How To Stir Fry An Italian Stir Fry Recipe

by jules

A couple weeks ago I got a text from my Dad which has a photo of his latest stir fry.

I knew something was up.

For Dad to text is remarkable enough. For him to transmit a picture is even stranger. But a graphic of something he cooked, A good lesson you should ‘never say never'.

Anyway, it got me with the whole stir fry thing. It's one in the few putting them to use that I've never felt I've ‘mastered'.

If Dad could learn how to stir fry (by making use of my sister, Batgirl), surely I should can get my stir-fry-mojo on.

So I did some online detective work. Got myself a wok. Seasoned it And started experimenting.

And the outcome,

Stir frying is the greatest!

It's quick. And there is apparently some sort of stir fry magic, a lot like when you come up with a sandwich. No matter what you include, the outcomes are either decent or downright delicious.

the secret to your tasty stir fry

In my research I came across Eleanor Hoh , self proclaimed ‘wok star'. She's super excited about wok cooking and her philosophy quite simply don't require a recipe to create a great stir fry.

Again, like building a good sandwich, the secret with a tasty stir fry is to try using ingredients that work efficiently together. And have confidence in instincts. It's a liberating strategy to cook.

The other game changer personally was the realisation that you have no need for a heavy Asian sauce to come up with a great stir fry. I'd always thought you needed oyster sauce something like that. But in fact, among the best stir frys are seasoned having a simple little soy sauce. Or even more radical, they skip the sauce in its entirety.

It's really a great deal simpler than I ever believed.

whatever you need

a pan cooking in

Even like a minimalist, I'm very happy to make space around my kitchen for the wok. But if you're not ready to make that investment, a great skillet will perform.

Woks are among the rare cases of cookware where cheaper is way better. I found a carbon steel wok online approximately $15 and after that seasoned it following your method over here

Don't even think in regards to a ‘non stick' wok. Stir frying is centered on using temperatures well higher than the recommendations of non stick pan manufacturers. You don't want to risk that non stick surface working its way into the food.

something to stir with

The only other business critical item of equipment is a stirring utensil. I utilize a wooden spatchula (pictured above). The wider better for making your stirring better.

super high heat

The reason stir frying can be so quick is the thin steel gets hotter almost instantly. It passes within the heat on the flame straight away to the food. So it's information about your fire.

Gas is advisable, in particular when you're sufficiently lucky to get have one particular double ring ‘wok' burners.

For those who are saddled with electricity and love your stir frys, Eleanor Hoh stood a great suggestion. Buy a portable butane gas stove Or you could do like my sister Nao, and rehearse the wok burner in your gas BBQ.

ingredients chopped & wanting to go

Usually I'm a prep-as-I-go kind of cook. When it comes to stir frying, I've learned the difficult way. It's significantly better to have everything organised prior to the flame touches the wok.

The cooking happens so quickly, it isn't really worth needing to stop mid stir fry to rush and catchup using your chopping. OR worse still, burning your dinner when you took your skills off the wok.

how to stir fry

1. prepare your ingredients

Chop everything into bight sized pieces. Ingredients that take longer cooking should be chopped smaller. Or have them cooked prior to deciding to add the fast cooking veg.

2. pre heat your wok therefore it is super hot

We're trying to find fierce heat. Thin carbon steel woks warm up fast. If you're having a heavy certain wok or possibly a skillet or frying pan, advisable to take the additional time to preheat properly before you decide to add any food towards the pan.

3. give a little oil and stir fry your aromatics & protein

Use an oil that is certainly suited to high temperatures cooking. I prefer peanut or macadamia oil. You don't require much.

Traditional aromatics include ginger, garlic and chilli. Some people add these prior to the protein. I pop them in simultaneously to make sure you don't end up having bitterness from burnt garlic or ginger.

Tender cuts of meat are better fitted to stir frying. Slicing finely over the grain on the meat or poultry will tenderness and quick cooking.

If you're cooking for over 2 people, best to prepare in batches to ensures there is enough heat to quickly sear the meat. A crowded wok will end up having stewed, tough meat.

As soon because meat looks cooked, remove it in the wok and warm in the clean bowl.

4. stir fry the veg

Start while using longer cooking veg like carrots and broccoli. Finish using the speedier leafy veg like bok choy.

Again, depending for the amount of food you have in order to smoke, it could be better to stir fry in batches.

5. return the protein to your pan toss a couple of times over the heat

Once things are all back inside pan you're ready to season with the sauce. A little salt and pepper can be my selection for the recipe below. Serve asap.

Too easy.

like for more information,

The Super Quick Cooking class at The Stonesoup Virtual Cookery School could possibly be just the thing in your case!

From 18th Feb we'll be centering on speedy techniques for instance stir frying. As well as considering time suggestions to help make you faster with the cooking.

To take part in the fun check out:

serves 2

Even though you have no need for a recipe, they're able to still be a useful source of ideas. I've gone to have an Italian vibe here because stir frying it not just about using Asian flavours. I could used Mexican, Lebanese as well as Indian flavours.

The ‘italian' inside name emanates from both the usage of pesto and garlic as flavourings AND the green, white and red colours with the Italian flag. I haven't experienced an italian ‘stir fry' before… maybe this can be a world first,

2-3 chicken thigh fillets

2 handfuls snow peas (mange tout)

4 tablespoons pesto

1. Prepare your ingredients. Trim and finely slice the chicken, peel & slice the garlic, chop the capsicum (peppers) into long ribbons, and top the snow peas.

2. Heat your wok or frying pan therefore it is super hot.

3. Add somewhat oil. Stir fry the chicken and garlic before the chicken is merely cooked, a few moments at most. Remove and place within a clean bowl.

4. Add the veg and stir fry for one more few minutes.

6. Return the chicken and garlic on the pan. Toss several times over the heat.

7. Serve with pesto at the top.

VARIATIONS

vegetarian / vegan - replace the chicken with tofu, seitan or even a can of drained lentils. Use a dairy free pesto for example my sicilian nut pesto

different veg - I just happened to get capsicum & snow peas from the fridge. But most veg stir fry well. Try zucchini, fennel, greens including spinach or cavolo nero, green pepper, carrot, broccoli, celery, cabbage.. numerous possibilities.

different protein - I've stated earlier tofu & lentils, and you could also use just about most meats. Just make sure they're finely sliced over the grain to ensure they are as tender as you can.

lebanese - replace the chicken with lamb and replace the pesto with hummus. It may also help to work with zucchini instead on the snow peas.

dairy-free - make use of a dairy-free pesto or simply serve having a handful of fresh basil leaves and several toasted pinenuts.

more italian - serve with mozzarella dairy product for grating over and possibly toss in some cooked pasta by the end.

___________

__________

Super Quick Cooking

Starts around the 18th Feb. We'll be concentrating on techniques like stir frying and cooking together with your kettle. As well as taking a look at time suggestions to help make you faster with the cooking.

The Weekly Meal Planning Method

Beginning about the 3rd March, this 4 week in-depth class will educate you my hassle-free system for planning your weekly meals.

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Jules x

ps. If you're in search of more stir fry ideas, there is a whole chapter on ‘speedy stir fry specials‘ during my eCookbook The Tired & Hungry Cook's Companion.

For more details visit:

Nao 7 February, 2012, 5:38 am

I love that you simply and GB have gotten into stir fries!

I've always just crushed the garlic, but think it is more preferable to slice it, Or would it not really matter, I welcomed in GB's Irish stir fry recipe around the stone soup diaries he sliced it.

It is interesting whatever you said regarding the non-stick pans. I did not are aware that the surface could cook off into the meals at through the roof temperatures.

Good luck using the rest of your respective detox:)

Luv u xoxo

Good question Nao!

To boost the comfort, I don't notice a massive difference in flavour while using garlic whether you slice or crush.. crushing is meant to have the garlic slightly stronger because from the larger area exposed to your air..

Whatever works for you is the most suitable.. part with the beauty of stir fries!

Love you too

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thanks Anna!

Amanda@EasyPeasyOrganic 9 February, 2012, 1:54 pm

Ha! initially i thought you're showing ‘how to stir fry an Italian' … I must admit I was just a bit disappointed to get you are not … :)

I love the end about obtaining a camping stove! We have a beautiful wok within the basement, unloved to the electric stove. Time to reclaim it!

A

Eleanor Hoh 13 February, 2012, 1:25 am

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shine 14 February, 2012, 2:33 pm

Question - I see that you manipulate Carbon Steel Wok whereas Eleanor highly recommends light Cast Iron Wok, have you try both or exactly what do your recommend.

Thanks

shine

Thanks for dropping by Eleanor!

Shine

Great question. My first wok was cast iron that has a flat base. It took forever to heat up and once the foodstuff was inside wok it would not stay hot enough.

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Eleanor Hoh 1 April, 2012, 7:12 am

Jules, surefire is by far the BEST material if you need to be successful with wok cooking. It gives the food texture and flavor. My certain wok is lightweight (approx. 3 lbs), thin walled from China, NOT the 15 lb. western wok with flat base. Flat base woks target electric stoves that is impossible for wok cooking, takes too much time to warm and cool down! Take a look at my website again, it clearly states my certain wok is 3 lbs. Maybe I need to ensure it is more prominent then.

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Eleanor!

You certainly are a wealth of wok knowledge.. many thanks dropping by again.

I think we're using a language lost in translation moment.. If your wok is steel and simply weighs 3lb.. then in Australia it can be called ‘carbon steel' that is light weight, thin walled woks.

A aerobics wok using a flat base will be called ‘certain' here..

Either way… we're around the same page.. Thin and round bottomed is when it's at!

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Bec 19 May, 2013, 9:37 pm

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STONESOUP is usually a blog about simple weeknight dinners.

I'm Jules Clancy, an old Food Scientist turned health coach, vegetable lover and minimalist. Currently I'm managing my Type 2 Diabetes and PCOS with simple real food. I live in Australia and am the article author of "5-ingredients 10-minutes" among other books.