I’d like to keep note of a particular stir fry that I recently “came across” (by which I mean, I threw things into a wok somewhat arbitrarily, just obeying my own rules). It’s a sweet and tangy chow mein that can be served up in about 20min from start to finish.
You’ll note that I do not specify any measures. I’m also a bit meh on the actual ingredients. I only list what I myself used. Please do experiment. I’ll leave that up to you. Suffice to say on the ingredients:
a) Seq A = a little goes a long way. Just be sure to comfortably be able to coat all the contents of Seq B.
b) Seq B = stuff that’s going to need some cooking. For potatoes and beans, you may want to consider par-boiling.
c) Seq C = any veg that needs little to no cooking at all. Chop small-ish (but not too small).
d) Seq D = your carb representatives. Could be noodles, could be rice, could be couscous… could be fries. Only requirement is too cook them before adding to wok.
-Chicken thigh/dark poultry, cut thin (4cm girth)
-any long-cook veg, diced small.
-ginger in syrup, or fresh chopped ginger (and honey??)
-any other quick-cook veg you want, chopped coarsely.
1a) Boil some water.
1b) Chop the chicken thigh into pieces no more than about 2cm/1inch in girth. I specify chicken thigh as it is fairly tasty in itself; if it has some fat still on it, all the better. You could also use duck; or chicken breast, with extra chicken stock added along with the noodles later. Not sure what would happen to venison/game in this recipe…
2) Heat in the wok the ingredients in “Seq A” (ref ingredients list). Mix them around when sizzling, make sure the wok is fairly hot – but don’t burn these spices! I used cinnamon and turmeric in this recipe because they are fairly light. If you decided on a game or a more musty-flavoured meat, maybe try cumin and fennel or cloves – id est, more fragrances with a bit more punch of their own.
3a) When the wok is hot and the above contents are sizzling vivdly, add the chicken (and any tough veg that needs long cooking). Stir these around and distribute the pieces evenly. Finally, bring to a medium-hot flame/heat (we want brisk cooking, but nothing too intense).
3b) Cook the noodles. This should be fairly quick and easy.
4) Get to chopping your spring onions and ginger, whilst stopping to stir the chicken every 20 seconds or so – frequently what what.
5a) When you are satisfied that your chicken is mostly cooked (but maybe not totally), add the chopped spring onions and giner (and any veg that cooks quickly) and bring the heat back up. Stir frequently – we’re trying to sear and heat these veggies.
5b) The noodles should be ready by now, if not before! Turn off the heat. If you need the noodles to rest whilst the rest of the process happens, drain them, but leave some hot water in the pot and cover. This allows the noodles to remain hot, but also to not dehydrate.
6) Add the (drained) noodles to the wok. Mix everything around. You’ll probably find that if the noodles are still a bit damp/there’s still a smidgeon of water left along with the noodles, you can stir things around a bit longer an mix the flavours better. Avoids that burnt taste.
7) Turn off heat, serve.