stir fry

Novel by Emma Donoghue, published in 1995. It's about a girl in Ireland who goes to University and rents a flat with a lesbian couple. The story follows her relationship with them, and her transition to this new, independent life.

In my opinion, this book was well written, but the story seemed far too contrived. I must also say the characters were quite believable, and all the Irish slang was fun to read.

A simple method of cooking that is often associated with oriental cooking in which you quickly fry small amounts of food in a large pan over very high heat while constantly stirring. Often performed in a wok, but a large skillet or pan will work also.

Generally done by pre-heating the pan/wok with a tablespoon or two of cooking oil in it. After the pan is heated add some food (like mixed vegetables), stirring them constantly for several minutes (2-5) until they have become crisp and tender. For the cooking oil I’ve generally used vegetable oil or peanut oil, but I imagine others could be used

Usually several items are done this way individually then combined in the pan and finally served over rice.

Hot Oil Warning: You are cooking with hot oil. It Splatters! So for God’s sake, and more importantly your own, don’t stir-fry in the nude!

Don’t forget to wash your hands before cooking. (You didn’t cut off your fingers bias slicing your carrots did you? So I know you are still picking your nose.) Good luck and keep cookin’.

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recipes:

Chau Ahn Huang: Stir-Fried Egg Yolks

Boh Tsoi Chau Thluon: Stir-Fried Spinach And Garlic

Stir Fried Vegetables with Cashew Nuts

Teriyaki Chicken Stir Fry

Stir Fried Ginger Chicken

Mongolian Stir Fry

chicken stir-fry

Stir-fried parsley

Szechuan Stir-Fry

Noodles With Fresh Herbs, Red-Cooked Mushrooms, Stir-Fried Fennel

Stir-fried Beef with Peppers and Onions

fish stir-fry

oil:

Homemade Stir-Fry Oil

How to Stir some Fry

I don't do recipes for stovetop cooking, but I do do suggestions. So here's how you should do stir fry.

Get a wok. You can manage with a large frying pan, but I can't recommend it.

Get all of the vegetables you love, and maybe some fruit and nuts. Options include, but are not limited to, broccoli, onions, carrots, peanuts, bok choy, celery, mushrooms, pineapple, snap peas, jalapeños, and fresh spinach. You most certainly can use things like Brussels sprouts and kimchi. Don't let anyone tell you otherwise.

Here's the tricky bit: put all of these in the wok with some of your favorite oil, and fry them at high temperature; make sure you keep everything moving! If you are using fresh garlic, ginger, and/or sesame seeds, add those first. Likewise, if you are using chunks of protein, you may need to fry them for a couple minutes before adding the veggies. If you are like me, and like your broccoli and carrots not-too-crunchy, you may have to steam them lightly first. Be careful with wet ingredients like pineapple, too much water will keep the fry from frying. Your goal is to have everything all come out the way you like them, all at the same time.

Here's the complicated bit: you need sauce. Generally, you will want to start with a fair amount of soy sauce, and build from there. Popular additives include a dash of sesame oil (makes it delicious), and a good amount of corn starch (makes it thick). If you are disappointed that your sauce does not taste like the Chinese take-out, add a good bit of sugar (I like brown sugar). Then add a bit of vinegar (optional, but good), and spices to taste (when in doubt, the defaults are garlic and ginger; if you want to change things up, try a bit of turmeric). Obviously, spicy stuff is great if you like it, but completely optional if you don't.

Mix the sauce cold in a separate bowl, and then poor over the stir fry as soon as you turn off the heat, while everything is still sizzling. Mix well.

Serve over rice or noodles.