What's your favorite stir fry seasoning?
Terrapots
15 years ago
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chaplainkent
15 years agoRelated Discussions
Stir-fry seasoning
Comments (4)Is simply asia the name of the spice blend, or the brand? The brand Simply Asia has spice blends on their website, but then are further broken down into Kung Pao, etc. But then, their spice is in packets not jars. I'm curious because I'd like to acquire it or replicate it? Something like that. I love an Asian sauce on zucchini then grilling it. This sounds like it'd be perfect for what I want. :)...See MoreTASTELESS jokes at the request of some on the stir-fry thread
Comments (19)Garfield on my fork??? Couldn't resist...LOL!! Cheers! Susie Here is a link that might be useful: Prrrrrrrrr........See MoreKale and Stir Fry Question
Comments (6)If you're going with tube shaped pasta, after stir frying, add just a bit of veg. bouillon to the pan and braise for a few minutes. Then add white beans and basil, garlic, oregano and thyme and a splash of red wine. Then add some cannellini beans. Top with parmesean. I do this all the time. Or go greek, using a splash of lemon juice instead of wine, oregano, dill and cinnamon, just a dash, along with dark red kidney beans. Top with feta. Or go Spanish, add fake chorizo or fake italian sausage, garbanzo beans, smoked paprika, lots of garlic and some oregano and use the red wine. OK, I'm working my way around the Mediterranean . . . or go Tunisian and use red beans, ras al hanout, garlic and lemon. They sell various Moroccan blends at the store, or Google it to make your own....See MoreStir fry questions
Comments (11)What Lars said. What dcarch said. I like avocado oil for its high heat tolerance. I do like 'toasted' sesame oil, and just a bit, a scant tsp to taste....lots of flavor using so little. Also makes a super salad dressing...the toasted sesame....and again just use a tsp and to taste. But add the sesame to a later final mix...not early on. I often do the usual quick stir fry, any favorite method with mixed veggie, remove the veg to platter, then toss in the meat of choice...(the wok is nice and hot at this point)...sear the slivered beef/chicken quickly. When the wok is dry-ish, the meat seared, i have a few prepped containers/small bowls of last minute additions that are a mix of moisture and fresh veg that needs very little stovetop/wok heat...like last minute green onion, cilantro,...and a mix of liquid like a tbsp or less of sesame oil, fish sauce, soy, splash of ac vinegar, grated ginger, etc. And i do often add a bit, a 1/4 cup of water, a tsp-ish of a thickening starch. (we don't like a goo sauce but a bit of corn starch adds a glossy coating that sticks) A bit of a dance to figure out what works in your own kitchen and your flavor preferences...but just having a waiting mix of liquid flavors in a small bowl mixed quickly with a fork to add last minute will give you a nice sauce to then pour over your waiting veggies. (garnish with what is left behind, intentionally, in those bowls)...some cilantro, celery leaves, green onions, ginger...a slice of fresh lime on the edge of the plate to squeeze at the table. : ) Such a fast and satisfying meal....See Morediinohio
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