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Old 05-08-2007, 12:17 PM   #1
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Red face Stir-frys!? AHHHH


Hi, I'm trying to get into a healthier more veggie lifestyle........My last three stirfry's have been a disaster. The first one was way under cooked but looked good. The next one had a burnt taste that made it inedible, the third wasn't bad, kinda soggy, limp and not at all crunchy, BUT was tasty.......My poor husband just shrugs and eat, but the kids, they're far from enjoying it.

SO, any input would be helpful, truly. What am I doing wrong, should they be lightly steamed before hand? Is my wok to hot? or not hot enough? How should the veggies be cut up? AHHHHHH, help!

Thanx in advance.

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Old 05-08-2007, 01:00 PM   #2
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Exactly what are you stirfrying?

What kind of oil are you using?

Are you allowing the wok to get SCREAMING HOT first, then adding the oil and allowing that to get right to the smoke point before adding whatever you are stirfrying?

Do you keep your stirfry moving at all times?

Remember to stirfry in the reverse order of hardness: Onions and bell peppers frist, then brocolli, carrots, water chestnuts etc, pea pods, bamboo shoots, bean sprouts next, then garlic, and mushrooms go last.

I almost forgot, be sure to stirfry in small batches. Every time you ad something to the wok, the oil temperature drops, and water is released from the vegetables, so if your wok is overcrowded, you are steaming, not stirfrying.
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Old 05-08-2007, 01:36 PM   #3
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Ahhhh!

Thank you so much! I've been overcrowding, and putting everything in the wrong order.

I use peanut oil, I've heard it has a higher smoking point? I've also heard that about canola, but have mainly stuck with peanut.

What about when I put on the sauce? Say Teriyaki, or oyster sauce, fish sauce? That's where I get into more trouble........

Anyway will be trying again tonight. Thanx again.

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Old 05-08-2007, 02:02 PM   #4
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Peanut oil is good. I use almond oil. Make sure your wok is cast iron or stainless steel so it gets good and hot. nonstick woks are garbage. also, make sure heat is on HIGH and you constantly move the food around, shaking it around, flipping it around, and don't overcrowd the pot.

tntsmom, for my basic go to stir fry sauce, i use this

1 Part Soy Sauce
1 Part Rice Wine Vinegar
1/2 Part Fish Sauce
Some Lemon Juice

what i do is cook the meat, set aside.

then cook the veggies.

then throw in your sauce, and throw the meat back in, and stir it all around for about a minute.

tnts, here are a couple pics of a stir fry i did recently. Called it a triple Delight.







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Old 05-08-2007, 03:55 PM   #5
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Wow

it's all I Hope to aspire to!

Thank you so much for the incredible photos as well!

Will let you know how it goes.
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Old 05-08-2007, 03:59 PM   #6
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I haven't used a wok since I was 20 and though I had to. I stir fry in a big saute pan over medium high heat with no troubles. It may take some practice to know when to put in which veggies, i usually do it in 3 batches--onions and meat (and remove), than hard veggies (caulifour, carrots, etc), then soft veggies and onions and meat.

You can play with different sauces too. My staples are soy sauce, fish sauce, sometimes mirin and either brown sugar or cornstarch to thicken. Don't forget the fish sauce, it really makes a difference (and doesn't taste anything like fish).
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Old 05-08-2007, 04:09 PM   #7
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Now Iam hungry for stirfry, after seeing those pics - great job, and thanks for sharing.
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Old 05-08-2007, 04:48 PM   #8
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glad you enjoyed them guys, cheers
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Old 05-08-2007, 06:15 PM   #9
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legs, I can't understand why you keep asking for advice here when you obviously know how to cook brilliantly already. These photos are fantastic!
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Old 05-08-2007, 06:35 PM   #10
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mudbug i try to learn something new every day, i've only been cooking for 2 years, thank you for the kind words, cheers
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