Stir-frying Foods

17 for a single serving. If you are ordering out, many restaurants give more than one serving per order; you will need to adjust for portion size.

I would use a wok or wok-like frying pan. Especially if cooking a stir fry of mixed vegetables.

A stock pot usually is much larger and contains 2 handles on either side with a taller height to allow large cuts of meat, vegetables and perhaps a soup base or gumbo to boil without worrying about the liquid boiling over the rim during periods of high heat. Typically used to reduce the broth or stock (water) for soups from poultry and meats.

VEGETARIAN STIR FRY Carrots

Celery

Broccoli

Green and red peppers

Onions

Water chestnuts

Mushrooms

Garlic

Mix and add the following to the vegetables, then simmer until thickened: 1/4 cup of water; 1 teaspoon cornstarch and 1 1/2 teaspoon toasted sesame seeds. No sugar and no fat.

You can make stir fry with pretty much anything you want.

Clockwise for good luck.

If shrimp is not cooked, it will be a grey color. If uncooked, cook until shrimp turns pink, plus one minute. If shrimp is pre-cooked, cook until it has been heated through.

Yes, I freeze cooked rice regularly. I tend to portion my rice in containers, then when needed, place in the microwave to reheat. If I am cooking rice to freeze, then I will just slightly undercook it, as microwaving will cook it to the desired consistency. Depends if it is real rice or reconstituted rice. Real rice is the actual seed of the rice plant. Reconstituted rice is rice ground up and made into little rice shaped nodules. If you try to freeze reconstituted rice, it will break down into mush, because it has no shell to hold its form together.

A wok.

Stir frying is a pair of Chinese cooking techniques for preparing food in a wok: chǎo (炒) and bào (爆). The term stir-fry was introduced into the English language by Buwei Yang Chao, in her book How to Cook and Eat in Chinese, to describe the chǎo technique.[1][2] The two techniques differ in their speed of execution, the amount of heat used, and the amount of tossing done to cook the food in the wok. Cantonese restaurant patrons judge a chef's ability to perform stir frying by the "wok hei" produced in the food. This in turn is believed to display their ability to bring out the aroma of the wok and essence of the food cooking[citation needed]. it orginated in the dynasty

serrated knife is best

Food is heated by conduction and convection.

Sure, they are both soy sauce. Tamari is a grade above shoyu (soy sauce).

They are both made by fermenting soy beans, shoyu has a mix of soy and wheat.

Some Japanese brands are thick and dark like tamari.

Tamari is typically thicker and darker and some brands have no wheat.

Some brands of Chinese soy sauce add molasses to thicken and sweeten it.

The type of vegetables, the quantity of those vegetables, and how much oil is used, determines the calorie content of a stir-fry. Some vegetables are much higher in calories than others are. Please feel free to ask the question again and include more detail. Alternatively, see the page link, further down this page, for a vegetable calorie chart.

Well stir fry is a mixture of suculant chicken ,spicy vegetables and soft noodles! YUM!!

No it is not the same. When a beef is butchered it is hung on a rail in two pieces or halves. Then each half is cut in half so the carcass is in quarters now. You have a forequarter and a hindquarter. The flank steak comes from the hindquarter and the flat iron steak comes from the forequarter.

Rice

Plain rice congee, or zhou（粥）, is very mild and bland, tasting much like watery white rice. There are other versions that are cooked with meat or with mushrooms. These taste more like a traditional soup. Some congee is cooked with beans, and these tend to be sweet. Plain congee is often eaten for breakfast with boiled eggs and pickled vegetables.

The round shape and high sides of a wok make it easier to toss food around inside it when stir frying.

It is not required, but they can be used.

china it was adopted by a guy called kwame yeboah mintah

Japain