Tgif...Thank Goodness It'S Fryday...Stirfry, That Is - Chopsticks in the Kitchen Blog at Allrecipes.com - 186776

Chopsticks in the Kitchen

TGIF...Thank Goodness It's FRYday...STIRfry, that is 
 
Jul. 21, 2010 9:57 pm 
Updated: Jul. 23, 2010 2:13 pm

TGIF .... Thank Goodness Its FRYday....

STIRfry, that is.

  IN a stir fry production, meat becomes a supporting cast member without insisting on being center stage. Meat in stir fry is a flavoring agent, like onion or garlic. In the example below I did not use tofu, but tofu would have been a nice addition. You can suit your taste, and choose your favorites in vegetables, meats, sauces.

Once I read that stir fry was a the poor man's cooking method. It requires so little in the way of meat, or oil for that matter...even fuel, since it is quickly cooked. So, for penny OR "yen"ny pinching, it's an excellent choice.


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Day 1 Stir Fry
====================================================<

Burdock, carrots, red onion, green pepper in a small amount of oil over medium high flame,

then push to the side and add beef (or meat of choice) and cook till done; 

Rule of thumb is to start cooking the root vegetables, or ones that tend to need a little more time first, then add thin sliced meat, Cooking at med high heat, with a sprinkling of salt substitute and pepper.

Stack in bean sprouts and cook till they start to become translucent;

add in the rest (mushrooms, peapods, red cabbage, and minced garlic)...or your choice of quick cooking veggies

 and that's almost it!

Sauce on the side, a plate full of  rice,
Tomorrow's leftovers will also be nice!

==============================================<
Day 2 Stir Re-fry!
==============================================<

This part is easy, and quick as a wink.
Fry two cups rice in small amount of oil till it begins browning, 
beat two eggs and cook that till done,
Now stir in the stir-fry leftovers,
heating through. Serve with sauce of choice.
============================================================ <
 We do these stir fries with minimal seasoning. If you want to make your stir fry taste more like Japanese cooking, you could add a tablespoon or so of soy sauce, a teaspoon or so of sugar, and maybe some rice wine vinegar to the meat, letting it soak while you cook the root vegetables. If you cannot find burdock, you might use lotus root, or bamboo shoots. Larger food stores will have an Asia Foods section with canned bamboo, if you cannot find it fresh.
What are your favorite stir fry combos? Any "must have"s?  If we don't have an onion, stir fry falls right off the options list.
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Comments
Jul. 22, 2010 1:55 am
Lovely jubbly, Hezzy. I have a similar (but only similar) recipe up ... http://allrecipes.com/PersonalRecipe/62274238/Surekhas-Chilli-Chicken/Detail.aspx ... and in the footnotes I give a few variations - "Try varying this basic recipe with grated ginger, or 5-spice powder, or oyster sauce. You can also use different vegetables if you like. One of Surekha's favourite combinations is cabbage, mushrooms, celery, mung bean sprouts and heaps of onions. Use more soy sauce if you want, and more or less Sherry or Sake. Basically, do what you want. As long as you enjoy it. If cooking larger quantities, then just use sufficient liquid for the cooking, you don't have to double or triple up the amount mentioned." - but this is far better explained than I did! Great job!
 
Jul. 22, 2010 2:57 am
Well, Hi there, S.Phil. Thank you for the "look see". I do think stir fry is a great way to go in a weak economy, assuming folks are willing to substitute what's on hand for what exotic items they might otherwise seek out. I am still not sure which I like better...the first night (original stirfry) or the day after fare of "refried stir", as it were.
 
pattyD 
Jul. 22, 2010 3:56 am
Great job, I love the step by step method. I will give this a try this weekend. I will make sure to have enough to make to make the re-fry,it looks very good. Thanks for the tips,
 
Jul. 22, 2010 5:59 am
That looks delicious! And beautiful photos!
 
Jul. 22, 2010 6:21 am
Veggies are so photogenic!
 
Jul. 22, 2010 6:56 am
Nice job Hezzy. Just the other evening it was time for a clean out the fridge-stir-fry dinner. I had some rice already prepared so that part was done, and I had one leftover chicken sausage with artichoke and spinach....hmmmm...what to do, what to do??? I sliced it on the diagonal very thin to make it stretch, sliced and diced various veggies,(zucchini, onions, mushrooms, red bell pepper, carrots, garlic, asparagus, spinach)Quickly stir-fried the veggies and added the sausage last to just heat thru. I then made a saucy type sauce of chicken broth, balsamic vinegar, schiracha, and a few fresh herbs. Tossed altogether and served over rice. Going back to Goodeats NZ, style fusion of Asian and Mediterranean flavors and quick cooking style.
 
Jul. 22, 2010 8:15 am
That's very pretty! I don't make stir-fry a lot...should do it more often.
 
Jul. 22, 2010 2:53 pm
Avon, it's great that you thin-sliced...stretching the flavor that much more. Sounds yummy...and the Asian Mediterranean blend is "Goodeats" indeed. We just had a Mediterranean inspired dish from this site and loved it. Thanks for sharing.
 
Jul. 22, 2010 2:54 pm
Lynna, it is a great "save" for those nights when you only have bits and pieces...but they'll all such GOOD bits and pieces!
 
Jul. 23, 2010 6:03 am
I like stir fry! Thanks for tutorial cause sometimes mine doesn't always work. I like the idea of the meat as the flavoring for my main course. Of course, the DH has to have a side of beef or some such protein. Served corn chowder once and he asked "where's the meat?" Deep sigh. Loved your post about the chocolate,so true. Great blog!!
 
Jul. 23, 2010 8:18 am
I love stir fry and so does DH - you are right - it makes a little go a long way.
 
sueb 
Jul. 23, 2010 9:04 am
That really looks good! I might have to grow some bean sprouts and try this!
 
Jul. 23, 2010 2:13 pm
Cat Hill, these farm boys...what ya gonna do? DH was pretty hardcore about meat, but prices here got his attention. "He's come a long way, Baby." Thanks for checking out the post and commenting, as well. BTW I keep chocolate chips in the freezer just for me. ;o) //// Baking Nana, it did occur to me some time back that it is a good fit for the pocketbook...especially if one can use produce from their own garden. In US rice (though not the sticky kind) is still relatively inexpensive, too. Thank you for stopping by and commenting. /// sueb, we used to grow mung bean sprouts in a quart jar under the kitchen sink...an overnight process. Our kiddos went cuckoo over it...that's how I got them to eat them at an early age. Thanks for stopping in and leaving a greeting.
 
 
 
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Hezzy_tant_Cook

Member Since
Aug. 2000

Cooking Level
Intermediate

Cooking Interests
Baking, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Quick & Easy

Hobbies
Knitting, Walking, Photography, Reading Books, Painting/Drawing

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About Me
Cooking for two, usually...sometimes for four. An email addy is: hezzy_tant_cook@yahoo.com Though, this is not accessed daily.
My favorite things to cook
Breads are simply amazing, don't you think? Anyway, Atkins and I could never have gotten on well. // Update. Still think breads are amazing, but am trying to avoid the less complex ones for a time.
My favorite family cooking traditions
Thanksgiving meals are the best. Food and family/friends...what could be better than that?
My cooking triumphs
I like precision cooking, as far as ingredients goes. That can be a problem, though, when suddenly you need to set another plate. // Update. Still like precision purchases, but am trying to accommodate for "walk-ins".
My cooking tragedies
1.Have you ever put macaroni into a slow cooker soup and let it cook until it becomes mush? Don't. 2.Baked b'day cake for MIL's first visit, and it fell apart. FIL, man of few words, generally, responsed to my embarrassed apologies, "It's been my experience that the worse they look, the better they taste." And he just about ate himself sick to prove his point!
 
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