stir fry

[jabumbo]

yesterday i made some really good stir fry for myself...

along with my rice, i fried up:

bamboo shoots
water chestnuts
green pepper
mushrooms
carrots

i spiced a wee bit, along with some soy sauce.

but what made this dish amazingly good was the crushed red pepper i added vigorously...it gave the whole thing a nice kick, and still let the flavor of all the veggies through.

it was wonderful. the only thing that could have made it better was if i had broccoli...and maybe brown or wild rice

[HEIRESS]

to make stirfry making even easier

cook up a shat-load of brown rice or wild on the weekend sometime and then freeze it in a bunch of tupperware containers

they you can just pull out however much you need, no worries about rice cooking time

[cosmo105]

next time throw in some cubes of extra-firm tofu. :)

[jabumbo]

why would i want to ruin my food with tofu? i would have threw in some chicken, but its all frozen, and didnt feel like waiting on a defrost to cook that up...

[cosmo105]

SCREW YOU GUYS TOFU RULES :mad:

[jabumbo]

i do have a foreman, but eh...i didnt feel like messing with any more food...


and tofu...well...its nto bad, but its not good. theres no taste to it, so i dont eat it unless someone makes food for me with it...and it would have to be in smaller piieces

[dublirie04]

I love tofu!!!!!!!! fried tofu, marinated and baked, raw, whatever

tofu in peanut sauce rules!!! :D

[Gareth]

mapo tofu is good.

[hellojello]

i do have a foreman, but eh...i didnt feel like messing with any more food...


and tofu...well...its nto bad, but its not good. theres no taste to it, so i dont eat it unless someone makes food for me with it...and it would have to be in smaller piieces
i agree for me it tastes like flavourless sponge. not that i ate a sponge.

[Gareth]

i hate couscous

[jabumbo]

i agree for me it tastes like flavourless sponge. not that i ate a sponge.

there would have been nothing wrong with that if you had...


and couscous is some good stuff, i could go for some right now actually

[Licorice Donut]

I love stir fry, I grew up on it! (though I hated how we had it so often as a child, now I can't live without it)

What kind of oil do you cook with? Because the pan has to be so hot, I don't want to use olive oil like I use for everything else. I heard that it damages the olive oil to have it cook at high temperatures in a pan. And it just evaporates. I love Sesami Seed oil on stir fry! I bet peanut oil would be good too. Is anyone familiar with oils and what works best to stir fry with? Which is most practical, etc?

I don't have a wok, I just use a pan. I mean really, what's the difference?

You're missing the point of Tofu. The point of Tofu is not that it be palatable by itself, but rather that it serve as a substrate for flavors and to add substance and consistency to meals. It soaks up all that delicious sauce and seasonings you'd be missing, it carries flavor, it is the flavor boat, it's the flavor yak carrying the cargo of yumminess up the mountain side of your palate. And it's a good source of protein.

[jabumbo]

the only oil that i have in my posession right now is olive oil...so i use that a little...

i think i might pick up some sesame oil if i can soon. that stuff is good

[Licorice Donut]

I did some research. Peanut oil can withstand much higher temperatures than olive oil, which can burn and taste bitter if allowed to steam. Peanut oil is used in Chinese cooking a lot.