When I am making a stir fry dish with chicken, beef, or pork, I use this:
1/3 cup soy sauce
1 heaping teaspoon cornstarch
I mix the cornstarch thoroughly into the soy sauce with a fork. Then I add:
2 heaping teaspoons fresh minced garlic (I buy it in jars)
1 heaping teaspoon powdered ginger
1 heaping teaspoon red pepper flakes
1 heaping teaspoon MSG
1 teaspoon sesame oil
I sometimes think stir fry cooking would go faster for me if I made this in advance and kept it in a big glass jar in the refrigerator.
When I think the meat is done or nearly done, I add this sauce to it, and put a little water in the measuring cup (perhaps 1/3 of a cup) and rinse it around and pour that in with the meat too.
As the sauce thickens, I add the vegetables.
This is just a simple thing I cook sometimes, and the basic sauce works for chicken + onions + carrots + sweet peas, or for beef + broccoli, or for pork + onions + bell peppers. And it goes well with rice, or with noodles.
What sauces do you use, and what techniques?
1/2 tsp saffron soaked in a little warm water
1/2 tsp white pepper
1 tsp turmeric
2 tsp chili sauce
2 tsp lemon juice
2 tsp salt
4 tsp butter
4 tbsp chopped cilantro
8 cloves garlic
1/4 cup chopped onions
1/2 cup water
1/2 cup red wine
saute the onions and garlic in the butter then throw in the rest
I am lazy so I use soy sauce + oyster sauce
However what you guys are suggesting sounds tantalizing, i will have to give it a try :3
>>4
why not? you can use vegetable oil if you're health-conscious, but butter tastes better
Doesn't the butter scorch and smoke? If the wok is so hot that you can sear meat and cook it quickly, isn't it too hot for butter?
I don't want to make unwarranted assumptions. But when I think of stir-frying, I think of a technique of cooking very quickly with very high heat.
i don't normally stir-fry meat, so maybe that's the problem.
Ah. No, not a problem, just a different technique. ^_^