Help with good stir fry sauce recipes . . .
l pinkmountain
3 years ago
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LoneJack Zn 6a, KC
3 years agolast modified: 3 years agodcarch7 d c f l a s h 7 @ y a h o o . c o m
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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 MoreFlank steak stir fry, and an apology to Ann T
Comments (3)James, You don't owe me an apology. I'm just glad you tried that method to cook rice. It really does product the perfect rice every time. Thanks for the ginger beef recipe. Adding to my "to try" list. Soon. Ann...See MoreRECIPE: Shrimp & Cuke Stir Fry
Comments (2)We were pleased with it, Woodie. And, of course, you can make it hotter or milder as you wish. You're actually steaming the cukes, and you want them to be tender/crisp when you're done. And make sure to not overcook the shrimp. If you wanted to have more of a sauce with this, you could dust the shrimp with cornstarch after removing it from the wok. Add more liquid (maybe a half cup of chicken stock along with the Vermouth?). Then, when you return the shrimp to the wok, the liquid will thicken into a sauce. We (as Americans) tend to not think of cucumbers as something you cook with. But cukes and melons are often cooked in other cultures. They bring a special flavor to whatever they're used in. Here, for instance, is a recipe we make fairly often when the cukes are in: Stewed Cucumbers 3 cukes, sliced thick (like 3/4 inch or so) 2 onions, sliced thin 6 slices bacon 1 stick butter 3 tbls flour 1 tbls dry mustard Salt Black pepper (lots) 1/2 tsp cracked caraway seeds Salt the cukes heavily. Place in a collander to drain at least a half hour. Cook bacon until crisp. Reserve grease. Crumble the bacon. Rinse the cukes. Pat dry. Fry them and the onion in the bacon fat (adding more if necessary) until browned. Drain on paper towels. Pour fat from pan. Return cuke mixture to pan. Add 4-6 tbls water, the mustard, butter, and flour. Let stew until tender. Sprinkle with black pepper and the caraway seeds. Stir and serve. For a little more color, sprinkle with paprika just before serving. The "regular" soy sauce you buy usually is a mixture that includes wheat and other things. Tamari is 100% fermented soy, and has a richer, heavier flavor....See MoreBeef stir fry without a wok
Comments (12)Thank you all these are some good suggestions already. I have heard of freezing the meat first to slice it thinly but haven't tried that. I have added a bit of corn starch blend at the end to thicken the sauce, but haven't typically used it at the beginning in a marinade, although I think I have done it sometimes. I'll make sure the next cut is sirloin. We don't have a large kitchen. I now have 2 Nescos 18 qt. and recent purchase of a 6 qt. and they need to be stored in the garage, a wok would too. We have an electric range - no gas lines in our area & would have been too costly for propane gas line. I've heard if you have an electric range might as well just use a cast iron skillet?...See Morel pinkmountain
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3 years agolast modified: 3 years agoLoneJack Zn 6a, KC
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3 years agolast modified: 3 years agoLoneJack Zn 6a, KC
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3 years agolast modified: 3 years agoLoneJack Zn 6a, KC
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