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| Topic: stir fry | |
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Edited by
skanktricil
on
Sun 10/04/09 04:46 AM
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i don't remember how i got started making this mess but it's super easy, tasty and fulfilling. will definitely satisfy a craving for chinese food.
tofu(extra firm) or boneless chicken in strips (dark meat works best) red bell pepper (or green), chopped carrot, sliced onion, chopped broccoli (fresh or frozen), crowns and trunk(peeled), sliced thick *celery (optional), sliced peanut oil, canola/vegetable... not olive. ramen noodles, cooked reserve seasoning packet corn starch garlic, sliced soy soss *sriracha start off by stirfry the protein(tofu or chikn) high heat w/just enough oil until it gets a nice brown/gold color to it, remove, drain and reserve. if needed add a little more oil to ur pan at this point. cook the ramen noodles in water according to package directions, meanwhile stirfry the vegetables all except for the garlic. after the vegetables begin to take a little color add in the garlic, continue stirfry briefly and quickly add the tofu or chikn and continue to stirfry. to make the soss: dump in the seasoning packet over the stirfry evenly, a dose of soy soss and if desired some sriracha (mind u this stuff is spicy!) just enough to give a little hint of spice, a quick pass or two.. toss ingredients well to distribute the seasoning, soy and sriracha well thru-out. with the water used to cook the noodles, add in just enough to create a soss in the pan, it should be a little watery, but not soup either, i say roughly 1/4 cup of water, maybe a little less. stir well. in a separate vessel, dump in a couple teaspoons of cornstarch, just enough COLD water to make a slurry and mix well to suspend all the cornstarch. slowly add the slurry to the stirfry stirring all the while to prevent clumping and to monitor how thick the soss is becoming. stop adding the slurry when u reach the desired consistency. at this point u have a very simple and tasty stirfry, serve over the noodles in bowls, enjoy. |
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i don't remember how i got started making this mess but it's super easy, tasty and fulfilling. will definitely satisfy a craving for chinese food. tofu(extra firm) or boneless chicken in strips (dark meat works best) red bell pepper (or green), chopped carrot, sliced onion, chopped broccoli (fresh or frozen), crowns and trunk(peeled), sliced thick *celery (optional), sliced peanut oil, canola/vegetable... not olive. ramen noodles, cooked reserve seasoning packet corn starch garlic, sliced soy soss *sriracha start off by stirfry the protein(tofu or chikn) high heat w/just enough oil until it gets a nice brown/gold color to it, remove, drain and reserve. if needed add a little more oil to ur pan at this point. cook the ramen noodles in water according to package directions, meanwhile stirfry the vegetables all except for the garlic. after the vegetables begin to take a little color add in the garlic, continue stirfry briefly and quickly add the tofu or chikn and continue to stirfry. to make the soss: dump in the seasoning packet over the stirfry evenly, a dose of soy soss and if desired some sriracha (mind u this stuff is spicy!) just enough to give a little hint of spice, a quick pass or two.. toss ingredients well to distribute the seasoning, soy and sriracha well thru-out. with the water used to cook the noodles, add in just enough to create a soss in the pan, it should be a little watery, but not soup either, i say roughly 1/4 cup of water, maybe a little less. stir well. in a separate vessel, dump in a couple teaspoons of cornstarch, just enough COLD water to make a slurry and mix well to suspend all the cornstarch. slowly add the slurry to the stirfry stirring all the while to prevent clumping and to monitor how thick the soss is becoming. stop adding the slurry when u reach the desired consistency. at this point u have a very simple and tasty stirfry, serve over the noodles in bowls, enjoy. |
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You seem like one heck of a good cook! i'm a chef. read my profile |
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all sounds good..
like sno peas thrown in there too. |
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all sounds good.. like sno peas thrown in there too. yeah there ya go! whatever u like in ur stirfry toss it in. it only makes it tastier. could maybe add waterchestnuts, zucchini even. mushrooms if u like that sort of thing. whatever. in ur kitchen, when ur cooking, ur the boss. so get down anyway u like. i jes put that out there as a guideline for people to base their own creativity off of. u kno, maybe instead of sriracha u like to add oyster soss or fish soss... or maybe even sweet chili soss. if that's what does it for ya and that's how u get down, do ur thing. so many things u can do with this recipe, and it's not like ur limited to only chikn or tofu, u could use pork, beef, shellfish, fish, whatever. add/omit. cheers! hope someone benefits from this post. later i mite post a recipe for danish or croissant, depends on which one i standardize for volume measurements. mmhmmm. |
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mmmmmmmmmm I love stirfries...I make them all the time ... never with Ramen noodle packets though ... thanks for the suggestion
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mmmmmmmmmm I love stirfries...I make them all the time ... never with Ramen noodle packets though ... thanks for the suggestion hope it works out well for u. good luck. if u need any other suggestions or advice don't think twice to ask me. i'll help as much as i can. ciao4now |
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Now that sounds good!!
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mmmmmmmmmm I love stirfries...I make them all the time ... never with Ramen noodle packets though ... thanks for the suggestion hope it works out well for u. good luck. if u need any other suggestions or advice don't think twice to ask me. i'll help as much as i can. ciao4now That is awesome. Thanks
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