General Discussions > Health, Fitness, Nutrition, and Medicine
Vegetable Stir Fry
Plastique:
Fine denizens of SGU, render unto me your finest vegetable stir fry recipes if you'd be so kind. Not so much the veges, but the major elements you use for flavor.
I normally fry up some garlic and ginger (and sometimes lemongrass), add veg, then add soy sauce later. I'm wondering how best to incorporate mirin, rice vinegar, five-spice, and whatever else (curry, oyster sauce, fish sauce, chili sauce?). I've tried a few combos that didn't quite mesh.
Karyn:
I like sesame oil in anything I make that's even remotely Asian. I usually use a combination of soy sauce, sesame oil, fish sauce, rice vinegar (just a splash), garlic, lots of ginger and toasted sesame seeds.
If I'm making pork to go in my fried rice, I'll use cinnamon, black pepper, ginger, cloves, fennel seeds, brown sugar, rice vinegar, soy sauce and oil for the marinade. The first 5 spices are my variation of Chinese five spice. I don't care much for anise.
Plastique:
Thanks for the reply, Karyn, appreciate it.
Might have to check out the fish sauce; only problem is that my girlfriend hates most fish.
I'm with you on the ginger, I normally use so much that it makes the dish hot. I'm equally keen on the garlic, but slightly paranoid that I'm eating so much that it could make me smell garlicky when I sweat. And having been next to my share of garlic stenches on the treadmills, I'm not looking for that...
Karyn:
Fish sauce is interesting. It doesn't really add a fishy flavor to things, and it smells absolutely horrible when you cook with it. However, it makes everything taste better. You really can't judge the stuff until you try it, and I guarantee if you've eaten at a Thai or Japanese restaurant, you've had it.
Plastique:
--- Quote from: Karyn on Jun 10, 2012, 02:53:40 PM ---Fish sauce is interesting. It doesn't really add a fishy flavor to things, and it smells absolutely horrible when you cook with it. However, it makes everything taste better. You really can't judge the stuff until you try it, and I guarantee if you've eaten at a Thai or Japanese restaurant, you've had it.
--- End quote ---
Oh, no doubt. SE Asia was brimming with it.
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