Discussion
Went to a local farm shop yesterday to get some meat and they had some stir fry already mixed so I bought some beef in black bean stir fry and some noodles.
Now I have never made a stir fry ever before so anyone got any advice for me?
I was just going to throw it in the wok for a while til it looks done but if anyone can advise me it would be appreciated.
Now I have never made a stir fry ever before so anyone got any advice for me?
I was just going to throw it in the wok for a while til it looks done but if anyone can advise me it would be appreciated.
As said above red hot wok and groundnut oil.
Brown the beef in the wok
Add the veg and let it cook for a min or 2
Then add the noodles for another couple of mins
Finally add the sauce and mix everything thourghly and cook for another min until the sauce is cook through.
Serve immediately
Just remember and stir the contents alot so they dont stick to the pan and use a plastic or wooden spoon as if you use a metal one in a non stick wok you will end up with bits of teflon in your stirfry.
Brown the beef in the wok
Add the veg and let it cook for a min or 2
Then add the noodles for another couple of mins
Finally add the sauce and mix everything thourghly and cook for another min until the sauce is cook through.
Serve immediately
Just remember and stir the contents alot so they dont stick to the pan and use a plastic or wooden spoon as if you use a metal one in a non stick wok you will end up with bits of teflon in your stirfry.
Just reviving this thread as my questions are on the same subject....
I've tried doing a few stir fries recently for relatively quick, easy and healthy dinners, but they've been a bit crap and ended up dry and claggy.
From the posts above it looks like my first error is using olive oil, which is probably burning. Is groundnut oil the best one to use? Bit of a tangent, but would groundnut oil be better for frying steak as well?
I cook the noodles in boiling water for a few mins, drain, then add them to the stir fry at the end, but they just seem to get very dry and sticky. Ideally I'd like a nice glossy consistency like chow mein.
I've had a bit more success at a Ginger Chicken Udon ripoff using the packet udon noodles, but they're expensive and it feels like cheating.
Has anyone got any recipe suggestions? I'd like to do something with chicken and cashew nuts, but not sure what to add in terms of spices, seasoning and liquids?
I've tried doing a few stir fries recently for relatively quick, easy and healthy dinners, but they've been a bit crap and ended up dry and claggy.
From the posts above it looks like my first error is using olive oil, which is probably burning. Is groundnut oil the best one to use? Bit of a tangent, but would groundnut oil be better for frying steak as well?
I cook the noodles in boiling water for a few mins, drain, then add them to the stir fry at the end, but they just seem to get very dry and sticky. Ideally I'd like a nice glossy consistency like chow mein.
I've had a bit more success at a Ginger Chicken Udon ripoff using the packet udon noodles, but they're expensive and it feels like cheating.
Has anyone got any recipe suggestions? I'd like to do something with chicken and cashew nuts, but not sure what to add in terms of spices, seasoning and liquids?
Noodles last night, although it was cheating a little with a pre done sauce from the shops.
The way I usually do it is:-
Chop the meat into small-ish pieces and place into a bowl, cover with sesame oil.
Now chop up garlic, ginger and any veg you like (peppers, spring onion etc)
Now for the sauce:
1 Tbls dark soy
1 tbls light soy
1 tbls rice vinegar
splash of sesame oil
squirt of ketchup
Mix into a glass and put to 1 side.
Brown meat off, add veg for 4-5 mins, then add FRESH noodles (not ones you need to boil) and slash liquid mixture over them.
End up with something like this.
The way I usually do it is:-
Chop the meat into small-ish pieces and place into a bowl, cover with sesame oil.
Now chop up garlic, ginger and any veg you like (peppers, spring onion etc)
Now for the sauce:
1 Tbls dark soy
1 tbls light soy
1 tbls rice vinegar
splash of sesame oil
squirt of ketchup
Mix into a glass and put to 1 side.
Brown meat off, add veg for 4-5 mins, then add FRESH noodles (not ones you need to boil) and slash liquid mixture over them.
End up with something like this.
This is one of my favoruites...
Chicken glazed in hoi sin sauce
(serves 4)
2-3 boneless, skinless chicken breasts, about 1 pound
6 Tbsps. peanut or corn oil
5-6 cloves garlic, peeled and chopped fine
4-5 spring onions, cut into 1-inch sections, white and green parts separated
1-1 1/2 Tbsps. Shaohsing wine or medium-dry sherry
1 small jar hoisin sauce
1 cup roasted cashew nuts
Marinade:
1/2 tsp. salt
1/4 tsp. white pepper
2 tsps. Shaohsing wine or medium-dry sherry
1 tsp. cornstarch
1/2 egg white, lightly beaten
2 tsps. sesame oil
Dice chicken into bite-size pieces and place in a medium-sized bowl.
Add the salt, pepper and wine (or sherry) to the chicken. Sprinkle with the cornstarch and stir in the half egg white to coat. Let marinate for 15 to 30 minutes. Blend in the sesame oil.
Heat a wok over high heat. Pour in 5 tablespoons of the oil and swirl it around. Add two-thirds of the garlic and the white spring onions. Stir with the wok scoop or metal spatula a few times, then add the chicken. Sliding the scoop or spatula to the bottom of the wok, turn and toss for about 2 minutes, lowering the heat so that the chicken does not become tough. Splash in the wine or sherry around the side of the wok. As soon as the sizzling dies down, transfer the chicken, still a little undercooked, to a warm dish.
Increase the heat, adding the remaining 1 tablespoon of oil and swirl it around. Add the remaining garlic, and as it sizzles, add the hoisin sauce and stir well. Return the chicken to the wok and toss in the sauce to glaze until just cooked. Mix in the cashew nuts and green spring onion tops. Transfer to a warm serving dish.
Serve immediately over rice.
Chicken glazed in hoi sin sauce
(serves 4)
2-3 boneless, skinless chicken breasts, about 1 pound
6 Tbsps. peanut or corn oil
5-6 cloves garlic, peeled and chopped fine
4-5 spring onions, cut into 1-inch sections, white and green parts separated
1-1 1/2 Tbsps. Shaohsing wine or medium-dry sherry
1 small jar hoisin sauce
1 cup roasted cashew nuts
Marinade:
1/2 tsp. salt
1/4 tsp. white pepper
2 tsps. Shaohsing wine or medium-dry sherry
1 tsp. cornstarch
1/2 egg white, lightly beaten
2 tsps. sesame oil
Dice chicken into bite-size pieces and place in a medium-sized bowl.
Add the salt, pepper and wine (or sherry) to the chicken. Sprinkle with the cornstarch and stir in the half egg white to coat. Let marinate for 15 to 30 minutes. Blend in the sesame oil.
Heat a wok over high heat. Pour in 5 tablespoons of the oil and swirl it around. Add two-thirds of the garlic and the white spring onions. Stir with the wok scoop or metal spatula a few times, then add the chicken. Sliding the scoop or spatula to the bottom of the wok, turn and toss for about 2 minutes, lowering the heat so that the chicken does not become tough. Splash in the wine or sherry around the side of the wok. As soon as the sizzling dies down, transfer the chicken, still a little undercooked, to a warm dish.
Increase the heat, adding the remaining 1 tablespoon of oil and swirl it around. Add the remaining garlic, and as it sizzles, add the hoisin sauce and stir well. Return the chicken to the wok and toss in the sauce to glaze until just cooked. Mix in the cashew nuts and green spring onion tops. Transfer to a warm serving dish.
Serve immediately over rice.
also, another thing i learnt recently is that "dont cook in sesame oil" is complete nonsense. It seems to be something made up and told to us Brits.
I did a simmered chinese dish with chicken the other day, and browned the garlic / ginger / chilli / chicken in dark sesame oil as per a chinese recipe - it tasted great.
I did a simmered chinese dish with chicken the other day, and browned the garlic / ginger / chilli / chicken in dark sesame oil as per a chinese recipe - it tasted great.
I use an electric wok which was on offer at John Lewis, its thermostatically controlled and works fine with olive oil. I just push the stuff around until it looks cooked in oil only to start with and then add the sauce towrds the end so it gets hot but you dont boil all the flavour off. Its a quick and easy meal.
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