Sunday, March 28, 2010

Sunday Night Stir-Fry

To make room for fresh groceries and to celebrate my local grocery store now carrying gluten free soy sauce Sunday night’s dinner was stir-fry. The ability to incorporate any vegetable or meat into a less than thirty-minute meal is part of the appeal of the dish. Since Google will provide 2.7 million ‘stir fry recipes’ in less then a quarter of a second I doubt my latest creation is among the original.

The order in which the ingredients are added to the pan is almost as important at the vegetables themselves. That ability to have everything perfectly cooked and hot at the time may take a little practice but will have people preferring the homemade over take out.

Stir-Frying Steps

A. Gather your ‘mis en place’ – rinse and chop all vegetables into uniform size pieces
B. Pre-heat Pan or wok
C. Add oil
D. Brown meat – remove from pan, set aside
E. Add additional oil if needed
F. Add vegetables in order of longest cooking time to shortest cooking time
  1. Onions
  2. Garlic, Ginger
  3. Carrots, Celery
  4. Mushroom, Broccoli Florets
  5. Zucchini, Bok Choy, Peppers
  6. Water chestnuts, Bamboo Shoots, Baby Corn
  7.  Cabbages, Sugar Snap Peas, Asparagus
G. Return meat to pan
H. Add Soy Sauce
I. Finish with Fresh herbs and/or lime juice

* To thicken your sauce, add 1 tbs of cornstarch whisked into ¼ cup cold water and bring the liquid back to a boil