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THE KINDS OF STIR FRYING by Ellen Calhoun






Article Author Biography
THE KINDS OF STIR FRYING by
Article Posted: 04/10/2013
Article Views: 431
Articles Written: 1
Word Count: 528
Article Votes: 0
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THE KINDS OF STIR FRYING


 
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There are several types of stir fried recipes and may vary according to taste, and meat ingredients, vegetable ingredients and cooking time, but the most prominent characteristics of each is accorded by the application of the special sauce appropriate for the dish. The Mongolian Beef for example, like the Mongolian Barbecue, is sweet but don’t be fooled by its name thinking this is a Mongolian dish, it is really not and it is a product of American marketing making it sound exotic. Mongolian beef is a Chinese-American recipe where thinly sliced beef steaks are stir fried and coated with sweet spicy savoury sauce made out of Hoisin, soy sauce, and chillies it is then served with cellophane noodles or steamed rice. Another stir frying dish is the Kimchi Fried Rice with Chicken. The preparation and cooking of this recipe takes approximately 20 to 25 minutes and produces four to five servings. Cooks do not need a cooking background if precautions are followed as instructed by its procedure. This recipe does involve the use of a stove and hot oil. Kimchi is rated as one of the top five healthiest foods in the world. Korea contributes its lack of obesity mainly to Kimchi as it is served at every meal in their homes. Though Kimchi does not have a strong flavor and scent, but this recipe can help new comers to Kimchi incorporate the food into their daily diet. Another healthy stir fry is the Stir fried Corn and Peppers. A really simple stir fry that only takes just a few minutes to prepare and will be well worth the effort. The original inspiration for this was from an episode of Kylie Kwong’s “My China” series included some nice salty sweet Chinese pork sausage, but for this dish, a guest at dinner might not be able to eat pork so you can make it a vegetarian version. Please feel free to add the sausage if you desire, it will add another dimension to the flavors and make this even more appealing. We cut the kernels from six ears of fresh corn.

Into a hot wok with some vegetable oil, we added minced garlic and ginger and stirred that for a few seconds, then added minced red bell pepper and a touch of green chillies, then the corn, some brown sugar, rice wine vinegar, light soy sauce, a touch of salt and stir fried this for maybe two minutes at most over high heat. This is a delicious side dish top some stir fried chicken with cashews and chillies. But with some minced Chinese sausage added in it, this corn dish would have been sufficient for lunch with a steaming bowl of rice. Wok cooking is really having everything prepared and in place. Just spend a few minutes cooking and you are ready to eat. And yes, things do taste different if cooked in a wok over high heat. Enjoy your cooking at home. There are thousands of recipes in the web today that you can try on. Invest in a good wok and you will never regret it.

Learn more about Recipe for Stir Fry Sauce here.

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