Stir fry

[Anonymous No.6475034]

What do you guys like in your stir fry? I recently started making it and I really enjoy chicken, mushroom, carrots, and broccoli in mine.

Pic related it's my stir fry

[Anonymous No.6475054]

Pls respond to my thread

[Anonymous No.6475066]

why don't you just put in whatever you like? I'm honestly puzzled by these kinds of threads.

[Anonymous No.6475076]

>>6475034
I think stir fry takes too much patience in preparation for the typical neckbeard to give a shit.

Here's how my stir fry typically goes:
>fry up red onion and habanero flakes in the oil in the wok
>push them to the side
>in a bowl mix corn starch, chicken, soy sauce, rice vinegar
>add combination to wok and sear
>grind up fresh ginger, garlic, and black bean paste
>add the mix into the chicken/onions
>add cut up bok choy, rape (inb4), and some cashews
>fry altogether with a bit of chicken broth added
>serve
It comes out pretty spicy and nice.

[Anonymous No.6475098]

>>6475066
I'm curious on what /ck/ enjoys

[Anonymous No.6475103]

>>6475076
Sounds delicious dude, I'm jealous

[Anonymous No.6475123]

>>6475034
>>6475054
>he thinks stir-fry is a particular dish and not a general cooking technique!
I like sauté, boil, simmer and deep-fry more than I like stir-fry. I think simmer is my favourite. What do you like in your simmer, OP? Do you like griddle? What about dry? Oh! Steam is a good one! Do you like steam?

[Anonymous No.6475132]

>>6475123
I'm actually really new to the whole cooking thing, I'm not the best, but I'm really open to learning. What do you enjoy with steaming and what do you enjoy in simmering? Recipes that you enjoy?

[Anonymous No.6475171]

>>6475132
Oh.
Well.
Um. Actually, I was just busting your balls there, but here's an easy steamed main dish you can try:

Chicken wingettes, 500g/1lb
Sugar, 2tsp
Salt, 1tsp
Dry white wine, 1tbsp
>shaoxing is traditional, but whatever you've got is fine; if you don't have any, just leave it out
Toasted sesame oil, 1tsp
Peppercorn, fresh cracked, a pinch
Cornstarch, 2tbsp
Green chilies, sliced, as many as you'd like
>I go for a handful
Chinese black beans, rinsed, 1tbsp
Shallots, scallions or leek, sliced, as many as you'd like
>I go for a handful

Toss everything together and let marinate in the fridge overnight.
Lunch time the next day, pour the wings and marinade into a clean dish and set the dish on a rack in a wide pot of simmering water with a vented lid on top and steam for 15 minutes.
Serve with rice.

Usually, this is done with riblettes, but those seem hard to come by in some parts of the world. Wingettes work just as well and are common everywhere.
This is also pretty okay with firm-fleshed white fish, such as cod as well as with tofu or seitan.

[Anonymous No.6475178]

god i eat stir fry like every week. i love stir fry. it's easy to make and you can put literally anything in it.

one of my faves:

>marinate thin sliced beef with ponzu, ginger, leek, rice wine vinegar, sesame oil, a pinch of sugar, minced garlic, and slices of onions
>slice broccoli paper thin, chop bok choy
>cook veggies in a bit of butter, add bok choy last so it stays crunchy
>turn up to high heat. add marinated stuff, and quickly brown outside of beef, leaving it rare
>put on rice all sloppy and saucy

i prefer my chicken stir fry to be kinda buttery with the sauce, with mushrooms, peppers, lots of garlic, snap peas, thin flakes of carrots, and spice if you want it.

I also do ones with pork meatballs, sweet n sour sauce, pineapple, peppers, onions, and chilis. i prefer that over brown rice myself. but yeah, stir fry is delish.

[Anonymous No.6475185]

>>6475034
Mushrooms, onions, carrots, snap peas, broccoli, red pepper, garlic and highly spicy.

[Anonymous No.6475275]

>>6475171
You missed the garlic, soy and oyster sauce. Adding those will make your classic black bean sauce. Also, you don't need to marinade overnight, that will make it flavourful but also make your meat "old" (as the Chinese say). Generally for steaming you only need to marinade for 30 minutes.

[Anonymous No.6475291]

>>6475066

seriously?

[Anonymous No.6475404]

>>6475171
I knew you were busting my balls anon, but I'm in a good mood today and I hope you have an awesome day. I'll try this recipe sooner or later, thank you very much.

>>6475178
I've never tried butter, I use olive oil for my frying, but hey it sounds good to me dude.

>>6475185
I tried garlic the first time and I think I did it incorrectly because it was too salty for myself, but I'll learn how to incorporate it sooner or later.

>>6475275
Do you have any recipes anon? I'd love to hear them.

[Anonymous No.6475418]

Nuts. Cashews, sliced almonds, or peanuts can be nice.

[Anonymous No.6475428]

>>6475418
I'll try that actually, do I just simply throw them in there?

[Anonymous No.6475472]

>>6475428
Yeah, I'd put them in toward the end of cooking, about a minute before finishing or adding a sauce. Slivered/sliced almonds you might even want to wait until you've turned off the heat, as they can burn quickly. This is my non-pro experience by the way, maybe some pro cook knows better.

[Anonymous No.6475481]

[Anonymous No.6475482]

>>6475472
Trial and error is a good way to learn too

[Anonymous No.6475488]

>>6475481
Damn that's nice Anon

[Anonymous No.6475491]

>>6475481
i call this amerifat stirfry

[Anonymous No.6475496]

>>6475491
Sausage and potatoes? Looks nice man.

[Anonymous No.6475533]

bump

[Anonymous No.6475565]

[Anonymous No.6475578]

[Anonymous No.6475732]

I'd recommend reading Slate's "You're Doing It Wrong: Stir-Fry" article. It's just 4 paragraphs, along with a recipe, but the recipe is somewhat incidental to the useful rules of thumb in the article. You might get something out of it. It does a good job of explaining the rationale behind the tips, like it says to choose just one vegetable per stir-fry, so you can hit the right balance between tender and crisp. I often use more, but I time when I add different veggies to get everything the way I like them. Or at least get the important things right, like I don't really care if carrots or onions get overcooked, but broccoli or snow peas need to be just right.

You can google "stirfry doing it wrong", or try this link: http://www.slate.com/blogs/browbeat/2013/04/24/stir_frying_basics_three_essential_rules_plus_a_recipe_for_stir_fried_tofu.html

[Anonymous No.6476804]

>>6475275
There is no garlic nor soy sauce nor oyster sauce. Stop pretending to know what you're talking about.

[Anonymous No.6476835]

>>6475481
>>6475034

your pans are about twice too small

[Anonymous No.6476837]

>>6476804
I'm Cantonese, trust me I know what I'm talking about.

>>6475404
Here is a video showing you how to make legit black bean spare ribs. If you follow it carefully it will end up tasting like the ones you get at dim sum places/
https://www.youtube.com/watch?v=xvLKCERbtb4
It's in Cantonese but you can see how much of each ingredient he adds. He first puts garlic, sliced chili, chopped black bean. Then to season he adds 1/3 tsp salt, 1/3 tsp sugar, 1/2 tbsp oyster sauce, 1/2 tsp of Shaoxing wine, 1/2 tsp dark soy sauce (for colour) and about 1.5 tablespoons of cornstarch slurry. The main pointers are:
1) Don't steam it for too long, if you overcook the spare ribs then they will be watery. 6-7 minutes is what he recommends but at home you probably want to go 7-8 depending on how big your spare riblets are.
2)Spread the spare ribs out so they cook evenly.
3)Add smoking hot oil over the spare ribs at the end to give it a nice gloss and fragrance (definitely optional).
4)He steams it immediately, you can let it marinade for 20-30 minutes if you want.

[Anonymous No.6476847]

>>6475732
this article isnt very good

1. have you ever noticed stir fry cuts are all similar sizes? size make protein and veggies equal you dont need to fry seperately. when it takes 30 seconds for everything to go from raw to cooked you really need ingredients to be together for the flavor to mix

2. you can have as many ingredients as you want in a stirfry as long as your pan isnt croweded and things are cut to a size where they will cook in the same time

3. crowding your pan with anything isnt good. veggy or othewise

4. most sauces are made under heat. little extra heating wont do anything to it. you can usually make the sauce in the wok and throw in the veggies protein after the sauce is done.

the most important thing when it comes to stirfrying is heat. big heavy metal wok is best. the wok needs to be hot and not crowded enough that moisture will flash to steam.

[Anonymous No.6476852]

>>6476847
just to add on this, the wok can actually never be too hot. if things are too hot just toss more

[Anonymous No.6476860]

Salmon
Brocolli
Capsicum
Rice vermicelli
Teriyaki marinade
Little bit of Kecap Manis
Little bit of sweet chilli

[Anonymous No.6476865]

>>6475404
Throw it into the oil so the flavor coats the rest of the stir fry.

[Anonymous No.6476884]

>>6476837
Then you would know not to use soy sauce with black beans. You have no idea what you're talking about, fakeCunto.

[Anonymous No.6476987]

>>6475034
Cabbage, fish sauce, and sesame oil are my three absolute favorites in stir fry. I add in whatever else I have but those three always need to be there.

[Anonymous No.6476995]

>>6476884
Nope. It depends on the dish as well as the chef. Plenty of dishes use some soy with black bean, it's called 豉汁. Google it.

https://www.youtube.com/watch?v=BzeTuSVK0lA

[Anonymous No.6477004]

I see a lot of people in here using teflon nonstick.

I thought for stir fries, you had to have high heat, so you normally used a wok on gas or a cast iron skillet?

Forgive me, I am super new to cooking so I don't know shit about it, but I wanna make a stir fry since they look nice and healthy and tasty

[Anonymous No.6477031]

>>6477004
>you had to have high heat, so you normally used a wok on gas or a cast iron skillet?

Correct. But many people don't do it very well. They cook using a lower heat and call it a stir fry.

Protip: a great deal of, if not most, of the examples of cooking you see on the internet are not done correctly.

[Anonymous No.6477142]

what's a low carb alternative to rice?

also what sauce do you like making? I currently make a fish sauce but I'm looking to expand my sauce horizons

[Anonymous No.6477149]

>>6477142

>what's a low carb alternative to rice?

That's a really weird question. Not sure there's an answer.

Quinoa might be a good option but isn't really "low carb". Just high in other stuff.

[Anonymous No.6477280]

>>6476995
Well colour me wrong, then.
Even going out to eat, I've never once had steamed black bean spare ribs or chicken wings with soy sauce. With garlic, sure, but soy sauce, never. They're always white and always delicious.

[Anonymous No.6477283]

>>6477142
Oats

[Anonymous No.6477306]

>>6477280
Yeah, thats different style of steamed spare rib, usually you'll get it at dim sum places. It's just garlic, black bean, wine, sugar, salt and cornstarch. The steamed spare ribs with soy and other stuff you'll see cooked more at home.

[Anonymous No.6477327]

>>6475076

Stiry Fry is literally my easiest meal.

>Heat oil
> Throw in frozen veggies
>Throw in sugar, soy sauce, peanut butter, wtvr
>Throw in my fake chicken/beef strips
>????
>yumzo

[Anonymous No.6477332]

>>6477327
You'd be surprised how many people can't do that

[Anonymous No.6477570]

>>6477142
Dunno about low carb, but lower carb millet-like pseudocereals include teff and quinoa. Cooked, they're between 33-40% fewer carbs than cooked rice (IIRC 33g carbs per 100g cooked rice v 20-22g carbs per 100g cooked pseudocereal).

[Anonymous No.6478942]

>>6477142
Either rice-like cuts made from miracle noodles or grated cauliflower.
Also mashed cauliflower makes a great mashed potato.

[Anonymous No.6479516]

>>6475034

[Anonymous No.6479573]

>>6475066
Yea I agree. Unless you're trying to make something really specific like hoikouro or chinjauro-su or something stir fries are great to throw in whatever the fuck ingredients to suit your taste or wallet.