In article >, says...
> I can't seem to find what you should cook your stir fry (high , med
> heat) . If you have a gas stove ? what is the best tool to flip your
> stir fry ?
>

Stir fry is all about ripping hot. Crank the gas to on but be sure
everything is ready to rock else you could end up with overcooked items.

Preparation is everyting in stir fry. Make sure meats are
marinated/drained, vegetables and aromatics chopped and ready, etc.

In article >, Drew Cutter >
wrote:

> T wrote:

> > Stir fry is all about ripping hot. Crank the gas to on but be sure
> > everything is ready to rock else you could end up with overcooked items.
> >
> > Preparation is everyting in stir fry. Make sure meats are
> > marinated/drained, vegetables and aromatics chopped and ready, etc.
> >
> What about noodles ? Brand ? Type of noodles ? Length of time to cook on
> gas ? or electric ? I don't recall seeing the steps when cook stir fry ?
> especially when it came to the sauces ?

Noodles are in the advanced class, and it sounds like you are in the
beginning class. I would recommend starting with simple vegetable and
meat stir fries, accompanied by steamed white rice, and graduate to
noodles once you are comfortable.

> Noodles are in the advanced class, and it sounds like you are in the
> beginning class. I would recommend starting with simple vegetable and
> meat stir fries, accompanied by steamed white rice, and graduate to
> noodles once you are comfortable.

Very very true good advice. start with broccoli beef, then maybe orange
chicken, then maybe shrimp, then when you can make those taste good,
advanced stuff.

"T" > wrote in message
. ..
> In article >, says...
>> I can't seem to find what you should cook your stir fry (high , med
>> heat) . If you have a gas stove ? what is the best tool to flip your
>> stir fry ?
>>
>
> Stir fry is all about ripping hot. Crank the gas to on but be sure
> everything is ready to rock else you could end up with overcooked items.
>
> Preparation is everyting in stir fry. Make sure meats are
> marinated/drained, vegetables and aromatics chopped and ready, etc.
>
And everything the same size so it cooks evenly.

"Zippy Pee" wrote:
> > Noodles are in the advanced class, and it sounds like you are in the
> > beginning class. I would recommend starting with simple vegetable and
> > meat stir fries, accompanied by steamed white rice, and graduate to
> > noodles once you are comfortable.
>
> start with broccoli beef, then maybe orange
> chicken, then maybe shrimp, then when you can make those taste good,
> advanced stuff.

Absolute nonsense. Noodles are BY FAR the easiest ingredient to stir
fry... they're already cooked when added so all you need do is
*REHEAT*, you can't over or under cook noodles as often occurs when
newbies cook meats and veggies.

Actually stir frying is the easiest of cooking procedures... any dumb
hash slinging short order cook would find stir frying a piece of
cake... the ONLY tricky parts to stir frying is in seasoning and
creating a proper sauce... the seasoning and sauce is what most screw
up. But reheating friggin' noodles, even a caveman can do it... you
bet your zippee!

Sheldon