Stir Fry

The Wok began began as a way to cook for large groups of people because the bowl

shaped pan is designed to move food up the sides giving you a much larger cooking

surface than traditional pans. Maybe I should start that the wok is such a versatile

piece of kitchen equipment, quick frying, searing on the sides, and steaming all while

not changing pans. The wok is truly a unique tool for the kitchen.

 

10 Steps for Stir Fry:

have all of your items ready to go, seperated into small containers.

Because they all have different cook times.

1. heat your wok

2. add 1T. to 2 T. oil

3. add 1/2 tsp. minced garlic

4. add your protein (has already been marinated and drained)

5. don't add so much product to the wok that it loses its sizzle. stir protein with wok

shovel and ladel. holding with one, pushing away with the other, then

stossing with shovel. Moving to sides as meat caramelizing.

6. when meat is done remove meat from wok and place on a plate or dish.

7. place sliced ginger in wok

8. now cook your vegetables, start with the ones who cook the longest, try and gauge

where they are in the cooking process so that you can add the other ones

appropriately.

9. while vegetables are cooking start sauce,

10. simmer sauce with vegetables, until vegetables are crisp yet tender, and the sauce

thickens,

11. add protein back to sauce/vegetables. toss, heat, serve.

 

Proteins for stirfry:

1. chicken breast - cut into 1/4 inch strips

2. beef use cuts (flank, skirt, blade,chuck) - cut into 1/4 inch strips

3. pork loin, sirloin - cut into 1/4 inch strips

4. lobster, raw or cooked (if using cooked lobster you only need to heat)

5. shrimp, peeled and deveined.

6. sea scallops, nub off

Marinades for Stirfry:

Terryaki marinade:

1/2 cup soy sauce

1/2 cup pineapple juice

1 tsp. minced garlic

1 tsp. grated ginger

3 T. dark brown sugar

 

1. stir ingredients in a bowl, pour over enough to cover meat.

2. mix meat, refrigerate overnight reserve remaining marinade

3. mix remaining marinade with 12 oz. chicken stock, add 3 T.

cornstarch, BTB. , cool use this for your terryaki

sauce.

disolving cornstarch in a cold stock makes a "slurry" this is the

way cornstarch works, then it needs to come to a boil in a stock

to thicken

 

Sesame Sauce:

3 T. hoisin sauce

1 T. sesame oil

1 tsp. fresh grated ginger

1 tsp. minced garlic

3 each chive chopped fine

1/2 cup chicken stock

 

1. stir ingredients in a bowl, pour over enough to cover meat.

2. mix meat, refrigerate overnight reserve remaining marinade

3. mix remaining marinade with 12 oz. chicken stock, add 3 T.

cornstarch, BTB. , Cool use this for your sesame

sauce.

disolving cornstarch in a cold stock makes a "slurry" this is the

way cornstarch works, then it needs to come to a boil in a stock

to thicken

 

Oyster sauce:

3 T. oyster sauce

1 T. soy sauce

2 T. honey

1 tsp. fresh grated ginger

1 tsp. minced garlic

1/2 tsp. five spice powder

1/2 cup chicken stock

 

1. stir ingredients in a bowl, pour over enough to cover meat.

2. mix meat, refrigerate overnight reserve remaining marinade

3. mix remaining marinade with 12 oz. chicken stock, add 3 T.

cornstarch, BTB. , Cool use this for your terryaki

sauce.

disolving cornstarch in a cold stock makes a "slurry" this is the

way cornstarch works, then it needs to come to a boil in a stock

to thicken

 

Thai Peanut Sauce:

1 cup peanut butter

3 oz. cocoa lopez

3/4 cup chicken stock, hot

1 anchovy filet mince

1 tsp. minced shallot

1 pinch of cayenne pepper

1/2 tsp. lemon juice

 

1. blend all ingredients together adjust seasonings.

2. This is a thickened sauce, thin out with chicken stock for

marinade

Good Vegetables for Stirfrys:

Bean Sprouts fresh/crisp, no prep. needed, cook 45 seconds

Sugar Snap peas, fresh/crisp, peel thread, cook 45 seconds

Celery, cut at an angle, cook 2 -3 minutes

Onion, cut in strips, julienne, cook 2 -3 minutes

Zucchini, cut julienne,cook 2 -3 minutes

Summer squash, cut julienne,cook 2 -3 minutes

Carrots - cut julienne, cook 4 - 5 minutes

Chinese Cabbage - shredded, cook 1 - 2 minutes

Bell Peppers - cut julienne, cook 2 - 3 minutes

Baby Spinach - wash, cook 45 seconds

Bok Choy - green part,wash cut, cook 45 seconds