A stir-fry cooks so quickly that you need everything ready and at hand. Prepare all the ingredients before you turn on the stove. Tofu: mushroom and bok choy bean shoots, chilli and spring onions Pork: ginger and firm tomatoes black beans, spring onions and tobanjan (hot bean sauce) or ground Sichuan pepper Seasonal vegetables: asparagus, bean shoots beans bok choy, broccoli, broccolini, cabbage, capsicum, carrot (cut into batons or thin discs), celery, choy sum, cos lettuce, mushrooms, snow peas.īeef: broccoli/broccolini, ginger or capsicum and chilliĬalamari: celery, spring onions and chilliĬhicken: shiitake mushroom and snow peas fresh cloud ear mushrooms and walnuts If you like, you can put the meat in the freezer for 20-30 minutes, depending on thickness, to make slicing it easier.Ĭhicken: breast fillet cut into cubes rather than strips so it remains juicy.Ĭalamari: rings or cross-hatched tubes cut into 4cm squares. Here are some ingredients that work well:īeef: fillet or rump cut across the grain into 3mm slices. That might mean lean meat, shellfish or tofu, some onion or spring onion, and several vegetables, along with seasonings such as ginger, garlic, hoisin sauce, fermented black beans or shaoxing rice wine.
#Chicken chop suey recipe nz plus
He suggests choosing up to five main ingredients, plus some seasoning ingredients. "There's no hard-and-fast rule but you don't want to turn it into chop suey," Tan says. Adding the entire contents of the vegie crisper will give your dish in an indistinct, muddy flavour. He then dries the wok over a flame, removing it from the heat and rubbing on a scant teaspoon of grapeseed oil with paper towel to prevent rust.Īs with pizza toppings, less is more when it comes to successful stir-fries. Scouring a wok with a metal scrubber and liquid detergent strips off the coating, so best to avoid this. But for a stir-fry, you want to cook the dish quickly in a small amount of oil with the lid off so the steam escapes.Īfter use, Tan washes his wok under hot water and cleans it with a cloth wipe or sponge. Many woks also come with a lid, handy for slow braising as it prevents the liquid from evaporating. Protect your hand with a clean, folded tea towel or oven mitt when you're tossing the ingredients in the wok. Most woks have a ring on either side, which gets hot along with the wok.
0 kommentar(er)
