|
|
|
Kabler's Chatter: Stir Fry
|
By JANE KABLER, Staff Writer
|
Sometimes cooking seems like a chore, but it doesn't have to be that way. A stir-fry meal can be enjoyed by all folks. Most people think they have to have a fancy wok, but it is not necessary. A good heavy skillet will work almost the same. In today's article I want to give you some tips on stir-fry cooking and recipes that are quick and easy. I love the seasonings often used in stir-fry and I think you will too. The best secret to great stir- fry is to constantly keep moving the food around in the pan and cook the vegetables to the doneness that your entire family will enjoy. For instance if your husband does not care for real crunchy vegetables, then cook your vegetables a little longer to please him. After all this is the main meal for the day. When I prepare stir-fry I use an electric wok. I have had it for years, it is a carbon-steel wok and cleans up so easy. If I cooked with gas on my range top, I would probably invest in a stove top wok. On occasion I have used my big heavy old iron skillet and it did great.
Stir-frying is an Asian technique for cooking meat and vegetables quickly, so that they retain their texture and flavor. It involves a quick saute over high heat and occasionally followed by briefly steaming the food in a sauce. Make sure your vegetables are fresh, colorful and crispy.
When cooking in a wok, the bottom is very hot and the sides cooler. This helps when cooking, so that you can move the foods from the hot bottom up to the cooler sides. To make stir-frying easy, prepare the meats by trimming and dicing ahead of time and cut the vegetables into strips or bite size pieces. There is not time to do the cutting while cooking because you need to keep tossing and stirring the foods in the wok or skillet. Pieces must be small because your are cooking quickly and a large piece of meat will not be cooked all the way through. You will soon learn which meats and vegetables take the longest so you put them in first. If you have a wok full, cook the meat first and remove from the pan and then put it back in after stir-frying the vegetables. Always heat the pan and oil before adding any meat or vegetables. While the oil is hot add garlic and seasonings before adding the meat and vegetables. When the food is three fourths finished, add sauce. Cover and steam for a couple of minutes, then remove the lid and continue to cook for 2-3 minutes.
Final Tips: Seafood should be as fresh as possible. Pat with paper towel to get out excess moisture; Stir-fry meat should be cooked in small batches and removed, and added back in at the end; Heat the wok before adding oil; Canola, vegetable or sunflower oil work the best in a wok; After chopping vegetables, pat with a paper towel, moisture can ruin stir-fry; For dense vegetables, a bit of broth or sauce will help them become more tender; Drain any marinated meats, fish or poultry before cooking; Two or three tablespoons of oil is enough; Chop all ingredients about the same size for uniform cooking time; Cook harder vegetables first, then add less dense vegetables into the wok; Key to stir-frying is keep the foods moving; Serve stir-fry immediately since the bite size pieces cool down quickly; Rice is a great side dish with most stir-fry; and Ramen noodles are also great with stir-fry vegetables and meats.
Shrimp and Chicken Stir-Fry
1 1/2 cups of chicken broth
3 tablespoons of teriyaki sauce
1 tablespoon of soy sauce
2 tablespoons of cornstarch
1/8 teaspoon of crushed red pepper
3/4 pound of skinless, boneless chicken, cut into 1/2 inch strips
1 clove of garlic, minced
2 tablespoons of vegetable oil, divided
3/4 pound of shelled shrimp, deveined and raw
2 cups of broccoli florets
1 cup of sliced fresh mushrooms
1 medium red bell pepper, cut into strips
1 medium green bell pepper, cut into strips
Lo Mein Noodles
In a small bowl, blend broth, teriyaki, soy sauce, cornstarch and red pepper; set aside. In a large skillet, stir-fry chicken and garlic in one tablespoon of oil for 3 minutes. Add shrimp and stir-fry for 3 more minutes, or until chicken and shrimp are cooked; remove from pan. Stir-fry broccoli, mushrooms and red and green bell pepper in remaining oil about 2 to 3 minutes until vegetables are tender-crisp. Stir reserved broth mixture into vegetables. Heat, stirring until thickened. Return chicken and shrimp to skillet; heat. Serve over Lo Mein, Chow Mein or Ramen noodles.
Vegetable Chinese Stir-Fry
1 cup of bean sprouts
2 cups of broccoli florets
1/2 cup of carrots, sliced thin
1 small zucchini
1 sweet red pepper
1/2 cup of celery, sliced thin
1/2 cup of water chestnuts
3 cloves of garlic, minced
1 medium scallion, white part minced and green part cut into 1/2 inch lengths
2 teaspoons of ginger, freshly grated
2 tablespoons of peanut oil
2 tablespoons of Kikkoman Stir-Fry sauce
1 cup of water
2 teaspoons of cornstarch
Cut all vegetables into bite size chunks, carrots and celery should be sliced thin. Prepare a pan of boiling water and cook broccoli florets for three minutes and drain. Heat oil in stir-fry pan and add all vegetables except the bean sprouts. Stir several minutes until the vegetables are crisp tender. Add the sprouts and cook two more minutes.
Make a space in the center and add the minced garlic and ginger, let them cook in the center for 1-2 minutes, mix the cornstarch and sauces into the water and add to the center and let it bubble. Then when it begins to thicken, stir it into the rest of the vegetables. Serve hot with rice or noodles.
Sweet Pepper Stir Fry
1 orange bell pepper, cored and sliced
1 red bell pepper, cored and sliced
1 green bell pepper, cored and sliced
1 yellow bell pepper, cored and sliced
1 cup of onion, sliced
1 cup of bean sprouts
3 garlic cloves, minced
2 teaspoons of ginger, freshly grated
1 tablespoon of olive oil
2 tablespoons of Hoisin Sauce or stir-fry sauce
One teaspoon of soy sauce
2 teaspoons of dried vegetable bouillon
1 teaspoon of sugar
1 teaspoon of cornstarch
3/4 cup of water
Prepare vegetables by cutting into evenly shaped slices. Heat oil and stir-fry pan and add onion, and stir fry about 2 minutes. Add remaining vegetables and cook and stir for several minutes.
When the vegetables are almost done, make a space in the center and add the minced garlic and ginger, let them bubble for one minute and then mix with the vegetables. Mix the vegetable bouillons with the sugar, cornstarch, Hoisin Sauce, soy sauce and water and add to the mixture. Let this bubble until it begins to thicken. Then quickly stir and coat the vegetables.
Shrimp, Pea Pods and Ramen Noodle Stir-Fry
12 oz. of frozen or fresh peeled and deveined shrimp, cooked
3 ounce package of shrimp flavored Ramen Noodles
2 teaspoons of sesame oil
1 tablespoon of cooking oil
1 medium red bell pepper, cut into thin strips
3/4 cup of fresh pea pods, strings and tips removed, if frozen, thaw
2 cups of chopped bok choy
1/3 cup of sliced green onions
1/4 cup of bottled hoisin or stir-fry sauce
1/4 cup of orange juice
1/4 teaspoon of crushed red pepper
2 teaspoons of sesame seeds, toasted
Thaw shrimp and remove tails. If not cooked, devein and cook. Pat dry with paper towels. Set aside. In a three quart pan, boil the noodles according to directions with the seasoning packet. Drain. Take kitchen scissors and cut through the noodles a few times, and set aside.
In a 12 inch skillet heat one tablespoon of oil over medium high heat an add sweet pepper strips; cook and stir for 2 minutes, add pea pods and bok choy; cook and stir for 2 minutes. Add shrimp, green onions, hoisin sauce, orange juice and crushed pepper. Toast the sesame seeds in the sesame oil. Place noodles on the dinner plate and sprinkle with the toasted sesame seeds. Place shrimp mixture on top. Serve hot.
Szechwan Beef Stir-Fry
12 ounces of beef sirloin steak, cut into strips
3 tablespoons of dry sherry
3 tablespoons of soy sauce
2 tablespoons of water
2 tablespoons of hoisin sauce
1 tablespoon of grated ginger or 1/2 teaspoon of ground ginger
2 teaspoons of cornstarch
1 teaspoon of sugar
2 cloves of garlic, minced
1/2 teaspoon of crushed red pepper
1 tablespoon of cooking oil
1 cup of thinly bias cut carrot slices
1 14 oz. can of drained whole baby corn ears, drained
1 red sweet bell pepper, cut into one inch slices
2 cups of hot rice
1/2 cup of thinly sliced green onions
Partially freeze meat and slice across the grain into thin slices.
Set aside. For sauce, in a small bowl, stir together the sherry, soy sauce, water
hoisin sauce, ginger, cornstarch, sugar, garlic and crushed red pepper, set aside.
In a wok or large skillet heat oil over medium high heat, add carrots, cook for two to three minutes, add baby corn and sweet pepper, cook and stir for 2 more minutes or until vegetables are crisp-tender. Remove from wok. Add meat to wok and cook for 3-4 minutes, stirring constantly, push the meat up to the sides of the wok, stir sauce and add sauce to the center of the wok and cook until bubbling. Then stir sauce, vegetables and meat together. Serve immediately with rice or noodles. Sprinkle the top with the green onions.
Mushroom and Vegetable Stir Fry
Glaze:
3 tablespoons of soy sauce
3 tablespoons of honey
1/4 cup of chicken broth
Sauce:
3 tablespoons of soy sauce
3/4 cup of chicken broth
2 tablespoons of honey
1 tablespoon of rice vinegar
1 teaspoon of Asian Chili Sauce, found in Asian section of local markets
1 tablespoon of corn starch
Vegetables:
4 teaspoons of minced garlic
4 teaspoons of minced fresh ginger
4 tablespoons of vegetable oil, such as canola or peanut oil
2 cups of button mushrooms, quartered or cremini mushrooms or both
1 cup each of sliced carrots, broccoli, cauliflower florets, asparagus (1/2 inch pieces), snow pea trimmed, string and ends removed
1/2 cup of chicken broth
1 cup of each red bell pepper strips, bok choy, chopped, one cup of chopped napa cabbage and the core, diced
1-2 tablespoons of roasted sesame seeds
Whisk the glaze ingredients together in a bowl and the sauce ingredients together in a different bowl. In a third bowl, mix the garlic, ginger and one teaspoon of vegetable oil.
Heat three tablespoons of vegetable in a large, stick free skillet or wok on medium high heat. Add mushrooms and cook, without stirring until browned on one side, reduce heat to medium and use tongs to turn the mushrooms to brown on the other side. When mushrooms are browned and tender, increase the heat to medium high and add the glaze. Cook and stir the mushrooms to coat, cook 1-2 minutes more. Remove the mushrooms to a platter.
Heat a teaspoon of vegetable oil in the wok on medium high heat until the pan begins to smoke. Add carrots and cook stir occasionally until they begin to brown, add 1/2 cup of broth and cover, cook until carrots are almost tender, 2 minutes, add garlic, ginger, snow peas, broccoli, cauliflower and asparagus, uncover and cook until liquid evaporates. Remove from pan when slightly tender and a little crisp.
Wipe the wok clean. Heat a teaspoon of oil on medium high and add the bell pepper and bok choy and napa cabbage-- chopped core and cook, stirring occasionally until the vegetables begin to brown, add leafy chopped greens from napa cabbage and cook for one more minute. Push the vegetables to the side and add the garlic and ginger mixture, cook 15 seconds. Then mix with other vegetables.
Add all the vegetables back into the pan and add the sauce to the pan and toss. Cook until sauce thickens and the vegetables are coated. Sprinkle with toasted sesame seeds. Serve hot with rice.
Mushroom and Crabmeat Appetizers
Bev, of Lakeland, Florida
3 strips of cooked baked, crumbled
1 cup of white button mushrooms, cleaned and sliced
1/4 cup of chopped onion
6 oz. of canned crabmeat, drained and looked for shells
1 cup of shredded Swiss Cheese
1/2 cup of mayonnaise
1/3 cup of Kraft Parmesan Cheese
6 English muffins
2 tablespoons of margarine
Split English muffins in half and spread each half with margarine. Cook the bacon until crispy and remove from pan, save 2 tablespoons of grease and then saute the onion and mushrooms in the saved bacon grease. Mix all of the other ingredients in the recipe with the cooked onions and mushrooms, then put a good spoonful on each half. Bake at 400 degrees 10-15 minutes and serve warm. Tip: You may cut each half into half again if you are serving several people and several different appetizers. |
|
|
Reader Comments
Comments are limited to 200 words or less.
Add your own comments:
|
|
|
Jobs
Homes
Cars
Print Ads