The very best is rump, but I've seen butchers use topside and round. Of course rib and eye fillet would both be pricey, but OK.
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. 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. it orginated in the dynasty
no i dont think
Well stir fry is a mixture of suculant chicken ,spicy vegetables and soft noodles! YUM!!
It depends whether you're using a wok or a microwave. If you're using a wok, it would take about 4 minutes in high heat, and about 6 minutes from a microwave.
it comes from China
Because stir fry beef is sliced so thin, it usually only takes 5-8 minutes for it to brown. because of health risks for the very young or very old, I would suggest cooking for 8-10 minutes to be sure that it is safe.
In actual fact stir fry is both conduction & convection, this is because the food is getting hot by conduction But then it is convection as you generally put water or something in it.
It depends on what kind of stir fry it is, and how much of it you eat. But assuming it's a 1 cup serving of the average chicken stir fry, it would be about 200-250 calories.
200 that's how much
Any kind of Teflon works, though I've found that Circulon does a GREAT job. It has a surface of tiny raised ridged that the food sort of sits on and doesn't stick to. Unless Teflon, which can eventually get scraped of an must be thrown away so it doesn't taint your food, this is the actual texture of the metal so it's long-lasting. I have a set that's 15 years old and still working great.
If your meat is well cooked, then yes it should.
Well it really depends on the amounts and different ingredients used, but I've been noticing on average (per serving size) 23.75 calories.
The dish will not have the same taste at all without the ginger, but that is okay. Try sesame seeds and sesame oil for sesame stir fry instead.
yes, just put it in a pan
Well, I've only seen it spelled stir-fry in cook books.
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.
Stir fry is called Stir fry because it is made in a wok and you stir the meal to cook it, otherwise it burns, and also you fry it in a wok.
The Chinese word for "stir fry" is "炒." It's written the same way in Simplified and Traditional Chinese. In Hanyu Pinyin, it's pronounced "chao3." In Gwoyeu Romatzyh, it's pronounced "chao."
Fried Rice or White Rice
A delicious Stir Fry sauce is made by just mixing 15ml of Soy Sauce and 15grams of cornflour.
Chicken, garlic and noodles