Thu Apr 12, 2007 1:04 am
My wife is Chinese, so I know a thing or two about stir-frys.
What you need to do is make sure all the food is cut up the same size.
Use light soy sauce, or mushroom soy sauce. We use Pearl River Bridge brand soy sauce.
She makes a killer stir-fry with about a cup of each of the following veggies & ingredients.
Bok-choy
napa cabbage
bean sprouts
bamboo shoots
snow peas
shitake mushrooms [dried, but rehydrated]
carrots
red bell peppers
Daikon radish
yellow onion
spring onion
Japanese eggplant
And the following: fresh garlic, ginger, oyster sauce.
She uses about 1 lb. of very finely sliced beef, chicken, or pork. She freezes it for about an hour before slicing it. That way, she gets very thin slices.
She marinates the meat in soy sauce, ginger, & garlic for about an hour before cooking it.
We use my turkey fryer to cook it, because we have a huge wok.
She starts with EVOO, does the bigger veggies first, then adds the other ingredients as she goes along. We serve it over rice made in a rice cooker.
It's damned tasty, and good for you too. I make her add extra meat, but she usually only adds enough for flavoring.
Hope this helps.