We love a good stir fry.
And to get one,
the Hawthornes do it themselves.
For a proper stir fry,
preparation is key.
Take time to get your ingredients ready -
your mise en place -
and the actual fry time takes mere minutes.
The beauty of a stir fry
is that you can throw in basically anything.
Take any combination of the following:
Garlic.
Ginger.
Onion.
Pepper.
Carrot.
Broccoli.
Squash.
Celery.
Snow peas.
Bok choy.
Frozen peas. (NO CAN! NO CAN!)
Mushrooms.
Bamboo Shoots.
Water chestnuts.
Baby corn.
And throw in a protein:
Beef.
Chicken.
Pork.
Shrimp.
At the end of cooking,
I like to add in a chicken, beef, or vegetable stock
with dissolved cornstarch
and a little soy sauce
to finish it off.
Gives a nice glaze to the ingredients.
It's that simple.
You need an oil that has a high smoke point
since everything is going to be cooked over high heat
very quickly.
I prefer peanut oil.
Time: 12:43.
Two tablespoons peanut oil with a few drops of sesame oil
for a little extra flavor.
Let the oil get hot over high heat
and add the carrots.
Time: 12:47.
If you look closely at the shrimp,
you'll notice it's still not cooked.
There's still some gray.
Slowly pour in the stock/cornstarch mixture.
About 2 tablespoons cornstarch
dissolved in a cup of cold stock.
Mr. Hawthorne added a bit more Sriracha sauce
and the baby corn, which he almost forgot.
Time: 12:48.
Serve on a bed of rice.
Stir fry time was all of 5 minutes.
Took longer to prep ingredients
than to cook.
No comments:
Post a Comment