If I need to stir-fry vegetables, how long is the ideal time? I like stir-frying vegetables (almost my staple food) but I don't want to lose
From American-"Chinese" restaurants, I usually order a dish called "Pepper Steak with Onions". This seems to be a simple enough dish, mostly a straightforward s
I want to use a KitchenAid enameled cast iron dutch oven for stir frying Asian style. Are there any issues with using it for stir frying? I am a cooking newbie,
I've been looking for a wok and was considering a carbon steel wok, but from my research, it seems that carbon steel woks, even if they have a flat bottom, may
I read everywhere that I should put garlic first in the oil for a stir fry. However, whenever I do this the garlic burns into little brown chunks. What's the pr
I tried making this with a savoy cabbage, and it tastes like Irish cabbage - the spices were overwhelmed by the cabbage taste. When I have had this dish in Indi
I bought a very expensive Stainless Steel Baccarat Wok only last week. I followed instructions as told by the shop assistant (to wipe with a small amount of oil
This is a new carbon steel wok, seasoned on a gas stove with oil and had one stir fry made in it: I've seen other posts where advice was given to let the scra
We like to make stir-fry occasionally, and we do so currently in a medium-sized stainless steel wok over a gas burner (but, a regular one, nothing that is super
In Chinese cuisine it's very common to start a vegetable stir fry with a bit of minced meat, typically pork, to give the dish a deeper flavor. To make a vegetar
I have some cuts of beef intended to be used for beef jerky. I have not yet dried them -- the meat is still fresh. I don't know what cut of meat was used. Can
I love stir fries, but I've never been happy with the result from using my 2400w electric nonstick wok. I've bought a nice heavy steel one and know I need a g
Many recipes and cooking blog posts emphasize the importance of sauteing aromatic veggies to release their flavor and reduce the bite. This gave me the impressi
Does the Philips Air-fryer work as well as a standard deep-fryer? Most of what I've been reading about Air Fryers is centered on: Potatoes/ Fries Some of fis
Considering that mounting a fighter jet afterburner in my kitchen (or anything, for that matter) isn't very convenient or realistic, what would be a realistic w
I am planning on slicing meat with a slicer for Mongolian BBQ and have decided on slicing frozen chicken breast and frozen pork shoulder butt. What I do not k
Rice or noodles, onions, garlic, sesame oil, and soy sauce are a pretty standard stir fry base. How can I liven this up a little? I'm not loo
I recently tried a variant of chinese stir fry using Lee Kum Kee Black Bean Garlic Sauce. I liked the flavor, but the end result was significantly saltier than
I don't really understand what the phrase "stir to cover and warm" means. Can someone shed some light?
There are various frozen veggie mixes available in my local grocery shops, that are meant to be used in stir fries (according to their description at least), bu