Today is the start of Chinese New Year. I realize that I have never really brought this up before, but I am actually half Chinese (I am also Irish (the other most significant part), French, Dutch, Czechoslovakian (my family came her before it split), and a very, very, very, small part is Cherokee). Essentially, like most other Americans, I’m a melting pot. So with that being said, I was hoping to share some of my family’s food with you for Chinese New Year… But instead I must apologize. As you can image, my family (on both my mother’s and father’s side) does not keep recipes with measurements or quantities. So I am slowly trying to figure out the measurements and quantities, and write them down. But like most things in life, it’s a process. I promise that I will have them on here eventually, but until then. Please have a safe and blessed New Year. And below are a few tips that I have learned when making stir fry….
Make sure your pan is hot, not kind of hot, not heating up, but HOT. The point of stir fry is to literally stir, fry, and heat quickly.
Sesame oil is the only real way to get the right flavor.
Fresh is the best way to go (veggies, garlic, ginger, all of it). I have “cheated” and bought the frozen bags of veggies and have been consistently disappointed. Just admit defeat and when you go grocery shopping, Remember Rule #5.
Raw meat first, veggies second, garlic and ginger last. If you put you garlic and ginger in first it will burn. So do it last, the flavor will come out as it heats.
Lastly… Make it your own! If you like broccoli, put broccoli! Don’t be afraid to try different stuff. Stir fry is one of the best starter foods to cook, because it’s fast and easy. Besides the fact that you can put whatever you want in it! Noodles or rice, beef or chicken or go full vegetarian on it! Have fun and enjoy! And if you find a great new combo, share it with me. I would love to try something new! 🙂