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Monday, August 23, 2010

Oh yeah, Homemade Stir-Fry!

So I was very domestic last night and I cooked dinner for Bob and our friend Eric. I'm a huge fan of stir-fry because you can really make anything stir-fry style. My friend Rachel and I use to make Mexican Stir-Fry, and I've dabbled with Moroccan Stir-fry and Italian Stir-fry. I guess I should define what I consider stir-fry....

Stir-fry: anything that you could make in a single wok. (Obviously not including rice or noodles.)

Anyway, last night was had good ole regular stir-fry in the rice sense of the word. And you know what, it was delicious! Spicy and delicious.

So I went to the market/grocery whatever you want to call it, or wherever you'd like to go. I bought:

- 1.5 pounds of chunks of pre-cut beef
- 1 small container of mushrooms
- 1 small container of spicy red peppers (the little tiny ones)
- 1 small onion
- 2 carrots
- garlic
- a large container of what I thought was bok choy (the greens), but wasn't, I'm still not sure what it was, but for a US version you could use broccoli or spinach
- 1 lemon
- soy sauce
- schezuan pepper salt (I think this could be replicated using black pepper, chili pepper and cayenne pepper)
- soy sauce
- rice
- butter (half a stick)


-rice cooker/or pot to cook rice in with a lid
-steamer/or pot with a steamer basket and a lid
-wok/or flat large pan

Okay, so now you know what you need. Now you need to prep your dinner. There are three steps to this now, I say three because there are three time frames for getting everything ready. I like to cut up all my veggies and everything earlier in the day so that clean up is easier later in the evening. So...

Step 1: (Earlier in the afternoon, I like to do it around lunch time because I'm already in the kitchen making my lunch anyway.)

-Cut up the mushrooms, onion, red peppers, 1 finely chopped garlic clove (or more or less depending on how much you like garlic) and throw everything in a plastic zip log bag with the meat chunks. Throw some black pepper, chili pepper/powder and cayenne pepper in the bag and then seal it. Mush it around in your hands a little to get everything coated nicely. Okay, now put it in the fridge.

-Cut up the carrots, another clove of garlic (big chunks this time), prep your greens (rinse them or whatever you need to do). Put the carrots and garlic in a container and the greens in another container. Okay, put it in the fridge.

Step 2: One hour before you want to eat.

- Start the rice. I love my rice cooker, if you have one I suggest you use it. If you don't then the easiest thing to do is what my mom taught me. Measure your rice and throw it in a pot with out water in it. Okay now stick your finger in there and note where the rice comes up to on your finger. Okay, now put in enough water that when you put your finger on top of the rice the water goes up to that same mark. (It's roughly twice the amount of water to rice.) Now put a lid on the pot and bring the water to a boil, after it's boiling turn the burner down to just barely on (or a simmer if you will) and put the lid back on and let it sit and cook slowly for 45 to 50 minutes.

- Set the table. Don't laugh at me. I like to set the table, it makes things nice.

Step 3: Okay, now it should be about half an hour before dinner.

- Throw the carrots and garlic in a steamer on the stove. (If you're using broccoli, I suggest putting it in now too, if not using broccoli wait until I say.) While the steamer is going cut up your lemon into slices, like you would put in iced tea. Clean up your mess (do it).

- (15 minutes before dinner) Get out your bag of mixed meat, veggies and spices. Prep the wok by pouring about three table spoons of soy sauce on it. And put 1/4 of a stick of butter in there, and add your bag of yumminess. (Turn the heat on low/medium)

- Add your greens to the steamer pot and place the lemon slices on top. Also throw in the rest of your butter. Cover and let steam.

-Stir your meats and veggies and when everything is cooked the way you like it....EAT!

I like to serve my stir-fry in bowls, but you could serve it in anything you like.

If you want you can also make wontons like I did, but they're not necessary, I was just really hungry.

And now, if you don't mind, I'm going to go enjoy last night's leftovers for lunch. YUM!


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