The Stir Fry thread

[bluejock]

Inspired by Summerskin on Twitter(miss you you crazy meatspin fool), what do you put in yours?

My standard tends to be belly draft pork, mushrooms, babycorns, mixed peppers, chillis, noodles and sweet and sour sauce.

 

[Baines' left foot]

Love a good stir fry me I do me yano.

Not massively fussed on what's in it, but I love beef.

 

[bluejock]

Love a good stir fry me I do me yano.

Not massively fussed on what's in it, but I love beef.

Wish I could get away with words like yano and abar.

 

[Baines' left foot]

Wish I could get away with words like yano and abar.

If I said that round mine I'd get the weirdest looks with this wool accent.

GOT is my haven.

 

[carlos21]

Inspired by Summerskin on Twitter(miss you you crazy meatspin fool), what do you put in yours?

My standard tends to be belly draft pork, mushrooms, babycorns, mixed peppers, chillis, noodles and sweet and sour sauce.

very nice jock.

 

[heatmeiser]

Oyster sauce, dark and light soy sauce and some of that crispy prawn chilli as a base and then whatever veg I've got lying around swerve the beansprouts though because WTF - preferably served with a big fat chicken breast or beef.

Spicy shredded courgette instead of noodles because wheat can kiss my smooth backside.

 

[BlueLlama]

got to be chicken breast, chilis, beansprouts - everything else is fridge dependant

 

[JamesEFC]

Oyster sauce
Chicken
Beansprouts
Peppers
Mushrooms
Noodles
Anything else i can find basically

 

[carlos21]

Oyster sauce
Chicken
Beansprouts
Peppers
Mushrooms
Noodles
Anything else i can find basically

you are a good spell james.

 

[Groucho]

Chicken
Chilli
Mushrooms
Oyster sauce

Or

Pork
Spring onions
Ginger
Garlic
Chinese 5 spice
Teriyaki

 

[StracsEyebrows]

Reading this makes me hungry even though I don't like stir fry.

 

[The Esk]

Stir frying is all to do with "Wok Hei" - the heat of the wok. The Chinese traditionally wok cook over charcoal which burns much hotter than the modern gas.

Also seasoning a wok is vital for a non-stick wok - seasoning is the removal of the chemical coating on a wok with wire wool, then fierce cooking with oil , ginger, and spring onions to get the inside a characteristic brown colour. Only ever wash a seasoned wok with hot water and a sponge, never use soap or detergent.

Never crowd a wok neither - too much food lowers the heat and steams the food rather than stir frying.

 

[Groucho]

Esk is right - if you want to steam in the wok, get a bamboo steamer for it.

 

[StracsEyebrows]

Stir frying is all to do with "Wok Hei" - the heat of the wok. The Chinese traditionally wok cook over charcoal which burns much hotter than the modern gas.

Also seasoning a wok is vital for a non-stick wok - seasoning is the removal of the chemical coating on a wok with wire wool, then fierce cooking with oil , ginger, and spring onions to get the inside a characteristic brown colour. Only ever wash a seasoned wok with hot water and a sponge, never use soap or detergent.

Never crowd a wok neither - too much food lowers the heat and steams the food rather than stir frying.

Who would have thought, cooking a stir fry is a science.

 

[bluejock]

Stir frying is all to do with "Wok Hei" - the heat of the wok. The Chinese traditionally wok cook over charcoal which burns much hotter than the modern gas.

Also seasoning a wok is vital for a non-stick wok - seasoning is the removal of the chemical coating on a wok with wire wool, then fierce cooking with oil , ginger, and spring onions to get the inside a characteristic brown colour. Only ever wash a seasoned wok with hot water and a sponge, never use soap or detergent.

Never crowd a wok neither - too much food lowers the heat and steams the food rather than stir frying.

Spot on Esko. My wok has a delightful lining of past stir fry oils. All adds to the flavour. Needs to be a really high heat to sear the pork, makes it lovely and juicy.