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Help! Need Quick Stir Fry Recipe!

soonerfunk
soonerfunk Posts: 22
edited September 2012 in EggHead Forum
Got weekends mixed up. Friends coming over in three hours for stir fry. I've never done it before. Any suggestions? Something with chicken or pork and veggies?? Thanks!!
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Comments

  • Village Idiot
    Village Idiot Posts: 6,959
    Hey Funk,

    That's like saying that I have a piano concert coming up in 3 hours ... I've never played the piano but I have to play Beethoven's Fifth Piano Concerto.  Help !!!

    Seriously, there are techniques that you need to be aware of before you can do a successful stir fry.  Do you even have a wok?


    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • travisstrick
    travisstrick Posts: 5,002
    I suggest quickly reading all of Grace Young's books and see if Ms Tane Chen can teleport you some decent gear.
    Be careful, man! I've got a beverage here.
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  • Baysidebob
    Baysidebob Posts: 489

    Try "Wok cooking Made Easy".  Got mine from amazon.  It's intended for stove top so adjustments must be made.  Can't exactly turn down the heat with a dial.  I use a 14" wooden handle wok so it's easy to bleed off a little heat.  I keep a ring on fire bricks standing by to pull it off,  add those last minute colorful things and put it back on just enough to warm them.  Did fried rice tonight.  Fourth try and good, very good but not ready for the "company menu" yet.  One more time and I think I'll have it.  You'd think fried rice would be easy.  It ain't.  It's a great way to use up leftovers and whatever you have around which makes each dish an ad hoc creation.

    Gotta have it all lined up and ready to go.  Wok is quick and unforgiving.

    image

    My actuary says I'm dead.
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  • Richard Fl
    Richard Fl Posts: 8,297
    edited September 2012
    Baysidebob said:

    Try "Wok cooking Made Easy".  Got mine from amazon.  It's intended for stove top so adjustments must be made.  Can't exactly turn down the heat with a dial.  I use a 14" wooden handle wok so it's easy to bleed off a little heat.  I keep a ring on fire bricks standing by to pull it off,  add those last minute colorful things and put it back on just enough to warm them.  Did fried rice tonight.  Fourth try and good, very good but not ready for the "company menu" yet.  One more time and I think I'll have it.  You'd think fried rice would be easy.  It ain't.  It's a great way to use up leftovers and whatever you have around which makes each dish an ad hoc creation.

    Gotta have it all lined up and ready to go.  Wok is quick and unforgiving.

    image

    Fried rice allows many combinations in my eggsperience:

    http://eggheadforum.com/discussion/1140713/wokking-some-chicken-fried-rice#latest


    http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1160288&catid=1
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