I am now beginning to experiment with stir-fry. It seems the basic formula is to heat up the wok, throw in some oil, fry the meat, remove the meat, fry the veggies from most dense to least dense, add in your sauce (either with corn starch already mixed in or mixed in a separate bowl with some water), wait till the sauce bubbles and thickens, stir in meat and veggies until everything's coated and good to go.
What are your favorite stir-fry sauces? I made one today with water, oyster sauce, hoisin sauce, some old sesame oil, soy sauce and sugar. I just threw it together randomly, and it came out way too sweet and thick. I figure I just need the right formula.
Also, what are your favorite noodles for stir-frying, and how do you prepare them? If I buy those dry rice-stick noodles from the asian store, do I just soak them in water for 15 minutes and stir fry them?
Thanks for the help!
What are your favorite stir-fry sauces? I made one today with water, oyster sauce, hoisin sauce, some old sesame oil, soy sauce and sugar. I just threw it together randomly, and it came out way too sweet and thick. I figure I just need the right formula.
Also, what are your favorite noodles for stir-frying, and how do you prepare them? If I buy those dry rice-stick noodles from the asian store, do I just soak them in water for 15 minutes and stir fry them?
Thanks for the help!