Post by Clipper on Apr 15, 2021 11:04:49 GMT -5
I am a stir frying freak. I bought a good quality, heavy bottomed wok not long ago a Aldi's of all places. I am always looking for a way to cook an item in the wok. Due to the high heat reached for stir frying I always use peanut oil for it's high smoke point. We have found that shrimp and scallop scampi is quick and easy in a wok. We stir fry the garlic and shrimp in the wok, and then add the cooked fettuccini and toss it together while drizzling with good quality olive oil. We like using the wok to prepare it because it is easier to cook the seafood quickly on high heat, adding the garlic at the last minute, just before adding the cooked pasta as not to burn it.
Kathy loves Lo Mein, whether it is made shrimp, chicken, or pork, and usually with lo mein noodles
The other night I made a big batch of stir fry with chicken. I seldom do any precise measuring with stir frying recipes. I use a handful of this, a drizzle of that, a splash of this sauce, and a spoonful or two of that.
The recipe I prepared the other night was composed of the following. All the measurements are more or less adjusted to your own personal liking.
Chicken breast tenders, sliced into thin strips and marinated in a LaChoy stir fry sauce for 1/2hr and stir fried in two or three tbsp. of peanut oil along with a pint basket of sliced mushrooms, and some slivered red bell pepper. Fry the chicken and remove it from the wok, leaving the peppers and mushrooms in the wok.
Stir fry a small can of water chestnuts (drain them and the sprouts and bamboo shoots well) for two or three minutes, add a tsp of chopped garlic, tsp of grated fresh ginger and cook for a couple of minutes.
I then added a can of LaChoy bean sprouts, a small can of bamboo shoots, a very light drizzle of sesame oil (be careful. sesame oil is very bold in flavor and you only need a small amount), a bit of finely slivered celery and onion, a couple of good sized handfuls of the fresh prepared zucchini noodles from the produce section, a small amount of Thai fish sauce, a drizzle of LaChoy soy sauce, and a small amount of the bottled stir fry sauce. Put the chicken back in and toss and stir until everything is heated through.
I find that most stir fry dishes are best when just tossed together with your favorite ingredients, no recipe necessary, and using whatever sauces or slurries you like. Most can be prepared to be very low in cholesterol and fat, but they can be quite high in sodium, depending on what sauce you use and how much. Soy sauce and fish sauce are both high in sodium.
I actually liked it better made with the zoodles than I do made with noodles, but if you would rather just cook off some noodles and substitute them it is up to you.
Kathy loves Lo Mein, whether it is made shrimp, chicken, or pork, and usually with lo mein noodles
The other night I made a big batch of stir fry with chicken. I seldom do any precise measuring with stir frying recipes. I use a handful of this, a drizzle of that, a splash of this sauce, and a spoonful or two of that.
The recipe I prepared the other night was composed of the following. All the measurements are more or less adjusted to your own personal liking.
Chicken breast tenders, sliced into thin strips and marinated in a LaChoy stir fry sauce for 1/2hr and stir fried in two or three tbsp. of peanut oil along with a pint basket of sliced mushrooms, and some slivered red bell pepper. Fry the chicken and remove it from the wok, leaving the peppers and mushrooms in the wok.
Stir fry a small can of water chestnuts (drain them and the sprouts and bamboo shoots well) for two or three minutes, add a tsp of chopped garlic, tsp of grated fresh ginger and cook for a couple of minutes.
I then added a can of LaChoy bean sprouts, a small can of bamboo shoots, a very light drizzle of sesame oil (be careful. sesame oil is very bold in flavor and you only need a small amount), a bit of finely slivered celery and onion, a couple of good sized handfuls of the fresh prepared zucchini noodles from the produce section, a small amount of Thai fish sauce, a drizzle of LaChoy soy sauce, and a small amount of the bottled stir fry sauce. Put the chicken back in and toss and stir until everything is heated through.
I find that most stir fry dishes are best when just tossed together with your favorite ingredients, no recipe necessary, and using whatever sauces or slurries you like. Most can be prepared to be very low in cholesterol and fat, but they can be quite high in sodium, depending on what sauce you use and how much. Soy sauce and fish sauce are both high in sodium.
I actually liked it better made with the zoodles than I do made with noodles, but if you would rather just cook off some noodles and substitute them it is up to you.