Richard Cavell
Assistant Cook
Hello everyone. I have learned how to stir fry recently.
One type of stir fry I've learned is : Beef, soy sauce, garlic, ginger, toasted sesame oil, salt, and pepper. I like it, but I'd describe the flavours as harsh and Asian-inspired.
I've also been learning to stir fry chicken and, say, baby corn, carrots and snow peas. I'd like to add flavour based on orange juice, lemon juice or lime juice. But if I marinade the chicken in those things, the flavour doesn't really soak in and gets lost in the flavour of the oil and fried veges. I also think they contribute to burning. I have also tried honey, but the honey burns easily. I have had some success with lemongrass.
How do I add flavours that are sweet and mild?
Richard
One type of stir fry I've learned is : Beef, soy sauce, garlic, ginger, toasted sesame oil, salt, and pepper. I like it, but I'd describe the flavours as harsh and Asian-inspired.
I've also been learning to stir fry chicken and, say, baby corn, carrots and snow peas. I'd like to add flavour based on orange juice, lemon juice or lime juice. But if I marinade the chicken in those things, the flavour doesn't really soak in and gets lost in the flavour of the oil and fried veges. I also think they contribute to burning. I have also tried honey, but the honey burns easily. I have had some success with lemongrass.
How do I add flavours that are sweet and mild?
Richard