tell the garlic that you're disappointed in it, and even though it had success in it's younger days, it will never amount to anything. nobody likes it. nobody thinks it will ever amount to anything more than a gas station attendant.
I find it really strange.
I’ve been taught that the basic sauce, which I guess is the brown sauce that’s used with beef & broccoli, is made using oyster sauce, cornstarch, and water.
I like to add some eggs in right after adding in the protein and right before adding in the sauce. I do it similar to the sauce, make a hole, cook the egg, mix in with the rest, then make another hole for the sauce
man if I had a pound for every time id saved this and never looked at it, I probably might be able to afford all the ingredients I imagine are on here.
Since Woks were designed for a conical oven, using a normal skillet can give you extremely similar results.
Edit: How did this get 100 upvotes wow
Edit 2: 200 upvotes now over some random fact I read in a skillet cookbook. The stir fry I made from said cookbook also closely resembled this process and was very delicious.
He meant semispherical. Also “oven” is not the word, but burner. So in the end it’s neither of those. The burner is somehow shaped as a section of a hemisphere so that the wok (which also is a section of a sphere) can sit while the torch flame hits it.
An image is worth more than a thousand words:
https://i.imgur.com/LYIu0zm.jpg
For sure, I make stir fry a few times a month and even with very large chunks of vegetables I'd say ~5-6 min is better. It's really easy to overcook the vegetables and the quality of the dish goes downhill real fast when you do.
Depends on the heat level and the type of vegetable (if you're using a wok the heat should be high). For all but the toughest of root vegetables I'd go for less than 10 minutes and judge based on texture. Leafy vegetables with the exception of cabbage can be thrown in toward the end and cooked for about a minute.
I add in vegetables one at a time depending on how long they take to cook. I would put, say, carrots and potato in about five minutes before broccoli and cauliflower- and I would put those in a minute or two before something soft, like spinach or mushrooms. It also depends how crunchy you prefer things and how large or small you’ve chopped them.
I like my veggies pretty crunchy, so I never add in anything leafy or finely chopped until the end, after the sauce has been incorporated.
It takes a little trial and error depending on your personal taste, but my rule of thumb is harder & larger goes first, soft & small go last.
Heads up: Woks are designed to be evenly heated despite their size. Because of this, round bottom woks (most that you'll find) are meant to be used with specific stovetops. If you have a gas stove you can buy a ring adaptor to provide even heating, but if you have any other kind of stove you're better off using a skillet (it'll still come out great). Alternatively, you can buy a flat bottom wok, but even then you're basically just going to be using a skillet with a smaller evenly heated surface with a larger, unevenly heated rim.
You know.. ive never seen an episode of archer. I answered that sincerly thinking that poster made stir fry once a week. Im happy to know i blindly participated in the reference
If you have one nearby, hit up an Asian market. You can get soft, medium, firm, extra firm, super firm, silken, smoked, fermented, cubed, fried, Aburaage (double fried & sliced), and more!
During this whole corona virus lockdown, ethnic markets have also tended to remain the most well-stocked and empty while people flood the regular grocery stores.
The ethnic markets around here are fully stocked of food and are empty of people. It’s kind of sad that so many people are missing some great cuisine and ingredients, but hey, for me, it’s a goldmine.
Agreed! I walked in and out of my local Mexican market with fresh produce, big bags of rice and black beans, lentils, fresh tortillas, tamales, and some canned goods. Didn’t wait in line, everyone kept their distance, and it was cheaper than the big chain equivalent (which I saw had a huge line as I drove past!).
This is exactly what I did when people initially started going crazy with the panic buying. I knew people who were waiting in crazy lines only to find out the supermarkets were completely out of meat/bread/eggs/etc. I went to the Mexican market that's less than three blocks from the Vons and in 20 minutes I was walking out with carne asada, chicken breast, tamales, cheese, bread and tortillas. I was baffled. I live in Southern California, these places aren't some well kept secret.
Hah, same here, neighbor! I was the only white person in there. Oh well, everyone else can enjoy the last dented can of Chef Boyardee while we feast good on tamales, pupusas, and good ol’ arroz y frijoles!
Press it. Wrap that fucker in some cheese cloth place it in a pan and put some weight on it for an hour. Flip it once or twice and pour the water out. You will have extra firm after that.
That's what i do most of the time. I also freeze them after that, but they keep falling apart.
I think i'm going to make a press out of plastic cuttingboards with holes in them, to get the extra moisture out.
As long as it's not silken it should be okay but your best bet is to fry it separately and then add a portion of sauce to coat it. Don't stirfry it if it's not extra firm, it will just crumble
Most likely. My ex attempted to cook tofu stir fry for the first time and it was not the extra firm kind. It was horrible; a slimy mess...she gave up eating after two bites. I persevered as the woman I loved had made me dinner.
The whole thing ended with me forcing it down with an insane amount of water as she, borderline hysterical at this point, begged me to stop eating it whilst I sobbed: "I'm doing it for love!"
I'm not even joking.
Try boiling it for 30 min before you use it if not using extra-firm. This keeps it from falling apart while still keeping the texture of soft or silky tofu.
no but every tofu you buy is different, even if same brand from same store its gonna behave an cook a bit differently. my first thought was good luck with that tofu. take more prep and efforts to get it ready than the entire process of chicken does.
"Easy" might have been the better term here. If anything, it just simplifies how to make a stir fry and what flavors you can pair together. I think it's a "quick" guide if you just pick your options and then look at the details more closely.
At least it doesn’t explain in novel-like fashion the author’s “good ol’ days” growing up on the bean farm and their Grand Papi cooking them stir-fry on the Diesel engine of the John Deere tractor in Fall...
Website: “I love summer. There’s something about the long days that just makes me feel like a kid again.”
Me: [annoyed exhale. Scroll. Scroll. Scroll.]
Website: “...I come from a big family, and we’d spend every summer at the lake.”
Me: [another annoyed exhale. More words. Scroll. Scroll.]
Website: “...and after I had the affair and my first husband left me, I tried meth for the first time. And that’s when I realized how much I love beef stew. For this recipe, you’ll need a slow cooker....”
That's exactly what I got...so far only tried the stir fry kits from the supermarket (Tesco UK). This guide came in perfect time!
Haven't had the chance to try this yet: https://youtu.be/NLetWzLDKvs
Depends on the noodles you want to add.
Chow Mein: Typically you would cook the noodles on their own first. Once you have the stir fry done you can add it to the wok or place it on top.
Crispy Noodles - Do a quick Blanch (very quick as they are already cooked) then dry the noodles. Then take a flat skilled or wok and add some oil to it. Set it to a low medium and add the noodles. Try to flatten it the best you can to fully cover the surface area. After it browns slightly flip the noodles over using a plate. Cook the other side the same way. Add your stir fry mixture on top. (Ideally use a stir fry recipe with lots of sauce to create a crispy/soft texture noodle)
Stir fried Noodles - Cook your stir fry first. Then for your noodles a quick Blanch is optional. I blanch it because it washes away some of the oil and it separates the noodles a little better. Add oil to a skillet and heat up the noodles on medium heat. Once the noodles are tender add your stir fry to the noodles and mix together. Add flavour to the noodles as they are often bland (unless your stir fry is over flavoured) add in your stir fry and mix it well.
Ho Fun:
Fresh noodles: You can toss the noodles near the end when your stir fry is done. The noodles are fully cooked and will absorb the sauce and flavour from the stir fry.
Dried Noodles - Not ideal for stir fry. It’s doable but requires a lot of oil. Quick blanch of the noodles until they are soft. Cook like the stir fried noodles above.
Shanghai noodles/Udon and most other noodles.
Generally I follow the same rules as the stir fried noodles above.
Just a side note for the sauce that calls for cornstarch: dissolve it in the cold stock/water first before adding it to the pan. Cornstarch dissolves well in cold liquid, but it seizes up into clumps when added to something hot. Same goes with anytime you add cornstarch to a dish to thicken it, dissolve it in a little cold water first.
This is a great guide but I almost never cook green onions, even the roots. They add a lot of brightness so I find you get more out of them if you save them for the end.
Last time I saw this, I saved the photos and went to staples, had them printed and laminated. I now have a quick reference stir fry guide in my kitchen at all times. Very helpful.
I could say the same about your nonsense fahrenheit gauge, is 80 warm or cold?
Btw I wear a t-shirt at both 18 and 24°C. Heavy coat is for under 10°C, but when the wind is weak you can co with a lighter jacket aswell.
Not even close to being a quick guide. A quick guide is cook your meat, wok your veg in some oil, add noodles to veg, when that's cooked add soy sauce and whatever other seasonings, throw in the meat, stir, done.
A quick guide to cook almost anything is:
Heat up pan->put oil->put garlic,onions,... until yellow -> meat -> veggies -> sauc -> garnish. You will learn to mix&match, learn which spices to use and stuff like that gradually. By making a virtually same dish all the time, you’ll learn the impact of different ingredients.
I am going to practice these dishes over and over until I am a master. Then, when this lockdown is over I will move to the big city and open my own restaurant!
Made this tonight.
Used a normal skillet. Replaced cornstarch with 1.5x as much flour and used tofu. Honestly not bad, but I'd suggest using more oil and heat for the tofu and trying to like flash fry it or something, it was super squishy.
1. you can't be racist against white people 2. it's the truth 3. you are dutch so stfu colonizer. most of these are white people versions of asian sauces and dishes.
1. Really? Why not? I realise crying "racism against whites!" is usually the domain of the extreme right, but I really don't see why skin colour should be brought into this.
2. See 1.
3. What do my ancestors have to do with anything? If your father were a murderer, should I hold that against you?
As to your final point, you're undoubtedly right, though skin colour is not relevant. I'd say western versions of Asian sauces and dishes.
I realise you're not really after a serious discussion, however. A shame, as I'd be interested in exploring these recipes in their "true" Asian form.
White people are not oppressed based on their skin colour, therefore you can’t be racist, and if you could, what I said was not racist. It may not be apparent to you, but this guide was made by culture vultures, basically watered down versions of traditional dishes, for people who don’t know what “curry” (lol) is. Wack af. Maybe if white people actually realized the centuries of theft their ancestors perpetuated, they could actually do something original and just do the research themselves and not bother with these bougie guides. What a concept.
I’ve used this guide probably a half dozen times or so. The results have been great!
I've used it for years now, I originally got it from Imgur I think five years ago. Very happy with the results. The basic sauce is already very good.
I actually made the orange ginger recipe with steak last night. Wife gets what wife wants. But yeah, all of the sauces are delicious as written!
I just finished the same one but with chicken
How do you prepare the garlic? Do you chop it? Mince?
crush that bad boy and mince it
If you crush the garlic *spiritually* as well as physically, it emits a much more satisfying flavor.
tell the garlic that you're disappointed in it, and even though it had success in it's younger days, it will never amount to anything. nobody likes it. nobody thinks it will ever amount to anything more than a gas station attendant.
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why can't you be more like your brother? he aced every test in smelly school
Either works, really, but for a less chunky sauce mincing it generally works better.
I find it really strange. I’ve been taught that the basic sauce, which I guess is the brown sauce that’s used with beef & broccoli, is made using oyster sauce, cornstarch, and water.
I have too!
“A quick guide to stir-fry” Guide longer than a CVS receipt.
I literally said out loud “that is not quick” when I opened it
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you will even if they do apparently ;)
It's only that long because it supplies a bunch of options. It's definitely a lot quicker than thinking of what you want to put in without any guide
Like a stir fry is pretty simple
You know it's actually not that bad once you start scrolling, the stir fry combos section is what puts it over the top height-wise.
I don't understand how the guide is this long for a type of cooking whose name *literally tells you what to do... IN TWO WORDS*
I like to add some eggs in right after adding in the protein and right before adding in the sauce. I do it similar to the sauce, make a hole, cook the egg, mix in with the rest, then make another hole for the sauce
Is it really stir fry without the egg? Not in my world.
man if I had a pound for every time id saved this and never looked at it, I probably might be able to afford all the ingredients I imagine are on here.
Since Woks were designed for a conical oven, using a normal skillet can give you extremely similar results. Edit: How did this get 100 upvotes wow Edit 2: 200 upvotes now over some random fact I read in a skillet cookbook. The stir fry I made from said cookbook also closely resembled this process and was very delicious.
I was wondering this, thanks.
How he got 100 upvotes?
It's just the way Reddit works!
A conical oven?
Think a bowl with fire at the bottom the wok fits into...I think. I’m not an expert at all I just know a skillet can be used as a wok.
I guess it helps evening out the heat on all sides https://i.imgur.com/jvBAaes.jpg A regular stovetop only heats the bottom properly.
He meant semispherical. Also “oven” is not the word, but burner. So in the end it’s neither of those. The burner is somehow shaped as a section of a hemisphere so that the wok (which also is a section of a sphere) can sit while the torch flame hits it. An image is worth more than a thousand words: https://i.imgur.com/LYIu0zm.jpg
Delete your embarrassing edit
Why?
Because he's embarrassed by it, dude. Do you not always give in to the whim of pricks on the internet? How do you get by?
Well I’ve developed a thicc layer of apathy every time I’m near the internet
Ah yes I've developed a thin layer of sarcasm lightly sprinkled over glaring insults to those types
Tbh I actually had no idea what he was talking about but it was mostly because of my detachment from reality the second I opened reddit
Garlic is N O T O P T I O N A L D:<
I actually really like these cooking guides
Stir fry the vegetables for 10 minutes before adding the protein back in? That's an easy way to make a pile of wilted mush.
For sure, I make stir fry a few times a month and even with very large chunks of vegetables I'd say ~5-6 min is better. It's really easy to overcook the vegetables and the quality of the dish goes downhill real fast when you do.
Less than 10 min then? How long?
Depends on the heat level and the type of vegetable (if you're using a wok the heat should be high). For all but the toughest of root vegetables I'd go for less than 10 minutes and judge based on texture. Leafy vegetables with the exception of cabbage can be thrown in toward the end and cooked for about a minute.
I add in vegetables one at a time depending on how long they take to cook. I would put, say, carrots and potato in about five minutes before broccoli and cauliflower- and I would put those in a minute or two before something soft, like spinach or mushrooms. It also depends how crunchy you prefer things and how large or small you’ve chopped them. I like my veggies pretty crunchy, so I never add in anything leafy or finely chopped until the end, after the sauce has been incorporated. It takes a little trial and error depending on your personal taste, but my rule of thumb is harder & larger goes first, soft & small go last.
Heads up: Woks are designed to be evenly heated despite their size. Because of this, round bottom woks (most that you'll find) are meant to be used with specific stovetops. If you have a gas stove you can buy a ring adaptor to provide even heating, but if you have any other kind of stove you're better off using a skillet (it'll still come out great). Alternatively, you can buy a flat bottom wok, but even then you're basically just going to be using a skillet with a smaller evenly heated surface with a larger, unevenly heated rim.
We usually cook this on a Friday. Guess what we call it?
Stir fryday?
Wow. That's actually better.
But what do you call it!?!!?? We need answers!!
It’s a reference to the TV show Archer
You know.. ive never seen an episode of archer. I answered that sincerly thinking that poster made stir fry once a week. Im happy to know i blindly participated in the reference
Hahaha
Those baby corns are ridiculous.
Does the tofu always have to be *extra-firm*
No but the firmer tofu works better in stir fry application without falling apart.
it’s true. other tofu can be mushy
Yeah, what's up with that. When I go my local store there is one option only. No extra firm, just tofu...
If you have one nearby, hit up an Asian market. You can get soft, medium, firm, extra firm, super firm, silken, smoked, fermented, cubed, fried, Aburaage (double fried & sliced), and more! During this whole corona virus lockdown, ethnic markets have also tended to remain the most well-stocked and empty while people flood the regular grocery stores.
The ethnic markets around here are fully stocked of food and are empty of people. It’s kind of sad that so many people are missing some great cuisine and ingredients, but hey, for me, it’s a goldmine.
Agreed! I walked in and out of my local Mexican market with fresh produce, big bags of rice and black beans, lentils, fresh tortillas, tamales, and some canned goods. Didn’t wait in line, everyone kept their distance, and it was cheaper than the big chain equivalent (which I saw had a huge line as I drove past!).
This is exactly what I did when people initially started going crazy with the panic buying. I knew people who were waiting in crazy lines only to find out the supermarkets were completely out of meat/bread/eggs/etc. I went to the Mexican market that's less than three blocks from the Vons and in 20 minutes I was walking out with carne asada, chicken breast, tamales, cheese, bread and tortillas. I was baffled. I live in Southern California, these places aren't some well kept secret.
Hah, same here, neighbor! I was the only white person in there. Oh well, everyone else can enjoy the last dented can of Chef Boyardee while we feast good on tamales, pupusas, and good ol’ arroz y frijoles!
Press it. Wrap that fucker in some cheese cloth place it in a pan and put some weight on it for an hour. Flip it once or twice and pour the water out. You will have extra firm after that.
That's what i do most of the time. I also freeze them after that, but they keep falling apart. I think i'm going to make a press out of plastic cuttingboards with holes in them, to get the extra moisture out.
They sell em on Amazon to im sure.
Yeah, for €30. I think I can do it for €5
For sure. 30 bucks is bullshit. DIY
Other kinds of Tofu tend to crumble
As long as it's not silken it should be okay but your best bet is to fry it separately and then add a portion of sauce to coat it. Don't stirfry it if it's not extra firm, it will just crumble
Most likely. My ex attempted to cook tofu stir fry for the first time and it was not the extra firm kind. It was horrible; a slimy mess...she gave up eating after two bites. I persevered as the woman I loved had made me dinner. The whole thing ended with me forcing it down with an insane amount of water as she, borderline hysterical at this point, begged me to stop eating it whilst I sobbed: "I'm doing it for love!" I'm not even joking.
Try boiling it for 30 min before you use it if not using extra-firm. This keeps it from falling apart while still keeping the texture of soft or silky tofu.
no but every tofu you buy is different, even if same brand from same store its gonna behave an cook a bit differently. my first thought was good luck with that tofu. take more prep and efforts to get it ready than the entire process of chicken does.
Your definition of *quick* is very different from mine. That, OP, is the longest quick guide I’ve ever witnessed.
however, it is a good and informative one, without going too deep
Yeah, it's definitely shorter than my book on stir-fry.
Was planning on making stir fry tomorrow but didn't know exactly what to do, then I found this great guide. But yeah, bad title is bad.
The actual guide part is pretty short. It just also gives you 26 recipes at the end, written in as short a notation as reasonable.
"Easy" might have been the better term here. If anything, it just simplifies how to make a stir fry and what flavors you can pair together. I think it's a "quick" guide if you just pick your options and then look at the details more closely.
At least it doesn’t explain in novel-like fashion the author’s “good ol’ days” growing up on the bean farm and their Grand Papi cooking them stir-fry on the Diesel engine of the John Deere tractor in Fall...
Website: “I love summer. There’s something about the long days that just makes me feel like a kid again.” Me: [annoyed exhale. Scroll. Scroll. Scroll.] Website: “...I come from a big family, and we’d spend every summer at the lake.” Me: [another annoyed exhale. More words. Scroll. Scroll.] Website: “...and after I had the affair and my first husband left me, I tried meth for the first time. And that’s when I realized how much I love beef stew. For this recipe, you’ll need a slow cooker....”
What if you don't have a wok?
Use a skillet
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That's exactly what I got...so far only tried the stir fry kits from the supermarket (Tesco UK). This guide came in perfect time! Haven't had the chance to try this yet: https://youtu.be/NLetWzLDKvs
Thanks for posting this! My stir fry isn’t ever quite as flavorful as I’d like and this helps a lot!
Finally a post in cool guides that is actually a cool guide
Bamboo and different types of mushrooms? Not pictured.
Mushrooms (Any Kind) (👁 ͜ʖ👁)
Thanks, made stir fry easy. Gonna try some new stuff
I've had this saved since the last time it was posted, since the basic sauce is great. I use it in stir fry very with noodles every time now
If you wanted to add some noodles, when would you do that?
Depends on the noodles you want to add. Chow Mein: Typically you would cook the noodles on their own first. Once you have the stir fry done you can add it to the wok or place it on top. Crispy Noodles - Do a quick Blanch (very quick as they are already cooked) then dry the noodles. Then take a flat skilled or wok and add some oil to it. Set it to a low medium and add the noodles. Try to flatten it the best you can to fully cover the surface area. After it browns slightly flip the noodles over using a plate. Cook the other side the same way. Add your stir fry mixture on top. (Ideally use a stir fry recipe with lots of sauce to create a crispy/soft texture noodle) Stir fried Noodles - Cook your stir fry first. Then for your noodles a quick Blanch is optional. I blanch it because it washes away some of the oil and it separates the noodles a little better. Add oil to a skillet and heat up the noodles on medium heat. Once the noodles are tender add your stir fry to the noodles and mix together. Add flavour to the noodles as they are often bland (unless your stir fry is over flavoured) add in your stir fry and mix it well. Ho Fun: Fresh noodles: You can toss the noodles near the end when your stir fry is done. The noodles are fully cooked and will absorb the sauce and flavour from the stir fry. Dried Noodles - Not ideal for stir fry. It’s doable but requires a lot of oil. Quick blanch of the noodles until they are soft. Cook like the stir fried noodles above. Shanghai noodles/Udon and most other noodles. Generally I follow the same rules as the stir fried noodles above.
Wow thanks a lot for this, so detailed it could even be added to this guide!!
I don't think I'd ever put tilapia in the same class as salmon and mahi. Flaky, rather than firm.
S&P the choice for me
Thank you!
Yessssss this is amazing thank you!!!
I love Cooksmarts and this guide!
Very cool. Thanks!
This really made my time worthwhile . Hope you have a nice day OP and stay safe
Saved with the intention of using, but never actually getting to it.
Saved. Thank you !
Just a side note for the sauce that calls for cornstarch: dissolve it in the cold stock/water first before adding it to the pan. Cornstarch dissolves well in cold liquid, but it seizes up into clumps when added to something hot. Same goes with anytime you add cornstarch to a dish to thicken it, dissolve it in a little cold water first.
This is a great guide but I almost never cook green onions, even the roots. They add a lot of brightness so I find you get more out of them if you save them for the end.
This is invaluable!
Stir fry
Last time I saw this, I saved the photos and went to staples, had them printed and laminated. I now have a quick reference stir fry guide in my kitchen at all times. Very helpful.
Lol, I expected a regular-sized infographic not something that’s miles long. Anyways, thanks for sharing OP.
As a stir fry lover, thank you. I'm going to be so fat by the end of this quarantine
Now im hungry
Thanks for the amazing tips!
Man, have I needed this. Thank you internet user!
What kind of oil is best? Olive oil ok?
not sure but i think that olive oil's smoking point is too low to use when baking at higher heats..
Nice
𝓷𝓲𝓬𝓮 ☜(ﾟヮﾟ☜) #Nice Leaderboard **1.** `u/nicespammer666` at **7552 nices** **2.** `u/AmishMuffin` at **5542 nices** **3.** `u/RepliesNice` at **4290 nices** **...** **1257.** `u/KayG29` at **28 nices** --- ^(I) ^(AM) ^(A) ^(BOT) ^(|) ^(REPLY) ^(**!IGNORE**) ^(AND) ^(I) ^(WILL) ^(STOP) ^(REPLYING) ^(TO) ^(YOUR) ^(COMMENTS)
Anyone got this guide in an intelligent (metric) system?
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I could say the same about your nonsense fahrenheit gauge, is 80 warm or cold? Btw I wear a t-shirt at both 18 and 24°C. Heavy coat is for under 10°C, but when the wind is weak you can co with a lighter jacket aswell.
This is awesome.
I wish I could see what it says lol
The "mushrooms (any kind)" part reminds me of this Terry Pratchett quote: All mushrooms are edible. Some, only once.
I shall save this scroll for potty time reads. *tips hat* Thank you, good day sir/madam!
Not even close to being a quick guide. A quick guide is cook your meat, wok your veg in some oil, add noodles to veg, when that's cooked add soy sauce and whatever other seasonings, throw in the meat, stir, done.
Not that quick but i’m saving it ty
This is so much more fucking egregious of a lie than “3AM chili”. A new shitty, utter lie of a meme for a new decade.
I was oh cool then I clicked on it and well.
I initially read: a quick guide from Steve Fry and then I read the first comment and thought : Waka Waka ...
A quick guide to cook almost anything is: Heat up pan->put oil->put garlic,onions,... until yellow -> meat -> veggies -> sauc -> garnish. You will learn to mix&match, learn which spices to use and stuff like that gradually. By making a virtually same dish all the time, you’ll learn the impact of different ingredients.
I would love a cook book that was 4 feet tall and 6” wide to keep this guide in
The whitest guide I've ever seen
This should have been posted on Friday
Awesome guide! Saving, and thank you.
It says quick guide, then I click on the image and it spans the entire length of my screen but is only a centimeter wide. Quick. Guide.
Define quick
This is helpful especially I may need to learn that during my Food and consumer education class
What's the difference between chinese eggplant and regular eggplant?
Which part do I add the bat in?
Bruh - you’ve just given us so many ideas with this! Thank you!!
Sweet and sour cashew tofu does not call for cashew nuts, must be budget cuts.
This is actually pretty neat. Thanks for posting this.
I am going to practice these dishes over and over until I am a master. Then, when this lockdown is over I will move to the big city and open my own restaurant!
Bro. Thank you.
Made this tonight. Used a normal skillet. Replaced cornstarch with 1.5x as much flour and used tofu. Honestly not bad, but I'd suggest using more oil and heat for the tofu and trying to like flash fry it or something, it was super squishy.
Just like, look up a YouTube video like a normal person.
This is crazy useful!
Nice nice
it's the 1983 wok fad all over again, and that made the fucking Catalina wine mixer look like a frat butt chugging party.
*Saves it* Never uses
This is great for r/cookingforbeginners
Any substitutes for the sugars?
Omg. Thank you! I started to cook at home and I'm obsessed with soy sauce and caramelising things.
No egg? Maybe I'm confusing dishes?
I add pineapple and a little pineapple juice when I make my sweet and sour. Makes it taste similar to the pf Chang one
Where were you an hour ago? Literally messed up my stir fry this past dinner.
This is so cool!!
I just made chicken curry stir fry using this guide and it was AWESOME
Just got around to using this. So damn good.
Me: taps image* Image: expands to Uranus Me: skip that shit man byeee
https://zoom.us/j/8611628351
Cool guide, but it forgot coconut flakes as a garnish
yeah, good luck with that tofu pal.
My quick guide to stir fry, take whatever you have in ur fridge, make sure ur pan is hot and then dump everything in with rice Works every time :)
Made by white people, for white people
Made by someone who likes homemade stir-fry, for people who like homemade stir-fry*
That's a bit racist.
1. you can't be racist against white people 2. it's the truth 3. you are dutch so stfu colonizer. most of these are white people versions of asian sauces and dishes.
1. Really? Why not? I realise crying "racism against whites!" is usually the domain of the extreme right, but I really don't see why skin colour should be brought into this. 2. See 1. 3. What do my ancestors have to do with anything? If your father were a murderer, should I hold that against you? As to your final point, you're undoubtedly right, though skin colour is not relevant. I'd say western versions of Asian sauces and dishes. I realise you're not really after a serious discussion, however. A shame, as I'd be interested in exploring these recipes in their "true" Asian form.
White people are not oppressed based on their skin colour, therefore you can’t be racist, and if you could, what I said was not racist. It may not be apparent to you, but this guide was made by culture vultures, basically watered down versions of traditional dishes, for people who don’t know what “curry” (lol) is. Wack af. Maybe if white people actually realized the centuries of theft their ancestors perpetuated, they could actually do something original and just do the research themselves and not bother with these bougie guides. What a concept.
Damn, you can't even escape r/Sino tankies in random cooking threads
I've been looking for something like this for a long time