I'm sure a bunch of people just fainted because they can't imagine making stir-fry without a wok.
I've not only made stir-fry, I've made chao mian from somebody's Beijing granny's recipe, without using a wok.
Those of you renting those micro-efficiency apartments will love this because you don't have room to store both a wok and a frying pan.
So. Get out your frying pan and put 1 tablespoon of oil per serving in it, set the burner on 3, and start chopping your veggies. By the time you are done, the oil will be hot enough to fry them right.
You only need to fry them 5 minutes, then add 1/4 cup water and put the lid on the pan. In 10 minutes the vegetables will be perfect.
That's all there is to stir-fry.
Now, if you want a sauce, you can find recipes online for Szechwan sauces, hoisin sauce, and so on. The basic recipe for a brown sauce for stir-fry veggies is:
1 tablespoon soy sauce
1 tablespoon COLD water
1 teaspoon cornstarch
Mix thoroughly and pour into the pan, then stir once, before putting on the lid. If it's still pretty liquid after 10 minutes, take the lid off, leave it off, and stir while some of the liquid cooks off.
If this sounds like making cornstarch gravy, that's exactly what it is!
Next: fried rice
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