Tastiest Veg for Stir Fry

Zelda247

I like broccoli, red onion, sweetcorn, and peppers. I would love to hear what other people like.

surball

Zelda247 wrote: »

I like broccoli, red onion, sweetcorn, and peppers. I would love to hear what other people like.

Brocolli, pak choi. Spring onion, thinly sliced carrot

HeidiHeidi

In addition to veg mentioned above, I love sugarsnap peas.

shrapnel222

green beans and babycorn

Keane2baMused

Sugar snap peas, Baby corn, sweet red pepper and broccoli

whiskeyman

courgettes and mushrooms too!

Keane2baMused

whiskeyman wrote: »

courgettes and mushrooms too!

Yep I always chuck these in too!

Pretty much any veg can go in

Shenshen

I find kale works really well in some stir fries.

Narsil

Sugar Snap Peas, regular peas, chestnut mushrooms, carrots, cashew nuts

StripedBoxers

Mushrooms, red onion, garlic, ginger, grated carrot, tenderstem broccoli, baby spinach, chilli and peppers.

Speaking of stir fries, no matter what I put into them in terms of spices, herbs, sauce etc they never turn out flavoursome, they are always quite bland. Any tips on making a tasty one?

Alcoheda

The most important ingredient is bean sprouts



You're at nothing without them

Zelda247

whiskeyman wrote: »

courgettes and mushrooms too!

I never thought of mushrooms, good one.

Zelda247

Alcoheda wrote: »

The most important ingredient is bean sprouts



You're at nothing without them

I don't like beansprouts thats why I dont buy the pre-prepared packs.

Zelda247

StripedBoxers wrote: »

Mushrooms, red onion, garlic, ginger, grated carrot, tenderstem broccoli, baby spinach, chilli and peppers.

Speaking of stir fries, no matter what I put into them in terms of spices, herbs, sauce etc they never turn out flavoursome, they are always quite bland. Any tips on making a tasty one?

Oh yes any tips on a sauce, I just buy the packet ones, they are just o.k. not delicious by any means.

Shenshen

StripedBoxers wrote: »

Mushrooms, red onion, garlic, ginger, grated carrot, tenderstem broccoli, baby spinach, chilli and peppers.

Speaking of stir fries, no matter what I put into them in terms of spices, herbs, sauce etc they never turn out flavoursome, they are always quite bland. Any tips on making a tasty one?

I usually make a mixture of dark soy sauce, light soy sauce, honey, rice vinegar and fresh chili. Can't give any exact measurements but when you taste it and you think it's way too strong, it's usually just right

surball

For sauces I find these two links excellent:

http://www.fortysomething.ca/2012/05/15_basic_stir_fry_sauce_recipes.php

http://www.fortysomething.ca/15-more-stir-fry-sauce-recipes/

some great ones using peanut butter

shrapnel222

garlic, chilli, basil or coriander and lots of fish sauce

ibarelycare

StripedBoxers wrote: »

Mushrooms, red onion, garlic, ginger, grated carrot, tenderstem broccoli, baby spinach, chilli and peppers.

Speaking of stir fries, no matter what I put into them in terms of spices, herbs, sauce etc they never turn out flavoursome, they are always quite bland. Any tips on making a tasty one?

I used to be the same, I'd always end up way overdoing it with the spices. I realised the best thing was to keep the flavours simple... now whenever I make beef stir fries, I do them one of two ways and I find them both full of flavour.

The first one is Jamie Oliver's beef & black bean sauce from his Ministry of Food book.

Second one (which is particularly quick and easy) is:

- 1 chopped chilli & 2 chopped garlic cloves - sauté in oil in wok for a minute.

- Add beef strips, and stirfry for about 3 minutes, then remove from wok and set aside.

- Add whatever veg you're using to the wok (I usually use spring onions, red peppers, babycorn, sugar snaps, baby brocolli). Sauté for about 2 minutes and then add back beef, and season.

- Add 3 tbsp soy sauce and 1 tbsp honey and mix until everything is fully coated.

Keane2baMused

StripedBoxers wrote: »

Mushrooms, red onion, garlic, ginger, grated carrot, tenderstem broccoli, baby spinach, chilli and peppers.

Speaking of stir fries, no matter what I put into them in terms of spices, herbs, sauce etc they never turn out flavoursome, they are always quite bland. Any tips on making a tasty one?

Lots of garlic, ginger and chilli if you like it.

Sesame oil gives a very authentic Asian flavour so add in a dash, along with soya sauce at the end of cooking

Zelda247

I am not keen on soy sauce or black bean sauce, I like more of a creamy sauce, something maybe that I could use Coconut milk in so thanks to Surball for those links.

Lady is a tramp

Garlic, onions (the big white French ones) and peppers. Keep it simple! Oh and maybe a few courgettes and mushrooms.

Keane2baMused

Zelda247 wrote: »

I am not keen on soy sauce or black bean sauce, I like more of a creamy sauce, something maybe that I could use Coconut milk in so thanks to Surball for those links.

That would be more an Indian dish so.

Thai red curry paste and coconut milk could do the trick for you!

Zelda247

Keane2baMused wrote: »

That would be more an Indian dish so.

Thai red curry paste and coconut milk could do the trick for you!

So do you think maybe a spoonful of paste and a cup of milk would make a good stir fry sauce?

Keane2baMused

Zelda247 wrote: »

So do you think maybe a spoonful of paste and a cup of milk would make a good stir fry sauce?

There's a red dragon Thai curry paste that's pretty good for a quick meal.

I think it's one quarter of a jar of the paste to one full tin of coconut milk. Put the chicken in raw to the sauce once it's heated through and allow to cook. I would lightly stir fry the veg seperately and chuck them in towards the end so they stay crisp.

Lovely Bloke

Water chestnuts, bamboo shoots and bean sprouts.

Crunchy!

Zelda247

Keane2baMused wrote: »

There's a red dragon Thai curry paste that's pretty good for a quick meal.

I think it's one quarter of a jar of the paste to one full tin of coconut milk. Put the chicken in raw to the sauce once it's heated through and allow to cook. I would lightly stir fry the veg seperately and chuck them in towards the end so they stay crisp.

would that not be too much sauce?

StripedBoxers

Baldy Conscience wrote: »

Water chestnuts, bamboo shoots and bean sprouts.

Crunchy!

Where do you get water chestnuts? I love them but can never find them. Only ever had them in Chinese take away.

BettePorter

Celery! Thrown in just before the end so they remain crunchy.

Keane2baMused

Zelda247 wrote: »

would that not be too much sauce?

It depends on how much chicken & veg you have.

If it's just for yourself half that quantity

ibarelycare

Keane2baMused wrote: »

There's a red dragon Thai curry paste that's pretty good for a quick meal.

I think it's one quarter of a jar of the paste to one full tin of coconut milk. Put the chicken in raw to the sauce once it's heated through and allow to cook. I would lightly stir fry the veg seperately and chuck them in towards the end so they stay crisp.

That's a Thai curry, not a stir fry

Keane2baMused

ibarelycare wrote: »

That's a Thai curry, not a stir fry

Yes I know lol, read back the posts.

K.O.Kiki

I've recently started blanching my veg prior to stir-frying.

Makes a world of difference!

Zelda247

K.O.Kiki wrote: »

I've recently started blanching my veg prior to stir-frying.

Makes a world of difference!

All your veg or just some types?

Rosie Rant

Bean sprouts, water chestnuts, mange tout, sweetcorn, peppers, MUSHROOMS, shallots (because they make me cry a little less than bigger onions) and courgette. With lovely toasted sesame oil, dark soy sauce, garlic, ginger and sometimes a little dark muscovado sugar. I'm hungry now!

the beer revolu

For those that don't like beansprouts :
Try just putting them in the wok for the last 30 seconds or so. That way, they retain their crispness. Soggy, limp beansprouts aren't nice.
Oh, and never, ever use tinned beansprouts.

fred funk }{

Keane2baMused wrote: »

Sugar snap peas, Baby corn, sweet red pepper and broccoli

Not a fan of the baby corn. It always has a bitter earthy taste. Maybe I'm cooking it wrong.

Dizzyblonde

I don't like baby corn either, it creeps me out and I don't know why. My favourite veg are peppers, onions, mushrooms, carrot. Also mangetout and green beans - which are two packs for €3 in a lot of supermarkets and the moment.

rubadub

StripedBoxers wrote: »

Where do you get water chestnuts? I love them but can never find them. Only ever had them in Chinese take away.

I have seen them tinned in tesco. I get them in bigger tins in asian supermarkets for far less though. They do the bamboo shoots too, again far cheaper than tesco.

Sesame oil has to be in it for me, whenever I have it people comment, its like a "hmmm its missing something" type of thing. I always get hungry going past restaurants and takeaways when they are using it. Only get the 100% stuff though, they have cheapo stuff which is diluted down with regular veg oil.

I keep meaning to grow my own beansprouts the time they are picked is meant to be important, and time from picking to cooking.

Dubl07

Not vegetable choice related (whatever's fresh and colourful) but on the I stirfry the veg using a tiny bit of oil and a kettle of boiling water beside me so I can tip a couple of tablespoons in when needed. It's steamed/fried that way and far easier. I add the sauce/reserved meat marinade at the end and always thicken it with a bit of slaked cornflour to allow it to coat the meat & veg instead of sliding off. Stirfy is one dish were your mis en place is utterly vital.

Mrs Fox

My favourite would be simply carrots cut in matchsticks, beansprouts and Chinese chives. C'est tout.

Moo Moo Land

Red onion can work wonders in any stir fry. Bean sprouts are a must for me too.

Zelda247

Moo Moo Land wrote: »

Red onion can work wonders in any stir fry. Bean sprouts are a must for me too.

I agree red onion is a must.

The Hill Billy

Veg-wise - scallions, sugarsnaps, green beans, bamboo shoots, broccoli - especially thinly-sliced stems, pak choi, Chinese cabbage & bean sprouts.

Minced garlic, sliced chillies, ginger matchsticks, szheuan pepper, star anise, soy/hoisin/oyster/fish sauce to give spice & flavour.

Zelda247

I cooked a delicious one last night I used:

1 Red Pepper
1 Yellow Pepper
Bunch of Spring Onions
Sweet Corn (Aldi, tinned)
Sugar Snap Peas
Diced cooked Chicken breast
Fresh Noodles from Aldi
Amoy Peanut Stir Fry Sauce

I have to say if I had it in a restaurant I would be back the next day, it was truly Yummy!