Universal Stir Fry Method
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- Опубликовано: 31 июл 2024
- We present a method for doing stir fry that is a template that can be used for both fresh ingredients and food storage ingredients. In this video we introduce the method using fresh ingredients. A future video will present using food storage ingredients.
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A little sesame oil or oyster sauce is a nice addition from time to time. I could eat stir fry everyday! 😋
Certainly healthy and tasty way of eating.
Maybe the Chinese weren't so wrong after all
Thank you for sharing! I think the best way to teach people how to cook is to teach the method or formula, and then encourage them to use their imagination and creativity to create countless dishes from that information.- Nicole
Ms. Rose I just have to tell you how much I enjoy all your videos. I love that you use your scientific background to educate us. Thank your husband also for filing everything .. You're a rare blessing for taking your time to train all of us.
I add toasted sesame seeds on top, or sliced toasted almonds. Also, a sprinkle of green onions. Could be another category, "Garnish". Also use fish sauce and/or coconut aminos, as I can't have soy. I use bacon grease for fat if I am using pork. Cabbage goes well. Really, stir fries or skillet meals are the easiest dinner. I make a southwestern skillet with roasted peppers, onions and corn, green chilis, ground beef, add green onions and cheese on top.
Today was noodle making day. I did about 14 pounds. It’s always a relief to get that done. Total cost, under $10.00, plus my time.
Sounds great! Jim
I cooked ground beef onions peppers and mushrooms. I drained the fat and packed it into jars to 1 inch from the top. put hot lids and rings on and pressure canned for 90 minutes. When you want to make spaghetti just add pasta and sauce, or any other meal you want cooked beef in.
Sorry, but unless you followed a tested and approved recipe (proper ratio of meat to vegetables) and added liquid to 1 inch heads pace, that is not a safe recipe.
We make stir a lot. I add a little sesame oil and sometimes sprinkle on sesame seeds!
I almost always have onions celery & carrots. And sweet bell peppers. I often bulk it up with thin sliced or chopped cabbage.
Shrimp or chicken, or pork strips or beef strips. Often different, always good. One family member is not a rice fan so I sometimes use ramen noodles saving the flavor packs for another use!
Easy, healthy - and stir-fried with Love! RedRose and Jim never fail to produce mouth-watering meals. 🥰
Thank you, Jim
Having taken Asian cooking classes......heat the wok to smoking, it should be very hot, THEN add a high smoke point oil like peanut or avocado, aromatics go in immediately to season the oil, followed by the other ingredients. (you can Google hot wok cold oil for more detail)
I also add a tablespoon of sesame oil into the sauce. Delicious!
How do you store sesame oil? My sesame oil turns rancid. Appreciate any help.
I do also. It takes the flavor to restraurant qualtiy.
This is my go to formula for stir fry. I watched this gal about a year ago and it opened my eyes to how easy and healthy this meal is. I look forward to seeing your up coming video regarding using food storage in this recipe.
Looks scrumptious. When I do stir-fry, I add the vegies one type at a time, waiting for the most of the steam dissappear before ading the next vegie so that on the whole it does not steam the vegies, but remains dry enough to fry. I add a generous amount of soy sauce as the main flavoring along with some spices and serve it on egg fried rice. Vegies often include red bell peppers, peas, green beans, carrots, onion, swiss chard and chinese cabbage.
#Metoo.
So easy, nutritious and delicious!!!
I love to add water chestnuts! Also I sprinkle the top with toasted garlic and cilantro when I plate it. I appreciate you both so very much!
Great video! Nicole is one of several hosts on the Allrecipes channel. She used to have the “my recipes” channel and website which was bought by Allrecipes. In fact, Food Wishes (Chef John) was also bought by Allrecipes but he was allowed to keep his website and channel. I think you’ve mentioned Chef John before.
When cooking another thing we do is leave all the meat and vegetables in the wok but moved up to the side. You can then thicken your sauce and push them back down to toss and fry without making extra dishes to wash. It looks wonderful. I’m gonna make some for dinner tonight with noodles. 👌
Great way to have tasty nutritious meal and variety -- even if no fresh ingredients available. Also "when there's nothing to eat," we likely have enough ingredients for some sort of stir fry. I have to remind myself of this. 😊
Very clever indeed.. Rice looked amazing also.. Kindness your way Lochness Scottish Highlands..
Good lesson. The vegetables stayed so colorful and looked crisp. I'll use this method for sure. I make steak stir fry and add a couple shrimp on top and tell my hubby its our budget friendly surf and turf.
Thank you, always great videos.
Thank you, Rose and Jim. I appreciate this video so much!
Mmmmm. Got to get wok now.
I also do a curry stir-fry. Cooking my masala spices first to release the flavors. So many ways to cook stir-fry.
Sounds great! Jim
I add chopped water chestnuts, I also use frozen peas/carrots combo as a shortcut.
Yes!!! Jim
MMMMM, YUMMY! This will be on my menu for this coming week! Can't wait for the next video using pantry items for off grid!
Coming soon! Jim
I like a touch of five spice in the sauce, and sometimes some toasted sesame oil
So do we. Jim
I hate to say this but the first part is pretty common sense. The dish looked wonderful
Yes... it is, Jim
Looks like a quick healthy meal
I cook my rice in veg broth. Works great. Yes, sesame oil for me is a must. I also roast sesame seeds for garnish. I don't use meat, edame and other high protein alternatives. What I love about woking is that you can use whatever veggies you have. I also put kale and spinach in mine. I wilt it right before serving.
Exactly four things I incorporate in my stir "FRY" (protein, veggies, seasoning and sauce)...sometimes chicken with lots of veggies (snow peas, water chestnuts, asparagus, garlic, ginger, mushrooms, carrots, bok choy, bamboo shoots). Then when I do beef one, I use broccoli, snowpeas, garlic, ginger, and bean sprouts. My sauce is similar only I always add toasted sesame oil for that umami flavor :) AND, I usually use peanut oil as it is good for smoke point. Thanks for your post :) And when you were getting ready to mix sauce you said powdered sugar, but sure you meant brown sugar :)
I think this is great and readily adaptable to a meal in a jar using freeze dried ingredients. I’m always looking for new ideas in that arena, thank you!
You are so welcome! Jim
Oh boy does that look good!!! ***Mouth watering here.... We used to have a WOK when I was in my 20's, but when we moved to a small house, I had to give up a lot of items. We made pepper steak often. SO yummy!! GREAT video as always!! Blessings...
I use Bragg's Coconut Aminos (instead of soy sauce), chili oil, garlic powder, and dry ginger as those are items I always have on hand. I finish my stir-fry with a bit of sesame oil.
We like using relatively inexpensive small to medium frozen shrimp as the protein, thawing them thoroughly, and patting them dry before frying them to just pink. Better to undercook than overcook before setting aside to cook vegetables and sauce. The shrimp go back in last because they cook so quickly.
My son makes amazing stir fry on his Blackstone griddle.
Oh my goodness...I totally follow the ALLRECIPES channel...the gal is so good at what she does. Good choice.
I made the stir fry last night for dinner and it was delicious! Thank you.
Glad you liked it!! Jim
Oh my, that looked good! Haven't made a stir-fry in forever, but I think it will be on the menu soon! Thanks for the inspiration!
Fantastic !! I love stir fry. Having the sauce is a big plus for me. Thank you.
You are so welcome! Jim
Love the idea of using a method! Thank you!
Glad it was helpful! Jim
yum
Looks good to me.
Fantastic. Looking forward to the food storage one. Also, please do an Asian pickling jar video using food storage items!
thank you it looks delicious. Wish we all could have smell a vision
Oh my but that looks good! Gonna have to dig out my wok.
Great idea--following a stir-fry method! I have 10 lbs of beef fat to render, so I will try it with my stir fry wok because tallow has a high smoke point! I like the wok because items can be moved up away from the heat if need be to even out their doneness, and wrought iron stays evenly hot all over, so it's not as strategic! BTW...I had stir fry 2x today (after months) before I ran across your video.
That looks great! I have a tendency to do Thai stir fry so I use coconut milk and thai curry for my flavors along with ginger and garlic. I don’t care for soy sauce so if I use it, it’s sparingly.
Thanks, Rose!
The great thing with stir fry is that you can lay it over rice, have it without rice, and stir fry the rice right into it. We tend to like more savory stir fry, but sweeter stir fry with like pineapple is amazing too.
Stir fry over quinoa instead of rice just for a change. The nutty taste of quinoa goes well with stir fry.
Thank you for your very easy to follow canning and recipe videos which are one of the most helpful ones I have seen! ❤
This is my favorite way to cook. Whatever is in the fridge and/or garden. Fairly fast and easy. I keep a container of rice in the fridge for the week. Sometimes I prep a container of veggies for the fridge too. Yes, I'm a lazy cook...rather be doing something else so I eat simple.
This is a catch up segment. The other day you said your left your canning rings loosely on the canned bottles. I have a great storage tip to share. I get a long shoelace or heavy string, and tie a small ring on the bottom of one, and do the same with a large mouth ring on another string. It is easy to thread rings on them as I use the product. I find an out of the way place in my pantry and I pound a couple nails to hang the strings on. It is convenient to gather the rings as you need and they take up minimal space.
Next, you mentioned recipes for deserts from our home storage. I have a marvelous 100% whole wheat angel food cake. It is always a hit when I bake it. Also I have a delicious dried apple pie. The filling can also be used as an ice-cream topper. These are just my two favorites. I have more. How can I share them with you? I love the stir fry directions. Thank you
Thanks, we hang rings on wire hangers we have taken apart to reduce storage space. Go to Roseredhomestead.com, click on Books, Find Out More, click on the three dashes below the blue banner, slide down to Contact, and Get In Touch, and follow the directions to send Pam a message. Jim
Oh Boy…I just wish we had Smell-a-Vision!😂 It looks just scrumptious!
I grew up with lots of stir fries for meals. Such a nice way to get a meal on the table in minutes. If you want an Asian take on stir fry check out the Woks of Life.
Great video for Stir Frys. This is very helpful, thanks Y'all
Awesome! Thank you!
I saw a university nutrition course and they said stir fry is #1!!!!
Looks yummy ❤ thank you
I have not used that much soy sauce in 60 years of cooking. Nice shovel. I don't remember when I last did stir fry.
I was trying (and wanting) to smell it as you were cooking.😊 The colors of all of those veggies are beautiful!
Along with what you added, I like sliced bell pepper, snow pea pods, and chunks of onion. I never thought of adding red pepper; I'll have to give it a try. Thanks for another delicious video 📹
Wok with Tak on RUclips is a great resource as well. Lots of great information on ingredient prep and stir-fry methods.
Never heard of that channel. I'll look it up.
Thanks for the tip.
I am looking forward to your experiments with dehydrated, freeze dried and canned meats and vegetables prepared as stir fry.
Great method!
Thanks! Jim
Another tip: use 1/2 quinoa 1/2 rice to up the nutritional value!!!❤❤
I've used broth in place of the water with good results.
Awesome Helpful.
Yummy!
It’s so very nice to have this formula! I make a stir fry meal at least once or twice a week (for more than 50 years) - you’d think I’d have figured out a formula of my own by now, but no. My hands seem to know what to do… I’m very happy now to have it on a logical, conscious level. And written down. Thank you! 🙏❤
As long as your method works, use it. Stay Safe! Jim
Adding a splash of fish sauce will add a umami flavor.
I love stir fry I add chilli, onions
Thank you for the link to all recipes, Chef Jean-Peirre has recommended Vincenzo"s Plate on utube great authentic Italian recipes.
Well your stir-fry looks better than mine you and Jim starving me to death love you guys love your videos
Oh yes! Add eggs, maybe to sauce? 1-2.
When you create the video about making stir fry with food from our prepper pantries, would you please talk about whether it is a good idea to make our own quick cooking rice by cooking it first, then dehydrating it?
You can use 1/2 beef and 1/2 drained black beans to save $. You can not taste the difference in a stir fry!!!❤❤❤❤
Hello! Thank you for sharing this technique and recipe. Having everything ready to go is key…no soggy veggies. QUESTION: Could you please share the brand of your wok? Thank you so much! 😊
Pam just placed the information on the wok in the description of the video. Jim
@@RoseRedHomestead Thank you Jim & Pam!
Because you used rice in this recipe, I re-watched your video " Rice: Types and Storage " and found what it think is a blooper at the 6:30 minute mark when you say that brown rice still has the hull attached. I think you meant to say "bran." (I revisited that video, wondering whether you had taught a technique I've seen in another YTer's video about pre-cooking, then dehydrating rice. I haven't found that subject covered in any of your videos made so far.)
Water Chestnuts would add a little crunch
And some sliced almonds also :)
Where did you find brown powdered sugar? I have peas out of my garden and can't wait to make my own sauce.
What are the ingredients in the bowl that you made the sauce in? I can't find your recipe in the description. Thanks.
Go to the link for the Description and click on Link for All Recipes. Jim
What were the sauce ingredients? Was it just water, cornstarch, soy sauce and powdered sugar?
Brown sugar not powdered sugar. Otherwise you've got the sauce ingredients correct. I think she also put half of the ginger in the sauce bowl as well.
She put the recipe in the description box under the video. You can also replay that part of video and write it down.
I thought you said powder sugar but it looked like brown sugar
So...many people have propane for heating, water heaters, and their home. You said never use propane inside.... I hope sometime down the road you explain that. But, I'm going to make sure my kids who are in that situation, have carbon monoxide detectors in their home.
Why didn't you taste it for us & tell us what you thought❓🤔
Pam forgot. Jim
that is definitely not enough fat to fry in....too dry...colorful though
Bring back the victory gardens~ Iove stir fry.
I wished I lived in a climate with a long growing season.
The tomatoes just get producing and we get hit with a frost.
You can try extending your season by starting the seeds early under lights. You should have good luck with many of the other parts of a stir fry, especially the greens.
Do you grow in a poly tunnel.
Helps extend the season both earlier and later.