RPh_Guy
Bringing Sour Back
Yesterday I tried my first stir fry after looking through a lot of recipes:
Ingredients:
4-6 ounces Lo Mein noodles
2-3 cups Vegetables (e.g. broccoli, yellow squash, shiitake mushrooms, bok choy, carrot, and/or snow peas)
1-2 Garlic cloves
1-2 Tbsp Cooking oil (I used Canola; high smoke point)
1-2 Tbsp Mirrin
Sauce:
3 Tbsp Soy sauce
1 tsp Sesame oil
1 tsp Brown sugar
Directions:
Combine and mix sauce ingredients.
Cut up all vegetables (julienne as appropriate), mince garlic.
Cook noodles per package instructions, drain and set aside.
Add oil to wok or equivalent pan and heat on medium-high burner until oil shimmers (a drop of water should vaporize immediately, NOT in the oil).
Add vegetables and cook 3 minutes, stirring to coat with oil.
Create a free area in the center of the wok and add garlic with additional oil if needed, stir just the garlic until aromatic, approximately 30-60 seconds, and then mix.
Add half the sauce and stir, cooking additional 2-3 minutes.
Add mirrin and stir to loosen any bits from the wok. Add noodles, add remaining sauce. Mix and remove from heat.
Makes 4 servings; prep/cook should take like 15-25 minutes total. I boiled my noodles while cooking the veggies.
Optional:
Stir fry a protein first and then set aside. Add later with the noodles.
Top with green onions or other garnish.
Ginger is commonly used in other recipes. (I didn't)
-----
The flavor was exceptional, similar to what you might expect from a quality hibachi restaurant. I haven't had anything this good from a Chinese restaurant.
Tips:
Add broccoli 1-2 mins before other veggies since it seems to take longer.
Do not wash any veggies you can't thoroughly dry, super hot oil + water = bad.
Test veggie doneness by trying to pierce them with a fork (or chopstick!) before adding the noodles
Oh and since this is HBT, I paired with a Sapporo Premium lager. Nothing special but complemented pretty well in my opinion nonetheless.
Thanks, and enjoy the recipe!
I'd be happy to answer any questions.
Ingredients:
4-6 ounces Lo Mein noodles
2-3 cups Vegetables (e.g. broccoli, yellow squash, shiitake mushrooms, bok choy, carrot, and/or snow peas)
1-2 Garlic cloves
1-2 Tbsp Cooking oil (I used Canola; high smoke point)
1-2 Tbsp Mirrin
Sauce:
3 Tbsp Soy sauce
1 tsp Sesame oil
1 tsp Brown sugar
Directions:
Combine and mix sauce ingredients.
Cut up all vegetables (julienne as appropriate), mince garlic.
Cook noodles per package instructions, drain and set aside.
Add oil to wok or equivalent pan and heat on medium-high burner until oil shimmers (a drop of water should vaporize immediately, NOT in the oil).
Add vegetables and cook 3 minutes, stirring to coat with oil.
Create a free area in the center of the wok and add garlic with additional oil if needed, stir just the garlic until aromatic, approximately 30-60 seconds, and then mix.
Add half the sauce and stir, cooking additional 2-3 minutes.
Add mirrin and stir to loosen any bits from the wok. Add noodles, add remaining sauce. Mix and remove from heat.
Makes 4 servings; prep/cook should take like 15-25 minutes total. I boiled my noodles while cooking the veggies.
Optional:
Stir fry a protein first and then set aside. Add later with the noodles.
Top with green onions or other garnish.
Ginger is commonly used in other recipes. (I didn't)
-----
The flavor was exceptional, similar to what you might expect from a quality hibachi restaurant. I haven't had anything this good from a Chinese restaurant.
Tips:
Add broccoli 1-2 mins before other veggies since it seems to take longer.
Do not wash any veggies you can't thoroughly dry, super hot oil + water = bad.
Test veggie doneness by trying to pierce them with a fork (or chopstick!) before adding the noodles
Oh and since this is HBT, I paired with a Sapporo Premium lager. Nothing special but complemented pretty well in my opinion nonetheless.
Thanks, and enjoy the recipe!
I'd be happy to answer any questions.
