Stirfry

No recipe, but I'll start the list of ingredients with the following:

Soy sauce.

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I farking HATE stirfry...

It's like someone was lazy to make food, chucked it all into a damn wok and serve...


bleh...
 
We start with some olive oil and soy sauce in the wok, a bit of garlic and onion/leek browned in that. Then two chicken breast fillets cut into cubes, fresh broccoli and cauliflower, green or purple cabbage strips, some green and red peppers and carrots cut into thin sticks. Microwave some egg noodles for 2mins in water, drain and add last, with soy sauce added as you go along. Make sure to check that stuff isn't sticking and stir regularly. It's done in about 10mins of actual cooking.
 
If you want to do it properly you'll need the following ingredients:

- Soy sauce (obviously, but good quality low-sodium stuff)
- Oyster sauce
- Rice wine vinegar
- Fish sauce
- Sesame oil
- Fresh ginger and garlic

If you're going to use beef, you'll want to get a decent cut and slice it as thinly as you can manage, against the grain. Ideally, marinate it for around 3 hours in ginger, soy, sugar or honey, garlic, corn starch (stir well so there's no clumps) and water. You can then save the mixture and add it into the pan/wok when you're cooking.

When you cut the vegetables, you should go for a thick julienne. Stir fry vegetables should be cut much larger than the Western style, especially the onions. It will also prevent them from burning. There's no set number of vegetables that you should use but anything like the following will work nicely:

- Bok choy (this should actually be essential for any stir fry)
- Carrots
- Peppers
- Bean sprouts
- Broccoli or broccolini or tender stem
- Onions
- Lots of garlic
- Cashew nuts
- Mushrooms, including if you can find them dried mushrooms and exotics
- Spring onions
- Lime
- Sugar snap peas
- Fresh coriander leaf
- Egg noodles or good quality rice (and you should preferably not use basmati. Rather choose a glutinous short grain Chinese rice).

Your pan or wok should reach a very high temperature before you begin to cook. You should see it start to sizzle as soon as you start adding ingredients. Cook according to the timing that the ingredients will individually require, i.e., add your onions first and your herbs last.
 
Some nice ideas!

I also always add a spoon of brown suger and a squirt of lemon juice. Sometimes I use pinapple pieces.

I buy my soy sauce from chinese shops - I also by the dark soy sauce - usually 2l at a go @ R50 or so.
 
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