looking for some stir fry recipes - any help here?

RRP · January 2016

My stir fry meals are merely marinating some pork in teriyaki for a few hours and then pouring it all into my hot wok and cooking until nearly done. Then I add a can of LaChoy fancy vegetables and some bean sprouts if I can find them. I serve that over hot white rice and that's it.

Surely there are recipes for better stir fry meals than this...so any help would be appreciated!

ScottNC · January 2016

Great ones here. Check this out, also the 1000 recipes on left of page: http://rasamalaysia.com/chinese-food-recipes-chinese-recipes/

HeavyG · January 2016

Here's a handy "ad hoc" chart for a stir fry:

RRP · January 2016

ScottNC said:

Great ones here. Check this out, also the 1000 recipes on left of page: http://rasamalaysia.com/chinese-food-recipes-chinese-recipes/

Thank you!

RRP · January 2016

HeavyG said:

Here's a handy "ad hoc" chart for a stir fry:

Thank you for that as well! I've just always been one that sort of throws in what else I have handy and this chart "sort of" says the same thing but with some goal in sight!

theyolksonyou · January 2016

@Mattman3969 is strong on the wok. Maybe check his threads.

BrookieP · January 2016

I always use this recipe. It calls for cold leftover rice, and it turns out pretty good. I've also added chicken and pork to it before.

http://www.gimmesomeoven.com/fried-rice-recipe/

pgprescott · January 2016

Great chart @HeavyG! Thanks.

RRP · January 2016

pgprescott said:

Great chart @HeavyG! Thanks.

I agreed! BTW here it is in link form so you can bookmark it.
http://www.cooksmarts.com/articles/guide-to-stir-frying/

pgprescott · January 2016

RRP said:

pgprescott said:

Great chart @HeavyG! Thanks.

I agreed! BTW here it is in link form so you can bookmark it.
http://www.cooksmarts.com/articles/guide-to-stir-frying/

Thanks Ron!

SteelCitySmoke814 · January 2016

While not technically a stir fry, I think you could pretty easily turn it into one. Sorry, I didn't catch your post before I posted this just now:

http://eggheadforum.com/discussion/1191395/wednesday-wokn-beef-lo-mein#latest

Mattman3969 · January 2016

theyolksonyou said:

@Mattman3969 is strong on the wok. Maybe check his threads.

Thanks Jason but really don't even know how build a fire to stir fry on!

Ron, Cali shared this with me so I'll share with you
http://www.finecooking.com/recipes/Stir-frying/52366.aspx

A couple of words of advice if you will. First don't ever marinate the protein more than 30 mins and mix your own marinade, forget the OTC teriyaki style stuff. No Bueno if you want traditional style stir fry. 2nd get fresh veggies and chop yourself. Night and day difference between fresh and frozen. Lastly get that wok hot and work quick, if the wok ain't talking to you your sautéing. You've heard me say before but fire management is key to good stir fry. You prolly already knew most of this but I'm just trying to help where I can.

RRP · January 2016

Mattman3969 said:

theyolksonyou said:

@Mattman3969 is strong on the wok. Maybe check his threads.

Thanks Jason but really don't even know how build a fire to stir fry on!

A couple of words of advice if you will. First don't ever marinate the protein more than 30 mins and mix your own marinade, forget the OTC teriyaki style stuff. No Bueno if you want traditional style stir fry. 2nd get fresh veggies and chop yourself. Night and day difference between fresh and frozen. Lastly get that wok hot and work quick, if the wok ain't talking to you your sautéing. You've heard me say before but fire management is key to good stir fry. You prolly already knew most of this but I'm just trying to help where I can.

Thanks...got it...fresh is better...as for building a fire to use my wok on my egg here's what works for me. BTW I have a spider and round bottom wok, both from Tom. I start the fire with my spider in place and let it start coming up to about 250 - 275 and then add my wok and close the dome. After it has stabilized at 300 - 325 I'm ready to rock my wok! I then close my bottom vent completely so that the fire won't become an inferno while I wok with the dome wide open. You'll have plenty of time and heat to cook without the fire nipping your forearms! Oh...one other trick...I place my spider with legs up. That way if I over shot my temperature I can flip my spider to legs down which raises my wok further away. All this works for me anyway!

theyolksonyou · January 2016

Dude, ask for help them blow it off. Smh

Mattman3969 · January 2016

Please post pics of your wok event in progress. I'm sure you could teach me a thing or two on stir frying.

fishlessman · January 2016

shrimp lobster sauce, i use a pound of pork with this recipe to make it thick and eat it like a stew, no rice. its not as dark as ive seen served, i think they use a dark fermented black bean paste, but i like this recipe better. it also fits in with my winter low carb high fat diet

ive made it twice this week
http://allrecipes.com/recipe/57716/shrimp-with-lobster-sauce/

Richard Fl · January 2016

Lots of great ideas already posted. Here are some Oriental sites that might be of interest.

http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1042227&catid=1

PS you have email.

RRP · January 2016

theyolksonyou said:

Dude, ask for help them blow it off. Smh

huh???

RRP · January 2016

Thank you - EVERYBODY!

Judy Mayberry · January 2016

Ron:
I forget who, someone said he buys vegetables from the salad bar at the supermarket. That's genius...it's already cut up, it's fresh, and you just buy as much as you need.

RRP · January 2016

Judy Mayberry said:

Ron:
I forget who, someone said he buys vegetables from the salad bar at the supermarket. That's genius...it's already cut up, it's fresh, and you just buy as much as you need.

Good and Fast idea, Judy. That's how I used to be able to buy fresh bean sprouts which I really like, but my regular market quit carrying them. I guess not enough demand.

vb4677 · August 2016

HeavyG said:

Here's a handy "ad hoc" chart for a stir fry:

DUDE!
Just got my wok and spider from CGS and my creativity is off the chart - this infographic is SPOT ON !!! Just what I needed to get me grounded yet charging ahead - really clarified some things for me! Thanks for posting this!

(BTW - is there any way to create 'stickies' on this forum? For solid, common knowledge stuff like this that all Eggheads could easily refer to?)

looking for some stir fry recipes - any help here?

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