Stir-Fry Suppers: Cooking Tips

Chop, flip, repeat – stir frying is the ultimate one-pan meal and we’ve got just the ingredients to make it even easier. We sat down with Chef Kirk to pick up the secret to the perfect stir-fry.

The ideal tools to stir fry are a wok and a flat-tipped wooden spatula, to maximize movement in the pan. Don’t have a wok? No worries – a large cast-iron pot or deep non-stick pan will do the trick.

Mise En Place is a French term used in the culinary world which translates to “everything in its place”; having everything chopped/measured/prepped before you start is key for stir fry. Remember, smaller diced/cut ingredients cook faster so maximize the speed of stir fry by keeping ingredient size small. Pro prep tip: add a little cornstarch to your meat marinade to add a silky texture and thicker sauce to the final dish.

Vegetables first! High heat is your friend; heat your dry pan on high until just you see wisps of smoke. Add 1/2 Tbsp. oil (peanut, rice bran, or canola are perfect with their high smoke points) and stir fry each individual vegetable separately. Set aside cooked vegetables each time and heat pan until just smoking again before adding additional oil and next vegetable.

When it comes to cooking your protein, heat the pan again until wisps of smoke just appear.  Add 1 Tbsp. oil for every pound of protein, marinade and aromatics like garlic/ginger/scallions.

Ginger Teriyaki Marinade (for 1 lb. of protein)
2 Tbsp. POD & BEAN™ Ginger Orange Teriyaki Sauce
1 Tbsp. Chinese cooking wine or dry sherry (or an additional Tbsp. Ginger Orange Teriyaki Sauce)
1 Tbsp. soy sauce
1 Tbsp. cornstarch
1/2 tsp. kosher salt

Place all ingredients in a bowl and mix well; add protein and marinate for at least 20 minutes.
Don’t throw away marinade; transfer entire bowl into pan when ready to cook.

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