Tuesday, May 6, 2008

Stir fried vegetable

This post is for a very good friend of mine, Lynette who asked me over the phone for the chinese stir fried vegetable recipe as she had the pleasure of eating what I had cooked over dinner. So I am posting my recipe for her on this blog and also for others who would like to venture into some quick and healthy food.
1. Half a caulifower ( 150 grams)(cut the florets in to small pieces about 1 inch)
2. 1 carrot - sliced thinly
3. 3 Baby corn- cut lengthwise 1 inch
4. 1 capcicum- cut into lengthwise 1 inch
5. 4 pods garlic minced finely
6. 1 medium onion trimmed and cut into 4 wedges, layers separated
6. 1 inch ginger(optional)thinly sliced
7. Cooking oil (1 tablespoon) or more
8. Black Pepper either freshly grounded or use the standard black pepper powder, adding based on your preference, I sprinkle a couple of dash
9. Salt to taste
10. 2 tablespoon cornstarch mixed with a cup of water(optional)
11. Maggie chicken stock 1 cube(optional) mix with little water
Cooking process
Heat up the wok first and then add the cooking oil of your choice. Then put in the ginger and after a minute, add the minced garlic, I usually like the garlic to burn a little, so the fragrant is strong, then add in the cauliflower and carrot, add salt and grounded pepper,stir fry and cover with the lid, let the steam from the wet cauliflower do the cooking for 4 minutes, if needed, add 1 tablespoon water, then add the baby corn,onions and stir fry for another 3 minutes. Now add the capcicum and stir for 1 minute and (you can add the chicken stock for 2 minutes - optional)immediately pour in the cornstarch and let the starch give you the texture. Lets say for another 2 to 3 minutes. Remember the chicken stock and the cornstarch is optional, as you can do without it.
And now you can remove the stir fried vegetable and serve it with steamed rice. By the way I use high flame for cooking as heat and timing is very important in stir fry dishes....
I would like to share this stir fry tips for chinese cuisine(this was taken from the internet) with you as I found that it was very informative:
1. Make sure you have all the ingredients you need ahead of time.
2. Make sure all the food is cut according to directions before you start. Never try to prepare food while stir-frying.
3. For even cooking, cut all the ingredients the same size.
4. If not following a recipe, cut all the ingredients into bite-sized pieces.
5. Heat the wok on medium-high to high heat for at least a minute before adding oil. (You may want to skip this step if you have a nonstick pan - it can damage the coating.)
6. Add the oil (up to 2 to 3 tablespoons depending on the dish; peanut, canola or other vegetable oils are good) drizzling it so that it coats both the sides and the bottom of the wok. The oil heats faster this way.
7. Before adding other ingredients, season the oil by cooking a few pieces of garlic and ginger. (Note: you may want to reduce the heat at this point to keep them from burning).
8. If the recipe calls for meat and vegetables, cook the meat first and then set it aside. Add the meat back when the vegetables are almost cooked. This ensures that the meat is not overcooked, and that the meat and vegetables retain their individual flavors.
9. Meat is normally stir-fried on high heat to seal in the juices (individual recipes can differ).
10. Never add more than a cup of meat at a time to the wok. Lay the meat out flat to cook.
11. Remove the meat from the wok when it changes color - for example the redness in the beef is gone. At this point the meat is approximately 80 percent cooked.
12. Stir-fry vegetables according to density, with the densest vegetables being stir-fried first and for the longest time. Denser vegetables such as broccoli, carrots and eggplant require more cooking time than green leafy vegetables such as bok choy.
13. If you're uncertain about the order in which to stir-fry vegetables, the simplest solution is to stir-fry them separately, one at a time.
14. If possible, wash the vegetables ahead of time to ensure that they have drained and are not too wet.
15. Alternately, if the vegetables are too dry, try adding a few drops of water while stir-frying.
17. When stir-frying meat, wait a few seconds before tossing so that it has a chance to brown; when stir-frying vegetables, begin moving them immediately.
18. When adding sauce to vegetables and/or meat, form a "well" in the middle by pushing the ingredients up the sides of the wok. Add the sauce in the middle and stir to thicken before combining with the other ingredients.
19. Once the dish is completed, taste and adjust seasonings as desired.
20. Serve the stir-fried dish immediately.
Finally, a few words about cooking temperatures. Some recipes give instructions on whether to cook a dish at high, medium-high, or medium heat, but others don't. In Chinese Home Cooking, Helen Chen suggests starting to cook at medium-high heat and then adjusting the temperature up or down as needed on your model of stove. Another option is to have a second burner set on medium heat that you can quickly move the wok to if you feel the food is cooking too fast.

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