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Questions tagged [stir-fry]

63 questions
30
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2 answers

What are some good ways to treat frozen vegetables such that they behave like fresh vegetables when stir frying them?

Forgive me for being a novice. I like having frozen spinach, onions, broccoli, and vegetables since they're convenient and don't spoil. But I only know the practices for cooking, and in particular, stir frying fresh vegetables. As a basic example,…
chausies
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How do HK restaurants keep wok-fried scallops white, with no visible sear marks?

After I add oil to pan on cook top and stir fry them, my scallops get brown sear marks. See photos: But when ever I order Jade Scallops (西蘭花炒帶子 in Chinese) in HK restaurants, their scallops stay white! I phoned them all yesterday and they…
user24882
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6 answers

What's the best order to add ingredients to a Stir Fry?

I make nice stir-fry with bell peppers, mushrooms, onion, sugar-snaps, jalapenos and bean sprouts (and anything else that might be handy and in danger of being unused before it expires) I tend to chuck everything in together on a really hot wok, but…
Binary Worrier
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5 answers

Tricks to ensure Mailliard/Browning reaction?

Seems like a question that would've been asked before, but I couldn't find a pre-existing question. Sorry if this is a duplicate. Anyway, I do a lot of stir-fry, usually with chicken. My usual method -- I cube the chicken, then brinerate it in soy…
Xepo
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14
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4 answers

Suitable oil for woking?

I know some oil is not suitable for woking. Like sunflower oil and olive oil? What oil is best suitable for woking and which oil is not suitable?
grm
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14
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3 answers

Stir fry - garlic burns if I put it in first, what am I doing wrong?

I read everywhere that I should put garlic first in the oil for a stir fry. However, whenever I do this the garlic burns into little brown chunks. What's the proper amount of time for letting garlic sit before adding other stuff ? Thanks
Marco
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4 answers

Why would you Parboil Some Vegetables Before Stir-Frying them?

An example would be green beans - some recipes call for parboiling green beans before stir-frying while others do not? Is there a reason behind this?
AttilaNYC
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Is the water released from mushrooms during stir-frying edible?

After I wash mushrooms in salt water, I dry them in a salad spinner. Then I insert the spinned mushrooms into my wok, that's hot with safflower oil. At this point, the wok has no water. After 3 mins. of medium heat, the mushrooms release water. Is…
user91594
13
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1 answer

Why do you add the ingredients in sequences when stir frying?

What is the reason for ingredients being added in sequences when stir-frying?
user81250
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What is a suitable Low carb rice alternative?

For the first time since i started dieting, I'm making a stir fry dish for dinner. Usually, I include white rice with the finished product to absorb some of the sauce and provide that fluffy texture. What is a low carb, or even carb free,…
Mike Sherov
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Should you ever add aromatic veggies to a dish without sauteing them first?

Many recipes and cooking blog posts emphasize the importance of sauteing aromatic veggies to release their flavor and reduce the bite. This gave me the impression that when aromatic veggies are involved, the order of saute>raw is always preferred. I…
Bar Akiva
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Vegetarian replacement for pork mince in Chinese style stir fry

In Chinese cuisine it's very common to start a vegetable stir fry with a bit of minced meat, typically pork, to give the dish a deeper flavor. To make a vegetarian version I usually just leave this out, but I've been wondering if something else…
Arne Brasseur
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10
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1 answer

How to get heat high enough for stir fry?

Considering that mounting a fighter jet afterburner in my kitchen (or anything, for that matter) isn't very convenient or realistic, what would be a realistic way to get the extreme heat output that stir frying requires? I have heard of people…
JS Lavertu
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Why do some recipes require or insist on the use of a wok over the use of a skillet / pan?

I have an electric stove. Many of the recipes from my Asian cuisine book call for a Wok to be used rather than a typical flat based pan. Why is there so much stress on the type of pan when the purpose is to heat the ingredients? What different…
Vass
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How can I prepare left over Stir Fry for the fridge?

I like making Stir Fry and I've tried several times to make two meal's worth so I can refrigerate half and take it to work, but so far every attempt has been sub-bar. It's veggie stir fry and I use a variety of sauces (most of which involve soy…
Ben Brocka
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