Now, you don't want the wok or pan too hot when you add the cooking oil, 'cause it might bubble or splash and you can't always have a superfast
person to block the droplets before they hit you.
Thanks, Mister Cyberman!
Don't want too much oil at this stage, just a little dash of the regular yellow stuff - it's only to sear the garlic, you see. You'll want that
finely chopped, though it doesn't need to be that well done if you're in a hurry.
And not everyone's as good with a big choppy thingy as Eva. Thanks!
Always veggies first, in stir-fry. So let's add the celery. This is the main part of the dish, so the fresher the better - check your local plant
controller before the supermarket.
Again, the celery can be sliced how you like. Smaller pieces are good because they'll cook more thoroughly, but I like to keep some big pieces so they stay
all nice and crunchy for texture. You'll wanna add a fair bit of sesame oil at this point. Normally you don't fry with sesame oil, it's usually a
seasoning - but we want to bake the flavour in with the veggies, so!
A little light soy sauce...remember, not the dark kind...let it simmer, a dash of pepper...and then it's the beef!
Usually I get those pre-sliced trays 'cause you can't always find a katana scrapper - thanks Steph! - and it's less work. You'll want it pretty
well sliced, else it won't fry very well. Cubes and big chunks are no good, they won't cook evenly and be too tough. The Japanese teriyaki-style might
be too thin though, so be careful with that. You want a happy medium!
Er...no, I wasn't talking about you, Miz Azuria.
Anyway, minced meat can also work, if it's what you've got...but it blends with the sauce totally differently, so it really changes the taste of the
dish. We'll try that later, though, since we'll probably need to do SOMETHING with all the extra ground beef Lisa and Rhea brought...
Stir-fry's supposed to be quick, so you really don't need to marinate the beef if you don't have time, but I like at least ten minutes soaking with
some soy sauce, also oyster sauce, black pepper, maybe rice wine if you've got it. Longer's better if you remember...I didn't, but Mister Silos was
kind enough to let me use the portal just now, so here's some I did, er...um...last night! Yeah!
Okay, lastly, when it's all cooked and just about ready, what we need to do is thicken the sauce. A couple or three spoons of cornflour dissolved in cold
water will do...throw it in while stirring...and...that...is...it!
Right! Now all we need is the rice to go with. That should be done by now and...oh no, Yukiyo, you're supposed to leave the lid on!
* * *
-- Acyl
person to block the droplets before they hit you.
Thanks, Mister Cyberman!
Don't want too much oil at this stage, just a little dash of the regular yellow stuff - it's only to sear the garlic, you see. You'll want that
finely chopped, though it doesn't need to be that well done if you're in a hurry.
And not everyone's as good with a big choppy thingy as Eva. Thanks!
Always veggies first, in stir-fry. So let's add the celery. This is the main part of the dish, so the fresher the better - check your local plant
controller before the supermarket.
Again, the celery can be sliced how you like. Smaller pieces are good because they'll cook more thoroughly, but I like to keep some big pieces so they stay
all nice and crunchy for texture. You'll wanna add a fair bit of sesame oil at this point. Normally you don't fry with sesame oil, it's usually a
seasoning - but we want to bake the flavour in with the veggies, so!
A little light soy sauce...remember, not the dark kind...let it simmer, a dash of pepper...and then it's the beef!
Usually I get those pre-sliced trays 'cause you can't always find a katana scrapper - thanks Steph! - and it's less work. You'll want it pretty
well sliced, else it won't fry very well. Cubes and big chunks are no good, they won't cook evenly and be too tough. The Japanese teriyaki-style might
be too thin though, so be careful with that. You want a happy medium!
Er...no, I wasn't talking about you, Miz Azuria.
Anyway, minced meat can also work, if it's what you've got...but it blends with the sauce totally differently, so it really changes the taste of the
dish. We'll try that later, though, since we'll probably need to do SOMETHING with all the extra ground beef Lisa and Rhea brought...
Stir-fry's supposed to be quick, so you really don't need to marinate the beef if you don't have time, but I like at least ten minutes soaking with
some soy sauce, also oyster sauce, black pepper, maybe rice wine if you've got it. Longer's better if you remember...I didn't, but Mister Silos was
kind enough to let me use the portal just now, so here's some I did, er...um...last night! Yeah!
Okay, lastly, when it's all cooked and just about ready, what we need to do is thicken the sauce. A couple or three spoons of cornflour dissolved in cold
water will do...throw it in while stirring...and...that...is...it!
Right! Now all we need is the rice to go with. That should be done by now and...oh no, Yukiyo, you're supposed to leave the lid on!
* * *
-- Acyl