For the first time since i started dieting, I'm making a stir fry dish for dinner. Usually, I include white rice with the finished product to absorb some of the
I make nice stir-fry with bell peppers, mushrooms, onion, sugar-snaps, jalapenos and bean sprouts (and anything else that might be handy and in danger of being
An example would be green beans - some recipes call for parboiling green beans before stir-frying while others do not? Is there a reason behind this?
When I make a sauté, I use bell peppers, green onions, beef slices, carrots, ginger and mushrooms. I fry all the ingredients together, add some lime juic
I know some oil is not suitable for woking. Like sunflower oil and olive oil? What oil is best suitable for woking and which oil is not suitable?
I've heard that using a wok helps ensure not only perfectly cooked meats and vegetables, it also just makes food taste better. I've purchased a new wok and am l
Seems like a question that would've been asked before, but I couldn't find a pre-existing question. Sorry if this is a duplicate. Anyway, I do a lot of stir-f
When you're stir-frying or sauteeing, I'm sure some of the oil get evaporated due to high temperature. How much of the original oil evaporates? Since I suppose
I stir fry several times a week. When I do I do each portion seperately, made to order. How much oil should I use? How do I figure out how much oil to use for
I'm looking at a recipe for a fajita stir-fry that includes an optional 2 tbsp of dark rum. The introduction for the recipe mentions, Latin spices combined
I am trying to create written instructions for making stir fry for some rather inexperienced cooks to follow. One dilemma that I'm having is describing the amou
I have been buying pre-cut and prepped stir-fry veggies at Trader Joe's and I was wondering if I could freeze my own bags of veggies. Would there be any issues
So, how do you know that the ground beef is fully cooked when you are stir frying it on a sauce pan ?
I like making Stir Fry and I've tried several times to make two meal's worth so I can refrigerate half and take it to work, but so far every attempt has been su
In Japanese restaurants, I always see the chefs doing crazy things with fire, and seeming to make very good grilled vegetables by lighting things on fire. I kno
When making stir fry, I use chicken, onion, bell peppers, green onions, bean sprouts, water chestnuts and bamboo shoots. When doing this, I use just enough pean
I make a lot of stir fry in my frying pan, and I hate cleaning it up. Often, if I do not clean the pan immediately, the stir fry residue (little pieces I have f
I am following this recipe to make stir fry lamb. However, I always end up overcooking the lamb out of fear of serving raw food, resulting in tough pieces of m
I have an electric stove. Many of the recipes from my Asian cuisine book call for a Wok to be used rather than a typical flat based pan. Why is there so much st
I've had stir fry a few times lately and have noticed this strange ingredient in it. It is a blackish purple color, and looks a lot like a noodle! The other sea