Questions tagged [stir-fry]
The stir-fry tag has no usage guidance.
64
questions
0
votes
0
answers
2
views
How to evenly mix stir fried vegetables with noodles?
Gather round, fellow cooks, while we attempt to solve a mystery together.
Tis the mystery of the slippery noodle and uneven stir fry, a true mind boggler for all ages!
Behold the conundrum:
Whenever I ...
- 21
7
votes
3
answers
1k
views
Avoid charred marks when stir-frying with curry powder
When I stir-fry veggies, I have noticed that using curry powder gives a different result than other spices.
I follow these steps:
in a wok pan, I pour sesame oil. Enough to cover the bottom
add the ...
- 57
3
votes
4
answers
2k
views
How to cook multiple batches in a wok without things burning
I've read in a number of places that instead of doubling a recipe in a wok, just do multiple batches.
However, whenever I try to do multiple batches, by the second batch things are starting to get ...
- 1,346
4
votes
2
answers
4k
views
Wok patina; when to redo seasoning?
This is a new carbon steel wok, seasoned on a gas stove with oil and had one stir fry made in it:
I've seen other posts where advice was given to let the scratches repair themselves over the many ...
- 1
0
votes
4
answers
2k
views
Utensils for stir frying ground beef
I stir fry a pound of ground beef on a stove-top pan (made of ceramic titanium) on a daily basis. That is my "cereal" meal.
I use a spatula and a second one that looks like a large spoon (...
- 5,936
13
votes
5
answers
7k
views
Is the water released from mushrooms during stir-frying edible?
After I wash mushrooms in salt water, I dry them in a salad spinner. Then I insert the spinned mushrooms into my wok, that's hot with safflower oil. At this point, the wok has no water.
After 3 mins. ...
- 29.7k
0
votes
3
answers
421
views
Is there a rubric for what ingredients go into a Chinese stir fry?
Looking at these two recipes:
https://omnivorescookbook.com/tofu-and-broccoli/
https://omnivorescookbook.com/ginger-chicken/
they are quite similar but have minor variations. This seems to be the ...
- 509
1
vote
2
answers
121
views
How does adding one ingredient to a dish prevent another from burning?
I hear this in cooking videos all the time. Make sure to add ingredient X to prevent ingredient Y from burning.
This could probably be applied broadly and the answer would be different depending on ...
- 139k
1
vote
1
answer
402
views
How do I make stir-fry sauces that don't get watery and thin as leftovers?
I often cook in bulk and then eat leftovers for several days. One area where I've struggled with this strategy is stir-fries. It seems that even if I get a well-thickened, flavorful sauce the day that ...
- 80.7k
4
votes
4
answers
133k
views
How can I tell when ground beef is fully cooked?
So, how do you know that the ground beef is fully cooked when you are stir frying it on a sauce pan ?
- 191
11
votes
8
answers
13k
views
Vegetarian replacement for pork mince in Chinese style stir fry
In Chinese cuisine it's very common to start a vegetable stir fry with a bit of minced meat, typically pork, to give the dish a deeper flavor. To make a vegetarian version I usually just leave this ...
- 1
-2
votes
1
answer
109
views
Stir Frying Chicken, Correct Amount for 1 Pan
Goal
Cook small strips of chicken for a stir fry, to be added to vegetables and rice later on.
Background
The grocery store likes to sell packs of chicken breast that have about 2 pounds of chicken, ...
- 20.4k
0
votes
2
answers
665
views
When do you add bok choy when cooking stir fry
When do you add bok choy when cooking stir fry? Other ingredients are mushrooms, carrots, red peppers, broccoli, green onions. This is my first time cooking stir fry and I'm not sure of the order to ...
- 29.7k
13
votes
1
answer
3k
views
Why do you add the ingredients in sequences when stir frying?
What is the reason for ingredients being added in sequences when stir-frying?
- 105
0
votes
2
answers
1k
views
What are some cheap types of meat that are suitable for a stir fry? [closed]
I'd like to start purchasing more meat from organic farming for my stir-frys, but the price level for high-tier cuts like chicken breast is almost unpayable, so I'd like to look into alternatives.
I ...
- 3,683
23
votes
2
answers
9k
views
How do HK restaurants keep wok-fried scallops white, with no visible sear marks?
After I add oil to pan on cook top and stir fry them, my scallops get brown sear marks. See photos:
But when ever I order Jade Scallops (西蘭花炒帶子 in Chinese) in HK restaurants, their scallops stay ...
- 103
3
votes
1
answer
315
views
How to retain the smell of frying green onions/scallions in cooked dish?
I have always loved the smell of frying green onions/scallions but was never able to retain the smell of it when the dish is done cooking.
I was in Singapore about 1.5 years ago and in a small food ...
- 64.4k
4
votes
2
answers
36k
views
Lining a frying pan with aluminum foil to reduce post-cooking cleanup?
I make a lot of stir fry in my frying pan, and I hate cleaning it up. Often, if I do not clean the pan immediately, the stir fry residue (little pieces I have failed to scooped out when moving the ...
CommunityBot
- 1
30
votes
2
answers
6k
views
What are some good ways to treat frozen vegetables such that they behave like fresh vegetables when stir frying them?
Forgive me for being a novice. I like having frozen spinach, onions, broccoli, and vegetables since they're convenient and don't spoil. But I only know the practices for cooking, and in particular, ...
- 199
0
votes
1
answer
113
views
Why is a grilled lamb chop tougher than stir fried beef strips or lamb stew?
Why does a grilled lamb chop feel more tough compared to say stir fried beef strips or lamb stew?
CommunityBot
- 1
14
votes
4
answers
14k
views
Suitable oil for woking?
I know some oil is not suitable for woking. Like sunflower oil and olive oil?
What oil is best suitable for woking and which oil is not suitable?
4
votes
2
answers
4k
views
Is it okay for oil to smoke in stir-fry?
I've always been taught that when frying anything at all, it's of the utmost importance keep the oil below its smoke point. Once the oil starts smoking, I've heard, it's game over-- the oil is ...
CommunityBot
- 1
0
votes
0
answers
45
views
Is it possible to stir-fry meat cutlets without "oil bombing" ?) [duplicate]
While frying in the pan, meat gives out the moisture, that causes oil to "shoot".
How do you make cutlets? And is there something, that I can add to the meat, to make water stay inside or go out ...
- 345
4
votes
2
answers
4k
views
How do I make sure I don't overheat my teflon pan?
I cook in my teflon wok pans all the time. I recently saw an answer here suggesting to preheat a pan to a high temperature and cook in small batches when preparing stir-fry food. I would like to try ...
- 5,837
4
votes
2
answers
892
views
Why are we frying in the oil, but not in any other liquid? (besides the temperature)
Yes, water is boiling at ~100°C (212 F), but boiling point also depends from the pressure. If we could achieve 180°C (350 F) for water, at very high pressure, could we fry something in that water? Or ...
- 11.8k
0
votes
1
answer
205
views
Making Chinese chicken-and-broccoli sauce
I love the sauce you get on that take-out dish, and I want to make it myself. From all the places I've ordered it, it tastes relatively the same, yet several recipes online show big differences. So I ...
CommunityBot
- 1
0
votes
1
answer
660
views
Adding uncooked rice to a slow-cooked stir fry
I'd like to make this slow-cooked chicken stir fry recipe.
It is suggested that it be served with rice. But I know rice itself can be made in a slow-cooker. If I don't mind having the rice already ...
- 56
1
vote
0
answers
253
views
Should I stir fry all my vegetables at the same time or do them one at time? [duplicate]
I want to stir fry broccolis, onions, mushrooms, and carrots. Should I do them all at the same time or separately because they might have different cooking time?
- 11
5
votes
6
answers
51k
views
How to stir fry frozen veggies?
There are various frozen veggie mixes available in my local grocery shops, that are meant to be used in stir fries (according to their description at least), but I can't seem to get satisfactory ...
- 2,756
4
votes
3
answers
1k
views
Should I get a thin, flat bottomed wok to stir fry large amounts of veggies on an electric stove?
Currently I stir fry veggies in a flat non-stick frying pan. It's OK but it doesn't have much volume so I can't cook a large amount of veggies unless I do so in batches, which I don't want to because ...
- 139k
2
votes
1
answer
550
views
What does "stir to cover" mean?
I don't really understand what the phrase "stir to cover and warm" means. Can someone shed some light?
- 58.2k
8
votes
3
answers
72k
views
How can I prepare left over Stir Fry for the fridge?
I like making Stir Fry and I've tried several times to make two meal's worth so I can refrigerate half and take it to work, but so far every attempt has been sub-bar. It's veggie stir fry and I use a ...
- 80.7k
19
votes
6
answers
114k
views
What's the best order to add ingredients to a Stir Fry?
I make nice stir-fry with bell peppers, mushrooms, onion, sugar-snaps, jalapenos and bean sprouts (and anything else that might be handy and in danger of being unused before it expires)
I tend to ...
1
vote
3
answers
6k
views
How to make less salty Fermented Black Bean Stir Fry
I recently tried a variant of chinese stir fry using Lee Kum Kee Black Bean Garlic Sauce. I liked the flavor, but the end result was significantly saltier than I prefer.
The rough recipe I used was:
...
- 15.2k
0
votes
1
answer
178
views
How can I liven up run-of-the-mill stir fry? [closed]
Rice or noodles, onions, garlic, sesame oil, and soy sauce are a pretty standard stir fry base.
How can I liven this up a little? I'm not looking for major additions, like chicken, eggs, etc. I'm ...
- 2,186
4
votes
1
answer
17k
views
Can I freeze stir-fry vegetables?
I have been buying pre-cut and prepped stir-fry veggies at Trader Joe's and I was wondering if I could freeze my own bags of veggies. Would there be any issues with cutting up stir-fry veggies and ...
CommunityBot
- 1
2
votes
1
answer
11k
views
Air Fryer effect on Vegetables?
Does the Philips Air-fryer work as well as a standard deep-fryer?
Most of what I've been reading about Air Fryers is centered on:
Potatoes/ Fries
Some of fish/ chicken/ meat dish
Being a veggie, I ...
CommunityBot
- 1
3
votes
2
answers
2k
views
Mongolian BBQ Meat Cuts?
I am planning on slicing meat with a slicer for Mongolian BBQ and have decided on slicing frozen chicken breast and frozen pork shoulder butt.
What I do not know though, is what I should use for ...
- 80.7k
2
votes
3
answers
1k
views
Using beef jerky cuts for stir fry?
I have some cuts of beef intended to be used for beef jerky.
I have not yet dried them -- the meat is still fresh.
I don't know what cut of meat was used. Can I use it for stir fry?
CommunityBot
- 1
2
votes
3
answers
13k
views
Can an enameled dutch oven be used for stir frying?
I want to use a KitchenAid enameled cast iron dutch oven for stir frying Asian style. Are there any issues with using it for stir frying? I am a cooking newbie, and want to find healthy cooking ...
- 58.2k
10
votes
1
answer
2k
views
How to get heat high enough for stir fry?
Considering that mounting a fighter jet afterburner in my kitchen (or anything, for that matter) isn't very convenient or realistic, what would be a realistic way to get the extreme heat output that ...
CommunityBot
- 1
4
votes
2
answers
4k
views
What gas output required for home stir frying?
I love stir fries, but I've never been happy with the result from using my 2400w electric nonstick wok.
I've bought a nice heavy steel one and know I need a gas burner but not sure of the output I ...
- 1,346
10
votes
3
answers
3k
views
Should you ever add aromatic veggies to a dish without sauteing them first?
Many recipes and cooking blog posts emphasize the importance of sauteing aromatic veggies to release their flavor and reduce the bite. This gave me the impression that when aromatic veggies are ...
- 1,377
2
votes
4
answers
4k
views
I followed the instructions, but my food still stuck to the wok
I bought a very expensive Stainless Steel Baccarat Wok only last week. I followed instructions as told by the shop assistant (to wipe with a small amount of oil before I started to cook), but when I ...
CommunityBot
- 1
3
votes
4
answers
750
views
Stir-fry pan choices
We like to make stir-fry occasionally, and we do so currently in a medium-sized stainless steel wok over a gas burner (but, a regular one, nothing that is super-stir-fry powered). It's a pretty good ...
- 3,932
7
votes
2
answers
31k
views
Lots of liquid in bottom of wok when stir frying
When making stir fry, I use chicken, onion, bell peppers, green onions, bean sprouts, water chestnuts and bamboo shoots. When doing this, I use just enough peanut oil to coat the bottom of the wok, ...
- 31
6
votes
2
answers
1k
views
Cooking beef for pepper steak
From American-"Chinese" restaurants, I usually order a dish called "Pepper Steak with Onions". This seems to be a simple enough dish, mostly a straightforward stir-fry, except for one unique ...
CommunityBot
- 1
1
vote
1
answer
714
views
What kind of cabbage to use in cabbage poriyal (Indian stir-fry)?
I tried making this with a savoy cabbage, and it tastes like Irish cabbage - the spices were overwhelmed by the cabbage taste. When I have had this dish in Indian restaurants, the cabbage taste is ...
CommunityBot
- 1
14
votes
3
answers
23k
views
Stir fry - garlic burns if I put it in first, what am I doing wrong?
I read everywhere that I should put garlic first in the oil for a stir fry. However, whenever I do this the garlic burns into little brown chunks. What's the proper amount of time for letting garlic ...
- 535
1
vote
1
answer
519
views
Help finding information on Marble coated woks
I've been looking for a wok and was considering a carbon steel wok, but from my research, it seems that carbon steel woks, even if they have a flat bottom, may warp slightly from the heat and not ...
