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

Stir Fry!

A brief story about...

M

Telm me more!

What is it?

• A method from China using small, uniformly cut

vegetables and protein, quickly s<rred and cooked

• ver 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

• il or fat.

M

How to copk it

Quick tip:

To make sure the vegetables and proteins are cooked evenly, it is important to cut them to uniform size.

Steps:

• 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.

M

Why stir 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

• S<r fry may have originated in China, but it is a

• 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

M

The formula!

M

Spicy Sweft Sour Salty

For example:

M

Serves 4:

• 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)

• 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

• 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

Stir-fry Sauces 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

Stir-fry sauces 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

Spicy Sweft Sour Salty

Orange Ginger

• 1 cup orange juice
• 2 tbsp soy sauce
• 2 tbsp honey
• 2 tbsp rice vinegar
• splash cider vinegar
• splash sherry vinegar
• ½ tsp orange zest
• 2 tbsp minced garlic
• 2 tbsp minced ginger
• salt & pepper to taste

Today’s sauces

Yakisoba

• 6 tbsp soy sauce
• 6 tbsp Yakisoba sauce
• 6 tbsp mirin
• 3 cloves garlic, minced
• 1 ½ tsp minced ginger
• 1/3 cup water

• 6 tbsp Yakisoba sauce
• 3 tbsp Worcestershire sauce
• 3 tsp hoisin sauce
• 3 tsp ketchup
• 1 ½ tsp soy sauce

Thai Grefn Cursy

• 2 cups coconut milk
• 4 tbsp green curry paste
• 2 tbsp. brown sugar
• r palm sugar
• 2 tbsp fish sauce
• 7 leaves kaffir lime
• 1/2 cup sweet basil or mint
• 1 thumb of ginger
• 2 each limes, juiced
• salt and pepper to taste
• seasonal vegetables