I love a good stir fry.
And I haven't found one here on the Outer Banks.
Except at one place.
A stir fry is one of the most versatile and quick meals one can make.
You grab a meat from Column A.
You grab some veggies from Column B.
You cook.
You add a sauce/thickener from Column C.
You serve over a nice rice.
You go back for seconds and thirds.
Our veggies:
broccoli
carrot
celery
onion
When preparing your veggies,
keep the sizes of your dices, slices, and cuts, the same.
That way, your vegetables will cook evenly.
Don't forget the garlic.
I checked two tenderloins off my freezer inventory,
vacuumed-packed, from '09.
Slice into same-sized pieces.
Season with freshly ground salt and pepper.
A swirl of peanut oil went into the hot wok on high.
Time: 2:05.
Add in garlic slices.
Time: 2:05.
Add in broccoli, carrots, celery, and onion.
Time: 2:06.
Wok is on high heat.
Stir and fry.
You should hear sizzling.
If not, you aren't hot enough.
Keep the vegetables moving all the time.
Time: 2:07.
Drizzle a little water down the side of the hot wok.
You want the steam to give a boost to the cooking.
Time: 2:07.
Empty the vegetables into a bowl and cover.
Time: 2:08.
The wok went back on high heat
and the meat went in with a sprinkling of sugar.
The sugar gives a nice sear to the meat.
Time: 2:08.
Keep it moving!
Time: 2:09.
Add the vegetables back in.
Notice the meat is still pink.
Time: 2:09.
Add in a sauce thickener.
Down the hot sides of the wok.
Never over the contents.
I used 2 TB cornstarch, dissolved in about 1/2 cup beef stock,
with some soy sauce added in.
If you would like to make this a ginger beef dish,
you could add fresh ginger to this.
I always have frozen 1-inch ginger cubes on hand.
If you nuke the frozen cube for about 15-20 seconds,
you can squeeze it with thumb and forefinger
and the juice will drizzle right out.
Mince the pulp and add it in too.
Perhaps a little mirin wouldn't hurt.
If you want to give it some heat,
now would be a good time to add in some dried cayenne flakes.
Time: 2:09.
Keep stirring until sauce thickens.
Time: 2:10.
Plate.
And that's actually a brown rice, although it looks white,
and it took 45 minutes to cook.
Cook time on the stir fry started at 2:05.
Our lunch was plated at 2:10.
Check it out.
My steak is still rare.
Excellent execution, Mr. Hawthorne.
Like I said,
I love a good stir fry.
I love a good stir fry.
And I haven't found one here on the Outer Banks.
Except at one place.
A stir fry is one of the most versatile and quick meals one can make.
You grab a meat from Column A.
You grab some veggies from Column B.
You cook.
You add a sauce/thickener from Column C.
You serve over a nice rice.
You go back for seconds and thirds.
Our veggies:
broccoli
carrot
celery
onion
When preparing your veggies,
keep the sizes of your dices, slices, and cuts, the same.
That way, your vegetables will cook evenly.
Don't forget the garlic.
I checked two tenderloins off my freezer inventory,
vacuumed-packed, from '09.
Slice into same-sized pieces.
Season with freshly ground salt and pepper.
A swirl of peanut oil went into the hot wok on high.
Time: 2:05.
Add in garlic slices.
Time: 2:05.
Add in broccoli, carrots, celery, and onion.
Time: 2:06.
Wok is on high heat.
Stir and fry.
You should hear sizzling.
If not, you aren't hot enough.
Keep the vegetables moving all the time.
Time: 2:07.
Drizzle a little water down the side of the hot wok.
You want the steam to give a boost to the cooking.
Time: 2:07.
Empty the vegetables into a bowl and cover.
Time: 2:08.
The wok went back on high heat
and the meat went in with a sprinkling of sugar.
The sugar gives a nice sear to the meat.
Time: 2:08.
Keep it moving!
Time: 2:09.
Add the vegetables back in.
Notice the meat is still pink.
Time: 2:09.
Add in a sauce thickener.
Down the hot sides of the wok.
Never over the contents.
I used 2 TB cornstarch, dissolved in about 1/2 cup beef stock,
with some soy sauce added in.
If you would like to make this a ginger beef dish,
you could add fresh ginger to this.
I always have frozen 1-inch ginger cubes on hand.
If you nuke the frozen cube for about 15-20 seconds,
you can squeeze it with thumb and forefinger
and the juice will drizzle right out.
Mince the pulp and add it in too.
Perhaps a little mirin wouldn't hurt.
If you want to give it some heat,
now would be a good time to add in some dried cayenne flakes.
Time: 2:09.
Keep stirring until sauce thickens.
Time: 2:10.
Plate.
And that's actually a brown rice, although it looks white,
and it took 45 minutes to cook.
Cook time on the stir fry started at 2:05.
Our lunch was plated at 2:10.
Check it out.
My steak is still rare.
Excellent execution, Mr. Hawthorne.
Like I said,
I love a good stir fry.
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