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Old 01-30-2008, 05:54 PM   #1
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How To Stir Fry?

I'll be making a stir fry this week but its been so long since I've made one that I have forgotten how I used to do it. Thought I would ask around, I'm sure there are so many different ways.

I have firm tofu that I would like to be crispy and I also have some trader joes soyaki.

I do remember your pan needs to be super hot but that's about it.
thanks!

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Old 01-30-2008, 06:01 PM   #2
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Super hot is right. have all you ingredients prepped and ready to roll, in the order you will be cooking them. Use the base of the pan for cooking, and the sides of the pans for parking things, work from the center out.
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Old 01-31-2008, 12:01 AM   #3
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Bingo! Hot hot hot. We also keep a handy supply of soy sauce, fish sauce, and several Chinese and Japanese flavoring sauces to use. It's fun sometimes to mix and match sauces and see what happens, LOL.
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Old 01-31-2008, 01:00 AM   #4
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Cook your protein or veggies in oil, remove all but 2 tablespoons. Scent your oil with aromatics, garlic, ginger, onions, what have you. Build a sauce with your fav. saucey ingredients. Incorperate your protein over high heat. Enjoy thoroughly.
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Old 01-31-2008, 01:07 AM   #5
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A neat experience we had was the Mongolian BBQ we went to out here. You get to pick everything (meat, veggies, oil, sauces, flavorings) and then watch them grill it up for you on a big round flat griddle.
It works best if you make up small bowls so you can try several different things while you are there.
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Old 01-31-2008, 09:32 AM   #6
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Try searching YouTube for stir fry. I watched a lady making Stir Fried Korean vegetables
yesterday, then watched another hour or so of cooking videos. It's all Tattrat's fault for
posting that link to the beatbox "cooking" video.
I should have been working, but noooooo.....

So when you say hot hot hot.... how long do you let your carbon steel wok heat?
Past the stage where it is smoking and darkening on the bottom? I have a gas stove,
and the thing seems to chill quickly....
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Old 01-31-2008, 11:56 AM   #7
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now why does that pan need to be so hot? So the veggies won't stick?

I plan on using the soyaki for the sauce but when do I add it? And do I let it simmer to thicken the sauce? Should I also marinate the tofu in the soyaki?
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Old 01-31-2008, 12:11 PM   #8
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Ya know what's funny? They say don't sear with non-stick, yet they make non-stick woks.

That type of cooking is hot and fast so you still have the crunch and freshness from the veggies.
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Old 01-31-2008, 12:40 PM   #9
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Hi, Corazon. We had a thread on that recently (includes stir-frying tips and recipes): Stir Fry Crash Course (ingredients) HTH.
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Old 01-31-2008, 12:57 PM   #10
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and remember that if things DO stick a little add a bit of Water NOT more Oil!
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