Post by Michael Trew Post by cshenk Post by Michael Trew
I made an attempt at stir-fry for lunch, which I haven't done in
some time. It leaves room to be desired, but it was OK.
Fried diced onion and a few cloves of garlic for a few minutes,
add diced carrot/celery/red cabbage, fried a couple of minutes,
added splash of AC vinegar and a few splashes of soy sauce, then
fried until semi-soft with the lid off.
I probably need to invest in rice vinegar and better soy sauce.
Probably no celery next time either.
For supper, I plan to make a single Delmonico rib steak (on sale -
bought on sell by date) for Mara, maybe some mashed potatoes and
green beans... I'll just have left over stir fry with the potatoes
I've never made a medium rare steak, or anything of the like, but
that's the way that she eats it... Ugh, I guess I'll give cooking
it a go. Would broiling be best?
What is everyone else having today?
Hey, not bad for a first try!
Here's some basic questions to help out on the stirfry.
1) What type of oil was used? Some are more optimal for a stirfry.
Canola and Olive are very common. Corn oil is the worst.
Thanks! I think I used peanut oil. I bought some sesame oil per
Steve's suggestion afterward. I also bought oyster sauce and rice vinegar.
Peanut oil isn't bad. I use a very neutral olive oil (it's not the
strong stuff, more the Bertoli brand level). Most stirfry is done with
a neutral flavored thinner oil but at the base of it all, it's fat.
There's little you can do wrong if the oil/fat isn't rancid or
cloyingly sticky like corn oil tends to be. It just has to 'match' the
Now, I *will* set the pedantic folks off with this but oh well. Basics
of cooking. Back to the roots.
'Stirfry' by mental image is Asian with probably a wok and Asian type
ingredients and seasoning. I agree with that. But there are other
versions, even there.
There is little truely new under the sun culinarily. Some are better
for a bit of butter to the oil, some with bacon fat or duck fat. If
calling that a 'Stirfry' offends you, just call it a pan fry (grin).
Think outside the box.
Take 2-3 strips of bacon and fry it up, leave the fat in there and add
such oil as needed then add your veggies and things. (you can remove
and crumble the bacon or get smart and just chop it up to thin strips
Butter is another one that works well unless using an actual wok at
The nice thing about being a self taught cook, is you aren't bound by
'you aren't supposed to do that' (because no one told you how to cook)
and start to discover things that work.
I learned 'Stirfry' from making slavic recipes. Cabbage, Onion, Green
Peppers, mushrooms, green beans, carrots... sound familiar?
If the flavor didn't quite match what you were reaching for, while it
could be spicing or sauce, it might be type of fat mix used.
Let your mind eye free. Does a vegetable taste good in your mind if
dipped in butter or is it better dipped in peanut oil? Grin, now, let
that shift what you plan to do for the next experiment.
Post by Michael Trew Post by cshenk
2) Why add vinegar? Thats a true question. I never have.
I honestly have no clue, but I won't use it again.
Ok. Some recipe probably called for it that you recall. A lot of
Asian things do use some, so maybe that is it?
Post by Michael Trew Post by cshenk
3) Soy sauce varies a lot but a true stirfry uses more than that.
It's often made with a bit of beef broth with cornstarch to make it
I just bought a new jar of reduced sodium Kikoman since I used up the
2+ year old bottle of store brand soy sauce that never tasted quite
right. I will try it next time.
Kikkoman is ok. I far prefer Datu Puti brand. I don't get Datu Puti
because it is cheaper, but because it actually tastes better. Kikkoman
has this faint chemical undertone that Datu Puti lacks.