Beef Chow Fun Our Recipes for stir fry

Recipes for stir fry

There are several recipes for stir fry that can be found in the internet or perhaps in cookbooks sold in bookstores near you.  But learning how to cook the beast stir fries at home would take a little time that would involve experimenting, trials and creativity.  In crafting your best stir fries, you have to have the best solutions to create your own stir fry sauce that would solved your expected combinations for saltiness, sweetness, bitterness and perhaps sourness, blended together in a balance to sauté your choice of vegetables and protein.  You may attempt to collect certain stir fry recipes and perhaps change a few of its ingredients to suite your desires.    But these recipes may never come perfectly for anyone, especially if the cooking is done in your own kitchen.    It is because you may not have the right heat you will need, the freshest ingredients, or the perfect cuts for your protein of choice.  But here is a recipe that may help you cook beef at home that might lead to create your own perfect stir fry.

BEEF CHOW FUN:

Brown sugar added to black bean-garlic sauce is what gives this stir-fry its unmistakable Chinese takeout flavor. This recipe also works well with tofu for a vegetarian meal or chicken breast, deboned and skinless.  Serve with sliced cucumbers tossed with rice vinegar, sesame seeds and a pinch of salt.  The recipe can make four servings and can be prepared in thirty minutes.

INGREDIENTS:

• 8 ounces wide rice noodles, preferably brown-rice noodles
• 1/2 cup Shao Hsing or dry sherry
• 4 teaspoons black bean-garlic sauce
• 1 tablespoon reduced-sodium soy sauce
• 2 teaspoons light brown sugar
•  2 teaspoons cornstarch
• Four teaspoons canola, please divide into two
• 1 teaspoon minced ginger
• 1 small onion, thinly sliced
• One bag of fresh Asian stir fry vegetables (12 ounces or about 5 1/2 cups)
• 1/2 cup water, divided
• 8 ounces sirloin steak, cut into thin slices

THE PROCEDURE:

• Begin by heating a pot in your American stove.   Fill it with water and bring to a boil.
• Then add noodles then cook, stirring frequently, until just tender for four to six minutes.  Then drain and rinse the noodles with cold water before you transfer them to a large bowl to sit.
• To prepare your sauce, mix together Shao Hsing (or sherry), soy sauce, black bean-garlic sauce, brown sugar and cornstarch in a small mixing bowl and reserve.
• Begin frying by heating two teaspoons oil in your wok or large skillet over medium high heat at your American stove.  Then reduce the heat to medium.
• Add ginger and cook, stirring for thirty seconds. Add onion and cook, stirring until softened for one to three minutes.
• Then add the vegetables plus one fourth cup water and cover the pan to cook but stir occasionally until the vegetables become tender-crisp for about two to four minutes.
• Then transfer the vegetables to a bowl with the noodles. Please wipe the pan dry.
• Reheat your pan and add remaining two teaspoons oil in the skillet over medium high heat.
• Then add the steak cuts and cook, stirring, until browned for one to three minutes.
• Stir in the reserved sauce and add to the pan.  Cook and stir until the sauce has thickened slightly for one to two minutes.
• Then return the noodles with the vegetables to the pan and the remaining one fourth cup water and cook, tossing to coat with the sauce, until heated through for about two minutes more.
• Serve immediately while hot and enjoy this recipe for stir fry at home.

TIPS TO REMEMBER:

Notes: 

• Look for dried wide rice noodles, sometimes called “Pad Thai noodles” in the Asian stores or at supermarkets.  We prefer to use them because they have fiber per serving while there are no fibers in noodles made with white rice.
• Shao Hsing or Shaoxing is a Chinese seasoned wine made from rice. It can be found in most Asian specialty stores and in some larger supermarkets with Asian sections.
• Sherry is a type of fortified wine that is originally produced in southern Spain and is a good substitute.  Refrain from using “cooking sherry” it can be high in sodium.  You can also use dry sherry sold with other fortified wines at your liquor store.
• The black bean-garlic sauce is a salty and savory sauce used in Chinese cooking which is garlic, rice wine and fermented black soybeans.  You can find it in the Asian specialty stores or most supermarkets.  You can refrigerate the bottle and it will last for a year.

NUTRITION:

• Per serving: 381 calories; 8 g fat ( 1 g sat , 4 g mono ); 21 mg cholesterol; 57 g carbohydrates; 1 g added sugars; 15 g protein; 3 g fiber; 723 mg sodium; 223 mg potassium.
• Nutrition Bonus: Vitamin C (37% daily value), Vitamin A (30% dv).

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