Easy Stir Fry Post

A continuation of the stir fry discussion.

Ok. I'm not sure how you're 'supposed' to make stir-fry. I think it's they type of cooking where you should just do it however you think is best. I just sort of wing it. Here's how I do it:

Go to the store. Buy ingredients.

Thinly slice the meat, like, a pound (that's what? a half kilo?). It doesn't matter what kind or what cut, I just pick something up that looks likely and is in my price range. In fact some of the cheaper cuts have worked out better. Beef, chicken, pork, whatever. You could do shrimp too I suppose.

Throw meat in some marinade (I like teriyaki with some szechuan) A couple hours is good. The bottle says 30min, but that is *so* not long enough. You can leave it overnight in the fridge if you want. This will insure that the meat is extra tender.

Chop vegetables. I always have some onion (I prefer white onion for stir fry), almost always green pepper, then mix it up with water chestnuts, carrots, bamboo.

Then I add 1 1/2 to 2 tablespoons vegetable oil to the wok (I think it turns out better than in a regular skillet) and heat it up. Toss in the meat to cook for a few mintues. Then the veggies and some more sauce (I'm partial to the House of Tsang brand). The vegetables can be the tricky bit because you want them to be cooked, but crisp not mushy, and they all take slightly different times to cook. The recipe says to add the onions to at the same time as the meat, but I prefer mine a bit more crisp, so I add them later with the others.

Stir, cover, cook and stir occasionally for a few more minutes until the vegetables are done.

Serve. I've discovered I like brown rice better than white. It has a bit of it's own flavor.

Enjoy.