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Started By
Message
Stir Fry at home, help
Posted on 4/9/23 at 8:58 pm
Posted on 4/9/23 at 8:58 pm
We want to do stir fry at home, I have a wok.
Half want chicken and the other want beef.
Questions?
1: What cut of beef do I use? My concern if I slice it thin it will overcook, and the vegetables will not get cooked?
2: Do I use the frozen stir fry mix or get fresh vegetables?
3: Chicken Thighs? or breast meat?
4: Go to sauce or seasoning like a packet?
I would appreciate any help here, please.
Half want chicken and the other want beef.
Questions?
1: What cut of beef do I use? My concern if I slice it thin it will overcook, and the vegetables will not get cooked?
2: Do I use the frozen stir fry mix or get fresh vegetables?
3: Chicken Thighs? or breast meat?
4: Go to sauce or seasoning like a packet?
I would appreciate any help here, please.
6
Posted on 4/9/23 at 9:09 pm to TTU97NI
Just having a wok doesn't give you authentic stir fry.
1. Best cut of beef to use for stir fry is a ribeye, easily
2. Fresh vegetables, of course
3. Chicken thighs. How is this even a question
4. Sauce. Again, obviously
1. Best cut of beef to use for stir fry is a ribeye, easily
2. Fresh vegetables, of course
3. Chicken thighs. How is this even a question
4. Sauce. Again, obviously
Posted on 4/9/23 at 9:10 pm to TTU97NI
flank steak works well; fry it first and take it out
fresh veggies, always better
thighs are better, breast is fine. Slice thin and fry/remove. Thighs go longer
after you take the meat out stir fry the veg until cooked but still crisp. Add a sauce with ginger/garlic/soy/lime/hoisin/sugar/chile. Reduce a bit, throw the protein back in for a minute or two, serve over rice with a big sprinkle of sesame seeds and a drizzle of sesame oil
whole process shouldn’t take more than 10 minutes
fresh veggies, always better
thighs are better, breast is fine. Slice thin and fry/remove. Thighs go longer
after you take the meat out stir fry the veg until cooked but still crisp. Add a sauce with ginger/garlic/soy/lime/hoisin/sugar/chile. Reduce a bit, throw the protein back in for a minute or two, serve over rice with a big sprinkle of sesame seeds and a drizzle of sesame oil
whole process shouldn’t take more than 10 minutes
Posted on 4/10/23 at 2:10 am to TTU97NI
I've watched many shows that feature stir fry recipes and the thing I've noticed most is the heat generated by the stove used in many Asian restaurants.
Their woks are set on burners that are more like propane burners for boiling seafood and get to extreme temperatures that you're home stove can't duplicate.
The advice you've gotten already is pretty good as far as the recipe end.
Their woks are set on burners that are more like propane burners for boiling seafood and get to extreme temperatures that you're home stove can't duplicate.
The advice you've gotten already is pretty good as far as the recipe end.
Posted on 4/10/23 at 7:55 am to gumbo2176
if you have a gas stove the heat can be partially replicated. Usually there’s a higher BTU burner, use that one. Take the range grate off that burner. Either make, buy or otherwise acquire a large ring slightly bigger than the burner and place over the burner, put the wok on the ring it should be just slightly higher than the flame. Crank it up and let the wok get screaming hot before the oil goes in. Less oil is better
Posted on 4/10/23 at 8:15 am to gumbo2176
quote:
Their woks are set on burners that are more like propane burners for boiling seafood
I just use my jet burner that I use for Crawfish. It gets so damn hot. When putting the egg in the wok, it is done in seconds after a quick flip.
This post was edited on 4/10/23 at 9:54 am
Posted on 4/10/23 at 9:09 am to SUB
Years ago WYES had a series of shows featuring the Chinese restaurant Trey Yuen from over in Mandeville.
Their woks were over burners that were just like the propane burners used for boiling. Their steel woks would heat up in seconds and as soon as they put oil in the wok, it would start to smoke, so all the ingredients that followed were put into it in quick time.
From start to finish, many dishes they prepared were done in a matter of a few minutes and that high heat gives the food a distinct flavor.
Their woks were over burners that were just like the propane burners used for boiling. Their steel woks would heat up in seconds and as soon as they put oil in the wok, it would start to smoke, so all the ingredients that followed were put into it in quick time.
From start to finish, many dishes they prepared were done in a matter of a few minutes and that high heat gives the food a distinct flavor.
Posted on 4/10/23 at 12:56 pm to TTU97NI
If you have the time or inclination Woks of Life is a bible of stir frying and more.
I struggled until I started using an older type propane burner, the kind with like 100 smaller burner holes. Something to get really high heat.
I struggled until I started using an older type propane burner, the kind with like 100 smaller burner holes. Something to get really high heat.
Posted on 4/10/23 at 1:00 pm to gumbo2176
For sure. I have each ingredient or group of ingredients organized into individual cups ready to toss in when needed. I even organize them in order of when they go. Eggs, whatever proteins, veggies, rice, sauce and garnish. As stated, velveting the proteins is really good.
Posted on 4/10/23 at 9:51 pm to TTU97NI
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