Stir Fry Crash Course (ingredients)

[Bilby]

You forgot to tell us what it tasted like!! It is dinner time here and the pic made my mouth water!

Did you do this to a recipe or did you just try mixing some items together?

 

[GotGarlic]

This should help: Chinese Cooking - Learn the Basics of Chinese Cooking

 

[Billdolfski]

You forgot to tell us what it tasted like!! It is dinner time here and the pic made my mouth water!

Did you do this to a recipe or did you just try mixing some items together?

Oh, it was pretty good. I wasn't unhappy at all with the result.

I looked at a few things and kind of winged it.

 

[Billdolfski]

This was a later attempt. I've definitely been having fun with it and I'm getting pretty decent results... good enough that it doesn't make me mad, and that's saying something.

I can get the wok pretty hot, but as everybody I'm sure knows... it's not quite restaurant hot. It does pretty well if I make small dishes, for just moi. Throwing large amounts of meat or veggies in definitely drops the temp, so I have to cook small. I've been experimenting slightly with cooking the meat, pulling it... starting the veggies then added the meat back to try and keep the whole process hotter.

I'll keep you posted.

 

[BreezyCooking]

Actually, the "cook the meat first, remove it, start the veggies, & add the meat back" is what most if not all authentic Asian cookbook recipes instruct you to do, so you're definitely on the right track.