Stir Frying

Stir Frying

WHAT IS STIR-FRYING?

Stir-frying is a method of quick cooking that is very popular throughout Asia, particularly in China. It is a Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West. Many claim that this quick, hot cooking seals in the flavours of the foods, as well as preserving their colour and texture. 

Meat,  fish, vegetables, rice and noodles can all be stir-fried, and then flavoured with lovely Asian ingredients such as fresh ginger, garlic, chilli and soy sauce.

A wok is a large round-bottomed frying pan that’s placed over a very hot gas flame. Woks are thinner than regular frying pans so they heat up really quickly. When stirfrying it’s really important to shake, stir and toss the food in the wok to keep it moving and stop it from burning. Ingredients for stir-fries are usually sliced up quite thinly to help them cook quickly.

HOW TO STIR-FRY

(Make sure you prepare your ingredients before you stir fry)

• Rice or noodles are great in stir-fries. Make sure they are cooked, drained, allowed, and cooled before you start
• If it gets smoky open a window or a door
• Before adding your ingredients make sure your wok or pan is nice and hot
• Start by adding oil and swirling it around the pan to get it sizzling hot, then add your protein (chicken, beef, pork, fish, shellfish or tofu)
• Once the protein has had a chance to cook almost all the way through, start adding your sliced vegetables
• Crunchy things like sliced onions, shredded carrot and chopped peppers should be added first as they take the longest to cook
• Softer ingredients, like spinach and mushrooms, can be added a few minutes later
•  If you’re adding rice or noodles, these should go in at the same time as the crunchy vegetables
• Add any liquid ingredients, such as soy sauce, sesame oil or black bean sauce right at the end of cooking.

FATS

Choose an oil that can take high heat. An all-purpose, neutral-flavoured oil such as canola oil works well. Don't waste expensive extra- virgin olive oil or dark sesame oil for stir-frying. The high heat will diminish the distinctive taste. Use them only at the end or in a marinade to add flavour. Avoid butter, which burns easily at high temperatures.

WHAT STIR FRYING DOES

The high temperature required for stir-frying sears food quickly and preserves the natural juices. It takes about 2-5 minutes, so vegetables stay bright and crisp, meat browned and succulent. When the heat is high and the cooking quick, the Cantonese describe the result as wok hay―loosely translated "the breath of a wok." It's a difficult quality to define, but you can experience it in the first few moments after food is removed from the wok. The food tastes vibrant and fresh, characterised by concentrated, harmonious flavours with a hint of smokiness. To appreciate wok hay, serve food immediately.

Recipe

http://www.buzzfeed.com/christinebyrne/vegetable-stirfry-recipe#.ukrwMRXol

{[Makes 2 servings]}

INGREDIENTS

For the rice:

½ cup brown rice

1 cup chicken or vegetable stock (or water, if you want)

Kosher salt

For the sauce:

1½ Tbsp. soy sauce

1 Tbsp. honey

Juice of ½ lime

For the stir-fry:

1½ Tbsp. canola oil

Medium red onion (about ½ pound), roughly chopped

2 cloves garlic, minced

Kosher salt and freshly ground pepper

Small head broccoli (about ½ pound) cut in florets, stems discarded

Small carrot (about ¼ pound), peeled and cut in coins ¼-inch thick

1 cup button mushrooms (about ¼ pound), thinly sliced

Medium red bell pepper, cored and chopped in rough 1-inch pieces

¼ cup chicken or vegetable stock, as needed

PREPARATION

For the rice:

Cook in a rice cooker as directed on package. Or on the stovetop: Combine brown rice, stock or water, and a pinch of kosher salt in a small saucepan with a lid. Bring the mixture to a boil over high heat. Lower heat to the lowest setting and cook, covered, for 45 minutes. Remove the pan from the heat and let it stand, covered, for 10 minutes. Remove the lid and fluff the brown rice with a fork.

For the sauce:

Stir together the soy sauce, honey, and lime juice in a small bowl and set aside.

For the stir-fry:

Heat canola oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until the onion starts to soften, about 2 minutes. Add the garlic and season with a little salt and pepper, then cook, stirring, just until the garlic is fragrant, about 30 seconds. Add the broccoli, carrot, mushrooms, bell pepper, and 2 tablespoons of the stock. Season with a little salt and pepper, and cook, stirring often, until vegetables are soft on the outside but still crunchy in the middle, about 5 minutes. If the vegetables start to burn, add more stock, a tablespoon at a time, until the vegetables are soft on the outside but crunchy in the middle. Add the soy sauce mixture to the pan and cook, stirring often, until the vegetables are cooked al dente and thoroughly coated by the sauce. Serve immediately atop the brown rice.

VIDEO
https://www.facebook.com/BuzzFeedFood/videos/vb.491452930867938/1221443141202243/?type=2&theater

School is going to provide

• Onion
• Carrots
• Garlic
• Chilli
• Ginger
• Noodles (egg or rice)
• Soy/ Seasonings. 

The stir fried I tried at home




Stir Fried at school

Reflection

Overall, I think that my stir fried turned out really well. It has a mix of sweet, spicy and salty taste. I added broccoli, carrots garlic, mushroom and bell pepper to make it healthier. If I could do this again what I would change is, adding a little bit of chilli because even though I don't eat a lot of spicy food I think adding a bit of chilli would make it taste nice. When I made this stir fried at home I decided to separate the rice and the vegetables but at school I wanted it to have a mix of colours for the presentation so I mixed the rice and vegetables together. I was really surprised with my final outcome, as it tasted really delicious. I enjoyed making this recipe and I might make this stir fried at home more often.