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MMmm indulge me in your stir fry's (spicy) im tired of mine.
Thanks
Thanks
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Michigan
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Re: Stir Fry's
Mon, December 4, 2006 - 7:42 PMthis afternoon i made:
cut tempeh into 1 inch cubes..
chopped 3 thai chilis, some ginger, 3 cloves of garlic and 2 shallots.
Cut some long beans into 2 inch pieces.
mixed up a teaspoon of tamarind paste, some mirin, shoyu with some seaweed stock.
stir fried the veggies and tempeh and then added the sauce
pretty simple. the homeade tempeh and homeade mirin make it really good :)
phil
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Re: Stir Fry's
Mon, December 4, 2006 - 8:44 PMI usually make a mixture of black beans (chinese, not mexican!), soy sauce, oyster, brown sugar, and chili sauce for the stir fry sauce - mix to taste in advance in a bowl. Veggies - onions, broccoli, mushrooms, baby corn, bamboo shoots, and whatever meat I have. I like to make a lot of sauce and mix in cornstarch and water at the end to make it thicker. -
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Re: Stir Fry's
Wed, December 6, 2006 - 8:28 AM
My version is a bit mexicanized, but alas. I start by sauteeing a lot of garlic, some ginger, also chiltepin of chile de arbol for a kick. The add whatever veggies I have on hand and add a mix of oyster and soy sauce, adding cornstarch at the end to thicken....
Another good mexa-asian stir fry is a variation of a burmese recipe I once had and tried to imitate with what was available. Sautee garlic and ginger, then add green beans. A good splash of light sesame oil adds a nice touch. When the green beans are al dente, add salsa macha (I don't know if you can find this in the states, but it's basically a paste made from dried serranos and oilve oil, a bit like thai chilli paste but with a bit of a drier, earthier flavor) and toss. Yum! -
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Re: Stir Fry's
Wed, December 6, 2006 - 2:51 PMMMMmm you guys make me so hungry i love stir fry's and rice i like fried rice of all kinds I could live alone on that stuff
thankyou thank you thank you
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Re: Stir Fry's
Fri, May 25, 2007 - 11:53 AMIf you like mexicanized asian, I tried an experiment recently, stir fried chicken with malay green curry, lime, diced tomatillos in the stir fry, (not to be confused with tomatos), and large hunks of fried onion. Not at all bad when instead of using rice one folds the whole into a tortilla. -
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Re: Stir Fry's
Fri, May 25, 2007 - 2:03 PMscmend your my new hero, that sounds delicious
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Re: Stir Fry's
Tue, May 22, 2007 - 9:59 AMI start off with a lot of sesame oil and some EVOO, fresh garlic, and sesame seeds in my Wok. I then add chicken that has been marinating in sesame oil, teriyaki and soy sauce, ginger, and a bit of paprika. Veggies include tons of bean sprouts, bamboo shoots, water chesnuts, broccoli, carrots, red onion, mushrooms, snow peas, baby corn and celery. Cook till veggies are cooked, but still crispy. Serve over sesame jasmine rice and add crunchy chow mein noodles. I loooves me some Stir Fry! -
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Re: Stir Fry's
Thu, May 24, 2007 - 8:14 PMWow, sounds yummy but complicated. What's EVOO? -
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Re: Stir Fry's
Fri, May 25, 2007 - 8:16 AMyou cannot stiry fry with extra virgin olive oil. It cant handle the high heat of stir frying and the flavor will clash with most asian flavored foods -
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Re: Stir Fry's
Fri, May 25, 2007 - 9:21 AMI use canola and add a bit of sesame towards the end.
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Re: Stir Fry's
Fri, May 25, 2007 - 11:50 AMDo you mix it in with another oil to take the burn temp down?
I agree, it's not a good oil to use with the high heat of stir fry, I can't think of any asian dishes it might be good with hmmm... unless you go to the extreme west of China where it's almost distantly ethnically turkish. Their food might have a bit more of a middle east influence that would lend itself to it.
Hmmm, maybe in mongolia a drop of cold pressed olive oil might not be bad in some yack butter tea.... but ohhhh the calories!!!! hehehehe -
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Re: Stir Fry's
Wed, May 30, 2007 - 4:50 PMI love the whole mexican tinge on this stir fry thread.
I love using soy and oyster sauce along with tomatoes, serrano peppers, onions and add bits of steak and top over brown rice. -
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Re: Stir Fry's
Wed, May 30, 2007 - 7:09 PMMexican food ingredients are actually very similar to Vietnamese food - cilantro, peppers, chilis, tomatoes, lime, rice, beans (mung vs. black/pinto), etc... The only thing VN food is missing is cheese. Both cuisines even have their own rolls (egg/spring rolls vs. burritos). I think it's the spices where things differ. When I was a poor college student I always bought duplicate ingredients that could be made into mexican or VN. :) -
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Re: Stir Fry's
Thu, May 31, 2007 - 1:15 PMI guess no matter where you go, people know a good ingredient when they taste one -
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Re: Stir Fry's
Mon, June 11, 2007 - 9:13 PMI use a little vegetable oil and put stirfry vegetables and snowpeas in with some chicken or pork. I just add a little salt and pepper and some Kikoman stirfry sauce. I can make it really quick and my roommates trip out how good it is. They can't believe I made something so kick ass. lol Sometimes I use canned chicken too. It's so simple Chickm veggies and stirfry sauce. WALA!!! -
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Re: Stir Fry's
Tue, June 12, 2007 - 11:46 AMI think we all occasionally use well known products, and they aren't all bad (especially on a busy schedule) for what they are.
Does anyone else have any favorite pre-made sauce brands which though not as good as scratch... make a quick easy stir fried meal?
One of my easy make faves is the Maggi Curry noodle mixed with stir fried anything. -
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Re: Stir Fry's
Tue, June 12, 2007 - 11:51 AMPanang curry paste and coconut milk - that's it! Easiest thing ever. -
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Re: Stir Fry's
Tue, June 12, 2007 - 6:26 PMTri could you pot onions and chicken in that? I think my mom made this before. Oh no. She made a soup not a stirfry. That soup is soooo good!!!
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