https://boards.hellobee.com/ Pregnancy, Baby and Parenting blog, by Hellobee en Fri, 05 Jun 2026 18:28:45 +0000 https://boards.hellobee.com/topic/stir-fry-technique#post-1107801 Tue, 24 Sep 2013 13:05:41 +0000 looch 1107801@https://boards.hellobee.com/ <p>Thanks everyone! One of these days I am going to make a side trip into Chinatown to pick up a wok and a bamboo steamer. </p> https://boards.hellobee.com/topic/stir-fry-technique#post-1107791 Tue, 24 Sep 2013 13:04:03 +0000 Mrsbells 1107791@https://boards.hellobee.com/ <p>I used to have a wok but now I do it in a stainless steel pan. I cut up all my veggies and I put them in the a certain order. I also save some for the end so that they have a bit of crunch I add sweet chilli sauce to get an extra sweetness.. I cook my meat first too<br /> I put in my veggies in this order</p> <p>half the onions<br /> carrots<br /> mushrooms<br /> green beans<br /> broccoli<br /> green peppers<br /> the other half of the onions<br /> cooked meat</p> <p>Then I add the sweet chilli sauce, soy sauce and a garlic sesame sauce, then I add other spices </p> https://boards.hellobee.com/topic/stir-fry-technique#post-1107757 Tue, 24 Sep 2013 12:54:09 +0000 SleepyMonkey 1107757@https://boards.hellobee.com/ <p>@swurlygurl: not necessarily. its probably better if you have a wok, but sometimes i just use a regular teflon frying pan. </p> https://boards.hellobee.com/topic/stir-fry-technique#post-1107698 Tue, 24 Sep 2013 12:38:20 +0000 regberadaisy 1107698@https://boards.hellobee.com/ <p>I usually pre-marinate the meat if I have time. Soy, sugar and oyster sauce for a basic sauce.</p> <p>Then I usually pre cook it a bit to get the meat funk off.</p> <p>I like to reclean my wok. Get the wok nice and hot, add oil, add smashed garlic. Brown. </p> <p>Then add veggies, sauté, cover, add soy sauce and sugar, add water as needed. Once done to your liking add the meat back in, more soy, oyster sauce and sugar.</p> <p>My wok is a "non stick" hand hammered one my mom brought back from China! She's such a snob about her woks. But I have also used sauté pans and even stock pots in a pinch at other's homes. :) </p> https://boards.hellobee.com/topic/stir-fry-technique#post-1107675 Tue, 24 Sep 2013 12:32:30 +0000 swurlygurl 1107675@https://boards.hellobee.com/ <p>@SleepyMonkey: In a stainless steel wok? </p> https://boards.hellobee.com/topic/stir-fry-technique#post-1107480 Tue, 24 Sep 2013 11:25:44 +0000 SleepyMonkey 1107480@https://boards.hellobee.com/ <p>the key is you have to cook everything separately. i usually cook the meat first and remove it, then leave the leftover oil/juice in there so they can flavor the veggies. </p> <p>to marinate meat, a combo of soy sauce, minced garlic or ginger, sesame oil (only a little bit, it is very strong), a little bit of sugar, some veggie oil (to keep the meat from sticking together) and some cornstarch (to keep the juices in the meat). it only has to be for like 30 mins, but of course you can do it overnight if you want the flavor to really get into the meat.</p> <p>med-high heat...spread meat evenly over the pan and don't touch it until it gets a nice sear on that side. then you can mix it up until its done. remove.</p> <p>lower heat to med...throw your veggies in and a little bit of water to cook them until your desired done-ness.</p> <p>mix the meat back in</p> <p>if you want to make a sauce, add more water...more soy sauce and then add a cornstarch slurry (cornstarch mixed with a tbsp of water) and stir that in. while it boils, it should thicken up.</p> <p>done! </p> https://boards.hellobee.com/topic/stir-fry-technique#post-1107409 Tue, 24 Sep 2013 10:53:47 +0000 mediagirl 1107409@https://boards.hellobee.com/ <p>@swurlygurl: it's stainless. The bottom gets stuff stuck to it but nothing a good soak doesn't loosen up. This is also why I do the eggs first! </p> https://boards.hellobee.com/topic/stir-fry-technique#post-1107380 Tue, 24 Sep 2013 10:46:46 +0000 swurlygurl 1107380@https://boards.hellobee.com/ <p>I will be interested to hear the responses! I do 'stir fry' all the time, but I know I'm just cooking everything to death.<br /> I've been using my cast iron pan and adding the chicken and veggies at the same time, with a bunch of water, soy sauce, ginger and a little bit of peanut butter. When the liquid is cooked down it's done.<br /> I just recently got an All-Clad stainless steel saute pan and I really want to start cooking food properly.</p> <p>@mediagirl: Do you use a non-stick or a stainless steel wok? </p> https://boards.hellobee.com/topic/stir-fry-technique#post-1107303 Tue, 24 Sep 2013 10:21:52 +0000 mediagirl 1107303@https://boards.hellobee.com/ <p>I made a stir fry last night, too!</p> <p>I did this (but I used a wok)-<br /> Put 1T oil in the pan (set to medium high or 400) and cook 2 scrambled eggs, remove.<br /> Put 1T oil in the pan and cook your meat. I did chicken, so I cooked it through. Remove.<br /> Put 2T oil in the pan and cook your veggies.<br /> Then add the sauce and the meat and eggs. </p> <p>I serve over white rice or with chopsuey noodles and put sesame seeds on top.</p> <p>I use Kikoman stir fry sauce. I'll use half the jar for one meal. </p> [attach=251/13/mtmyog.98x280.Kikkoman-Stir-Fry.jpg] https://boards.hellobee.com/topic/stir-fry-technique#post-1107282 Tue, 24 Sep 2013 10:15:44 +0000 looch 1107282@https://boards.hellobee.com/ <p>So last night I had a bunch of odds and ends and wanted to make a stir fry.</p> <p>I don't really have a method, so my stuff for sure isn't authentic, but I am wanting to brush up on what the steps are. Do I need a wok? What is the process if I am using a marinade? Do I have to cook the stuff in a certain order, keep it in the pan, or remove it?</p> <p>Any advice is appreciated! </p>