Wednesday, March 5, 2014

Rosie Stir Fries.

You know the Hawthornes love a good stir
and, like I've said,
if I want one, I have to do it myself.
I found sirloin kabobs on sale.
I don't think I ever pay full price for meat.
If you scrounge around,
you can find some bargains.
The better ones, I have found,
 are at the Nags Head Food Lion.

Kabobs, of course, are too big for a stir fry.

Slice the meat into bite-sized pieces.

I marinated the meat in my homemade yakitori sauce
while I prepared my vegetables.
If you don't want to make your own
(You should.),
use a store bought ponzu sauce,
or teriyaki sauce, or soy sauce.
About yakitori sauce:
"Yaki" is the Japanese word for "grilled"
and "tori" is the word for "bird/chicken."
It's easy to make
using easy-to-find ingredients -
saki, mirin, soy sauce, tamari sauce,
sugar, garlic, ginger, and roasted chicken leg bones.
And a good homemade yakitori sauce
(recipe at link above)
is richer, thicker, and more flavorful
than any store-bought sauces.
Plus it keeps indefinitely in the fridge.
Some yakitori chefs keep adding ingredients
to their pot of sauce,
keeping an ongoing sauce,
which produces a particularly rich and flavorful sauce.
A lot of chefs dip their skewered food
directly into the pot of sauce,
rather than brushing it on,
so the sauce accumulates additional flavor 
from the hot chicken juices.

When stir frying,
always have your ingredients prepared and ready to go.
I have:
marinated sirloin
broccoli, small florets
carrots, peeled and crinkly cut
celery, sliced on the diagonal
green pepper, diced
onion, wedged
garlic, thinly sliced

Have your wok over high heat
and add 2 tablespoons of peanut oil.
Time:  1:53
Add in broccoli and carrots.

Time:  1:54
Add in celery, pepper, and onion.

 Time:  1:55
Pour a little water down the side of the wok.
The steam helps cook the vegetables.

Time:  1:56.
Transfer vegetables to a bowl and cover.

Time:  1:58.
Reheat wok over high heat and add a little peanut oil.
Add in meat and garlic.

Time:  1:59
Add vegetables back in.

Time:  1:59.
Pour in a cornstarch slurry.
2 TB cornstarch mixed with 1/4 cup water.

Add about 1/2 cup beef stock.
Stir fry until thickened.

Remove from heat and serve.


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