Sti r Fry! M Te lm me more! M What i s it? A method from China - PowerPoint PPT Presentation

A brief st ory about... Sti r Fry! M

Te lm me more! M What i s it? • A method from China using small, uniformly cut vegetables and protein, quickly s<rred and cooked over high heat. • S<r fry became popular in China in the 1400’s during a persistent charcoal shortage when people needed a way to cook that used as liDle fuel as possible. • Woks made cooking easier - they made for easy s<rring and heat control, and didn’t need as much oil or fat.

Ho w t o c op k it M Quick ti p : To make sure the vegetables and proteins are cooked evenly, it is important to cut them to uniform size. Step s : 1. Heat the wok un<l it is red hot, and add a bit of oil. 2. Add ingredients according to their density. 3. Keep s<rring these ingredients while adding liquids.

Why st i r fry? M • S<r frying is a great way to cook healthy foods that taste delicious. Because of the short cooking <me, less vitamins and minerals are lost. • S<r fry also incorporates most of the food groups (carbohydrates, protein and vegetables), giving you a well- balanced meal.

The variety M • S<r fry may have originated in China, but it is a popular cooking technique that has been adapted by many other countries in Asia. For example, - Japan: Chicken teriyaki - India: Curry - Thailand: Pad Thai - Vietnam: S<r fried beef & ginger - Sichuan: Sichuan pepper beef s<r fry • A common link between all dishes that are s<r fried is a balance between flavours. Foods must achieve a balance of salty, sweet, sour, and spicy.

The formula! M The formula lets you be crea<ve with flavours and customize tastes to your liking. 25% 25% Sw ef t Sou r Salty Spicy 25% 25%

Fo r example: M Serve s 4: The formula pieces: • 2 tsp salty (e.g. soy, hoisin, worcestershire, oyster sauce, fish sauce) • 1 tsp sour (e.g. rice vinegar, sherry vinegar, tamarind, lime juice) • 1 ½ tsp sweet (e.g. white sugar, cane sugar, honey) • ½ tsp spice (e.g. ginger, chili, Siracha) Then add other ingredients: • 1 lb. protein (e.g. chicken, beef, pork, shrimp, tofu) • 4-6 cups vegetables (e.g. usually at least 1 cup per person. Add to pan in order of density) • 2 tbsp oil (e.g. canola, sesame, chili, peanut) • 2 tbsp aroma<cs (e.g. garlic, ginger, scallions, lemongrass, shallots) • ½ cups liquid (e.g. stock, water, juice) • 1-2 tsp of thickener (op<onal: e.g. tapioca starch, crushed rice, corn starch)

Sti r -fry Sauce s using the formula Sichuan • ¼ cup chicken broth • 2 tbsp sherry vinegar • 1 tbsp chili paste • 1 tbsp scallion • 1 tbsp honey • 1 tbsp hoisin • 1 ½ tsp cornstarch • 1 ½ tsp soy • ½ tsp ginger • ½ tsp garlic

Sti r -fry sauce s using the formula Sw ef t Sichuan • ¼ cup chicken broth 5% • 2 tbsp sherry vinegar 20% 25% • 1 tbsp chili paste Salty Sou r • 1 tbsp scallion • 1 tbsp honey • 1 tbsp hoisin 50% • 1 ½ tsp cornstarch Spicy • 1 ½ tsp soy • ½ tsp ginger • ½ tsp garlic

Today’ s sauce s Yakisoba Orange Ginge r Thai Gr ef n Cu rs y • 6 tbsp soy sauce • 1 cup orange juice • 2 cups coconut milk • 6 tbsp Yakisoba sauce • 4 tbsp green curry paste • 2 tbsp soy sauce • 6 tbsp mirin • 2 tbsp. brown sugar • 2 tbsp honey • 3 cloves garlic, minced or palm sugar • 2 tbsp rice vinegar • 1 ½ tsp minced ginger • 2 tbsp fish sauce • splash cider vinegar • 1/3 cup water • 7 leaves kaffir lime • splash sherry vinegar Yakisoba sauce : • 1/2 cup sweet basil or mint • ½ tsp orange zest • 6 tbsp Yakisoba sauce • 1 thumb of ginger • 2 tbsp minced garlic • 3 tbsp Worcestershire sauce • 2 each limes, juiced • 2 tbsp minced ginger • 3 tsp hoisin sauce • salt and pepper to taste • salt & pepper to taste • 3 tsp ketchup • seasonal vegetables • 1 ½ tsp soy sauce 1 1/2 tsp sugar