The key to cooking is technique. Temperature plays a giant role as to executing a good dish.
Here is a simple stir fry. This recipe I was using a Wok on a Gas Burner. I am certain that you culinary pirates out their can whip something up with foil over fire but this one is for the home chef who wants to create a routine, one night a week.
If you have an electric burner, just cover the wok during preheat time and after adding each ingredient. Have all of your ingredients (mise en place) together because this is not a dish you want to step away from to finish a level on AngryBirds.
I used vegetables for this one, no protein. I was testing the even heat of a 3 ring flame burner, the Capital Culinarian. This allows even heat from center to outer bowl of the wok. This is the ideal heat for this style of cooking. If you don’t have a burner like this make your stir fry in smaller batches for better results. Using too many ingredients drops the temperature of the pan and adds a lot of moisture. You may not get the sizzle you need for a great stir fry.
Cooking oil should be a high heat oil. Not your favorite olive oil or flavorless vegetable oil. Try grape seed, coconut, tea tree, safflower or canola to name a few.
If you are adding a protein, cook that 3/4 the way done and remove it from the pan. After the vegetables are almost done, return the protein to finish it through. You may get better flavor an appearance this way. If you are using a purchased Stir Fry Sauce, add it at the end.
2 tablespoons oil
1 small medium onion, peeled and sliced thin
2 large carrots, peeled and slice thin 1/4″ on the bias
1 cuban pepper, seeded and slice 1/2″ strips
4 ounces mushrooms, wiped clean, sliced
Fist size bunch of broccoli, separated, cut uniform flowerettes
4 ounces pea pods, rinsed
4 ounces bean sprouts
1 tablespoon Saracha
1 Tablespoon minced Ginger
2 tablespoons Honey
2 Tablespoons Soy Sauce
1 Teaspoon Fish Sauce
1/2 cup chicken broth (rice wine or water will do)
2 tablespoons Cornstarch mixed with 2 Tablespoons of water
Salt & White pepper to taste
Have all ingredients near. Heat wok on high heat, cover pan for the first minute. As the pan begins to smoke, remove it from the heat and add the oil. Carefully turn the pan to coat. Return to heat and add Onions and Carrots. Continue stirring or flipping so they do not stick. After a minute add the pepper and mushroom. Continue stirring and cook until vegetables begin to brown. (if you had pre-seared a protein add it now)
Stir in the ginger and saracha. Add the remaining vegetables and liquid then cover the pan to steam the greens and sprouts.
After a minute, add remaining ingredients and continue stirring for 30 seconds until liquid begins to thicken. Season with salt & pepper.
Remove from heat and enjoy!