Thursday, February 25, 2016

Sizzling Stir Fries

Stir Frying originated in China and is basically a cooking technique in which ingredients are fried in small amounts of very hot oil while being stirred in a wok.  

Many Asian countries include Stir frying in their cuisines ....  from Thailand to Korea, Vietnam, Malaysia 

So ..... What Equipment do you need?

A sharp knife as ingredients should be cut into uniform pieces..  
A Wok or a non stick pan 
A  spatula wooden or heat resistant 

Which Oil should I use?

Stir frying involves cooking food at high temperatures therefore its important to choose an oil that has what they call a high smoke point – its the point that the oil starts to break down..   

Oils which have a high smoke point include Peanut Oil which Chinese cooks generally use but you can also use..

Canola oil/Rape seed oil  
Grape seed oil (made from the seeds of grapes after the wines is pressed)  

You can also use Pure Olive oil – (not extra virgin) as Pure olive oil is more refined it can take the high heat for stir – frying.

How do I prepare?

Its essential to have all the ingredients prepared ahead of cooking time.  

Chop vegetables very finely no big chunks as they take too long to cook..

Chop onion, garlic, chilli very finely set aside – Grate ginger ...
Use this as your base flavour stir fried in a little peanut oil..

Then add – meat or fish  & veggies 

Broccoli, sugar snaps & carrots can be chopped finely and then steamed for 3 mins..

Slice chicken beef into uniform strips 

Prawns are a great addition to a stir fry – fresh or frozen work great the trick is not to over cook them..


Great basics to have in your cupboard for stir frying!

Soy sauce – made from fermented Soya beans its one of Asia’s most important condiments and is also a base ingredient in many foods.

Tamari Sauce – a form or soy sauce which does not Always contain wheat – some say its superior to ordinary soy and adds a more complex taste..

Oyster sauce – made from dried oysters – use like soy sauce, tasty and extremely versatile

Hoisin Sauce – used in Chinese & Vietnamese cooking  its a delicious aromatic sauce – great in stir-fries or as a dipping sauce. Typical recipes include soy beans, red chillies, garlic vinegar five spice.

Sweet chilli sauce – a delicious sweet yet slightly spicy sauce use mixed with rice wine vinegar & lime juice for a salad dressing or in stir fries with a tablespoon of water.

Siracha Sauce  is a type of hot sauce or chilli sauce has become very popular over the past 2 years .. comes from Eastern Thailand and is made from a paste of chilli peppers, garlic, sugar, distilled vinegar – if you like hot sauces this one if for you its fab in stir fries especially my favourite...

Stir fried prawns, broccoli, peas, mushrooms, fresh coriander extra garlic & lots of siracha..  very quick dinner served with noodles..  

Five spice powders – a blend of cinnamon, star anise, clove fennel & Szechwan pepper sprinkle over chicken & stir fry 

U Cant beat Fresh herbs  - Coriander, Basil, Garlic, Chillies, Ginger  - Keep herbs wrapped in the bottom drawer of the fridge – 

Garlic, Chillies, Ginger, Lemongrass last for weeks also in the bottom drawer of the fridge.

Water Chesnuts
Bamboo Shoots


QUICK  --Honey Soy Chicken Stir Fry

2 cooked chicken breasts shredded 
1 pepper finely sliced
Half head of broccoli small florets
1 clove of garlic
Half a white onion finely sliced
2 tbs of soy sauce
1 lemon juiced
1 tbs of honey

Heat oil in wok – pop in the onion and pepper – stir fry add the garlic 3 mins later – add the chicken – steam broccoli for 2 mins – pop into wok with honey, lemon and soy sauce..

Heat through transfer to a dish sprinkle with sesame seeds 


Teriyaki Chicken stir fry

1 chicken fillet per person cubed
1 pepper sliced (bite size pieces)
2 scallions sliced diagonally
1 teasp of grated ginger
1 teasp of peanut oil per person
1 teasp of honey per person
1 tbs teriyaki sauce per person
1 teasp of sesame seeds per person

 Heat the oil in a wok for about 30 secs… Pop the chicken onto the wok and  stir fry until sealed on all sides takes about 2 mins.   Now add the peppers and cook for about 3 mins. until slightly softened. 
Combine the honey & teriyaki sauce in a little bowl pour over the mixture, let it bubble up on the wok and toss with the scallions & ginger.  Just before serving heat the sesame seeds in a non stick pan, to toast them and sprinkle over the chicken when plated..   Serve with either rice or noodles.   


Stir fried Rice Noodles with Broccoli, Prawns 
& fresh Coriander 

1 bundle of noodles per person …
Measurement about 75g per person
1 clove of garlic crushed
1cm (1/2 inch) fresh ginger grated
1 red chilli sliced thinly
2 teasp peanut oil
2 handfuls of broccoli florets
4 tablespoons of stock or water
Small handful of  prawns per person (if frozen thawed and  patted dry)
1 handful of coriander chopped

Sauce

1 tablespoon sweet chilli sauce
1 tbls soy sauce
1 lime juices & zested
1 teaspof sesame oil

Cook the noodles according to the pack instruction.  
Mix all the sauce ingredients into a small bowl or cup.
  
Heat the oil in a a wok  and stir fry the garlic, ginger & chilli for about 1 min… toss in the broccoli and stock and cook & cover for another minute.  
 Now pop in the drained noodles and prawns & coriander. Cook until heated through & serve in bowls topped with sprigs of coriander.  

Thai Veggie Stir Fry

This is a great dish as its so fresh and tasty, it can either be a main course in itself (serves 2) or as part of a selection of dishes.. either served with rice or noodles….

10 baby corn cut in half thru the centre
10 asparagus spears trimmed & cut in half
1 small onion sliced thinly
4 handfuls of beansprouts
1 tablespoon of fresh ginger grated
1 red chilli finely chopped
1 handfulof torn basil
2 tbls of boiling water
1 teasp of soft brown sugar
1 tbls of light soy sauce

Heat the oil a wok or non stick frying pan and stir fry the corn, onion, chilli & ginger for a couple of minutes.. then add the asparagus and continue for another minute before adding the beansprouts.  

Combine the boiling water with the sugar & soy and add to the wok, throw in the basil leaves & serve immediately.


Why not cook some noodles & drizzle with sesame oil …