Sunday, November 25, 2007

Stir-fry from Scratch

Tonight I made a stir-fry. I use pretty much the same recipe every time; it's based on directions from Vickey, so I can't really claim originality, but it works well. Onward...

The main distinction of this stir-fry is that the meat is not cooked in the wok itself. Rather, I always boil it first with slices of ginger, soy sauce, and, usually, some powdered garlic. Fresh garlic would work too, but the ginger is more important - I use fresh ginger roots. Previously, I've cooked sliced pork, stir-fry pre-sliced beef, and stew beef. The latter I won't use again, since it was both too tough and too fatty. Tonight I used chicken thighs - it worked marvellously. After a solid half hour of boiling, the chicken is soft, tender, and, crucially, fully cooked. Boiling it with sliced ginger and soy sauce gives it a subtle flavour.

After the chicken has been thoroughly boiled, I stir-fried it for a few minutes with cooking oil, some more garlic powder, soy, and shredded ginger. Next I removed the chicken from the wok, and started stir-frying the vegetables. In this case, I used cucumber, green pepper, Shiitake mushrooms, tomatoes, broccoli, and diced green onion. I added more shredded ginger, soy, oil, and water, in roughly that order, and let them cook, stirring regularly. I then readded the chicken. After about 15 minutes (and once the rice had finished cooking), it was done, with enough leftovers for lunch or dinner tomorrow.


Ladyjutea said...

I'm totally making teriyaki tomorrow.

Josh Gould said...

I hope there are pictures!