Stir-Fry is so versatile and it can be customized to suit your family. I always have too many vegetables in mine but how can you really have too many vegetables with any meal.
Try a new vegetable
This is a great opportunity to try all different types of vegetable such as Gai Lan, baby bok Choy, Asian eggplant or shiitake mushrooms. There are so many great recipes but the cooking technique always remains the same. If you don’t have a wok, just use a really large sauté pan.
Stir-Fry on Great Tastes of Manitoba
This past weekend Ace Brupee and I made a delicious Stir-Fry Bok Choy & Shrimp. Find this recipe as well as Pan Fried Pickerel & Baked Fries and Salmon Cakes with Green, Green Salad in our post Fish & Veggies with Ellen & Ace.
Here is my top 10 list for a successful stir-fry:
- High heat – a stir-fry is a high heat method of cooking.
- Use canola oil as it can take the heat.
- Heat your wok or sauté pan and then add in the canola oil (warm pan, cool oil).
- Sauté the onions first then add in garlic and ginger.
- Sauté the meat first and cook until it’s done, then remove to cook the vegetables.
- Cut the vegetables to be the same size to ensure proper cooking.
- Have fun with different vegetables in your stir fry, try eggplant, exotic mushrooms, squash.
- Add a bit of water or low sodium chicken broth to the pan, put the lid on top and steam the vegetables to tender crisp.
- Use low sodium soy sauce in your slurry (A slurry is a thickening that combines a starch like cornstarch or flour and a liquid to help thicken the sauce).
- Watch Chef MJ with her Tofu Black Bean Stir-Fry:
What’s your must-have vegetable for stir-fry?
We love to hear from our readers. Tell us below what is your must-have vegetable or ingredient in your home stir-fries?
