Saturday, December 28, 2013

Rosie Takes A Wok On The Wild Side. Stir Fry. Beef And Vegetables.

It's so nice to be cooking again!
(As in NOT baking.)

 I haven't had a good stir fry for a while ...
or since the last time I stir fried.
I am not a fan of the ChinaMacs down here.

Lunch today is thinly sliced flat iron steak,
carrots, broccoli, pepper, celery, and mushrooms.

 I pop my meat into the freezer for about 30 minutes
and then slice it.
That way, you can slice thinner and easier.

 I marinated the meat in 2 tablespoons cornstarch,
mixed with 1 tablespoon each of rice wine and soy sauce.

 Prepare the vegetables -
crinkle cut carrots, broccoli florets,
sliced baby bellas, sliced celery,
and chopped yellow pepper and green serrano.
I forgot the onion.
Didn't miss it.

 I heated my wok over high heat
and added a tablespoon or so of peanut oil.
I prefer peanut oil for stir frying
 because of the high smoke point.

Heat the oil hot hot hot.
350° ...
and drop in the broccoli ...
Time:  1:36

 ...  the carrots ...

 ... the mushrooms ...

 ... and the celery and peppers.
 Stir and fry.
Time:  1:37

 Add a little water down the side of the pan
to steam cook.
Time:  1:38

Place in a bowl and cover.

 Reheat wok, add oil, and heat it.
I start at 350° and crank it up to 400°.
Get a digital thermometer.

Drop in the meat.
Time:  1:43
Yes.  I took a break.

 Add in some sliced garlic and ginger.
 Time:  1:43

Add in the vegetables.
 Shake it all up.
Time:  1:44
Time:  1:45

 Middle Hawthorne prepared the rice.
I added sliced scallions from my planter on the deck.

Top with mung beans and alfalfa sprouts.

Like I said,
I love a good stir fry.

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