4 replies to this topic

[Terrysweething1312417725]

ok, i feel kinda dumb here...but i have to know!
i love stir fried veg, and would like to use them more often. so far i have achieved burnt veg, mushy veg, and tasteless veg! how, and with what, does one make stir fry?
help please!!!!!!!
k

[SweetDreams]

Hi Terry,

The trick to stir frying is to be quick about it. I just use a non-stick skillet (and still spray in a little Pam), and usually just a bag of frozen stir fry veggies, but fresh are better of course.

You just want to cook them until they're hot. Fresh veggies should still have some crunch to them (just pick one out and taste it to decide if they're done enough for you). Frozen will be soft, just because that's the nature of freezing stuff. The water inside the cells expands during freezing and breaks down some of the cell walls. That's why you get so much liquid out of frozen stuff as it thaws.

Anyway, less is more with stir frying. For flavor, add a little chopped garlic and ginger to the pan right before you put in your veggies. If you want, you can put in a little oyster sauce, teriyaki, or just soy sauce and a dash of toasted sesame oil right at the end. Yum!

[DivineMissM]

Make sure your pan is hot enough. Put the oil in and swirl it around. Wet your fingers and splash into pan...if the water droplets sizzles 1-2 seconds then the pan is hot enough. Do not heat a nonstick pan over med-med high. Make sure your vegetables are dry and at room temperature. If you are using marinated meat you have to dry it on paper towels so it browns rather that steams. I have not figured out how to use these techniques on frozen stir fry vegetables - but I think if you did you wouldn't have such wilted vegetables and saucy sauce.

[I Called Jenny]

I do stir fry frozen veggies but they don't come out as crisp as fresh.

I also use garlic powder rather than fresh garlic because if you're not careful with a hot pan, garlic can burn and there is NOTHING that can save the dish.

When possible I use fresh ground ginger but ground ginger powder also works.

And I always like things spicy so I add crushed red pepper.

I've found the veggies that work best are things like Japanese blends (French cut green beans, red peppers, mushrooms and combinations like that) rather than stuff like peas and carrots.

On occasion I'll add some low-sodium soy sauce or a red hot sauce.

I haven't tried stir-frying the veggies that come in the JC meals. I usually buy extra for this purpose.

I also LOVE to sautee mushrooms with garlic, Kosher salt and hot pepper flakes. Or bake them at 425-450 for 15-20 minutes with just a tbs. of oil (I'll cut a fat from someplace else). I like my mushrooms on the crunchy side (fresh mushrooms slices or broken into pieces) but you can bake them a lower temperature if you prefer them soft. But my feeling is, if I want soft mushrooms, I'll get them out of a can, drain and bake them at 350.

Mangia!

Phyllis

[DivineMissM]

Great tips!! I am a fan of mediterranean, indian, and asian food. I am learning new techniques and taking some cooking classes. I know how to cook like my mother did, mostly 'scratch' for a large family, and I want to learn how to cook for 'one' with better ingredients and quicker techniques.