel wok is your best bet. They are made to get very hot, and stay very hot. The heat conducts well right up those big sloping sides. Most good woks have wooden handles as well as a lid. Stainless steel woks are fine, but the carbon steel just seem to heat a bit better up the sides, and you will find quite a price difference between the two.
You'll find electric woks and woks with non-stick surfaces, but I can't recommend either. An electric wok heats in cycles, turning on until it reaches temperature, then turning off to keep from overheating, then turning back on to bring back up to temperature. And, of course, non-stick surfaces are not made to withstand temperatures high enough to make a good stir-fry, and actually break down when heated too hot.
Yes, your skillet, if it's large enough, will stir-fry food. Keep in mind that the sides of the skillet are most likely not sloped much, and are not very high. In other words, you are not going to be cooking on the sides of the skillet, only the bottom, where a skillet is meant to get hot. This limits the cooking space for your stir-fry.
If you do use a skillet, you'll need to use a stainless steel or cast iron skillet and follow the same rules. Remember, the oil won't have anyplace to go (a reservoir like the wok), so the food will be frying in all the oil in the bottom of the skillet. For that reason, you'll need to use smaller portions of oil, stir-fry smaller portions of food, remove each portion after it's cooked, add more oil, wait for it to get hot, then add another ingredient, fry, remove, add oil, and continue. For a rather small investment in a simple wok, you could avoid all that work and frustration.
Are you ready to commit to making excellent stir-fry dishes? Go ahead and buy that wok. It's a tiny investment with a big return on fantastic flavors!
I know what you're saying; "But, I already have a big skillet. Why should I spend money on a wok, too?" The answer is simple; because a wok works better. Here are some things you want to know before you decide to skip the wok.
The Right Shape
A proper wok has a small flat bottom with high sloping sides, creating lots of frying surface. The small flat area on the bottom has two purposes; it sits flat on a gas or electric burner, and it provides a reservoir for the oil. That oil in the reservoir stays hot and ready to be swirled around up the sides of the wok, coming in contact with the ingredients just long enough to cook, then draining back into the reservoir until needed for the next step.
The high sloping sides provide a semi-horizontal, semi-vertical surface that is used to quickly toss and fry the food. This large surface gives plenty of stirring surface while keeping the food out of the majority of the oil. When used properly, this design results in the ingredients being fried super-quick in very little oil, maintaining the crisp-tender texture and healthy aspects of the food.
The Right Material
A classic carbon steel wok is your best bet. They are made to get very hot, and stay very hot. The heat conducts well right up those big sloping sides. Most good woks have wooden handles as well as a lid. Stainless steel woks are fine, but the carbon steel just seem to heat a bit better up the sides, and you will find quite a price difference between the two.
You'll find electric woks and woks with non-stick surfaces, but I can't recommend either. An electric wok heats in cycles, turning on until it reaches temperature, then turning off to keep from overheating, then turning back on to bring back up to temperature. And, of course, non-stick surfaces are not made to withstand temperatures high enough to make a good stir-fry, and actually break down when heated too hot.
But My Skillet Will Work, Right?
Yes, your skillet, if it's large enough, will stir-fry food. Keep in mind that the sides of the skillet are most likely not sloped much, and are not very high. In other words, you are not going to be cooking on the sides of the skillet, only the bottom, where a skillet is meant to get hot. This limits the cooking space for your stir-fry.
If you do use a skillet, you'll need to use a stainless steel or cast iron skillet and follow the same rules. Remember, the oil won't have anyplace to go (a reservoir like the wok), so the food will be frying in all the oil in the bottom of the skillet. For that reason, you'll need to use smaller portions of oil, stir-fry smaller portions of food, remove each portion after it's cooked, add more oil, wait for it to get hot, then add another ingredient, fry, remove, add oil, and continue. For a rather small investment in a simple wok, you could avoid all that work and frustration.
Are you ready to commit to making excellent stir-fry dishes? Go ahead and buy that wok. It's a tiny investment with a big return on fantastic flavors!
Monday, August 19, 2013
Quick And Easy Tofu With Swiss Chard Stir-Fry
2 tablespoons peanut oil
5 ounces extra firm tofu, drained, pressed dry, cut in bite size slices
2 garlic cloves, minced
1 teaspoon soy sauce
8 white button mushrooms, sliced
1 large bunch of Swiss chard
sea salt and black pepper to taste
dash cayenne pepper
1/2 teaspoon sesame oil
Over medium-high heat in a large skillet or wok, heat the oil until it sizzles, then add the tofu and cook, stirring, until light golden brown on all sides. Add the garlic and heat until fragrant and garlic is light gold in color.
Add soy sauce, stir, cooking for 30 seconds, making sure all tofu has been flavored with the soy.
Add the mushrooms, stir, cooking for a couple minutes, just until mushrooms get tender and start to brown.
Now add the Swiss chard, sprinkle with salt, pepper, and cayenne pepper. Cook, tossing, until the Swiss chard begins to get a little wilted. Drizzle the sesame oil over and stir well, then serve hot.
Serve over hot cooked rice or Asian noodles.
5 ounces extra firm tofu, drained, pressed dry, cut in bite size slices
2 garlic cloves, minced
1 teaspoon soy sauce
8 white button mushrooms, sliced
1 large bunch of Swiss chard
sea salt and black pepper to taste
dash cayenne pepper
1/2 teaspoon sesame oil
Over medium-high heat in a large skillet or wok, heat the oil until it sizzles, then add the tofu and cook, stirring, until light golden brown on all sides. Add the garlic and heat until fragrant and garlic is light gold in color.
Add soy sauce, stir, cooking for 30 seconds, making sure all tofu has been flavored with the soy.
Add the mushrooms, stir, cooking for a couple minutes, just until mushrooms get tender and start to brown.
Now add the Swiss chard, sprinkle with salt, pepper, and cayenne pepper. Cook, tossing, until the Swiss chard begins to get a little wilted. Drizzle the sesame oil over and stir well, then serve hot.
Serve over hot cooked rice or Asian noodles.
Pork With Polenta And Portabella Stir-Fry
1 lb. pork tenderloin, cut into thin strips
2 Tbsp. peanut oil, divided
2 cups frozen Italian green beans, thawed
6 ounces portabella mushrooms, sliced into strips
1 small onion, cut into thin wedges
1 reg. can diced tomatoes with basil, garlic, oregano
2 tsp. cornstarch
1/2 tsp. dried basil
1/2 tsp. salt
16 ounces plain polenta, cut into thin strips
2 Tbsp. grated Parmesan cheese
In a large skillet or wok, heat 1 tablespoon of the oil over high heat.
When the oil sizzles, add the pork and cook stirring for 3 or 4 minutes. Using a slotted spoon, remove the pork to a plate; set aside.
Add the green beans to the wok and cook for 1 minute, then push the beans off to the side and add the remaining tablespoon of oil to the center of the wok, add the mushrooms and onion and cook for 3 or 4 minutes, mix into the beans.
Now add the tomatoes, sprinkle the cornstarch over and stir, then add the basil and salt, and stir together. Bring to a gentle boil, then add the polenta. Gently fold polenta into mixture and cook for just 1 minute, or until polenta is heated through.
Serve with sprinkles of Parmesan cheese on top of each portion.
2 Tbsp. peanut oil, divided
2 cups frozen Italian green beans, thawed
6 ounces portabella mushrooms, sliced into strips
1 small onion, cut into thin wedges
1 reg. can diced tomatoes with basil, garlic, oregano
2 tsp. cornstarch
1/2 tsp. dried basil
1/2 tsp. salt
16 ounces plain polenta, cut into thin strips
2 Tbsp. grated Parmesan cheese
In a large skillet or wok, heat 1 tablespoon of the oil over high heat.
When the oil sizzles, add the pork and cook stirring for 3 or 4 minutes. Using a slotted spoon, remove the pork to a plate; set aside.
Add the green beans to the wok and cook for 1 minute, then push the beans off to the side and add the remaining tablespoon of oil to the center of the wok, add the mushrooms and onion and cook for 3 or 4 minutes, mix into the beans.
Now add the tomatoes, sprinkle the cornstarch over and stir, then add the basil and salt, and stir together. Bring to a gentle boil, then add the polenta. Gently fold polenta into mixture and cook for just 1 minute, or until polenta is heated through.
Serve with sprinkles of Parmesan cheese on top of each portion.
8 Easy Steps For Great Stir Fry
A Walk Through Of The Stir-Fry Process
Stir-frying is an easy method enjoyed by newbie cooks and seasoned chefs alike. However, as with anything else in the kitchen, it does take time to get the hang of the stir-frying process. Here are the basic 8 stir-fry steps to take that will help make the process go smoothly.
1. Prepare ingredients first
Because stir-frying is such a quick cooking process you need to take the time to prepare your ingredients before you heat the wok and oil. Wash and prepare the protein you’ll be using in the recipe. Then wash and chop any vegetables you’ll be using. You should also measure out any oils you need, etc. Note: cut your ingredients in sizes that match other ingredients of equal density. This will help make sure everything cooks evenly.
2. Marinate
To guarantee great flavor for the meat or other protein, create a simple marinade. Try this basic recipe: 1 tablespoon olive oil, 1 tablespoon soy sauce, 1 teaspoon white wine vinegar, whisked together in a glass bowl. Add the meat to this marinade and let sit for several minutes, then drain and stir-fry. This marinade has ingredients with intense flavors, so overnight marinating would not be advised.
3. Make sure your wok is hot
For the stir-fry cooking to work best, the wok has to be exceptionally hot. While there isn’t a rule, it seems that medium-high heat works well for stir-frying. You should allow the wok to heat for about one minute before adding any oil to it. Test for proper heat by dropping one drop of water in the wok before you add the oil. If the drop of water sizzles and evaporates quickly, the wok is hot enough.4. Add oil
After your wok heats up properly, you can add the oil. Stir-frying doesn’t require a lot of oil, generally anywhere from 1 to 3 tablespoons is sufficient. Once the oil is added it needs to be swirled around the wok and allowed to heat thoroughly before adding any ingredients.
5. Work quickly
This tip goes along with the prepare ingredients first. Once your oil has heated up, time is of the essence. You need to be able to work quickly, which is why it’s important to have your ingredients prepared ahead of time.
6. Cook in batches
Don't add all the ingredients at once. Instead, cook in batches, This will ensure all the ingredients are cooked evenly and thoroughly. At the end, before serving, you'll have a chance to combine everything in the wok once more to reheat before serving.
7. Return cooked ingredients to the wok
Because remove the ingredients as you cook them, you'll want to put them back in the wok just before serving to reheat and bring all the flavors together. This is done while the wok is still hot, then the ingredients are quickly stirred around to reheat. Some recipes may call for a thickened sauce to be created, which may require lowering the heat and putting the lid on the wok.
8. Serve
You can serve a stir-fry dish right out of the wok as is because it’s a full meal deal already. Or, you may wish to serve your creation over some Jasmine rice or Chinese noodles. A touch of toasted sesame seeds or other crunchy topping is also nice.
While we can't guarantee that every stir-fry recipe you make will turn out perfectly, these tips will help make sure that the protein is cooked properly, the vegetables aren’t soggy, and that the ingredients don’t stick to the wok – all things that help make a successful stir-fry.
Sunday, August 18, 2013
Zesty Pepper Honey Dressed Veggie Stir-Fry
1/4 tsp. crushed red pepper flakes
1/4 cup stir-fry sauce
1/4 cup honey
1 Tbsp. rice bran oil
2 cups sliced mushrooms
2 cups small broccoli florettes
1 medium carrot, cut into thin matchsticks
1 small onion, cut into 8 wedges
Whisk together in a bowl the red pepper flakes, stir-fry sauce, and honey; set aside.
In a large skillet or wok, heat the oil over high heat and then add the vegetables. Cook for a couple minutes, stirring often.
When vegetables are tender-crisp, add the honey sauce and stir until the vegetables have been coated well.
Continue to cook for about 1 minute more or until the sauce gets hot and bubbly.
Serve over rice.
1/4 cup stir-fry sauce
1/4 cup honey
1 Tbsp. rice bran oil
2 cups sliced mushrooms
2 cups small broccoli florettes
1 medium carrot, cut into thin matchsticks
1 small onion, cut into 8 wedges
Whisk together in a bowl the red pepper flakes, stir-fry sauce, and honey; set aside.
In a large skillet or wok, heat the oil over high heat and then add the vegetables. Cook for a couple minutes, stirring often.
When vegetables are tender-crisp, add the honey sauce and stir until the vegetables have been coated well.
Continue to cook for about 1 minute more or until the sauce gets hot and bubbly.
Serve over rice.
Peach Jam With Apple And Pepper Pork Stir-Fry
2 tablespoons water
2 tablespoons soy sauce
2 tablespoons peach jam
1/2 teaspoon cornstarch
1 1/2 teaspoons rice bran oil
1/2 pound pork tenderloin, cut into thin strips
1 tablespoon grated ginger root
1 1/2 teaspoon canola oil
2 crisp sweet-tart apples, diced
8 ounce can sliced water chestnuts
1 cup diced red bell pepper
1 cup diced green bell pepper
1 cup diced yellow bell pepper
1/2 cup diced green onions
Combine the water, soy sauce, peach jam, and cornstarch in a bowl; set aside.
Heat the rice bran oil over high heat in a wok or large skillet. When the oil is sizzling hot, add the pork pieces and cook for 3 or 4 minutes or until pork is lightly browned, stirring constantly. Add the ginger and stir to combine, then remove the pork with a slotted spoon; set aside.
Add the canola oil to the wok over high heat, then add the apples, water chestnuts, and all the peppers, cooking for 3 or 4 minutes, stirring constantly.
Add the cooked pork back into the wok, then add the green onions, and cook, stirring, for 30 seconds. Add the peach jam mixture, stir and continue cooking for 30 seconds or until sauce thickens.
Season to taste with salt and pepper, and serve hot.
2 tablespoons soy sauce
2 tablespoons peach jam
1/2 teaspoon cornstarch
1 1/2 teaspoons rice bran oil
1/2 pound pork tenderloin, cut into thin strips
1 tablespoon grated ginger root
1 1/2 teaspoon canola oil
2 crisp sweet-tart apples, diced
8 ounce can sliced water chestnuts
1 cup diced red bell pepper
1 cup diced green bell pepper
1 cup diced yellow bell pepper
1/2 cup diced green onions
Combine the water, soy sauce, peach jam, and cornstarch in a bowl; set aside.
Heat the rice bran oil over high heat in a wok or large skillet. When the oil is sizzling hot, add the pork pieces and cook for 3 or 4 minutes or until pork is lightly browned, stirring constantly. Add the ginger and stir to combine, then remove the pork with a slotted spoon; set aside.
Add the canola oil to the wok over high heat, then add the apples, water chestnuts, and all the peppers, cooking for 3 or 4 minutes, stirring constantly.
Add the cooked pork back into the wok, then add the green onions, and cook, stirring, for 30 seconds. Add the peach jam mixture, stir and continue cooking for 30 seconds or until sauce thickens.
Season to taste with salt and pepper, and serve hot.
4 Steps For Stir Fry Success
Understanding The Stir-Fry Process
You'll find anything you do in the kitchen will have variations, not only the recipe, but how you cook it or what equipment you use. The same goes for stir-fry. And while there are variations for stir-fry cooking, there are some basics that will help you more successfully create a scrumptious stir-fry. Let’s take a look at the basics of a stir-fry process: 1. Prepare Tools and Ingredients
Before you do anything else, you need to take the time to get everything prepared ahead of time. Wash and cut your proteins and vegetables and have them nearby so you can quickly throw them in the wok. This is one of the more important basics of stir-fry cooking because once your wok is heated and ready, the cooking process goes very quickly and doesn’t leave you time to step away and prepare your ingredients.
2. Heat the Wok and Add the Oil
Now that you have all your ingredients prepared and organized, it’s time to prepare your wok. Preheat your wok over medium-high heat. When a drop of water added to the wok sizzles and evaporates quickly, the wok is ready to receive the oil. You only need a couple tablespoons of oil to cook a stir-fry if done properly. However, depending on the type of wok and recipe, you may need to add a bit during the stir-frying process. Be sure you use a 'high smoke point' oil for your stir-fry and keep it close by. Once the oil is added, swirl it around the wok, up the sides, and allow it to heat up, then you are ready to start adding ingredients.
3. Cook the Protein
Your protein (beef, pork, chicken, shrimp, tofu, etc.) will be cooked first so you can keep a close watch on it. You have already prepared your protein by cutting it small, marinating it and seasoning it. Stir-fry the protein in small batches, removing each batch before adding the next, otherwise the wok will cool down and the protein will stick. Hot oil and small batches work best to guarantee a good result and less sticking. When you add each small batch to the wok, remember to quickly stir the protein around, moving it up the sides of the wok as you stir.
4. Cook the Vegetables
Now that the protein is cooked and set aside, move onto the vegetables. Cook a small amount of vegetables at a time so they cook evenly and thoroughly, and so the wok doesn't cool down. Start with the densest vegetables (celery, broccoli, bell peppers, etc.), then add the more tender vegetables (spinach, green onions, etc.). Remove each cooked batch to a bowl or plate and continue until all vegetables have been cooked. Of course, you'll be quickly stirring the ingredients, pushing them up the sides of the wok as you do to keep them crisp and only lightly coated with cooking oil. Finish with the garlic, herbs, seasonings, sauces, thickeners, and sesame oil.
Once everything has been cooked, toss it all back into the wok and give it a final stir just to heat everything up again. Your recipe may have you put the lid on the wok and remove the wok from the heat at this time to create a thickened sauce, or it may not.
And that's it! Yes, there are different ways to stir-fry, but these are the basic ‘rules’ that anyone cooking stir-fry should know. Once you master these basic steps, you can branch out and make your stir-fry truly unique with your very own signature moves!
Saturday, August 17, 2013
South Of The Border Chicken Squash Stir-Fry
3 cups cooked rice
2 Tbsp. canola oil
1/2 cup diced onion
1 lb. cooked chicken, shredded
1 lb. butternut squash, diced small
8 oz. whole kernel corn, frozen, thawed
4 oz. canned diced tomatoes (with juice)
1/2 cup diced red pepper
4 oz. canned diced green chili peppers
1/2 tsp. black pepper
1/2 tsp. garlic powder
1/2 tsp. cumin
Heat the oil in a large skillet or wok until sizzling hot, then add the onions and saute until slightly translucent.
Now add the chicken and squash to the onions in the wok and cook until the squash is just fork tender.
Now add the corn, diced tomatoes, red pepper, green chilies, and seasonings. Stir until thoroughly combined, but do not let come to a boil.
Reduce heat and let simmer for a couple minutes just until completely heated through.
Serve over yellow rice or wrapped in tortillas.
2 Tbsp. canola oil
1/2 cup diced onion
1 lb. cooked chicken, shredded
1 lb. butternut squash, diced small
8 oz. whole kernel corn, frozen, thawed
4 oz. canned diced tomatoes (with juice)
1/2 cup diced red pepper
4 oz. canned diced green chili peppers
1/2 tsp. black pepper
1/2 tsp. garlic powder
1/2 tsp. cumin
Heat the oil in a large skillet or wok until sizzling hot, then add the onions and saute until slightly translucent.
Now add the chicken and squash to the onions in the wok and cook until the squash is just fork tender.
Now add the corn, diced tomatoes, red pepper, green chilies, and seasonings. Stir until thoroughly combined, but do not let come to a boil.
Reduce heat and let simmer for a couple minutes just until completely heated through.
Serve over yellow rice or wrapped in tortillas.
Kickin' Apricot Chicken Stir Fry
1 tablespoon peanut oil
16 ounces frozen broccoli-carrot mix
2 garlic cloves, grated
1/4 cup water
1 tablespoon lemon juice
1/2 cup apricot jam
dash white pepper
1/4 teaspoon salt
1/2 teaspoon dried thyme
2 cooked chicken breasts, cubed
In a large skillet or wok over high heat, heat the oil until it sizzles, then add the frozen vegetables, cooking for 1 minute, stirring.
Add the garlic and stir, cooking until fragrant, about 30 seconds to 1 minute.
Now add the water, cover, reduce heat to medium and cook for about 3 minutes or until vegetables are just tender.
In a bowl, combine the lemon juice, apricot jam, pepper, salt, and thyme, mixing well.
Pour this mixture into wok, add the chicken, and stir until well blended.
Cook until heated through and sauce thickens. Serve over hot cooked rice if desired.
16 ounces frozen broccoli-carrot mix
2 garlic cloves, grated
1/4 cup water
1 tablespoon lemon juice
1/2 cup apricot jam
dash white pepper
1/4 teaspoon salt
1/2 teaspoon dried thyme
2 cooked chicken breasts, cubed
In a large skillet or wok over high heat, heat the oil until it sizzles, then add the frozen vegetables, cooking for 1 minute, stirring.
Add the garlic and stir, cooking until fragrant, about 30 seconds to 1 minute.
Now add the water, cover, reduce heat to medium and cook for about 3 minutes or until vegetables are just tender.
In a bowl, combine the lemon juice, apricot jam, pepper, salt, and thyme, mixing well.
Pour this mixture into wok, add the chicken, and stir until well blended.
Cook until heated through and sauce thickens. Serve over hot cooked rice if desired.
How To Use Stir-Fry To Cook A Variety Of Cuisines
When you think of making stir-fry meals, do you automatically think about a wok filled with Asian inspired ingredients and flavors? It's understandable, simply because that's what we are used to.
But, the fact is, many cultures have a version of stir-fry dishes. They may not all use a wok, but many cuisines take advantage of a large, very hot, and very fast cooking method. Depending on the cuisine, some dishes may require a bit of simmering time after the hot stir-fry cooking is complete. It all depends on the flavors, ingredients, and desired results. Let's take a look at just a few ideas to create different cuisines right in your wok.
If you think of all the great flavors and ingredients in Italian cooking, you can see how stir-fry cooking and Italian cuisine are a natural pairing. Get your pasta cooked separately and set aside. Heat the wok, add the oil and whole garlic cloves to infuse the garlic flavor into the oil before you begin adding ingredients, removing the garlic cloves before you start stir-frying the remaining ingredients.
Celery, green peppers, mushrooms, and eggplant are just a few ingredients that work well in all Italian cooking. Remember your fresh tomatoes, fresh basil, and fresh oregano stirred in at the last minute of cooking. Finish the dish with a drizzle of extra-virgin olive oil, then add the pasta to the wok, toss to coat, and sprinkle fresh Parmesan cheese over before serving.
There are several flavors and ingredients that we recognize instantly as Greek cuisine. When you cook with lemon, fennel, mint, and cinnamon, you will instantly be thinking of Dolmades (wrapped grape leaves). Quickly stir-fry thin slices of lamb or beef, toss in some fresh spinach, Greek olives, and Feta cheese and you will have a delightful stir-fry reminiscent of the most delicious gyros.
Don't forget the Greek classic, tzatziki, a sauce that's made with lots of cucumber, dill, and yogurt. Make this sauce and add a dollop to the top of the completed stir-fry dish. Serve your stir-fry in pita pockets or on rice for a filling and delicious Greek meal.
Most people who love Indian food describe it as "warm and comforting." Although Indian cuisine can also be spicy, the result should be an overall sense of warmth. Think about the seasonings and the ingredients in Indian cooking that are warming. You'll be leaning toward the very aromatic spices, such as cinnamon, cloves, cardamom, coriander, curry, cumin, turmeric, and garam masala.
Ingredients such as potatoes, cauliflower, green beans, squash, mushrooms, onion, coconut, and mint will be very familiar in Indian cooking. Stir-frying Indian cuisine often requires a bit of additional simmering time with the lid on. Well, that's why woks come with lids. There are times when you need to let the flavors blend together over a lower heat, but the higher heat works well in the first steps to lock in the flavors and nutrition, and get the spices 'super-charged.'
If you deconstruct a burrito, taco, enchilada, or any Mexican dish, it's easy to see where everything could come together in a similar fashion in a wok. You are basically making a fajita, cooking everything fast and hot. Get your protein, beans, onions, peppers, corn, and tomatoes together with all your favorite spices and salsa, and start stir-frying.
The wok is also the perfect instrument for heating tortillas quickly and evenly. Just lay them on the high sides of the hot wok and they will be light golden brown in moments, ready to combine with your favorite ingredients.
When you think of stir-frying, don't limit your imagination and creativity. Just like any cooking method, think of the possibilities. Once that wok gets hot, a whole world of delicious dishes opens up to you!
But, the fact is, many cultures have a version of stir-fry dishes. They may not all use a wok, but many cuisines take advantage of a large, very hot, and very fast cooking method. Depending on the cuisine, some dishes may require a bit of simmering time after the hot stir-fry cooking is complete. It all depends on the flavors, ingredients, and desired results. Let's take a look at just a few ideas to create different cuisines right in your wok.
Italian
If you think of all the great flavors and ingredients in Italian cooking, you can see how stir-fry cooking and Italian cuisine are a natural pairing. Get your pasta cooked separately and set aside. Heat the wok, add the oil and whole garlic cloves to infuse the garlic flavor into the oil before you begin adding ingredients, removing the garlic cloves before you start stir-frying the remaining ingredients.
Celery, green peppers, mushrooms, and eggplant are just a few ingredients that work well in all Italian cooking. Remember your fresh tomatoes, fresh basil, and fresh oregano stirred in at the last minute of cooking. Finish the dish with a drizzle of extra-virgin olive oil, then add the pasta to the wok, toss to coat, and sprinkle fresh Parmesan cheese over before serving.
Greek
There are several flavors and ingredients that we recognize instantly as Greek cuisine. When you cook with lemon, fennel, mint, and cinnamon, you will instantly be thinking of Dolmades (wrapped grape leaves). Quickly stir-fry thin slices of lamb or beef, toss in some fresh spinach, Greek olives, and Feta cheese and you will have a delightful stir-fry reminiscent of the most delicious gyros.
Don't forget the Greek classic, tzatziki, a sauce that's made with lots of cucumber, dill, and yogurt. Make this sauce and add a dollop to the top of the completed stir-fry dish. Serve your stir-fry in pita pockets or on rice for a filling and delicious Greek meal.
Indian
Most people who love Indian food describe it as "warm and comforting." Although Indian cuisine can also be spicy, the result should be an overall sense of warmth. Think about the seasonings and the ingredients in Indian cooking that are warming. You'll be leaning toward the very aromatic spices, such as cinnamon, cloves, cardamom, coriander, curry, cumin, turmeric, and garam masala.
Ingredients such as potatoes, cauliflower, green beans, squash, mushrooms, onion, coconut, and mint will be very familiar in Indian cooking. Stir-frying Indian cuisine often requires a bit of additional simmering time with the lid on. Well, that's why woks come with lids. There are times when you need to let the flavors blend together over a lower heat, but the higher heat works well in the first steps to lock in the flavors and nutrition, and get the spices 'super-charged.'
Mexican
If you deconstruct a burrito, taco, enchilada, or any Mexican dish, it's easy to see where everything could come together in a similar fashion in a wok. You are basically making a fajita, cooking everything fast and hot. Get your protein, beans, onions, peppers, corn, and tomatoes together with all your favorite spices and salsa, and start stir-frying.
The wok is also the perfect instrument for heating tortillas quickly and evenly. Just lay them on the high sides of the hot wok and they will be light golden brown in moments, ready to combine with your favorite ingredients.
When you think of stir-frying, don't limit your imagination and creativity. Just like any cooking method, think of the possibilities. Once that wok gets hot, a whole world of delicious dishes opens up to you!
Friday, August 16, 2013
Tropical Island Tofu Stir-Fry
1 pound tofu, drained and cut into bite sized pieces
3 tablespoons canola oil, divided
1 red onion, cut into thin wedges
3 bell peppers, mixed colors, cut into thin wedges
8 ounces snow peas
1 cup cashews
1 can pineapple chunks in juice
3 tablespoons soy sauce
1/4 cup water
1 tablespoon cornstarch
brown rice for serving
shredded coconut for garnish
Put a wok or large skillet over medium-high heat and add 1 tablespoon of the oil. When oil sizzles, add the tofu and cook stirring until tofu is golden brown; remove and set aside.
Add remaining oil to wok, then add the vegetables and cashews, and cook, stirring frequently, until vegetables are cooked crispy tender, not soft.
Add the tofu back into the wok, add the pineapple with the juice, and stir.
Now in a bowl, stir together the soy sauce, water, and cornstarch until the cornstarch is dissolved, then add to the wok and stir to combine.
Cook just until sauce thickens, then remove from heat and serve immediately.
Serve over cooked rice and sprinkle shredded coconut on top if desired.
3 tablespoons canola oil, divided
1 red onion, cut into thin wedges
3 bell peppers, mixed colors, cut into thin wedges
8 ounces snow peas
1 cup cashews
1 can pineapple chunks in juice
3 tablespoons soy sauce
1/4 cup water
1 tablespoon cornstarch
brown rice for serving
shredded coconut for garnish
Put a wok or large skillet over medium-high heat and add 1 tablespoon of the oil. When oil sizzles, add the tofu and cook stirring until tofu is golden brown; remove and set aside.
Add remaining oil to wok, then add the vegetables and cashews, and cook, stirring frequently, until vegetables are cooked crispy tender, not soft.
Add the tofu back into the wok, add the pineapple with the juice, and stir.
Now in a bowl, stir together the soy sauce, water, and cornstarch until the cornstarch is dissolved, then add to the wok and stir to combine.
Cook just until sauce thickens, then remove from heat and serve immediately.
Serve over cooked rice and sprinkle shredded coconut on top if desired.
Broccoli WIth Horseradish And Caraway Seed Stir-Fry
1 Tbsp. high-heat oil
1 large head broccoli, broken into small pieces
2 teaspoons caraway seeds
2 teaspoons fresh ground horseradish
1/2 tablespoon soy sauce
Put your wok or large skillet over high heat, add oil and when it sizzles, add the broccoli and cook, stirring, for about 4 or 5 minutes or until it becomes tender-crisp in texture. Turn heat down to medium-high.
Now add the caraway seeds, horseradish, and soy sauce, stirring until combined.
Continue cooking for a couple minutes, stirring often. When mixture is very fragrant and steaming hot, remove wok from heat and serve immediately. May be served over hot cooked rice, orzo, or couscous.
1 large head broccoli, broken into small pieces
2 teaspoons caraway seeds
2 teaspoons fresh ground horseradish
1/2 tablespoon soy sauce
Put your wok or large skillet over high heat, add oil and when it sizzles, add the broccoli and cook, stirring, for about 4 or 5 minutes or until it becomes tender-crisp in texture. Turn heat down to medium-high.
Now add the caraway seeds, horseradish, and soy sauce, stirring until combined.
Continue cooking for a couple minutes, stirring often. When mixture is very fragrant and steaming hot, remove wok from heat and serve immediately. May be served over hot cooked rice, orzo, or couscous.
Stir Fry Cooking Tips- 3 Tips For Choosing Your Wok
While a wok isn’t a necessary tool for stir-fry cooking, it can definitely be beneficial and make the process easier. A wok is created specifically for this type of cooking, meaning that it is designed to need less oil, spread heat evenly, and with the deep sides food will land back in the pan when you toss it during the stir-frying process. So, let’s take a look at how to choose a wok. Here are three main things you need to think about and be aware of when choosing a wok.
The first thing to think about is the size. If you’re cooking for 1 or 2 people, a small wok that is 6” to 11” in diameter will work. If you’re cooking for 3 to 5 people, a medium wok that is 12” to15” in diameter will work. And if you’re cooking for more than 5 people, you will want to choose a 16” or larger size wok.
The next thing to take into consideration when choosing a wok is what it’s made of. They come in several different materials and there really isn’t a ‘rule’ about which is better. It basically comes down to preference and what you feel comfortable working with.
However, the most popular wok on the market is one made of carbon steel – perfect for stir-frying because of how easily and evenly it heats. Keep in mind if you choose a carbon steel wok, it’s very important that you season it properly before using it. Other materials that a wok may be made of are stainless steel, nonstick, cast iron, copper and aluminum.
Another thing to think about when choosing a wok is the design of it. You can get them with either a flat bottom or round bottom. There is some debate as to whether a flat bottomed wok is a traditional wok design, but we won’t get into that. Just keep in mind that a flat bottom wok will sit on a burner, whereas a round bottom wok will need a 'ring' to sit on, which raises the bottom away from the burner. If you do choose a flat bottom wok, make sure the area that is flat is quite small compared to the overall area of the wok. If there is too much of a flat bottom, the oil will gather in the bottom of the wok, and you might as well be cooking with a skillet at that rate.
Another design element is the handles. Do you want two loop handles or one longer stick handle? This is another one of those personal preferences and what you feel comfortable working with. Having a wok with one long stick handle can make tossing food during the stir-frying process easier. Having two loop handles can make serving easier, especially for carrying the wok to the table or counter.
You also will find electric woks available. This may be an advantage for you in that your stir-fry isn't limited to your stove top area. However, some people don't care for the surge, then drop, in heat. The electric element won't run constantly, so the wok may get too hot, then too cool. Ask around and do some research to find out what other people think.
While these aren’t the only things to consider when choosing a wok, they are the three main elements to think about and take into consideration. With this information, you should be armed with enough knowledge to make a comparison about the size, shape, and design of a wok that will best suit your stir-fry needs.
1 - Size
The first thing to think about is the size. If you’re cooking for 1 or 2 people, a small wok that is 6” to 11” in diameter will work. If you’re cooking for 3 to 5 people, a medium wok that is 12” to15” in diameter will work. And if you’re cooking for more than 5 people, you will want to choose a 16” or larger size wok.
2 - Material
The next thing to take into consideration when choosing a wok is what it’s made of. They come in several different materials and there really isn’t a ‘rule’ about which is better. It basically comes down to preference and what you feel comfortable working with.
However, the most popular wok on the market is one made of carbon steel – perfect for stir-frying because of how easily and evenly it heats. Keep in mind if you choose a carbon steel wok, it’s very important that you season it properly before using it. Other materials that a wok may be made of are stainless steel, nonstick, cast iron, copper and aluminum.
3 - Design
Another thing to think about when choosing a wok is the design of it. You can get them with either a flat bottom or round bottom. There is some debate as to whether a flat bottomed wok is a traditional wok design, but we won’t get into that. Just keep in mind that a flat bottom wok will sit on a burner, whereas a round bottom wok will need a 'ring' to sit on, which raises the bottom away from the burner. If you do choose a flat bottom wok, make sure the area that is flat is quite small compared to the overall area of the wok. If there is too much of a flat bottom, the oil will gather in the bottom of the wok, and you might as well be cooking with a skillet at that rate.
Another design element is the handles. Do you want two loop handles or one longer stick handle? This is another one of those personal preferences and what you feel comfortable working with. Having a wok with one long stick handle can make tossing food during the stir-frying process easier. Having two loop handles can make serving easier, especially for carrying the wok to the table or counter.
You also will find electric woks available. This may be an advantage for you in that your stir-fry isn't limited to your stove top area. However, some people don't care for the surge, then drop, in heat. The electric element won't run constantly, so the wok may get too hot, then too cool. Ask around and do some research to find out what other people think.
While these aren’t the only things to consider when choosing a wok, they are the three main elements to think about and take into consideration. With this information, you should be armed with enough knowledge to make a comparison about the size, shape, and design of a wok that will best suit your stir-fry needs.
Thursday, August 15, 2013
Asian Pork And Veggie Stir-Fry
2 tablespoons high-heat oil
2 carrots, sliced into small strips
2 cups small broccoli florettes
1 red pepper, sliced in thin strips
1 small onion, sliced
1/2 teaspoon garlic powder
1/2 cup fresh sliced mushrooms
1 pound pork, cut in thin strips
1/4 cup soy sauce
Heat oil in skillet and then add carrots, broccoli, red pepper, onions and garlic powder. Cook for 5 minutes (you don't want to overcook - vegetables should be firm and crisp). Remove from skillet and cover to keep warm.
Add mushrooms to the skillet and then add pork strips. Next, add the soy sauce.
Put the vegetables back in the skillet cook over medium high heat until heated through.
Serve over brown rice.
2 carrots, sliced into small strips
2 cups small broccoli florettes
1 red pepper, sliced in thin strips
1 small onion, sliced
1/2 teaspoon garlic powder
1/2 cup fresh sliced mushrooms
1 pound pork, cut in thin strips
1/4 cup soy sauce
Heat oil in skillet and then add carrots, broccoli, red pepper, onions and garlic powder. Cook for 5 minutes (you don't want to overcook - vegetables should be firm and crisp). Remove from skillet and cover to keep warm.
Add mushrooms to the skillet and then add pork strips. Next, add the soy sauce.
Put the vegetables back in the skillet cook over medium high heat until heated through.
Serve over brown rice.
Asian Gingered Mushroom Tofu Stir-Fry
2 tablespoons peanut oil
1/2 yellow onion, peeled and cut into thin half circles
2 tablespoons fresh ginger root, grated
2 cups sliced mushrooms
1 carrot, cut into matchstick pieces
2 1/2 cups fresh broccoli, broken into small florettes
4 cups fresh snow peas
1 stalk celery, cut into thin strips
1 tablespoon soy sauce
6 oz firm tofu, cubed
pinch salt
Heat your wok, add oil along with the onion and ginger. Saute over medium heat for about three minutes, turn heat up to medium-high.
Now add the mushrooms and cook for about three minutes (or until the moisture evaporates).
Now add the carrot, broccoli, snow peas and celery. Stir for a few minutes and then add the soy sauce.
Now add the tofu and cook until warmed all the way through. Add salt to taste.
1/2 yellow onion, peeled and cut into thin half circles
2 tablespoons fresh ginger root, grated
2 cups sliced mushrooms
1 carrot, cut into matchstick pieces
2 1/2 cups fresh broccoli, broken into small florettes
4 cups fresh snow peas
1 stalk celery, cut into thin strips
1 tablespoon soy sauce
6 oz firm tofu, cubed
pinch salt
Heat your wok, add oil along with the onion and ginger. Saute over medium heat for about three minutes, turn heat up to medium-high.
Now add the mushrooms and cook for about three minutes (or until the moisture evaporates).
Now add the carrot, broccoli, snow peas and celery. Stir for a few minutes and then add the soy sauce.
Now add the tofu and cook until warmed all the way through. Add salt to taste.
3 Classic Stir-Fry Recipes To Get You Started
One of the great things about stir-fry is that the recipes are quick and easy. You don’t have to be in the kitchen for hours on end to prepare a mouthwatering dish. Another great thing about stir-fry recipes is that you can adapt them to your family’s liking. The possibilities, when it comes to stir-frying, are endless and you can get as creative as you wish. And last but certainly not least, stir-fry is so easy that even beginners can do it.
Here are 3 stir-fry recipes that are so easy it doesn’t matter if you’re a beginner or pro, they’ll be quick to make and provide a delicious meal. If you don't have all the ingredients, there is no problem substituting. That's what stir-fry is all about; creativity! Have fun and enjoy.
Ingredients:
2 Tbsp. soy sauce
4 tsp. cornstarch
1 cup chicken broth
2 Tbsp. canola oil
1 lb. chicken breasts (boneless, skinless works best)
1 minced garlic clove
1 thinly sliced bell pepper (red or yellow)
1 sliced onion
Salt, to taste
Pepper, to taste
Directions:
Prepare all your ingredients - wash and cut the chicken into 1/4 inch slices, wash and cut your vegetables. Put in bowls and set aside so that they are easily accessible once you start cooking.
Whisk together the soy sauce, cornstarch and chicken broth in a small bowl. Set aside.
In a wok, heat 1 tablespoon of the oil over medium high heat. Let the oil heat for 1 minute and then add the chicken. Cook for 10 minutes or until cooked through. Remove from wok and set aside.
Add the other 1 tablespoon of oil to the wok and let it heat for at least 1 minute. Add the bell pepper and onion and cook until tender, about 6 minutes.
Sprinkle some salt, pepper and the garlic over the vegetables. Cook for 1 minute and then add the soy sauce mixture and cook for an additional 3 minutes.
Add the chicken back into the wok and toss. Allow the chicken to heat back up and then serve right away.
Note: You can serve as is or serve over rice or some noodles.
Ingredients:
1 lb. beef flank steak
3 Tbsp. peanut oil, divided
1/2 cup stir-fry sauce
2 chopped garlic cloves
3 cups stir-fry frozen vegetable mix
Directions:
Prepare your ingredients: cut the steak into small thin slices, chop the garlic cloves, and measure out the vegetables and other ingredients.
Once you have everything measured out, cut and ready to go it's time to heat your wok. Add 2 tablespoons of the peanut oil to the wok and let heat for 1 minute over medium high heat. Add about half the garlic and cook for 10 seconds. Add the beef by laying it flat in the bottom of the wok. Brown it briefly and then stir-fry it until the redness is gone; remove beef and set aside.
Add the remaining 1 tablespoon of oil and let warm for 1 minute. Add the remaining garlic and cook for 10 seconds. Now add the vegetables and cook for 3-5 minutes.
Add the beef back into the wok and then add the stir-fry sauce and bring to a boil. Once it begins to boil, cook for an additional 1-2 minutes.
Note: Serve as is or over hot rice.
Ingredients:
1 pound large peeled shrimp
4 teaspoons canola oil
2 teaspoons sugar
2 teaspoons cornstarch
2 teaspoons dry sherry
1/2 cup chicken broth
2 tablespoons soy sauce
1 red bell pepper, thinly sliced
4 cups broccoli
1 onion, thinly sliced
1 tablespoon garlic
1 tablespoon ginger
1/4 teaspoon red pepper flakes
1/3 cup water
Directions:
In a small bowl combine the soy sauce, chicken broth, cornstarch, sugar and dry sherry; mix well and set aside.
Prepare the other ingredients: cut vegetables, peel shrimp (if needed).
Add 2 teaspoons canola oil to a wok and heat for 1 minute over medium high heat. Add the shrimp and cook for 3 minutes. Remove from wok to a plate and set aside.
Add the remaining 2 teaspoons of canola oil and let heat for 1 minute. Add the bell pepper, broccoli and onion. Cook for 1 minute. In the center of the veggies (make a well in them) add the garlic, ginger and red pepper flakes. Cook for 1 minute and then add in 1/3 cup water, cover and let steam for 3 minutes.
Add the shrimp back into the wok, dump in the soy sauce mixture and cook until the shrimp has warmed all the way through.
This can be served as is or over hot cooked rice.
There you have it, three basic stir-fry recipes to get you started. You can alter these to your family’s liking by using different meat, adding more or less seasoning, different vegetables, or even some fruit. That’s the great thing about stir-fry recipes, they are easy to tweak and easy to enjoy!
Here are 3 stir-fry recipes that are so easy it doesn’t matter if you’re a beginner or pro, they’ll be quick to make and provide a delicious meal. If you don't have all the ingredients, there is no problem substituting. That's what stir-fry is all about; creativity! Have fun and enjoy.
Classic Chicken Stir-Fry
Ingredients:
2 Tbsp. soy sauce
4 tsp. cornstarch
1 cup chicken broth
2 Tbsp. canola oil
1 lb. chicken breasts (boneless, skinless works best)
1 minced garlic clove
1 thinly sliced bell pepper (red or yellow)
1 sliced onion
Salt, to taste
Pepper, to taste
Directions:
Prepare all your ingredients - wash and cut the chicken into 1/4 inch slices, wash and cut your vegetables. Put in bowls and set aside so that they are easily accessible once you start cooking.
Whisk together the soy sauce, cornstarch and chicken broth in a small bowl. Set aside.
In a wok, heat 1 tablespoon of the oil over medium high heat. Let the oil heat for 1 minute and then add the chicken. Cook for 10 minutes or until cooked through. Remove from wok and set aside.
Add the other 1 tablespoon of oil to the wok and let it heat for at least 1 minute. Add the bell pepper and onion and cook until tender, about 6 minutes.
Sprinkle some salt, pepper and the garlic over the vegetables. Cook for 1 minute and then add the soy sauce mixture and cook for an additional 3 minutes.
Add the chicken back into the wok and toss. Allow the chicken to heat back up and then serve right away.
Note: You can serve as is or serve over rice or some noodles.
Basic Beef Stir-Fry
Ingredients:
1 lb. beef flank steak
3 Tbsp. peanut oil, divided
1/2 cup stir-fry sauce
2 chopped garlic cloves
3 cups stir-fry frozen vegetable mix
Directions:
Prepare your ingredients: cut the steak into small thin slices, chop the garlic cloves, and measure out the vegetables and other ingredients.
Once you have everything measured out, cut and ready to go it's time to heat your wok. Add 2 tablespoons of the peanut oil to the wok and let heat for 1 minute over medium high heat. Add about half the garlic and cook for 10 seconds. Add the beef by laying it flat in the bottom of the wok. Brown it briefly and then stir-fry it until the redness is gone; remove beef and set aside.
Add the remaining 1 tablespoon of oil and let warm for 1 minute. Add the remaining garlic and cook for 10 seconds. Now add the vegetables and cook for 3-5 minutes.
Add the beef back into the wok and then add the stir-fry sauce and bring to a boil. Once it begins to boil, cook for an additional 1-2 minutes.
Note: Serve as is or over hot rice.
Simple Shrimp Stir-Fry
Ingredients:
1 pound large peeled shrimp
4 teaspoons canola oil
2 teaspoons sugar
2 teaspoons cornstarch
2 teaspoons dry sherry
1/2 cup chicken broth
2 tablespoons soy sauce
1 red bell pepper, thinly sliced
4 cups broccoli
1 onion, thinly sliced
1 tablespoon garlic
1 tablespoon ginger
1/4 teaspoon red pepper flakes
1/3 cup water
Directions:
In a small bowl combine the soy sauce, chicken broth, cornstarch, sugar and dry sherry; mix well and set aside.
Prepare the other ingredients: cut vegetables, peel shrimp (if needed).
Add 2 teaspoons canola oil to a wok and heat for 1 minute over medium high heat. Add the shrimp and cook for 3 minutes. Remove from wok to a plate and set aside.
Add the remaining 2 teaspoons of canola oil and let heat for 1 minute. Add the bell pepper, broccoli and onion. Cook for 1 minute. In the center of the veggies (make a well in them) add the garlic, ginger and red pepper flakes. Cook for 1 minute and then add in 1/3 cup water, cover and let steam for 3 minutes.
Add the shrimp back into the wok, dump in the soy sauce mixture and cook until the shrimp has warmed all the way through.
This can be served as is or over hot cooked rice.
There you have it, three basic stir-fry recipes to get you started. You can alter these to your family’s liking by using different meat, adding more or less seasoning, different vegetables, or even some fruit. That’s the great thing about stir-fry recipes, they are easy to tweak and easy to enjoy!
Wednesday, August 14, 2013
Asian Ginger Chicken And Bok Choy Stir-Fry
2 tablespoons chicken broth
1 cup green onion, cut lengthwise into strips
2 tablespoons ginger root, grated
2 chicken breasts, bones/skin removed, cut into 1/2 inch size pieces
1 1/2 cups shiitake mushrooms, cut slightly
4 cups bok choy, cut into shreds
2 tablespoons soy sauce
1 tablespoon rice vinegar
salt and black pepper to taste
In a large skillet or wok over high heat, add broth. When it gets steaming hot, add the green onions and cook, stirring, for 1 minute.
Now add the ginger and cook for 1 minute.
Now add the chicken and cook, stirring, for another 2 to 3 minutes.
Now add the mushrooms and bok choy, cook, stirring, for 4 or 5 more minutes.
Now add in the soy sauce, rice vinegar, salt and pepper, stirring gently to combine.
Remove from heat and serve immediately. You may serve this over rice if you wish.
1 cup green onion, cut lengthwise into strips
2 tablespoons ginger root, grated
2 chicken breasts, bones/skin removed, cut into 1/2 inch size pieces
1 1/2 cups shiitake mushrooms, cut slightly
4 cups bok choy, cut into shreds
2 tablespoons soy sauce
1 tablespoon rice vinegar
salt and black pepper to taste
In a large skillet or wok over high heat, add broth. When it gets steaming hot, add the green onions and cook, stirring, for 1 minute.
Now add the ginger and cook for 1 minute.
Now add the chicken and cook, stirring, for another 2 to 3 minutes.
Now add the mushrooms and bok choy, cook, stirring, for 4 or 5 more minutes.
Now add in the soy sauce, rice vinegar, salt and pepper, stirring gently to combine.
Remove from heat and serve immediately. You may serve this over rice if you wish.
Italian Garlic Chicken Stir-Fry
1 whole chicken breast, skin and bones removed
salt and pepper
1 medium zucchini
1 Tbsp high-heat oil
8 medium garlic cloves, quartered
2 tsp. fresh lemon juice
1/4 tsp. dried oregano
1/4 tsp. dried basil
1/2 cup chicken broth
Cut the chicken into 1/2 inch pieces, sprinkle with salt and pepper; set aside.
Cut the zucchini into chunky rounds and then cut the rounds in half.
Add the oil to a wok and heat over medium-high heat.
When the oil sizzles, add the chicken and cook quickly, stirring often, until chicken is almost cooked through.
Add the garlic and cook 1 minute longer, stirring often.
Now add the rest of the ingredients and bring liquid to a slow roiling boil, then turn heat down to low and simmer just long enough for chicken to be thoroughly cooked.
Serve hot over a bed of orzo or other pasta, or over rice.
salt and pepper
1 medium zucchini
1 Tbsp high-heat oil
8 medium garlic cloves, quartered
2 tsp. fresh lemon juice
1/4 tsp. dried oregano
1/4 tsp. dried basil
1/2 cup chicken broth
Cut the chicken into 1/2 inch pieces, sprinkle with salt and pepper; set aside.
Cut the zucchini into chunky rounds and then cut the rounds in half.
Add the oil to a wok and heat over medium-high heat.
When the oil sizzles, add the chicken and cook quickly, stirring often, until chicken is almost cooked through.
Add the garlic and cook 1 minute longer, stirring often.
Now add the rest of the ingredients and bring liquid to a slow roiling boil, then turn heat down to low and simmer just long enough for chicken to be thoroughly cooked.
Serve hot over a bed of orzo or other pasta, or over rice.
Use These 7 Tools To Enjoy Stir-Fry Cooking Success
It’s pretty common knowledge that the main tool you'll need for stir-fry cooking is the wok. Of course, you don’t have to use a wok, but it does make the stir-frying process easier. Other tools can also help make your stir-fry cooking more successful. Here is a list of 7 tools that you may want to have on hand for an easier stir-fry:
1. Surfaces – Okay, so this may not exactly be a 'tool' and probably doesn’t even need to be mentioned. Or does it? Having a proper preparation surface and cooking surface is an important 'tool' when laying out a stir-fry meal. Cleaning, chopping, organizing, and finally, stir-frying needs to be planned out. Be sure you have the decks cleared, your ingredients laid out properly, and your wok in position.
2. Knife – A good quality sharp knife will make cutting the ingredients easier, and safer. More accidents happen by using a dull knife than a properly sharpened knife. Make sure your knife is large enough to do the job, yet small enough to hold comfortably. One good sharp sturdy knife in a kitchen can work wonders.
3. Stirring tools – The best tool for this job is a wok spatula. The wok spatula is easier to use because it’s designed to make tossing the ingredients around a cinch. If you don’t have one, you can always use a large wooden or stainless spoon. Just make sure they have very long handles.
4. Strainer – You need a good, heavy-duty wire mesh strainer with a long handle. This is used to scoop out ingredients from the wok to set aside before you add the next ingredient. A slotted spoon will work, but in my experience, it takes a lot more time to grab those ingredients with a spoon than with a mesh strainer. They are not expensive, and save a lot of time scooping over that hot wok.
5. Scissors – If you're going to cook Chinese noodles to serve with the stir-fry, scissors will come in handy to cut up the noodles into easier to serve pieces. Also, I find scissors are a lot easier and safer to use to cut up small tender ingredients, such as fresh herbs and green onions.
6. Herb grinder – Herbs and spices will really make a stir-fry special. Keep an herb grinder or mortar and pestle handy to quickly crush or grind your herbs and spices (fresh or dried). This will release the oils making them even more fragrant and flavorful.
7. Wok brush – This tool is great for cleaning your wok properly. Having a well seasoned wok is one of the best tools you can use for your stir-fry. That's where a wok brush comes in. Just wash the wok with hot running water and use your wok brush to scour up any food residue, then dry the wok on a hot burner for a few moments. Never use dish soap to clean your seasoned wok. That beautiful 'patina' you worked so hard to develop will disappear if cleaned with soap.
This by no means is an exhaustive list of stir-fry tools. This list is just some basics that will help you be better prepared in the kitchen for your stir-fry cooking experience. You may find that you prefer some of these tools over others. You’ll also find that you’ll use tools that aren’t mentioned here. What you use for your stir-fry is an individual preference, and over time you’ll find what works best for you.
1. Surfaces – Okay, so this may not exactly be a 'tool' and probably doesn’t even need to be mentioned. Or does it? Having a proper preparation surface and cooking surface is an important 'tool' when laying out a stir-fry meal. Cleaning, chopping, organizing, and finally, stir-frying needs to be planned out. Be sure you have the decks cleared, your ingredients laid out properly, and your wok in position.
2. Knife – A good quality sharp knife will make cutting the ingredients easier, and safer. More accidents happen by using a dull knife than a properly sharpened knife. Make sure your knife is large enough to do the job, yet small enough to hold comfortably. One good sharp sturdy knife in a kitchen can work wonders.
3. Stirring tools – The best tool for this job is a wok spatula. The wok spatula is easier to use because it’s designed to make tossing the ingredients around a cinch. If you don’t have one, you can always use a large wooden or stainless spoon. Just make sure they have very long handles.
4. Strainer – You need a good, heavy-duty wire mesh strainer with a long handle. This is used to scoop out ingredients from the wok to set aside before you add the next ingredient. A slotted spoon will work, but in my experience, it takes a lot more time to grab those ingredients with a spoon than with a mesh strainer. They are not expensive, and save a lot of time scooping over that hot wok.
5. Scissors – If you're going to cook Chinese noodles to serve with the stir-fry, scissors will come in handy to cut up the noodles into easier to serve pieces. Also, I find scissors are a lot easier and safer to use to cut up small tender ingredients, such as fresh herbs and green onions.
6. Herb grinder – Herbs and spices will really make a stir-fry special. Keep an herb grinder or mortar and pestle handy to quickly crush or grind your herbs and spices (fresh or dried). This will release the oils making them even more fragrant and flavorful.
7. Wok brush – This tool is great for cleaning your wok properly. Having a well seasoned wok is one of the best tools you can use for your stir-fry. That's where a wok brush comes in. Just wash the wok with hot running water and use your wok brush to scour up any food residue, then dry the wok on a hot burner for a few moments. Never use dish soap to clean your seasoned wok. That beautiful 'patina' you worked so hard to develop will disappear if cleaned with soap.
This by no means is an exhaustive list of stir-fry tools. This list is just some basics that will help you be better prepared in the kitchen for your stir-fry cooking experience. You may find that you prefer some of these tools over others. You’ll also find that you’ll use tools that aren’t mentioned here. What you use for your stir-fry is an individual preference, and over time you’ll find what works best for you.
Tuesday, August 13, 2013
Quick And Easy Shrimp Stir-Fry
1/3 cup Asian Toasted Sesame Dressing, divided
12 ounces fresh mixed vegetables (any mix you like for stir fry)
1 lb. large shrimp, peeled, tails removed, cleaned, and cut in half lengthwise
1/4 cup coarse chopped peanuts
In a wok, heat 2 tablespoons of the dressing over medium high heat, add the vegetables and cook for 2 or 3 minutes, or until veggies just start to soften.
Next, add the shrimp and cook for an additional 2 or 3 minutes or until the veggies are crisp-tender and the shrimp turns pink. Add the remaining dressing, stir to combine, and cook for just a minute to heat up, then remove wok from heat.
Serve with peanuts sprinkled on top.
May serve over rice noodles.
12 ounces fresh mixed vegetables (any mix you like for stir fry)
1 lb. large shrimp, peeled, tails removed, cleaned, and cut in half lengthwise
1/4 cup coarse chopped peanuts
In a wok, heat 2 tablespoons of the dressing over medium high heat, add the vegetables and cook for 2 or 3 minutes, or until veggies just start to soften.
Next, add the shrimp and cook for an additional 2 or 3 minutes or until the veggies are crisp-tender and the shrimp turns pink. Add the remaining dressing, stir to combine, and cook for just a minute to heat up, then remove wok from heat.
Serve with peanuts sprinkled on top.
May serve over rice noodles.
Eastern Eggplant Sriracha Stir-Fry
1/4 cup water
1 teaspoon cornstarch
2 teaspoons Sriracha hot chili sauce
1 tablespoon soy sauce
1/2 teaspoon sesame oil
1/4 teaspoon red pepper flakes
3 tablespoons canola oil
2 medium eggplants, peeled and cut into bite size cubes
1 teaspoon minced garlic
3 tablespoons chopped green onion
Combine the water and cornstarch in a bowl, stirring until cornstarch dissolves. Add to the mixture the Sriracha, soy sauce, sesame oil, and red pepper flakes; whisk together until blended well.
Put wok over medium-high heat, add oil, and when the oil sizzles, add the eggplant and cook, stirring, for 4 or 5 minutes or until just tender.
Add the garlic and cook for an additional 1 minute, stirring often.
Now add the sauce mixture and stir until well combined, then stir in the green onions and cook for 1 minute or until nice and thick.
Remove and serve over hot cooked rice.
1 teaspoon cornstarch
2 teaspoons Sriracha hot chili sauce
1 tablespoon soy sauce
1/2 teaspoon sesame oil
1/4 teaspoon red pepper flakes
3 tablespoons canola oil
2 medium eggplants, peeled and cut into bite size cubes
1 teaspoon minced garlic
3 tablespoons chopped green onion
Combine the water and cornstarch in a bowl, stirring until cornstarch dissolves. Add to the mixture the Sriracha, soy sauce, sesame oil, and red pepper flakes; whisk together until blended well.
Put wok over medium-high heat, add oil, and when the oil sizzles, add the eggplant and cook, stirring, for 4 or 5 minutes or until just tender.
Add the garlic and cook for an additional 1 minute, stirring often.
Now add the sauce mixture and stir until well combined, then stir in the green onions and cook for 1 minute or until nice and thick.
Remove and serve over hot cooked rice.
Tips On Choosing Stir-Fry Friendly Oils
We know the purpose of oil in a stir-fry is to keep the ingredients from sticking to the surface of the wok. But, even oils that do this task well may not be the right oil to use.
While many oils will keep ingredients from sticking, not all oils can be heated as hot as you want for a stir-fry, or they may break down and end up in a sticky mess. Trial and error may be your best teacher, but there are some general guidelines that will help you get started choosing the best cooking oil for your stir-fry. Let's take a look.
If you're thinking about learning how to stir-fry, you've probably already heard the term 'smoke point.' Put simply, you don't want the oil you use to smoke as temperatures increase. A stir-fry requires high heat for fast cooking. If the oil starts to smoke, your food will end up scorched, stuck, and off-tasting. Some oils that are considered to have a 'high smoke point' are:
rice bran
peanut
canola
corn
safflower
Rice bran oil may not be your first thought, but it's listed first for a reason. This is an oil that has an exceptionally high smoke point. It is very slippery which makes a big difference, especially when cooking the protein in your stir-fry. Rice bran oil is becoming easier to find now and well worth the search.
Peanut oil is also commonly used in stir-fry cooking because it's readily available, has a very high smoke point, and tastes good. Canola oil and corn oil are easily found and reasonably priced, and for these reasons, are very practical. Safflower oil is a good choice, but can be priced a bit higher.
Grapeseed oil is used by some stir-fry fans, but I didn't include it here because the smoking point isn't as high as the other oils listed, and it's expensive. The taste may be a bit off-putting for some, too.
With that said, there is one thing you need to know about all these oils. Only oils that are 'refined' have a high smoke point. Unrefined oils, even in this group, have a very low smoke point, sometimes as low as 200 degrees. You want your oil's smoke point to be in the 450 to 500 degree range. When you choose your oil, look for the word 'refined' on the label or do some research before you buy.
The debate over the merits of all these oils continues, and can be contradictory and confusing. There are reasons why the following oils are considered less than desirable for a high heat cooking method, like stir-fry. You may or may not agree with my reasoning, but it's something to consider. These are the oils that I do not recommend for stir-fry dishes:
olive
sesame
soy
vegetable
coconut
The most surprising oil here may be olive oil. Many of us buy olive oil for the health benefits, as well as the taste. However, in order to take advantage of the benefits of olive oil, you have to buy extra-virgin, unrefined olive oil. Great! It tastes good and is healthy. But, because it is unrefined, it will smoke and burn at low temperatures. If you still want to use olive oil, you can find 'light olive oil' which is basically a mixture of canola oil and refined olive oil, which makes it safe to cook at high heat. But, you are not getting the health or taste benefits you may be looking for in olive oil. For that reason, I stick to the high heat oils for stir-fry and save my olive oil for other uses.
Sesame oil is used in many stir-fry dishes. The flavor is heavenly! However, no matter what the recipe says, do not use it to fry. Throw it in the dish after the cooking is completed. The flavor and integrity of the sesame oil is protected and you save your entire dish from burning.
Soybean oil is popular, but the same people who are using it are also complaining that their wok has a sticky residue. This is the soy breaking down under the high heat condition required to stir-fry. I don't recommend using it.
Vegetable oil is just a catch-all word for oil made from vegetables, a variety of vegetables. Thrown all together, you really can't be assured of the taste or smoke point. I like to know where my oil comes from, so I don't buy this oil for any purpose.
Coconut oil may be another surprise. Yes, coconut oil is often used for stir-fries, but, again, it has to be refined in order to have a high smoke point. Just like olive oil, many of us choose coconut oil for the health benefits. So, if we're buying coconut oil for the nutrients, be aware that these healthy, raw coconut oil products are not going to have a high smoke point.
All oils can deteriorate if not stored properly. Keep oil in a cool, dark place, and in its original container with a tight seal. The exception is sesame oil, which should be refrigerated. It will get grainy looking, but will quickly loosen up when you remove it from the refrigerator and give it a shake.
When you stir-fry a meal, you must do it at a high heat. If you try to lower the heat to keep the oil from smoking, you will end up with steamed food instead of stir-fried food. Choose the oil that works best and you'll be able to confidently cook delicious stir-fry dishes.
While many oils will keep ingredients from sticking, not all oils can be heated as hot as you want for a stir-fry, or they may break down and end up in a sticky mess. Trial and error may be your best teacher, but there are some general guidelines that will help you get started choosing the best cooking oil for your stir-fry. Let's take a look.
Higher Smoking Point
If you're thinking about learning how to stir-fry, you've probably already heard the term 'smoke point.' Put simply, you don't want the oil you use to smoke as temperatures increase. A stir-fry requires high heat for fast cooking. If the oil starts to smoke, your food will end up scorched, stuck, and off-tasting. Some oils that are considered to have a 'high smoke point' are:
rice bran
peanut
canola
corn
safflower
Rice bran oil may not be your first thought, but it's listed first for a reason. This is an oil that has an exceptionally high smoke point. It is very slippery which makes a big difference, especially when cooking the protein in your stir-fry. Rice bran oil is becoming easier to find now and well worth the search.
Peanut oil is also commonly used in stir-fry cooking because it's readily available, has a very high smoke point, and tastes good. Canola oil and corn oil are easily found and reasonably priced, and for these reasons, are very practical. Safflower oil is a good choice, but can be priced a bit higher.
Grapeseed oil is used by some stir-fry fans, but I didn't include it here because the smoking point isn't as high as the other oils listed, and it's expensive. The taste may be a bit off-putting for some, too.
With that said, there is one thing you need to know about all these oils. Only oils that are 'refined' have a high smoke point. Unrefined oils, even in this group, have a very low smoke point, sometimes as low as 200 degrees. You want your oil's smoke point to be in the 450 to 500 degree range. When you choose your oil, look for the word 'refined' on the label or do some research before you buy.
Lower Smoking Point
The debate over the merits of all these oils continues, and can be contradictory and confusing. There are reasons why the following oils are considered less than desirable for a high heat cooking method, like stir-fry. You may or may not agree with my reasoning, but it's something to consider. These are the oils that I do not recommend for stir-fry dishes:
olive
sesame
soy
vegetable
coconut
The most surprising oil here may be olive oil. Many of us buy olive oil for the health benefits, as well as the taste. However, in order to take advantage of the benefits of olive oil, you have to buy extra-virgin, unrefined olive oil. Great! It tastes good and is healthy. But, because it is unrefined, it will smoke and burn at low temperatures. If you still want to use olive oil, you can find 'light olive oil' which is basically a mixture of canola oil and refined olive oil, which makes it safe to cook at high heat. But, you are not getting the health or taste benefits you may be looking for in olive oil. For that reason, I stick to the high heat oils for stir-fry and save my olive oil for other uses.
Sesame oil is used in many stir-fry dishes. The flavor is heavenly! However, no matter what the recipe says, do not use it to fry. Throw it in the dish after the cooking is completed. The flavor and integrity of the sesame oil is protected and you save your entire dish from burning.
Soybean oil is popular, but the same people who are using it are also complaining that their wok has a sticky residue. This is the soy breaking down under the high heat condition required to stir-fry. I don't recommend using it.
Vegetable oil is just a catch-all word for oil made from vegetables, a variety of vegetables. Thrown all together, you really can't be assured of the taste or smoke point. I like to know where my oil comes from, so I don't buy this oil for any purpose.
Coconut oil may be another surprise. Yes, coconut oil is often used for stir-fries, but, again, it has to be refined in order to have a high smoke point. Just like olive oil, many of us choose coconut oil for the health benefits. So, if we're buying coconut oil for the nutrients, be aware that these healthy, raw coconut oil products are not going to have a high smoke point.
Storage Tips
All oils can deteriorate if not stored properly. Keep oil in a cool, dark place, and in its original container with a tight seal. The exception is sesame oil, which should be refrigerated. It will get grainy looking, but will quickly loosen up when you remove it from the refrigerator and give it a shake.
When you stir-fry a meal, you must do it at a high heat. If you try to lower the heat to keep the oil from smoking, you will end up with steamed food instead of stir-fried food. Choose the oil that works best and you'll be able to confidently cook delicious stir-fry dishes.
Monday, August 12, 2013
Easy Turkey And Vegetable Stir-Fry
1 Tbsp. oil
1/2 tsp. kosher salt
1/2 inch ginger root, minced
1 garlic clove, minced
1 cup cubed turkey (1/2 inch pieces)
2 cups your choice fresh mixed vegetables (celery, broccoli, zucchini, etc)
3 cups brown rice, cooked
In a wok or large skillet, heat the oil over medium-high heat. Now add the salt, ginger root, garlic, turkey, and vegetables, stirring and cooking until vegetables are crisp-tender, about 1 or 2 minutes. Turkey will cook fast.
Serve over cooked brown rice.
1/2 tsp. kosher salt
1/2 inch ginger root, minced
1 garlic clove, minced
1 cup cubed turkey (1/2 inch pieces)
2 cups your choice fresh mixed vegetables (celery, broccoli, zucchini, etc)
3 cups brown rice, cooked
In a wok or large skillet, heat the oil over medium-high heat. Now add the salt, ginger root, garlic, turkey, and vegetables, stirring and cooking until vegetables are crisp-tender, about 1 or 2 minutes. Turkey will cook fast.
Serve over cooked brown rice.
Vegetable Stir-Fry With Chili Spiced Almonds
2 Tbsp. oil, divided
2 garlic cloves, halved
1/4 cup slivered almonds
8 cups blend of fresh vegetables (carrots, green pepper, celery, broccoli, etc)
1/3 cup water
3 Tbsp. soy sauce
2 Tbsp. cornstarch
2 tsp. hot chili sauce
Salt and pepper to taste
In a wok (or large skillet) heat 1 tablespoon oil until hot, add the almonds and garlic and cook for 5 minutes, stirring occasionally. Remove the garlic and continue cooking the almonds for 3 or 4 more minutes or until very fragrant and lightly browned; remove the almonds to a bowl and set aside.
To the wok, add the remaining oil, turn heat to high and add the vegetables to the hot wok. Cook, stirring, for 5 minutes until crisp-tender. Now reduce the heat to medium.
Combine the water, soy sauce, cornstarch, and chili sauce in a small bowl, stirring until cornstarch is dissolved. Add this mixture to the wok and cook for about 2 minutes, just until mixture is thickened and hot. Season with salt and pepper, and then add the nuts back into the wok.
Serve with cooked rice.
2 garlic cloves, halved
1/4 cup slivered almonds
8 cups blend of fresh vegetables (carrots, green pepper, celery, broccoli, etc)
1/3 cup water
3 Tbsp. soy sauce
2 Tbsp. cornstarch
2 tsp. hot chili sauce
Salt and pepper to taste
In a wok (or large skillet) heat 1 tablespoon oil until hot, add the almonds and garlic and cook for 5 minutes, stirring occasionally. Remove the garlic and continue cooking the almonds for 3 or 4 more minutes or until very fragrant and lightly browned; remove the almonds to a bowl and set aside.
To the wok, add the remaining oil, turn heat to high and add the vegetables to the hot wok. Cook, stirring, for 5 minutes until crisp-tender. Now reduce the heat to medium.
Combine the water, soy sauce, cornstarch, and chili sauce in a small bowl, stirring until cornstarch is dissolved. Add this mixture to the wok and cook for about 2 minutes, just until mixture is thickened and hot. Season with salt and pepper, and then add the nuts back into the wok.
Serve with cooked rice.
How To Cook Stir Fry Like A Pro
Beware Of These Stir-Fry Recipe Mistakes
One of the things that draws people to stir-frying is the beautiful recipes. Page through cookbooks, magazines, or websites and you'll eventually run into plenty of very tasty looking stir-fry dishes.
As you dig into the recipes, you will probably pick a few to try. However, I must warn you that not all stir-fry recipes, even delicious ones, are totally correct. I know everyone who cooks has their own methods, but when it comes to certain stir-fry techniques and ingredients, you have to follow a few rules. Let's take a look at some things you should watch out for in a stir-fry recipe.
Non-Stick Cookware
Any non-stick surface, whether on a wok or a skillet, is a no-no when it comes to stir-frying. This is largely due to the fact that the surface cannot be heated as hot as you need to stir-fry successfully. The non-stick surface actually breaks down at high temperatures. Use a wok or skillet that is carbon steel, stainless steel, or cast iron for your stir-fry. The correct oil, temperature, and seasoning of the pan will create a natural non-stick surface.
Medium Heat
I suspect recipes call for using medium heat so the cook doesn't panic. But, if you set your wok over medium heat, the moment you add the ingredients, the wok will cool and you'll be 'boiling' your food in oil and moisture. Get the heat up to medium-high to high heat before you start cooking. Yes, there will be sizzling and steam rising, but that's part of the stir-fry process.
Olive Oil
There is some debate over the 'smoke point' of olive oil. Some say you can successfully heat olive oil to 450 degrees or over. The fact is, if you are buying extra-virgin olive oil, you are buying olive oil that is very nearly unrefined. This is an excellent choice for salad dressings because the oil is loaded with nutrients and very tasty. However, this is not good for frying as it has a low smoke point and the nutrients break down in the heat. If you buy olive oil that says it's good for stir-frying, it's because it is a blend of refined olive oil and usually canola oil or corn oil. Just buy canola oil, corn oil, rice bran oil, peanut oil, or other high heat oil and save your olive oil for salads.
Sesame Oil
If a recipe calls for sesame oil, it should be added when the frying is done, preferably in one of the last steps. Sesame oil adds a fantastic flavor, but it does not stand up well to high heat. A sprinkle of sesame oil just before removing from the wok is nice, but added before that it will burn and leave an unpleasant taste and sticky residue to the wok. The wonderful flavor of sesame oil is a very nice touch to many stir-fry dishes, but only when used properly.
Too Much Oil
When you use the right oil in the right pan at the right heat, you won't need much oil to get a good stir-fry going. Be sure to use a high-heat, high smoke point oil, then heat the wok first, add the oil, and swirl the oil around to coat the surface, letting it start to fall back into the bottom of the wok before adding your ingredients. You can add a bit more oil if you need to as you add more ingredients, but don't get carried away. Remember to expect some sizzle and pop and a bit of steam when you stir-fry. If you keep needing to use more oil, your pan may not be hot enough, or you may be using the wrong oil.
Adding Garlic Too Soon
I have read many stir-fry (and other skillet dishes) that call for the addition of garlic in the initial frying process. This results in scorched garlic that tastes bitter, and makes the rest of the dish taste bitter, too. Minced garlic should be added toward the end of the process, or at least in the later steps. However, if you are using whole garlic cloves to infuse flavor into the cooking oil, then add the cloves in the oil as it heats, stir just until the garlic becomes fragrant and light golden in color, then immediately remove the cloves with a slotted spoon. Now you have garlic flavored oil. You may still add minced garlic during the last minute of cooking time.
Frozen Vegetables
Throwing a bag of frozen broccoli into your wok will put a halt to the cooking process and you'll end up with soggy veggies. If you use frozen vegetables, be sure to thaw and drain them well. They will take a little less time to get tender than their fresh counterparts, so just arrange your stir-fry procedure accordingly. With that said, a handful of peas won't significantly cool the wok. Just use your judgment.
Mix Up
Unless you're very skilled at judging cooking times, don't try to make the entire meal in the wok at the same time. Stir-fry the meat or other protein first, remove it, and continue with the most dense vegetables, remove, add more delicate vegetables, remove, etc. Then when you are done, everything can go back in for a quick reheat and for any sauces and seasonings you want to add. You may want to put the lid on for just a minute to get all those flavors blended. As you become more familiar with stir-frying, you can push one ingredient aside (up the side of the wok), then add another, stir, push up the side, etc., but this takes some skill. Learn the process first, then you can work on a more advanced technique.
I recommend you read any stir-fry recipe through first before you begin. Then, with an eye to the mistakes I've listed here, tweak the recipe to more accurately suit a proper stir-fry. You can always perfect your own method once you learn the basics. Have fun with your stir-fry and enjoy the tasty results!
Sunday, August 11, 2013
tasty Chicken And Mixed Mushroom Stir-Fry
1 Tbsp. canola or other high-heat oil
1 lb. chicken breast, skinless/boneless, cut into 2 inch pieces
1 small onion, cut into thin strips
1 red bell pepper, cut into thin strips
8 ounces sliced button mushrooms
4 ounces sliced shiitake mushrooms
3 garlic cloves, grated or minced
1 tsp. grated ginger root
2 Tbsp. soy sauce
4 green onions, cut lengthwise into strips
1 tsp. sesame oil
2 cups white rice, cooked
Heat the oil over medium-high heat in a large wok or skillet.
When oil sizzles, add the chicken and cook, stirring, until chicken has cooked through; remove and set aside.
Add the onion and bell pepper, cooking quickly for a couple minutes, stirring, then add the mushrooms, cook for a few more minutes, then add the garlic and ginger, stir and cook for 30 seconds.
Return the chicken to the wok or skillet, stir in the soy sauce and green onions, cooking for 1 to 2 minutes, stirring.
Remove the wok from heat, add the sesame oil, stir until warmed through.
Serve immediately over hot cooked rice.
1 lb. chicken breast, skinless/boneless, cut into 2 inch pieces
1 small onion, cut into thin strips
1 red bell pepper, cut into thin strips
8 ounces sliced button mushrooms
4 ounces sliced shiitake mushrooms
3 garlic cloves, grated or minced
1 tsp. grated ginger root
2 Tbsp. soy sauce
4 green onions, cut lengthwise into strips
1 tsp. sesame oil
2 cups white rice, cooked
Heat the oil over medium-high heat in a large wok or skillet.
When oil sizzles, add the chicken and cook, stirring, until chicken has cooked through; remove and set aside.
Add the onion and bell pepper, cooking quickly for a couple minutes, stirring, then add the mushrooms, cook for a few more minutes, then add the garlic and ginger, stir and cook for 30 seconds.
Return the chicken to the wok or skillet, stir in the soy sauce and green onions, cooking for 1 to 2 minutes, stirring.
Remove the wok from heat, add the sesame oil, stir until warmed through.
Serve immediately over hot cooked rice.
Zesty Beef Sesame Stir-Fry Tossed With Angel Hair Pasta
1/4 cup stir-fry oil
1 pound lean beef, cut into thin strips
1 cup sliced and halved zucchini
1 cup petite green peas
2 garlic cloves, chopped
2 Tbsp. ginger root, finely chopped
1/2 tsp. crushed pepper flakes
3/4 cup green onion, sliced lengthwise into thin strips
1 Tbsp. soy sauce
2 Tbsp. sesame oil
8 oz angel hair pasta, cooked according to package directions
2 Tbsp. sesame seeds, toasted
In a wok, heat the oil until very hot. Now add the beef, garlic, ginger, and pepper flakes; sear beef, stirring quickly. When beef is seared well, use a slotted spoon and remove mixture; set aside.
Add the zucchini, peas, and green onions to the wok and cook for a couple minutes, stirring frequently.
Now add the meat mixture back to the wok, add soy sauce and sesame oil, and cook for a couple minutes.
Put the cooked pasta in wok and toss together. Sprinkle with sesame seeds and serve.
1 pound lean beef, cut into thin strips
1 cup sliced and halved zucchini
1 cup petite green peas
2 garlic cloves, chopped
2 Tbsp. ginger root, finely chopped
1/2 tsp. crushed pepper flakes
3/4 cup green onion, sliced lengthwise into thin strips
1 Tbsp. soy sauce
2 Tbsp. sesame oil
8 oz angel hair pasta, cooked according to package directions
2 Tbsp. sesame seeds, toasted
In a wok, heat the oil until very hot. Now add the beef, garlic, ginger, and pepper flakes; sear beef, stirring quickly. When beef is seared well, use a slotted spoon and remove mixture; set aside.
Add the zucchini, peas, and green onions to the wok and cook for a couple minutes, stirring frequently.
Now add the meat mixture back to the wok, add soy sauce and sesame oil, and cook for a couple minutes.
Put the cooked pasta in wok and toss together. Sprinkle with sesame seeds and serve.
Stir Fry Cooking Tips
Before The Wok Gets Hot
Stir-frying food is a great way to produce tasty, fresh, filling, and healthy meals. However, if you are not prepared to start cooking when the wok gets hot, your meal could end up less than what you expected. And, you may end up pulling your hair out and giving up on your stir-fry adventure.
Of all the complaints I hear about how difficult it is to stir-fry, upon closer inspection I typically find the cook isn't ready – both with knowledge and ingredients. There are simple steps to take to make sure you are ready to roll when this quick cooking method begins. Let's take a look at the basics of preparation for a stir-fry meal.
The Wok and Tools
First let me say this - if you are going to really enjoy stir-frying, you need a wok. However, if you are not ready to commit just yet, a skillet will work. If you do use a skillet, make sure it is a very large stainless steel or cast iron skillet with a lid. Your wok should be a carbon steel material (NOT non-stick) with a flat bottom so it sits on a gas or electric burner without tipping, with high slopping sides and a lid.
Set your wok on the stove, and put the lid nearby. I also like to keep a 'splatter guard' handy; the flat circular kind with a handle. Then you'll need at least one large spoon or paddle to stir. Wood works nicely and stays cool. Then you'll want a slotted spoon or mesh scooper to remove food items without removing the oil and sauce along with it.
Get out a couple heavy-duty pot holders, even if you have a wooden handle or other heat-resistant handle on your wok or skillet. Set out plates, platters, or bowls to use as needed to remove food from the wok as it cooks.
I consider the oil a 'tool' for stir-frying. Be sure your oil is conveniently located so if you underestimate the oil needed, you can easily add another drizzle. Get a measuring spoon or cup ready.
The Food
In the excitement to start stir-frying, I have been known to forget the rice. Since we eat brown rice most often, which takes 45 minutes to cook, this is a problem. Now, in my preparation work, the first thing I do is make the rice.
While the rice is cooking I start prepping my other ingredients. I take the meat or other protein out of the refrigerator and slice it as needed and set it aside. I want the protein (especially meat and chicken) to be close to room temperature. Ice cold meat thrown onto a sizzling hot surface tends to seize up and get tough. So, cut the meat, set it aside on the counter, and then start preparing the other ingredients.
Wash, dry, and cut all your vegetables and fruit. Be sure to cut the densest vegetables into small, equal sizes. For instance, broccoli stems and carrots can be cut into thin shoestring style pieces to cook faster and more evenly. Onions can be left a bit larger. Spinach can be left whole.
Frozen vegetables should typically be thawed and drained well, because throwing frozen food in the wok will cool everything down and slow, or stop, the cooking process. You'll also want to grate the ginger and garlic, slice the mushrooms, and open cans, etc. Measure your sauces and seasonings and have them ready, too.
The Work Station
Now that the equipment and the food are ready, you can heat up the wok, right? Not quite. You want to create an 'assembly line' so you don't end up reaching for the ginger before you get the carrots started. Even if you have a recipe in front of you, having the ingredients in order of cooking procedure removes the chaos of searching the recipe to see what to do next, leaving your stir-fry unattended.
Start by clearing the decks and creating plenty of work surface. I lay a couple big towels on top of the kitchen table to expand my 'assembly line' a bit further. Get your sink empty and ready to receive all your discarded bowls and containers as you dump the ingredients into the wok. Now that your ingredients are prepped and your work surface is cleared, read your recipe and put everything in order of how you will be adding it to the wok. This is your 'assembly line.'
Now you are ready to fire up the wok. Once the oil is hot, you can simply grab the first ingredient and begin. I guarantee this assembly line idea will save you a lot of struggle and frustration, making your stir-fry a lot more fun, and delicious!
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