Stir Fry Recipes > 자유게시판

• 목록
• 답변
• 글쓰기
• 게시판 리스트 옵션
  • 수정
  • 삭제

"For Chinese food, acidity in wine is the key! With spicier food like Szechuan cuisine, I love off-dry Riesling. Especially from the Mosel valley in Germany. The sweetness and cold temperature of the wine will cool off your palate and the crisp acidity will cleanse your mouth and get you ready to eat more! For something fatty with a bit of sweetness like Peking duck, I've found that drier styles of Riesling are great or Chenin Blanc from the Loire valley."&mdash Joe Campanale, L'Apicio, Anfora (NYC)

Leafy greens like bok choy, gai lan, and Chinese spinach have a fresh, vegetal flavor that can easily be overshadowed. Cooking them quickly and simply is the best way to preserve that flavor—here, we use a handful of aromatics and subtle seasonings to highlight the bok choy.

Anyone who's spent a significant amount of time in or around New York City should be intimately familiar with scallion pancakes, the flaky, savory disks studded with chopped scallions and fried. We use a laminated dough here (much as you would if making puff pastry) to create layer upon layer of very thin sheets of flavorful pastry. Frying them in oil is traditional; for a puffier, crispier experience, try pasta cooking guide|https://noodleinsight.com/ them on the grill .

This take on fried rice looks to the sea for inspiration—we make the dish with fresh crab (if you can get it; use canned if you can't) and season it with fish sauce. We tend to prefer jasmine, medium-grain white, or sushi rice for this and all our fried rice recipes. Long-grain rice works, but it doesn't get the same chewy-tender texture as shorter varieties.

Add remaining teaspoon oil and reduce heat to medium-high. Add garlic, ginger, and scallions and cook, stirring constantly until fragrant, about 15 seconds. Add noodles and toss to coat. Return vegetables to wok. Add soy sauce. Add sesame seeds and cilantro. Cook, tossing constantly, until noodles and vegetables are coated in sauce. Transfer to a plate and serve immediately.

A riff on tandoori-style chicken, these chicken kebabs are marinated in a yogurt mixture with smoked and hot paprika plus cayenne for at least four hours. Thread onto water-soaked skewers and grill for an easy chicken kebab dish you'll return to again and again.

On top of steak cooked on the stovetop, pile cold cucumbers, red peppers, and peanuts, then drizzle with a spicy sauce made with fish sauce and dried Thai chiles. Eat it right away or refrigerate it overnight because it's even better the next day.

Heat 1 teaspoon oil in a wide nonstick skillet over high heat until shimmering. Add mushrooms and cabbage and season lightly with salt. Cook, stirring and tossing frequently, until barely cooked through but still bright, about 3 minutes. Transfer to a medium bowl. Add 1 more teaspoon oil to wok and return to high heat until lightly smoking. Add carrot and snow peas and season lightly with salt. Cook, stirring and tossing frequently, until barely cooked through but still bright, about 3 minutes. Transfer to bowl with mushrooms and cabbage.

One of the secrets to making a restaurant-style stir-fry is water-velveting —marinating meat with egg white, wine, and cornstarch, then blanching it, allows it to achieve an almost unnatural level of silkiness. This recipe shows off the technique, pairing water-velveted chicken with savory oyster sauce and both fresh and rehydrated dried mushrooms.

Now, you're just ten minutes away from dinner. Flash stir fry the veggies in a skillet. Then add freshly grated garlic and ginger and pre-cooked lo mein noodles. Once the garlic and ginger are fragrant and the noodles and veggies have become tangled together, just add soy sauce. Then, get your chopsticks ready, and dig in.

Colorful bell peppers—red, yellow, or orange—cooling cucumbers, and bean sprouts are the base of this vegetable salad with noodles. It gets heat from ground chili sauce in the dressing, plus optional Thai bird chiles that you add to the fresh vegetables.

You have to do ribs on the grill at least once in the summer, and if you're looking for something beyond your basic bottled barbecue sauce, you've come to the right place. Here, apricot preserves give the sauce a sweet, fruity flavor, and chipotle chiles add a contrasting earthy, spicy flavor to the sauce that tastes just as good when licked off your fingers as it does on the ribs.

Brush watermelon wedges with a mixture of honey, lime juice, and cayenne pepper, then grill quickly, just till the wedges show grill marks. It's so simple and such a creative way to enjoy the most summery of fruits, the juicy watermelon.

Traditionally served for Lunar New Year, Buddha's Delight is a vegetarian stir-fry packed with flavorful, filling ingredients. It contains plenty of veggies, but also soy- and wheat-based components that give it extra heft: tofu puffs, bean curd sticks, and Chinese braised gluten. If you don't live near a good Asian grocery, some of those might be less accessible, but you can find them all online.