stirfry.txt

author: @devp and #blogs
tags: #chinese

(1) Main Ingredients
(2) Aromatics
(3) Condiments
(+) Supporting Ingredients

(1) Three Main Ingredients
(1.1) Protein (or even mushrooms)
(1.2) Vegetable (usually green)
(1.3) Contrasting Vegetable (pick a color)
Balance heaviness/lightness of protein/vegetables.
Tougher veg (broccoli, green beans): blanch first. 2-3 min in water at a rolling boil.
Bell peppers: add in very late.
Cut up ingredients in the same shape.

(2) Three Aromatics
heroic trio: garlic, ginger, scallions
also: blackened onions, chilies
fineness of cut = strength of aromatics
NOTE: if minced (esp. garlic), burns quickly. add them on top of the protein to ease them in.

(3) Three Condiments
light/dark soy sauce, oyster sauce, hoisin sauce, ground bean sauce, 
rice wine, dry sherry, rice vinegar, toasted sesame oil, and chile garlic sauce
sugar (white or raw) or honey, and citrus juice, such as lemon or orange
WATCH: boiling point + timing (i.e. sesame oil, vinegar)
TRY: light soy + ricewine/sherry + sesame oil (1:3:little)
TRY: dark soy + rice vinegar + hoisin (1:1:(1/2 to 1))
TRY: soy + sugar + oyster suace (1:1/4:1-2)

(+) Supporting Ingredients
Oil: ideally canola or peanut oil
Cornstarch: esp in marinades
Broth: for deglazing later