Video:How to Stir Fry Vegetableswith Bulk Item
Stir Fry is a delicious culinary treat and somewhat simple to recreate in your own kitchen. Gather your ingredients and discover the simple technique for the perfect Stir Fry.See Transcript
Transcript:How to Stir Fry Vegetables
Hi! I'm Chef Brian Tsao, executive chef of Mira Sushi & Izakaya in New York City. I'm here for About.com to show you how to do stir fry.
To make stir fry, you're going to need a basic stir fry sauce. For this sauce, we're going to make a Goom-Bao sauce.
You're going to need:
- 4 tablespoons of soy sauce
- 3 tablespoons of sugar
- 4 tablespoons of water
- 3 tablespoons of oyster sauce
- 2 tablespoons of Xiao Xing Chinese cooking wine
- 2 cloves of garlic
- 2 white sections of scallion and
- half an ounce of ginger, quarter cup of cornstarch, and a quarter cup of water.
First we are going to take all our ingredients except for the ginger, garlic and scallion and place it into a small sauce pot. Over a high heat, bring all the ingredients to a boil. You're going to take your ginger and give it a smash with your cleaver. You're essentially crushing it to increase the surface area. Do the same for the garlic and for the scallion.
After all your ingredients have come to a boil, shut off the heat and place in all your aromatics. You're going to want to let this rest overnight to let all the flavors infused.
Cook Your Veggies & Protein
For stir fry, you can really use any vegetable or protein combination you wish but the most important thing is how you cut it. As you see here, I cut all my vegetables into thin strips, so everything cooks the same way all the way through. Here, I have some Julienne pork but you can use any protein.
You're going to take your 4 tablespoons of cornstarch, put it into a bowl and add more water and mix until you get a heavy cream consistency. Once you've mixed your cornstarch and water, it now becomes what's known as a slurry. We're going to just reserve this slurry and use it just in a moment.
Finish Your Stir Fry
Put in your 2 tablespoons of vegetable oil and let the wok get hot. You want to do your best to coat the wok with oil as evenly as possible. Whatever excess oil you have poured out and when your oil gets to the near its smoking point, place in all your vegetables and protein. The important step here is to keep everything constantly in motion. This will ensure everything cooks evenly.
At the same time, we are naturally rendering any juices that the meat or the vegetables may have. If things start to look a little dry, just add in a little bit of water.
Once your vegetables are about 60 to 70% cooked through, you're going to move the wok off the heat. Now we're going to put in our Goom-Bao and garlic and take about 4-5 ounces, just pour right into the wok.
Now we're going to go back on the fire and keep everything cooking. Now we're going to take our slurry and now we're going to stir fry that right into the wok. You should see your sauce thicken up instantly. We are going to take a little bit of sesame oil about 1 teaspoon and fold it in as well.
Now plate. Garnish with some green sections of scallion, sesame seeds and now you're ready to eat.
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