Stir-frying
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More on Stir-frying
Cooking - the process of using heat to prepare foods for consumption. Many common cooking methods involve the use of oil.
Meat stir-fry recipe Stir-Fried Beef Gyros in Pita Pockets is made with beef round tip steaks cut 1/8 to 1/4 inch thick, cloves garlic minced, dried oregano, olive oil, medium onion halved thinly sliced, salt, some pepper, ...
Both the stir-frying and the braising were done as quickly as possible, so the vegetables maintained a great texture and color, had a light taste, and were very filling.
Authentic Chinese cooking by Berkoff, Nancy / Vegetarian Journal
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Stir-Frying Crabs
Stir-frying is the method of quickly cooking bite-sized pieces of meat and vegetables over high heat in a small amount of oil. Ingredients are stirred constantly to ensure even cooking.
Shrimp Stir-Fry With Bok Choy, Mushrooms & Peppers
Shrimp Stir-Fry With Bok Choy, Mushrooms & Peppers 5 (1)
Filed under: Main Dishes, Asian, Indian, Moroccan, Sindhi ...
3/4 cup stir-fry sauce
2 10-ounce bag Steamfresh Long Grain White Rice with Mixed Vegetables, cooked according to package directions
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Heather's Stir-Fry Sauce Handle
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Sample Recipes -- Check This Book Out!
See the Related Recipes section below for free sample stir-fry recipes from this book.
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Stir-Fry - to cook quickly in oil over high heat, using light tossing and stirring motions to preserve shape of food.
Stock - a rich extract of soluble parts of meat, fish, poultry, etc. A basis for soups or gravies.
Stir-fry - To quickly cook foods over high or medium-high heat in a lightly oiled skillet or wok, stirring or tossing constantly, until desired or specified doneness.
Stir-Fry Stir-fried food is cooked quickly ina little oil in a wok or frying pan and is stirred frequently while cooking.
Toast To brown something (usually bread) lightly in a toaster, frying pan or under broiler.
Stir-fry: To cook rapidly over high heat (fire) with a little oil and stirring all the while; similar to sauteing. Using a wok makes this process easier, but it can also be done in a skillet.
Stir-Fry-Frying cut meat and vegetables on high heat with a small amount of oil.
Strain-To use a colander or strainer to drain liquid off cooked food.
Stir-fry- To cook food quickly in a small amount of hot fat, stirring constantly.
Strain- To separate solid from liquids through a strainer or fine sieve.
Stir-Fry: The fast frying of small pieces of meat and vegetables over very high heat.
Thin: To reduce a mixture's thickness by adding more liquid.
Toss: To thoroughly combine several ingredients by mixing lightly.
Stir-fry: A method of quickly cooking small pieces of food in a small amount of hot oil in a wok or skillet over high heat, stirring constantly.
Strain: To separate liquid from solid food by pouring it through a strainer or fine sieve.
Stir-fry - Chinese technique of cooking think slivers of meat, shellfish, and vegetables in hot oil.
Stock link - A rich meat, fish, or vegetable broth. It is used as a base for soups, sauces, and other preparations.
stir-frying - It is a cooking technique that requires brisk cooking of small cuts of ingredients in hot oil over intense heat.
Stir-fry
Similar to sauteing, but with use of less fat; food is stirred constantly during cooking, usually cooked in a wok
Stir-fry: ...
Chicken stir-fry
By Nick Nairn
From Ready Steady Cook
Preparation time: Less than 30 mins
Cooking time: Less than 10 mins
Serves 1 ...
Stir-fry in batches. Properly stir-fried food retains its crisp, firm exterior and tender, juicy inside by cooking small portions at a time.
Stir-fry meals composed of fresh cut vegetables such as broccoli, cauliflower, carrots, snow peas and onions are easily prepared on a grill wok.
Stir-frying will also give you some practice with your cutting skills since each ingredient will be bite size (Have you ever seen a knife in a Chinese restaurant?) and have different cuts.
Stir-Fry London Broil
London Broil is a beef-based food dish that involves cooking flank or round steak close to a cooking source by way of broiling or grilling.
Stir-frying (chao or chow [ç‚']), which is the dominating cooking technique in Chinese restaurants of the Western Hemisphere (see ginger for an example) is but one of the numerous cooking techniques in China, ...
stir-fry: The Asian cooking technique of quickly frying small pieces of food in a wok with a small amount of fat over very high heat while constantly tossing and stirring the ingredients. The term stir-fry also can refer to a dish prepared this way.
Stir-Fry
The fast frying of small pieces of meat and vegetables over very high heat with continual and rapid stirring.
Thin
To reduce a mixture's thickness with the addition of more liquid.
Stir-Fry Beef and Broccoli
Make tasty Asian restaurant fare at home--and do it in less than 30 minutes! Stir-fry is weeknight e...
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Stir-fry: A cooking method similar to sautéing in which items are cooked over very high heat, using little fat. Usually this is done in a wok and the food is kept moving constantly.
Stir-fry
A Chinese method of preparing meat or vegetables by cooking very rapidly in a frying pan or wok over high heat, stirring constantly. See also saute.
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Sautéing and stir-frying involve cooking foods in a thin layer of fat on a hot surface, such as a frying pan, griddle, wok, or sauteuse.
Bhunao (Saute/stir-fry):
Small quantities of water, yogurt, and stock are introduced to the pan if and when the ingredients start to stick.
Stir-fry
To cook food quickly over high heat with a small amount of oil using a skillet or wok, being sure to constantly stir ingredients
Strain
To remove solid particles from a mixture or liquid by pouring through a colander or sieve.
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Unlike stir-frying where the food is continuously turned, sautéed food is turned only once in the pan in order to cook both sides.
Use raw in salads, shredded as a garnish or cook in a variety of ways including stir-fry.
Dal - This is the Indian term for all varieties of dried beans, split peas, and lentils.
Stuffing Heat the oil in the wok & stir-fry garlic, onion & brown sugar. Add the shrimp, crab meat, 1-tsp. salt and continue stir-fry for 1 minutes.
Add the cabbage, bean sprouts, carrots, leek, 1 tsp.
Cloud ear is often added to hot and sour soup, and stir-fry dishes. Cloud ears are sold mainly in dried form, in plastic bags. If stored in an airtight container, they should keep for up to a year.
Lemon myrtle is an excellent substitute for lemongrass and complements Asian stir-fry dishes, especially those with chicken, seafood and vegetables.
You can eat them raw, stir-fry them, or bake them like potatoes. It's best not to peel them, but you'll want to scrub off the dirt. If you slice them, dunk them immediately in acidulated water to keep them from discoloring.
Both the greens and the stalks are popular in salads and the stalks are often used in stir-fry recipes.
Because it only needs a very light cooking, broccoli is usually added to recipes near the end of their cooking time, and it is ideal for stir-frying or steaming.
Also use in stir-fry, first smashing the clove with the side of a heavy knife, before adding to hot oil. Stir once and then add the remaining ingredients called for in your stir-fry recipe.
Stir-fry 2 cloves of garlic in about 2 tablespoons olive oil until golden. Add 1 tablespoon of balsamic vinegar and half a head of white cabbage (450 gm). Add salt and freshly ground pepper and fry at a high temperature for about 1 minute.
Wok A pan with a round bottom, the wok is used to stir-fry foods.
Wood ear Variety of mushroom also known as cloud ear, tree ear or silver ear. Delicate to bland flavor that usually absorbs taste of more strongly flavored ingredients in dishes.
This list really reminds me of the way I ate as a student - pasta, rice and curry, stir-fry noodles, lots of omelettes, and for lunch, soup or sandwiches.
Spring onions, carrot, mushrooms, celery, baby corns, green beans, mange tout-any or all of these are suitable for stir-frying. See what vegetables (not potatoes) you have available. They will need to be finely sliced.
Add onions and saute briefly. Add shredded Brussels sprouts and stir-fry for a couple of minutes. Add 1/4 Cup water and cover. Steam until bright green and tender, about 8 minutes. Season with sherry vinegar, salt and pepper.
Also refers to a Chinese stir-fry of steak strips, green peppers, and onion cooked in soy sauce. Pepperoni - A highly spiced dry sausage made of pork and beef. Seasoned with salt, black pepper, cayenne, and garlic.
Mata: (MAH-tah) Small; when fresh, extremely hot; use in fresh sauces or stir-fry into oil before adding vegetables; add to shaker jar with vinegar to make hot sauce.
Important protein source in oriental cooking. Made from cooked soya beans, it is quite bland in flavour and responds well to marinades. Good for stir-frying, barbecuing, grilling, it is also high in calcium and vitamin E and low in saturated fats.
Also known as bok choi, this leafy green Chinese vegetable belongs to the cabbage family. It is best suited to brief stir-frying or steaming to keep its mild flavour
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A wok is a traditional Chinese cooking pan. It is similar to a large, very deep frying pan and has a rounded base. It is the traditional pan used for stir-frying. A non-stick wok has a thin, hard-wearing coating to prevent food from sticking.
These are the young shoots of the tropical bamboo plant in Asia. When very young they are crisp and the perfect addition to any stir-fry meal or a healthy addition to a sandwich.
Barbecue ...
The term pan-frying is the English equivalent of sautéing (which is a French word). Some people consider it a different technique, which uses more fat and takes longer. stir-frying uses higher temperatures and continual stirring.
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Chinese for Salted Vegetable. Leafy greens, usually Chinese mustard cabbage [Kai Choy] are pickled, or preserved in a salt brine. Both the leaves and stems can be used in stir-fry, stew and soup e.g. Kiam Chye Aar [Duck with Salted Vegetable] ...
Choy sum produces small yellow flowers, which gives it its other name of Chinese flowering cabbage. Its long, pale stalks and fragile leaves are suited to stir-frying and steaming. For more information about Chinese greens, see our article.
Long, green, pear-shaped melon with a ridged surface. It has a definite bitter taste. Cut melon in half lengthwise and remove seeds. Cut in thin slices and stir-fry with meats.
Black beans, fermented ...
 See also: Stir, Cooking, Vegetable, Sauce, Flavor
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