Tuesday, March 3, 2015

Stir Fry

     Although someone who is not Oriental cannot make Oriental food perfectly, we can at least try to fix it as close to the way they do as we can. :) Remember, always evaluate how much you'll need so you can be sure to have enough for the amount of people you'll be serving. And...make enough for 2-3 extra people if you can so that if you have unexpected company, you'll be ready for them!
     You will need:
1/2 head napa cabbage, chopped into small pieces  
5 stalks bok choy, chopped small
1 zucchini, in thin strips
3 carrots, julienne
1 yellow/white onion, sliced thin
1 head broccoli, cut in small pieces, using florets
1 pound snow peas
1 cup baby corn
2-4 pounds precooked sliced chicken, beef, or seafood
bowl of cooked Jasmine rice per person

You will want to get the Jasmine rice cooking first. Put in a steam cooker or in a pot with a tight lid, 3-4 cups water, and 2-3 cups Jasmine rice (if you are using 3 cups water, put in 2 cups rice. If you are using 4 cups water, use 3 cups rice). Add 1 tsp. salt. Bring to a boil,then turn on low and fasten the lid tightly on. This is the crucial point where you want to cook it slowly, so it won't stick. DO NOT stir rice at all, just keep an even temperature and make sure it is not sticking. Rice will be done when kernels are tender and rice has formed into one mass. Will be sticky.
Heat 1/4-1/3 cup  stir fry oil (peanut, sesame or other oriental-type oil) in a large, deep skillet. Put in all vegetables. Stir frequently, adding 2-3 tablespoons soy sauce, 1 teaspoon rice vinegar, 1 teaspoon garlic powder and 1/2 teaspoon ground, dried ginger. (Add more soy sauce as needed.)
When vegetables are tender, but still crispy, add pre-cooked meat slices. Heat them through, then remove immediately from the heat, to ensure that the vegetables don't become wimpy.
Serve stir fry hot, with the rice on the side. Remember to use chop sticks!
Allergen information: This recipe is gluten free--except, if you have an allergy to peanut or sesame or cannot handle any oil, I would recommend cooking it in water, the same amount as you would use for oil. This is a Thai trick. They use water for their cooking.
Here are three different kinds of stir fry (you can make other kinds, too)








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