It's so nice to be cooking again!
(As in NOT baking.)
I haven't had a good stir fry for a while ...
(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.
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° ...
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
Done.
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.
I love a good stir fry.
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