Stirring Up Stir-Fry

[livius drusus]

More often than not, I've found stir-fry to be a kind of leftover warm-up, with very little flavor or interest to recommend it. So share the goodness and let's hear how you make stir-fry worth serving.

Here's the NYT recipe that inspired this thread. I just read it, though, so be warned that I have no practical experience to underpin my "this looks damn good" theory.

Winter Squash and Pork Stir-Fry

4 tablespoons peanut or neutral oil, like grapeseed or corn
1 pound pork shoulder, cut into thin bite-size pieces or shredded
1 pound peeled winter squash, julienned
2 tablespoons minced ginger
¼ cup chopped scallions
1 cup any stock
2 tablespoons soy sauce
Minced scallions, chives or cilantro for garnish, optional.

1. Put half the oil in a heavy skillet or wok and turn heat to high. When hot, add pork and cook, stirring once or twice, until browned; don't worry about cooking it through. Remove with a slotted spoon.

2. Add remaining oil, followed a moment later by squash. Cook, stirring occasionally, for about 2 minutes. Add ginger and scallions and stir; add stock and cook until it reduces by about half. Add soy sauce and cook 30 seconds or so.

3. Return pork to skillet and cook about 1 minute, stirring. There should still be liquid remaining in pan. Garnish and serve.

[Leesifer]

I've been making a few stir-fries lately - chicken or beef. I prefer chicken. Here goes:

(I use the word "some" because I don't measure or weigh)

Teaspoon of Extra virgin olive oil
Two chicken breasts - sliced or diced whichever you prefer
One bell pepper - chopped
One small onion or some spring onions - chopped
However much garlic you like - I like a lot
Some bean sprouts
Some mushrooms - chopped
Some spring greens or pok choy - chopped or sliced
Grated carrot

I'll also use a packet oyster & ginger or lemon & ginger sauce.

Brown the chicken and garlic in the olive oil in a wok or frying pan.
Then simmer until the chicken is cooked.
Add in the rest of the vegetables for only a few minutes so they are still crispy.

Serve with rice or noodles.

[Sock Puppet]

Marinating the meat is the key to a simple stir-fry. Even if you just chop it and let it soak in the marinade (soy sauce, pepper and garlic powder works if you're desperate) while you chop the veggies, it makes a world of difference.

I don't have a specific recipe I follow; just chopped animal flesh, marinade and various veggies, especially carrots, snow peas, onion, and lots of garlic. Brown the meat, toss in the veggies, splash more marinade, cook to desired tenderness, consume. Use a plate if you're snooty.

[epepke]

I usually marinate the meat (usually beef, sometimes pork) with a half-and-half mixture of wine and soy sauce with garlic, chopped ginger, and either corn starch or wheat flour (flour works better, oddly enough).

One or more of the following ingredients adds a lot of flavor: one or two Chinese sausages, sliced; preserved turnip; preserved mustard greens; preserved radishes; chopped leeks.

Use the leftover marinade as a sauce. Pour it on last. Stir it in. Add water if if it's too thick.

[livius drusus]

Wow, excellent tips, y'all thank you. I embarassed to say I've ever even thought of marinating the meat first, nevermind adding flour to the marinade.

[RevDahlia]

I find that the biggest contributor to a tasty stir-fry, bigger even than marinades or quality of ingredients, is HEAT. Big, blistering, high heat, and small quantities of food in the pan -- filling a hot pan with room-temperature or cold ingredients causes the temperature to drop and the food steams instead of frying.

I recommend purchasing a wok stand, and going in small batches.

[Anastasia Beaverhausen]

I use chicken, and marinate it in worcestershire (or soy) sauce, lime juice, and garlic powder.