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what's your favorite stir-fry concoction?

j
jquirke Jan 18, 2005 11:39 AM

I am really getting into this stir-fry thing and was wondering what all of you like to add to the wok.

  1. e
    Emme Jan 19, 2005 12:15 AM

    With TJ's Wild Mushroom Medley mix, I leave out their powder mix. I use olive oil and butter to carmelize onions with garlic, add mushrooms, soy sauce, and white balsamic vinegar. You can add parsley or sage as well. Sometimes I add in chicken or serve it on the side.

    1. a
      AGM/Cape Cod Jan 18, 2005 06:06 PM

      I really like fresh waterchestnuts. They are so different from the canned ones. Fresh one make you understand why they are called waterchestnuts.

      1. f
        freply Jan 18, 2005 05:24 PM

        Thanks to _Hot Sour Salty Sweet_ (I think I've become a bit of a broken record about this book) I've recently started using Thai fish sauce and yellow soy bean sauce (see link below for a site that describes both of these). I like the way these add "oomph" to the dish with a bit more complexity than straight soy sauce.
        Also, fresh lime juice. I was already using chili paste and/or sriracha. :)

        Link: http://www.thaifoodandtravel.com/bran...

        1. v
          Val Jan 18, 2005 02:21 PM

          Though we don't eat much pork, EPI's Spicy Pork Stir Fry with Cashews is quite delish and our favorite right now.

          1. p
            patrick Jan 18, 2005 01:52 PM

            Our standard stirfry is broccoli or greenbeans with deep-fried tofu, seasoned with an oyster sauce/soy sauce blend and garlic. Lately though I have been using broccoli rabe instead.

            I also like adding any kind of green...particularly mustard or asian greens, but anything--kale, chard, etc-- is nice. Turnips, sliced and cut into strips, take surprisingly well to stirfry. The outside becomes a little crisp, and the inside is soft and yummy.

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