How to Stir-Fry

How to Stir-Fry


Why order out, when you can stay and
stir fry? Make quick, nutritious meals all in just one pan, for a fraction of
the cost of take-out. With a lot of heat, and a little oil, stir fried meats and
seafood come out tender and juicy, while vegetables stay crisp, flavorful,
and healthy. A wok, or skillet, with a large cooking
area, and high sides, both the work great for stir-fry. A wooden or bamboo spatula is the
perfect tool for stirring and tossing the ingredients. Here are five steps to mastering
stir-fry. Step One:
Prep your ingredients. Prepping all the ingredients first, is
the key too successful stir-fry. Chopping and cutting is the bulk of
the work, but cooking takes just minutes. Here’s what you’ll need to serve 4 helpings
of basic chicken and vegetable stir-fry. Measure out two tablespoons of
cooking oil, such as peanut or canola oil, which can take high heat
without smoking. Measure one-half cup of chicken broth
and set aside. Mince 6 cloves of garlic, Use a grater for one teaspoon fresh
ginger, and thinly slice one bunch of green
onion. Slice one pound of skinless, boneless
chicken breast into bite size pieces. Thinly slice one yellow onion, one cup
of cabbage, one red bell pepper, and measure out 2 cups of whole
sugar snap peas. For a finishing sauce, whisk together
one-half cup of chicken broth, 2 tablespoon soy sauce, 2
tablespoons white sugar, 2 tablespoons cornstarch. Step Two:
Flavor the oil. Heat your wok or pan over medium
high heat for 3 to 4 minutes. Pour one tablespoon of oil
down the side of the pan. Tip the pan so the oil coats the
sides, and bottom. Let the oil heat up for a minute or two,
and drop in a piece of minced garlic. If it immediately starts to sizzle,
the oil is hot and ready. Stir in half the garlic, ginger, and
green onions. Toss and stir rapidly for about 30
seconds to flavor your oil. Step Three:
Cook the chicken. Carefully place the chicken pieces,
and let them sear without stirring for 1 minute. Then, toss and stir for 3 or 4 more
minutes, or until the chicken loses it’s pinkness. Don’t crowd the pan with too
much chicken, cook it in two batches if you need to. When the chicken pieces are cooked,
place them all together in a clean bowl. Carefully wiped the pan clean with paper
towels, and place it back on the heat. Step Four:
Cook the Vegetables. Add the second tablespoon of
oil to the hot pan. Add the other half of the garlic,
ginger, and green onions to the oil and toss for 30 seconds. Then, add the yellow onion and the
cabbage. Toss and stir for about 5 minutes, or until the onion
and cabbage just start to get tender. Then stir in the bell pepper
and sugar snap peas. Add the one-half cup chicken broth,
Put on a lid, and cook for 2 to 3 more minutes, or until
the veggies are tender, but crisp. Step Five:
Sauce and Toss. Place the cooked chicken in the hot pan,
and toss with vegetables until they are well mixed.
Make some room in the center of the pan and pour the flavoring sauce
into the middle. Let the sauce boil and thicken for a minute, before
mixing in the chicken and veggies. Pour the stir fry over prepared rice or
noodles for a quick and delicious asian inspired meal. Once you have the basics down, you can
experiment with different combinations of meats, vegetables, and sauces for
sensational meals in just minutes!

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