Hurry up!
For quick, easy and affordable meals, you can't miss the stir fry. We will teach you simple techniques for making stir-fried dishes suitable for restaurants.
Why fry?
Unexpected company?
stir fry.
There is nothing in the refrigerator, only meat and produce are random?
stir fry.
Need a cheap dinner to support my family?
stir fry.
Only 60 minutes to cook, eat, and let the children play football?
stir fry.
Cooking is fast, easy and versatile. Once you understand the basics of combining first-class stir-fried dishes, you can easily introduce new ingredients, make a variety of sauces, or try traditional stir-fried recipes such as Kung Pao Chicken or Broccoli Beef.
How to do fry
Excellent woks usually consist of three important ingredients: protein, vegetables and seasonings. For basic woks, start with 1 pound of protein and 2 pounds of vegetables and a basic wok sauce (shown below). You can also choose to add flavors or herbs to change the flavor of your dishes.
Ingredients
1 pound chicken, beef or pork cut into small pieces
2 pounds vegetables, cut into small pieces
1 tablespoon of aromatics, such as garlic, ginger or shallots (optional)
2 tablespoons chopped fresh herbs, such as basil or cilantro (optional)
Basic Fried Sauce (see below)
direction
1. Place a large iron wok or saucepan on a medium heat and make it scream. Screw in 2 tablespoons of oil (1 tablespoon if using a non-stick pan).
2. Add your meat and cook until brown on both sides (or cooked if using chicken or pork). Remove the brown meat from the pan and place on a plate.
3. Transfer the thickest vegetables (ie the vegetables that take the longest time, such as broccoli, carrots or sweet peppers) to the pot and cook for 1 minute.
4. Add instant vegetables (onions, peas, etc.) and cook for another minute.
5. Add any aromatic compounds (if used). Cook for 30 seconds and keep moving in the pan to avoid burning.
6. Return the meat to the pan and pour the sauce. Mix well and cover all meat and vegetables. Cook for one minute until bubbling.
7. Turn off heat and stir any fresh herbs (if used).
8. Serve with cooked rice or noodles.
Basic Fried Sauce
1 cup of soup
2 tablespoons soy sauce
1 tablespoon sugar
1 tbsp rice wine vinegar
In a medium bowl, stir together the ingredients.
Note: To make a thick glaze (such as sweet and sour chicken), clean it with 1 teaspoon of corn starch, let it sit for ten minutes, and then add the stir-fry.
Stir fry or not:
do:
* Before you start cooking, prepare all ingredients. The stir-fry cooks quickly, so once there is food in the pan, you don't have time to cut or slice anything.
* Cut all ingredients into similar sized pieces to facilitate cooking.
* Cook in batches as needed to avoid squeezing the pot.
* Prepare rice or noodles before starting to fry.
* Stir and fry. Then stir. Then fry. If you keep stirring, your meat and vegetables will never brown!
* Add garlic. Believe me, it should be added to all fried rice.
do not:
* Add food to cold cuts. Whenever you add ingredients to the pan, it makes a satisfying hissing sound.
* Allow any excess liquid to form in the pot. If too many ingredients are added, the liquid will not evaporate quickly and will accumulate in the pot. If this happens, use a spoon to remove the liquid.
* Please use a low-smoke oil, such as olive oil. Rapeseed oil and peanut oil are your best choices.
* Cooked vegetables are tender and crispy. They will lose crunch and complexion.
Vegetable try:
Thick: carrots, broccoli, broccoli, green beans, sweet peppers.
Quick cooking: peas, onions, celery, baby corn, peas, mushrooms, zucchini, cabbage.
Fried chicken and broccoli
Saute thinly sliced chicken breast and broccoli with spicy sauce. See how it's done!
For quick, easy and affordable meals, you can't miss the stir fry. We will teach you simple techniques for making stir-fried dishes suitable for restaurants.
Why fry?
Unexpected company?
stir fry.
There is nothing in the refrigerator, only meat and produce are random?
stir fry.
Need a cheap dinner to support my family?
stir fry.
Only 60 minutes to cook, eat, and let the children play football?
stir fry.
Cooking is fast, easy and versatile. Once you understand the basics of combining first-class stir-fried dishes, you can easily introduce new ingredients, make a variety of sauces, or try traditional stir-fried recipes such as Kung Pao Chicken or Broccoli Beef.
How to do fry
Excellent woks usually consist of three important ingredients: protein, vegetables and seasonings. For basic woks, start with 1 pound of protein and 2 pounds of vegetables and a basic wok sauce (shown below). You can also choose to add flavors or herbs to change the flavor of your dishes.
Ingredients
1 pound chicken, beef or pork cut into small pieces
2 pounds vegetables, cut into small pieces
1 tablespoon of aromatics, such as garlic, ginger or shallots (optional)
2 tablespoons chopped fresh herbs, such as basil or cilantro (optional)
Basic Fried Sauce (see below)
direction
1. Place a large iron wok or saucepan on a medium heat and make it scream. Screw in 2 tablespoons of oil (1 tablespoon if using a non-stick pan).
2. Add your meat and cook until brown on both sides (or cooked if using chicken or pork). Remove the brown meat from the pan and place on a plate.
3. Transfer the thickest vegetables (ie the vegetables that take the longest time, such as broccoli, carrots or sweet peppers) to the pot and cook for 1 minute.
4. Add instant vegetables (onions, peas, etc.) and cook for another minute.
5. Add any aromatic compounds (if used). Cook for 30 seconds and keep moving in the pan to avoid burning.
6. Return the meat to the pan and pour the sauce. Mix well and cover all meat and vegetables. Cook for one minute until bubbling.
7. Turn off heat and stir any fresh herbs (if used).
8. Serve with cooked rice or noodles.
Basic Fried Sauce
1 cup of soup
2 tablespoons soy sauce
1 tablespoon sugar
1 tbsp rice wine vinegar
In a medium bowl, stir together the ingredients.
Note: To make a thick glaze (such as sweet and sour chicken), clean it with 1 teaspoon of corn starch, let it sit for ten minutes, and then add the stir-fry.
Stir fry or not:
do:
* Before you start cooking, prepare all ingredients. The stir-fry cooks quickly, so once there is food in the pan, you don't have time to cut or slice anything.
* Cut all ingredients into similar sized pieces to facilitate cooking.
* Cook in batches as needed to avoid squeezing the pot.
* Prepare rice or noodles before starting to fry.
* Stir and fry. Then stir. Then fry. If you keep stirring, your meat and vegetables will never brown!
* Add garlic. Believe me, it should be added to all fried rice.
do not:
* Add food to cold cuts. Whenever you add ingredients to the pan, it makes a satisfying hissing sound.
* Allow any excess liquid to form in the pot. If too many ingredients are added, the liquid will not evaporate quickly and will accumulate in the pot. If this happens, use a spoon to remove the liquid.
* Please use a low-smoke oil, such as olive oil. Rapeseed oil and peanut oil are your best choices.
* Cooked vegetables are tender and crispy. They will lose crunch and complexion.
Vegetable try:
Thick: carrots, broccoli, broccoli, green beans, sweet peppers.
Quick cooking: peas, onions, celery, baby corn, peas, mushrooms, zucchini, cabbage.
Fried chicken and broccoli
Saute thinly sliced chicken breast and broccoli with spicy sauce. See how it's done!