Posted: 1/6/2011 5:55:51 PM EDT
| I have a bag of stir fry vegetables, and some steak do I cook rice too and mix it all up? or am I thinking of something different? |
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Slice the meat up thin and toss it in a skillet with some oil till its close to cooked. Toss in the veggies for a minute or two then pour the whole mess over some rice. Yeah I have some sweet and sour sauce, so I was just wondering.  This. Cook the rice before hand and get it cold in the fridge. Marinade the beef for a few hours in a mixture of cornstarch, baking soda, sugar, soy sauce, chili oil, and sesame oil. Add hoisin sauce and soy sauce to the beef/vegetable mixture as you cook it. My wife and I made mongolian beef monday night and it was superb! |
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I assume you don't have a Wok. That's good, because Woks suck. They don't come up to nearly as high of a temperature on stovetops. With that out of the way, here are some tips: * Don't overcrowd your pan. * In case you missed it: DON'T OVERCROWD YOUR PAN. If you put in too much crap, it will steam, not fry. In general, do all your ingredients separately: 1) Add 1 Tbsp oil 2) Set your burner on nuclear 3) Wait until oil starts to smoke 4) Add ingredients (did I mention: Don't overcrowd the pan?) 5) Fry until desired level of done-ness 6) Transfer to bowl 7) Wipe out pan 8) Use next ingredient and go back to step #1 When all of your ingredients are stir-fried, dump the contents of the bowl back in your pan, add sauce of your choice and heat through. Serve rice on the side if desired. [ETA] Basic stir-fry sauce:
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I assume you don't have a Wok. That's good, because Wok's suck. They don't come up to nearly as high of a temperature on stovetops. With that out of the way, here are some tips: * Don't overcrowd your pan. * In case you missed it: DON'T OVERCROWD YOUR PAN. If you put in too much crap, it will steam, not fry. In general, do all your ingredients separately: 1) Add 1 Tbsp oil 2) Set your burner on nuclear 3) Wait until oil starts to smoke 4) Add ingredients (did I mention: Don't overcrowd the pan?) 5) Fry until desired level of done-ness 6) Transfer to bowl 7) Wipe out pan 8) Use next ingredient and go back to step #1 When all of your ingredients are stir-fried, dump the contents of the bowl back in your pan, add sauce of your choice and heat through. Serve rice on the side if desired. [ETA] Basic stir-fry sauce:
Nice I did all that before I even read and its my first time cooking stirfry heck yeah! |
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Slice the meat up thin and toss it in a skillet with some oil till its close to cooked. Toss in the veggies for a minute or two then pour the whole mess over some rice. Slice the meat up thin and toss it in a wok with olive and sesame oil until it's close to cooked. Then pull the meat up to the sides (where the temp is lower) and put the veggies in the center until they're just about done. Pull the veggies up to the sides then put your sauce in the center of the wok to heat it up. Then pull everything down into the sauce and toss it until it's evenly coated
Fried rice is fun to make too. Cook the rice about 90% in a pot or rice cooker. Heat up your wok and add oil. Toss the rice in the oil until it's coated and spread it around the wok in a thin layer so it fries. Add whatever vegetables you want (peas, carrots). Make a hole in the center of the rice (exposing the bottom of the wok) and break an egg or two there. Let it cook for 30 seconds or so, then slice it with your spatula in multiple directions and pull it into the rice then toss. The awesome thing about cooking with a wok is that since you have different temperature zones, you can cook different components of the dish simultaneously and keep them hot while waiting for other things to cook. |
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Quoted: Slice the meat up thin and toss it in a wok with olive and sesame oil until it's close to cooked. Then pull the meat up to the sides (where the temp is lower) and put the veggies in the center until they're just about done. Pull the veggies up to the sides then put your sauce in the center of the wok to heat it up. Then pull everything down into the sauce and toss it until it's evenly coated Fried rice is fun to make too. Cook the rice about 90% in a pot or rice cooker. Heat up your wok and add oil. Toss the rice in the oil until it's coated and spread it around the wok in a thin layer so it fries. Add whatever vegetables you want (peas, carrots). Make a hole in the center of the rice (exposing the bottom of the wok) and break an egg or two there. Let it cook for 30 seconds or so, then slice it with your spatula in multiple directions and pull it into the rice then toss. The awesome thing about cooking with a wok is that since you have different temperature zones, you can cook different components of the dish simultaneously and keep them hot while waiting for other things to cook. The awesome thing about cooking with a a wok is, well, nothing. Interesting fact: Woks are designed for a proper wok stove:  The wok reaches proper temperature for cooking with this setup, but will never get hot enough on a stovetop. America's Test Kitchen did a test between a flat-bottomed wok and a traditional skillet on their program, then measured the surface temperature with an infrared thermometer. The results were that the skillet reached a MUCH higher temperature than the wok. The wok when used on a wok stove is a neat thing. For our cooktops, skip it and use a skillet. I got rid of my wok and haven't missed it. |
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Quoted: Quoted: Slice the meat up thin and toss it in a wok with olive and sesame oil until it's close to cooked. Then pull the meat up to the sides (where the temp is lower) and put the veggies in the center until they're just about done. Pull the veggies up to the sides then put your sauce in the center of the wok to heat it up. Then pull everything down into the sauce and toss it until it's evenly coated Fried rice is fun to make too. Cook the rice about 90% in a pot or rice cooker. Heat up your wok and add oil. Toss the rice in the oil until it's coated and spread it around the wok in a thin layer so it fries. Add whatever vegetables you want (peas, carrots). Make a hole in the center of the rice (exposing the bottom of the wok) and break an egg or two there. Let it cook for 30 seconds or so, then slice it with your spatula in multiple directions and pull it into the rice then toss. The awesome thing about cooking with a wok is that since you have different temperature zones, you can cook different components of the dish simultaneously and keep them hot while waiting for other things to cook. The awesome thing about cooking with a a wok is, well, nothing. Interesting fact: Woks are designed for a proper wok stove: http://upload.wikimedia.org/wikipedia/commons/thumb/d/df/WokStove.svg/612px-WokStove.svg.png The wok reaches proper temperature for cooking with this setup, but will never get hot enough on a stovetop. America's Test Kitchen did a test between a flat-bottomed wok and a traditional skillet on their program, then measured the surface temperature with an infrared thermometer. The results were that the skillet reached a MUCH higher temperature than the wok. The wok when used on a wok stove is a neat thing. For our cooktops, skip it and use a skillet. I got rid of my wok and haven't missed it. A charcoal grill equipped with a wok ring provides the BTUs necessary to get a wok up to the high temperatures it's supposed to be used at. |
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Quoted:
I assume you don't have a Wok. That's good, because Woks suck. They don't come up to nearly as high of a temperature on stovetops. With that out of the way, here are some tips: * Don't overcrowd your pan. * In case you missed it: DON'T OVERCROWD YOUR PAN. If you put in too much crap, it will steam, not fry. In general, do all your ingredients separately: 1) Add 1 Tbsp oil 2) Set your burner on nuclear 3) Wait until oil starts to smoke 4) Add ingredients (did I mention: Don't overcrowd the pan?) 5) Fry until desired level of done-ness 6) Transfer to bowl 7) Wipe out pan 8) Use next ingredient and go back to step #1 When all of your ingredients are stir-fried, dump the contents of the bowl back in your pan, add sauce of your choice and heat through. Serve rice on the side if desired. [ETA] Basic stir-fry sauce:
Woks rule if you use them on a high pressure burner, or a turkey fryer burner. |
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Excellent suggestion on the propane burner, although not too many people prefer to cook outdoors for stir fry I would imagine. Very ingenious solution though! I did it in a garage only downside was the thin layer of oil all over my BIL's truck, which he thought ruined the paint. Got a good laugh out of that incident. |
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Quoted: Excellent suggestion on the propane burner, although not too many people prefer to cook outdoors for stir fry I would imagine. Very ingenious solution though! I love cooking outside. Hell sometimes I step outside to pour milk in my cereal. Actually for stirfying and for deep frying things, being outside produces far less oil droplet mess and keeps the smells out there too. You can also do much more food. It also makes for great conversation at dinner gatherings. Garden hose clean up is a breeze as well. |