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By: Ellalaine Sagarin
By: Ellalaine Sagarin
Stir-frying is a cheap, simple way to cook almost anything in the fridge- and the results will satisfy even the most critical. For many who have only just begun to learn to cook, finding interesting ways to prepare new dishes can be a question with too many answers to even consider. So many methods are available to the beginner now, from cookbooks, websites, programming, or even word of mouth. The skill level required equipment, and type of ingredients may vary greatly. All of this can be extremely overwhelming, especially to someone reliant on self-taught knowledge. As a counter to this confusion, I am presenting the simple stir-fry as the ultimate solution: both a simple, easy-to-manage process and results well worth the investment (which won’t be much!)
Stir-frying is a cheap, simple way to cook almost anything in the fridge- and the results will satisfy even the most critical. For many who have only just begun to learn to cook, finding interesting ways to prepare new dishes can be a question with too many answers to even consider. So many methods are available to the beginner now, from cookbooks, websites, programming, or even word of mouth. The skill level required equipment, and type of ingredients may vary greatly. All of this can be extremely overwhelming, especially to someone reliant on self-taught knowledge. As a counter to this confusion, I am presenting the simple stir-fry as the ultimate solution: both a simple, easy-to-manage process and results well worth the investment (which won’t be much!)
Stir-frying is a traditionally Chinese method1 of cooking, however, it has now expanded far beyond this origin and into a cacophony of new cultures and styles. A very traditional stir-fry can still be found, but new ingredients and techniques from a more global audience have opened the style to more general appeal. This type of transformation is common when dishes of methods of preparation are introduced to new audiences2.
Stir-frying is a traditionally Chinese method1 of cooking, however, it has now expanded far beyond this origin and into a cacophony of new cultures and styles. A very traditional stir-fry can still be found, but new ingredients and techniques from a more global audience have opened the style to more general appeal. This type of transformation is common when dishes of methods of preparation are introduced to new audiences2.
At the most basic level, a stir fry is different substances cooked in hot oil, stirred frequently for even browning and flavor. However, the dish only comes into its own once these factors start coming together. Meat, vegetables, and sometimes grains are the most common ingredients in a stir-fry, and the most likely to show up in online recipes or cookbooks. What oil you use may also factor in- most won’t affect the flavor too much and should just help to brown the other items and enhance their natural taste, but some might interact more heavily. One of the most similar methods of cooking is a saute, but a stir-fry involves much more stirring and interaction with the food.
At the most basic level, a stir fry is different substances cooked in hot oil, stirred frequently for even browning and flavor. However, the dish only comes into its own once these factors start coming together. Meat, vegetables, and sometimes grains are the most common ingredients in a stir-fry, and the most likely to show up in online recipes or cookbooks. What oil you use may also factor in- most won’t affect the flavor too much and should just help to brown the other items and enhance their natural taste, but some might interact more heavily. One of the most similar methods of cooking is a saute, but a stir-fry involves much more stirring and interaction with the food.
Beginning to stir-fry isn’t complicated- the supplies are simple. In terms of kitchen equipment, a way to chop or slice vegetables is good. Most knives will do for this as long as they are sharp. Especially with hard or oddly shaped produce, knife safety is of the utmost importance, so always mind your fingertips and where your blade is pointed. A few extra minutes of slower chopping is better than a few extra decades of missing a finger. Also helpful for this is a cutting board- flat and solid is best. However, if this isn’t available, extremely careful work on a flat plate or platter can do. Uneven surfaces can often cause slips of the blade, so only do this if you absolutely must. Finally, the pan- a wok is the traditional vessel and its shape and size work especially well with lots of small veggies. Most pans will work in a pinch, though do note a larger brim or edge can help prevent spills or lost material. A stirring utensil such as a wooden spatula or spoon is the best way to manage the food once it is cooking.
Beginning to stir-fry isn’t complicated- the supplies are simple. In terms of kitchen equipment, a way to chop or slice vegetables is good. Most knives will do for this as long as they are sharp. Especially with hard or oddly shaped produce, knife safety is of the utmost importance, so always mind your fingertips and where your blade is pointed. A few extra minutes of slower chopping is better than a few extra decades of missing a finger. Also helpful for this is a cutting board- flat and solid is best. However, if this isn’t available, extremely careful work on a flat plate or platter can do. Uneven surfaces can often cause slips of the blade, so only do this if you absolutely must. Finally, the pan- a wok is the traditional vessel and its shape and size work especially well with lots of small veggies. Most pans will work in a pinch, though do note a larger brim or edge can help prevent spills or lost material. A stirring utensil such as a wooden spatula or spoon is the best way to manage the food once it is cooking.
In terms of what to include in the stir-fry, most vegetables will do. Onions, bell peppers, celery, carrot, and broccoli are my go-to choices, but there are plenty of other avenues to explore. Cauliflower, bok choy, mushrooms, zucchini, chestnut, sugar peas, and baby corn are also common choices. Leftovers are fantastic for this, especially mixed vegetables or food that’s already been sitting in flavourful sauce. If you just stop here, the stir-fry makes a fantastic and flavourful vegetarian dish, but if meat’s on the menu, continue on. Most meats will work in a stir-fry, including beef, pork, chicken, or shrimp. The most important thing is to cut it into small pieces. In the middle of cooking, especially something that goes as quick as stir-frying, there isn’t much time to check temperatures. If you can cut your meats small enough so that you can tell when they are done visually, it will be the easiest way to include some protein while also assuring that it’s safe to eat. This is one of the reasons I think ground meats work well for this purpose, especially pork. It’s easy to tell when the meat is done, and breaking it up is easy so it can be cooked alongside the rest of the food without any complications.
In terms of what to include in the stir-fry, most vegetables will do. Onions, bell peppers, celery, carrot, and broccoli are my go-to choices, but there are plenty of other avenues to explore. Cauliflower, bok choy, mushrooms, zucchini, chestnut, sugar peas, and baby corn are also common choices. Leftovers are fantastic for this, especially mixed vegetables or food that’s already been sitting in flavourful sauce. If you just stop here, the stir-fry makes a fantastic and flavourful vegetarian dish, but if meat’s on the menu, continue on. Most meats will work in a stir-fry, including beef, pork, chicken, or shrimp. The most important thing is to cut it into small pieces. In the middle of cooking, especially something that goes as quick as stir-frying, there isn’t much time to check temperatures. If you can cut your meats small enough so that you can tell when they are done visually, it will be the easiest way to include some protein while also assuring that it’s safe to eat. This is one of the reasons I think ground meats work well for this purpose, especially pork. It’s easy to tell when the meat is done, and breaking it up is easy so it can be cooked alongside the rest of the food without any complications.
Beyond the pure ‘meat and veggies’ of the recipe is your choice of seasonings. Salt and pepper are a must- it’s good to put them on as you cook as well as afterward as a garnish. Garlic, soy sauce, and fresh herbs such as parsley or scallions will help uplift your dish and give it loads of extra flavor and can be put in as you go and stirred alongside the rest. Other add-ons such as sauces, extra seasonings, and spice blends can also give your meal the extra kick it needs.
Beyond the pure ‘meat and veggies’ of the recipe is your choice of seasonings. Salt and pepper are a must- it’s good to put them on as you cook as well as afterward as a garnish. Garlic, soy sauce, and fresh herbs such as parsley or scallions will help uplift your dish and give it loads of extra flavor and can be put in as you go and stirred alongside the rest. Other add-ons such as sauces, extra seasonings, and spice blends can also give your meal the extra kick it needs.
When it comes to cooking, it can’t be simpler. First, set up your pan and turn the heat onto high (or a high setting, depending on your burner). Add a thin layer of your oil of choice- a few back and forth pours are good if you have a thin spout, but if your bottle has a large opening you may need to be more careful. To check when your oil is hot enough, put some water on your fingers and flick it into the oil. If it sizzles, it’s ready.
When it comes to cooking, it can’t be simpler. First, set up your pan and turn the heat onto high (or a high setting, depending on your burner). Add a thin layer of your oil of choice- a few back and forth pours are good if you have a thin spout, but if your bottle has a large opening you may need to be more careful. To check when your oil is hot enough, put some water on your fingers and flick it into the oil. If it sizzles, it’s ready.
One key thing to remember before you begin: TASTE AS YOU GO. Obviously not raw meat, but a lot of the time when cooking vegetables they’re completely edible, and might need more flavor in one way or another. If you try and add more to adjust as you go, the fry will turn out much better in the end.
One key thing to remember before you begin: TASTE AS YOU GO. Obviously not raw meat, but a lot of the time when cooking vegetables they’re completely edible, and might need more flavor in one way or another. If you try and add more to adjust as you go, the fry will turn out much better in the end.
If you are adding meat, do it first in your oil until it’s cooked completely- technically safe to eat. Remember to season. Then, set it aside for now. With your veggies, you want to add in the harder or thicker ones first- onion, celery, and carrot being examples. Onion specifically is easy to see when it’s done as it will go from a pale white to a clear, brownish hue as it caramelizes. Then, add in the ‘soft’ veggies- broccoli and peppers being some. Continue to cook, stir frequently, and season (both spices, garlic, and sauce if you use it) until everything just starts to brown. Then, add your meat of choice back into the mix and keep mixing. This will let everything absorb more flavor and make it so everything is still hot when you serve. If you have additional sauces to add, this is the time. Once everything is nicely finished, you can move it into a serving container. Remember if the food is hot enough, it will continue to ‘cook’ even after it’s off the burner. Now, the finished stir-fry can serve as a meal or a side, depending on portioning, and you’ve created a cheap, quick, and deliciously satisfying dish!
If you are adding meat, do it first in your oil until it’s cooked completely- technically safe to eat. Remember to season. Then, set it aside for now. With your veggies, you want to add in the harder or thicker ones first- onion, celery, and carrot being examples. Onion specifically is easy to see when it’s done as it will go from a pale white to a clear, brownish hue as it caramelizes. Then, add in the ‘soft’ veggies- broccoli and peppers being some. Continue to cook, stir frequently, and season (both spices, garlic, and sauce if you use it) until everything just starts to brown. Then, add your meat of choice back into the mix and keep mixing. This will let everything absorb more flavor and make it so everything is still hot when you serve. If you have additional sauces to add, this is the time. Once everything is nicely finished, you can move it into a serving container. Remember if the food is hot enough, it will continue to ‘cook’ even after it’s off the burner. Now, the finished stir-fry can serve as a meal or a side, depending on portioning, and you’ve created a cheap, quick, and deliciously satisfying dish!
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