Sunday, 22 January 2012

Why don't you Stir-fry?

This week we continue our delicious exploration of new sauces with Stir fries! Stir-frying is an Asian method of cooking thinly sliced meat and vegetables so that the inherent textures and flavors of the ingredients are retained. Typically involving a quick sauté over high heat, sometimes concluding with a brief steaming in a flavored sauce in a wok. Ensure you have everything you need ready before you begin. Stir-frying needs to be fast, it won’t allow for time to chop vegetables while cooking.  Vegetables and meats should be approximately the same size (bite sized is best) since everything must be small enough to cook through equally and without burning. When your wok is really hot add oil. When the oil is hot, add the aromatics that will flavour it, such as ginger and garlic and stir-fry for a few seconds until their aroma is released. Then add your other ingredients staggering their addition according to the length of their cooking time. Ideally start with any meats, stir-fry until almost done, then remove set aside. (Add back at the end, so the meat cooks fully but does not dry out.) Then add harder vegetables like baby corn and carrots; stir-fry for about 2 minutes, then add vegetables like beans, onions and others. Broccoli florets, peppers and greens which require a minimum of cooking time can be added at the end and briefly cooked or just steamed. At this point if you think the vegetables need just a little more cooking time then just continue to stir fry but if you think they are more raw than cooked, cover and steam until done.
The sauce would ideally go in when the ingredients are two-thirds cooked. You can make your own stir-fry sauce or use our ready range of stir –fry sauces from Blue Dragon.
Serve the Stir-fry immediately on a bed of steamed rice and enjoy.

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