Random Stir-Fry
Jun. 1st, 2004 04:26 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
hafoc
I took a Geek Test that Teph posted. It told me I was an Ubergeek, the Dark Side of Geekdom, Ultrageek.. foo. Nonsense. I admit to having some of the less desirable geek characteristics, but I lack the technical expertise in some important area that I feel is necessary to be a part of that subculture.
But I do have one strong geek characteristic, according to the Jargon Dictionary (wherever it is..) I make Random Stir Fry.
You need:
Meat
Fresh or frozen vegetables, maybe half again as much as you have meat
Sauce
Corn Starch
The sauce can be stir fry sauce, but if that's not available you can use soy sauce and sherry, or Italian dressing, or whatever else you like.
Start the meat first. If it's frozen when you start, so much the better; you warm it in your frying pan or wok until it's about half thawed. Once it's in that state you can cut it into strips with great ease. Be sure to cut across the grain of the meat; cutting across breaks up any fiber structure and results in the meat seeming much tenderer. Return the strips of meat to your pan, splash in however much sauce you like.
Since I use a lot of sauce, frozen ingredients, and a frying pan, I end up with a very wet stirfry. So I use stove temperature to control the soupiness of the mix, not its temperature; as long as it has liquid boiling away it's going to be at a fixed temperature. More heat drives off moisture to make your mix drier. If it's dry enough, just simmer. Stir often as you cook.
Once the meat's getting close to feasibly done, toss in the vegetables. And more sauce. Stir stir stir. When it's all mixed, lower the heat, cover, simmer the mixture until the vegetables are done enough to suit you-- which, since I'm from Michigan, means cooked to DEATH. I hate crunchy broccoli.
After about ten minutes of simmering, in my case-- probably less in yours-- add about a teaspoon of corn starch dissolved in cold water. Or if you want a more Western version, dissolve the cornstarch in milk. Be sure to heat the mixture until it boils again; that cooks the cornstarch and thickens the juices of the dish into a sauce or gravy. Let cool, serve over rice-- but you can also use noodles, or bread, or just eat it as is.
Infinite combinations are possible, obviously.
Tonight mine is chicken, with broccoli and Giardinalia. That latter-- I've probably mangled the spelling-- is an "Italian" but actually Chicagoan mix of hot peppers, olives, broccoli, cauliflower, and gods know what, pickled. Makes it kind of hot.
It's quick, and it ain't bad.
But I do have one strong geek characteristic, according to the Jargon Dictionary (wherever it is..) I make Random Stir Fry.
You need:
Meat
Fresh or frozen vegetables, maybe half again as much as you have meat
Sauce
Corn Starch
The sauce can be stir fry sauce, but if that's not available you can use soy sauce and sherry, or Italian dressing, or whatever else you like.
Start the meat first. If it's frozen when you start, so much the better; you warm it in your frying pan or wok until it's about half thawed. Once it's in that state you can cut it into strips with great ease. Be sure to cut across the grain of the meat; cutting across breaks up any fiber structure and results in the meat seeming much tenderer. Return the strips of meat to your pan, splash in however much sauce you like.
Since I use a lot of sauce, frozen ingredients, and a frying pan, I end up with a very wet stirfry. So I use stove temperature to control the soupiness of the mix, not its temperature; as long as it has liquid boiling away it's going to be at a fixed temperature. More heat drives off moisture to make your mix drier. If it's dry enough, just simmer. Stir often as you cook.
Once the meat's getting close to feasibly done, toss in the vegetables. And more sauce. Stir stir stir. When it's all mixed, lower the heat, cover, simmer the mixture until the vegetables are done enough to suit you-- which, since I'm from Michigan, means cooked to DEATH. I hate crunchy broccoli.
After about ten minutes of simmering, in my case-- probably less in yours-- add about a teaspoon of corn starch dissolved in cold water. Or if you want a more Western version, dissolve the cornstarch in milk. Be sure to heat the mixture until it boils again; that cooks the cornstarch and thickens the juices of the dish into a sauce or gravy. Let cool, serve over rice-- but you can also use noodles, or bread, or just eat it as is.
Infinite combinations are possible, obviously.
Tonight mine is chicken, with broccoli and Giardinalia. That latter-- I've probably mangled the spelling-- is an "Italian" but actually Chicagoan mix of hot peppers, olives, broccoli, cauliflower, and gods know what, pickled. Makes it kind of hot.
It's quick, and it ain't bad.
no subject
Date: 2004-06-02 12:04 am (UTC)It's the listening to static thing isn't it?
;>