The Wok began began as a way to cook for large groups of people because the bowl
shaped pan is designed to move food up the sides giving you a much larger cooking
surface than traditional pans. Maybe I should start that the wok is such a versatile
piece of kitchen equipment, quick frying, searing on the sides, and steaming all while
not changing pans. The wok is truly a unique tool for the kitchen.
10 Steps for Stir Fry:
have all of your items ready to go, seperated into small containers.
Because they all have different cook times.
1. heat your wok
2. add 1T. to 2 T. oil
3. add 1/2 tsp. minced garlic
4. add your protein (has already been marinated and drained)
5. don't add so much product to the wok that it loses its sizzle. stir protein with wok
shovel and ladel. holding with one, pushing away with the other, then
stossing with shovel. Moving to sides as meat caramelizing.
6. when meat is done remove meat from wok and place on a plate or dish.
7. place sliced ginger in wok
8. now cook your vegetables, start with the ones who cook the longest, try and gauge
where they are in the cooking process so that you can add the other ones
appropriately.
9. while vegetables are cooking start sauce,
10. simmer sauce with vegetables, until vegetables are crisp yet tender, and the sauce
thickens,
11. add protein back to sauce/vegetables. toss, heat, serve.
Proteins for stirfry:
1. chicken breast - cut into 1/4 inch strips
2. beef use cuts (flank, skirt, blade,chuck) - cut into 1/4 inch strips
3. pork loin, sirloin - cut into 1/4 inch strips
4. lobster, raw or cooked (if using cooked lobster you only need to heat)
5. shrimp, peeled and deveined.
6. sea scallops, nub off
Marinades for Stirfry:
Terryaki marinade:
1/2 cup soy sauce
1/2 cup pineapple juice
1 tsp. minced garlic
1 tsp. grated ginger
3 T. dark brown sugar
1. stir ingredients in a bowl, pour over enough to cover meat.
2. mix meat, refrigerate overnight reserve remaining marinade
3. mix remaining marinade with 12 oz. chicken stock, add 3 T.
cornstarch, BTB. , cool use this for your terryaki
sauce.
disolving cornstarch in a cold stock makes a "slurry" this is the
way cornstarch works, then it needs to come to a boil in a stock
to thicken
Sesame Sauce:
3 T. hoisin sauce
1 T. sesame oil
1 tsp. fresh grated ginger
1 tsp. minced garlic
3 each chive chopped fine
1/2 cup chicken stock
1. stir ingredients in a bowl, pour over enough to cover meat.
2. mix meat, refrigerate overnight reserve remaining marinade
3. mix remaining marinade with 12 oz. chicken stock, add 3 T.
cornstarch, BTB. , Cool use this for your sesame
sauce.
disolving cornstarch in a cold stock makes a "slurry" this is the
way cornstarch works, then it needs to come to a boil in a stock
to thicken
Oyster sauce:
3 T. oyster sauce
1 T. soy sauce
2 T. honey
1 tsp. fresh grated ginger
1 tsp. minced garlic
1/2 tsp. five spice powder
1/2 cup chicken stock
1. stir ingredients in a bowl, pour over enough to cover meat.
2. mix meat, refrigerate overnight reserve remaining marinade
3. mix remaining marinade with 12 oz. chicken stock, add 3 T.
cornstarch, BTB. , Cool use this for your terryaki
sauce.
disolving cornstarch in a cold stock makes a "slurry" this is the
way cornstarch works, then it needs to come to a boil in a stock
to thicken
Thai Peanut Sauce:
1 cup peanut butter
3 oz. cocoa lopez
3/4 cup chicken stock, hot
1 anchovy filet mince
1 tsp. minced shallot
1 pinch of cayenne pepper
1/2 tsp. lemon juice
1. blend all ingredients together adjust seasonings.
2. This is a thickened sauce, thin out with chicken stock for
marinade
Good Vegetables for Stirfrys:
Bean Sprouts fresh/crisp, no prep. needed, cook 45 seconds
Sugar Snap peas, fresh/crisp, peel thread, cook 45 seconds
Celery, cut at an angle, cook 2 -3 minutes
Onion, cut in strips, julienne, cook 2 -3 minutes
Zucchini, cut julienne,cook 2 -3 minutes
Summer squash, cut julienne,cook 2 -3 minutes
Carrots - cut julienne, cook 4 - 5 minutes
Chinese Cabbage - shredded, cook 1 - 2 minutes
Bell Peppers - cut julienne, cook 2 - 3 minutes
Baby Spinach - wash, cook 45 seconds
Bok Choy - green part,wash cut, cook 45 seconds