Stir of Echoes was created on 1999-09-10.

You start with the ingreadients that take the longest to cook, which is normally the meat, then add the rest of your ingreadients in turn, the last to go in are those that take the shortest time to cook.

Stir fry isn't in a food group, it is a method of preparing food. You can stir fry proteins, carbs and sugars. You can stir fry meat, grains, vegetables and fruits.

Yes or try deep frying in batter

Better still make a ratatouille

Look for a recipe online

Yummy

it could pouluiton the eviroment or kill animls

Ingredients: Any Veggie + Oil

Cooking: Appitizer

Place: Diner. Use Cabbage the first time (give him cabbage + Oil)

Technically, stir frying in done in a wok and sauteing is done in a flat-bottomed pan.

Cut equally sized pieces of vegetables, and protein(s) - i.e. meats, fish, seafood, so they cook at the same time. Add seasoning herbs like ginger ( cut in matchstick sized pieces then chopping it finely after peeling the rhizome) and cilantro,basil, etc.,salt and pepper into a wok or well seasoned skillet ( seasoned skillet means cast iron that has been lightly oiled to protect it after it is cleaned and while still warm each time it is used)

To prepare it heat about a tablespoon of butter and salad or vegetable oil in a wok ( with the ginger root if desired) and let it reach to a temperature of about 375 degrees F- that when you hold your palm over the centre of the wok you can count to 3 or 4 it is hot enough to add the ingredients you desire or have on hand. Let the protein remain on one side without turning until you begin to see colour ( a light brown) on the pieces and then with a wooden spatula or other non-scratching utensil turn the protein and vegetables gently onto the other side letting it get hot all the way through the meats. At that point you can add your salt, pepper, chile flakes, dried herbs, garlic in any form, and whatever else you want to add reserving the green herbs for last.

Keep turning gently and occasionally to insure all the pieces are cooked thoroughly If you add potatoes and they begin to stick add a small bit more oil and/or butter and reduce the heat a bit. Once it looks right to you and smells like you expected add in your herbs stirring the entire time, but gently ( its called "folding") so you don't break the meats or vegetables into pieces and the herbs don't burn or overcook.

At this point you can add a dash of soy sauce if a salty flavour is wanted, or any number of seasoning liquids from the Mexican Naranja ( orange) creole sauce to Mirin- an oriental - rice vinegar, to Indonesian Ketchap Manis - a sweet soy sauce that is a bit thick like syrup and gives foods a teriyaki like flavour- the choices are almost endless and whatever you have on hand can be made into something tasty.

A tip : if using hard root type veggies like potatoes, beets, parsnips,carrots wash and peel then par-boil them in water until a fork pierces one piece easily.drain and hold until ready to add into your stir-fry...

good luck

Probably not since the stir fry method of cooking requires very high heat and a very short cooking time. For this reason, you want to use the most tender cuts possible, which rump is not until it's been braised or roasted over a long period of time. Sirloin is a good choice for stir fry dishes; however, if I had some left over roast (in jus, not gravy), then I would probably not hesitate to stir fry it with some vegetables as a great leftover dish. Just add the meat at the end of the cooking to reheat, instead of the beginning of the process as you would normally do if the meat were uncooked.