I make excellent rice, but lousy stir fry. I don't know why, but it
always turns out kind of limp and bleh. What are some tips to make it
more edible and avoid common mistakes?

On Sep 4, 1:15*pm,
(AtlasDidNotKnow) wrote:
> I make excellent rice, but lousy stir fry. I don't know why, but it
> always turns out kind of limp and bleh. What are some tips to make it
> more edible and avoid common mistakes?

Go out to eat.

AtlasDidNotKnow wrote:
> I make excellent rice, but lousy stir fry. I don't know why, but it
> always turns out kind of limp and bleh. What are some tips to make it
> more edible and avoid common mistakes?
>

Turn up the heat, or put less in the pan. And *maybe* you need a little
more oil, but don't overdo it.
You're steaming the food instead of frying it. You want everything on
the verge of burning except that you are moving it around. HTH

Bob

On 2012-09-04, AtlasDidNotKnow > wrote:
> What are some tips to make it more edible and avoid common mistakes?

Always let the plain cooked rice sit in the refrigerator overnight
before using to make fried rice. Kinda dries it out. Also, don't use
too much oil when making the final fried rice.

nb

--
Definition of objectivism:
"Eff you! I got mine."
http://www.nongmoproject.org/

AtlasDidNotKnow wrote:
>
> I make excellent rice, but lousy stir fry. I don't know why, but it
> always turns out kind of limp and bleh. What are some tips to make it
> more edible and avoid common mistakes?

A common mistake is to try to cook too much at one time in your wok.
Cook small amounts at a time on high heat and constantly move it.
As far as the bleh.....make sure your sauces are "all that"

G.

zxcvbob wrote:
>
> AtlasDidNotKnow wrote:
> > I make excellent rice, but lousy stir fry. I don't know why, but it
> > always turns out kind of limp and bleh. What are some tips to make it
> > more edible and avoid common mistakes?
>
> Turn up the heat, or put less in the pan. And *maybe* you need a little
> more oil, but don't overdo it.
> You're steaming the food instead of frying it. You want everything on
> the verge of burning except that you are moving it around. HTH

Being too enthusiastic about stirring everything
around can do that too. Excessive stirring ensures
everything gets cooked evenly and nothing gets
scorched, but you want a little scorching here and
there to impart flavor. I want to see some heavily
scorched parts and some rare parts, preferably on
the same chunks of meat. I've never noticed any
flavor benefit to scorching vegetables, though it's
often done.

On Tue, 04 Sep 2012 15:15:57 -0500,
lid (AtlasDidNotKnow) wrote:

>I make excellent rice, but lousy stir fry. I don't know why, but it
>always turns out kind of limp and bleh. What are some tips to make it
>more edible and avoid common mistakes?

Use a large pan (12 inches at least) and get it really hot. Use only
about one tablespoon of oil to fry with. Make sure that everything is
cut to the same thickness. Start the cooking with the food item the
takes the longest to cook, then add sequentially those items that take
the longest. Push aside the first item and then introduce the second
item to the bottom of the pan. Stir fry means to stir briskly and
keep the food moving because the pan is hot as Hades. If you want a
sauce, add it last just as the food is almost done. Stir, thicken and
serve. Quick, quick, quick.
Janet US

On 9/4/12 5:07 PM, notbob wrote:

> Always let the plain cooked rice sit in the refrigerator overnight
> before using to make fried rice. Kinda dries it out. Also, don't use
> too much oil when making the final fried rice.

And bring it to room temp before stir frying.

-- Larry

On 9/4/2012 3:15 PM, AtlasDidNotKnow wrote:
> I make excellent rice, but lousy stir fry. I don't know why, but it
> always turns out kind of limp and bleh. What are some tips to make it
> more edible and avoid common mistakes?


Do not overcook your vegetables.

Becca

On Tue, 04 Sep 2012 17:12:04 -0400, Gary > wrote:

> AtlasDidNotKnow wrote:
> >
> > I make excellent rice, but lousy stir fry. I don't know why, but it
> > always turns out kind of limp and bleh. What are some tips to make it
> > more edible and avoid common mistakes?
>
> A common mistake is to try to cook too much at one time in your wok.
> Cook small amounts at a time on high heat and constantly move it.
> As far as the bleh.....make sure your sauces are "all that"
>
Sauces? Soy sauce is all that's needed.

--
Food is an important part of a balanced diet.

On 9/4/2012 10:15 AM, AtlasDidNotKnow wrote:
> I make excellent rice, but lousy stir fry. I don't know why, but it
> always turns out kind of limp and bleh. What are some tips to make it
> more edible and avoid common mistakes?
>

It's not clear if you're talking about fried rice or not. Let's assume
you are. The easiest way to avoid gloppy rice is to use long-grain rice.
OTOH, my favorite fried rice is made from regular short grain. My
suggestion is that you wet your hands and then break up the clumps with
your fingers first so you get loose grains. Don't forget to use a good
amount of oil for frying.

If you want a Chinese style FR, mix in a small amount of oyster sauce
and sesame oil. A popular style of fried rice in Hawaii is to add some
chopped kimchee, Portuguese sausage, and even chopped Spam - yikes! I
like to add a little sugar and MSG. We eat a lot of fried rice here.

On 9/5/2012 12:09 AM, sf wrote:
> On Tue, 04 Sep 2012 17:12:04 -0400, Gary > wrote:
>
>> AtlasDidNotKnow wrote:
>>>
>>> I make excellent rice, but lousy stir fry. I don't know why, but it
>>> always turns out kind of limp and bleh. What are some tips to make it
>>> more edible and avoid common mistakes?
>>
>> A common mistake is to try to cook too much at one time in your wok.
>> Cook small amounts at a time on high heat and constantly move it.
>> As far as the bleh.....make sure your sauces are "all that"
>>
> Sauces? Soy sauce is all that's needed.
>

If the goal is to emulate pf chang then yes. If the goal is to make
tasty food then you need more components in the sauce.

On Tue, 04 Sep 2012 21:09:05 -0700, sf > wrote:

>On Tue, 04 Sep 2012 17:12:04 -0400, Gary > wrote:
>
>> AtlasDidNotKnow wrote:
>> >
>> > I make excellent rice, but lousy stir fry. I don't know why, but it
>> > always turns out kind of limp and bleh. What are some tips to make it
>> > more edible and avoid common mistakes?
>>
>> A common mistake is to try to cook too much at one time in your wok.
>> Cook small amounts at a time on high heat and constantly move it.
>> As far as the bleh.....make sure your sauces are "all that"
>>
>Sauces? Soy sauce is all that's needed.

I read the OP message as saying he could cook rice o.k., but when he
tried to make stir fry (to go with the rice) it turned out blah.
Janet US

"Janet Bostwick" > wrote in message
...
> On Tue, 04 Sep 2012 15:15:57 -0500,
> lid (AtlasDidNotKnow) wrote:
>
>>I make excellent rice, but lousy stir fry. I don't know why, but it
>>always turns out kind of limp and bleh. What are some tips to make it
>>more edible and avoid common mistakes?
>
> Use a large pan (12 inches at least) and get it really hot. Use only
> about one tablespoon of oil to fry with. Make sure that everything is
> cut to the same thickness. Start the cooking with the food item the
> takes the longest to cook, then add sequentially those items that take
> the longest. Push aside the first item and then introduce the second
> item to the bottom of the pan. Stir fry means to stir briskly and
> keep the food moving because the pan is hot as Hades. If you want a
> sauce, add it last just as the food is almost done. Stir, thicken and
> serve. Quick, quick, quick.
> Janet US

or, remove the first items, then cook the second. remove the second items,
then cook the third. Add them all back in to heat through and form the
sauce.

On Wed, 05 Sep 2012 08:02:54 -0600, Janet Bostwick
> wrote:

> On Tue, 04 Sep 2012 21:09:05 -0700, sf > wrote:
>
> >On Tue, 04 Sep 2012 17:12:04 -0400, Gary > wrote:
> >
> >> AtlasDidNotKnow wrote:
> >> >
> >> > I make excellent rice, but lousy stir fry. I don't know why, but it
> >> > always turns out kind of limp and bleh. What are some tips to make it
> >> > more edible and avoid common mistakes?
> >>
> >> A common mistake is to try to cook too much at one time in your wok.
> >> Cook small amounts at a time on high heat and constantly move it.
> >> As far as the bleh.....make sure your sauces are "all that"
> >>
> >Sauces? Soy sauce is all that's needed.
>
> I read the OP message as saying he could cook rice o.k., but when he
> tried to make stir fry (to go with the rice) it turned out blah.

Oh, okay. I read it as not being able to make stir fried rice, and
still do. If he's asking about anything else, then why mention rice
in the first place?

--
Food is an important part of a balanced diet.

On Wed, 05 Sep 2012 08:57:27 -0400, George >
wrote:

> On 9/5/2012 12:09 AM, sf wrote:
> > On Tue, 04 Sep 2012 17:12:04 -0400, Gary > wrote:
> >
> >> AtlasDidNotKnow wrote:
> >>>
> >>> I make excellent rice, but lousy stir fry. I don't know why, but it
> >>> always turns out kind of limp and bleh. What are some tips to make it
> >>> more edible and avoid common mistakes?
> >>
> >> A common mistake is to try to cook too much at one time in your wok.
> >> Cook small amounts at a time on high heat and constantly move it.
> >> As far as the bleh.....make sure your sauces are "all that"
> >>
> > Sauces? Soy sauce is all that's needed.
> >
>
> If the goal is to emulate pf chang then yes. If the goal is to make
> tasty food then you need more components in the sauce.

That thought is beyond disgusting. Never having eaten at or even seen
a PF Chang (you people seem to live in the land of strip malls and
chain restaurants), I'd send it back if any place tried to serve stir
fried rice with a sauce to me.

--
Food is an important part of a balanced diet.

sf wrote:
>
> Gary wrote:
> > A common mistake is to try to cook too much at one time in your wok.
> > Cook small amounts at a time on high heat and constantly move it.
> > As far as the bleh.....make sure your sauces are "all that"
> >
> Sauces? Soy sauce is all that's needed.

The heck with just soy sauce. That's just salt basically.

Some of my chinese recipes call for 2 or more sauces to be added at
different times. As for plain stir-fry, I normally use a mix of:

3 tablespoons finely minced fresh ginger
3 tablespoons minced garlic
1/2 cup light soy sauce
2 tablespoons vinegar
1 tablespoon sugar
1/2 teaspoon salt
2 teaspoons hot (i.e. peppery) oil (I use sesame oil)

Give that a try sometime.

Gary

sf wrote:
>
> Oh, okay. I read it as not being able to make stir fried rice, and
> still do. If he's asking about anything else, then why mention rice
> in the first place?

I suppose it because that's what you put your stir fry on. No problem with
the rice, but a problem with the topping. That's the way I read it.

G.

sf wrote:
>
> On Wed, 05 Sep 2012 08:57:27 -0400, George >
> wrote:
> > If the goal is to emulate pf chang then yes. If the goal is to make
> > tasty food then you need more components in the sauce.
>
> That thought is beyond disgusting. Never having eaten at or even seen
> a PF Chang (you people seem to live in the land of strip malls and
> chain restaurants), I'd send it back if any place tried to serve stir
> fried rice with a sauce to me.

I think you're on the wrong track, Barbara. There's fried rice (and that's
what you seem to be talking about). And you are correct....no sauce on fried
rice.

I've never heard of stir fried rice. Stir fry is several veggies wokked
really hot and fast, with a tasty sauce added at the very end, then put over
top of either plain rice or fried rice.

Gary

And that reminds me. You complained a while back about your new gas stove
and how one burner was so intense and even the low setting was higher than
most gas stoves high setting. Something along that line. I immediately
thought that you are lucky....you have one burner that would be so nice to
put a wok on.

On Wed, 05 Sep 2012 08:06:29 -0700, sf > wrote:

>On Wed, 05 Sep 2012 08:57:27 -0400, George >
>wrote:
>
>> On 9/5/2012 12:09 AM, sf wrote:
>> > On Tue, 04 Sep 2012 17:12:04 -0400, Gary > wrote:
>> >
>> >> AtlasDidNotKnow wrote:
>> >>>
>> >>> I make excellent rice, but lousy stir fry. I don't know why, but it
>> >>> always turns out kind of limp and bleh. What are some tips to make it
>> >>> more edible and avoid common mistakes?
>> >>
>> >> A common mistake is to try to cook too much at one time in your wok.
>> >> Cook small amounts at a time on high heat and constantly move it.
>> >> As far as the bleh.....make sure your sauces are "all that"
>> >>
>> > Sauces? Soy sauce is all that's needed.
>> >
>>
>> If the goal is to emulate pf chang then yes. If the goal is to make
>> tasty food then you need more components in the sauce.
>
>That thought is beyond disgusting. Never having eaten at or even seen
>a PF Chang (you people seem to live in the land of strip malls and
>chain restaurants), I'd send it back if any place tried to serve stir
>fried rice with a sauce to me.

What would you know, cellulite ass... there are no decent Chinese
restaurants in CA. Fly lice is heaven slathered with lobster sauce.

On Tuesday, September 4, 2012 4:07:38 PM UTC-5, notbob wrote:
>
>
> Definition of objectivism:
>
> "Eff you! I got mine."

It goes way past that. It's, "Evil is good."
>
> http://www.nongmoproject.org/

The new high oleic sunflower oils are non-GMO. My only problem with the whole GMO thing is the industry coming down on farmers who save seed. That's like saying to the farmer, "Yes, I did sneak onto your property and I seduced and impregnated your three daughters, but now I demand that they have abortions because I have a patent on my genetic material."

Boy that'd be an interesting thing to ask one of those Randite nutcases about. What about the liberty of the small farmer?

--Bryan

"zxcvbob" wrote in message ...

AtlasDidNotKnow wrote:
> I make excellent rice, but lousy stir fry. I don't know why, but it
> always turns out kind of limp and bleh. What are some tips to make it
> more edible and avoid common mistakes?
>

Turn up the heat, or put less in the pan. And *maybe* you need a little
more oil, but don't overdo it.
You're steaming the food instead of frying it. You want everything on
the verge of burning except that you are moving it around. HTH

Bob


The rice needs to be cooked a day ahead then chilled before using it for
stir fry.

Jill

On Wed, 05 Sep 2012 17:05:30 -0400, Gary > wrote:

> you have one burner that would be so nice to
> put a wok on.

Actually, I have 4 of them. The other two put out less heat. I could
have used that back when I used a wok, but they're just "tricky to
use" now.

--
Food is an important part of a balanced diet.

On Wed, 05 Sep 2012 16:38:25 -0400, Gary > wrote:

>sf wrote:
>>
>> Gary wrote:
>> > A common mistake is to try to cook too much at one time in your wok.
>> > Cook small amounts at a time on high heat and constantly move it.
>> > As far as the bleh.....make sure your sauces are "all that"
>> >
>> Sauces? Soy sauce is all that's needed.
>
>The heck with just soy sauce. That's just salt basically.
>
>Some of my chinese recipes call for 2 or more sauces to be added at
>different times. As for plain stir-fry, I normally use a mix of:
>
> 3 tablespoons finely minced fresh ginger
> 3 tablespoons minced garlic
> 1/2 cup light soy sauce
> 2 tablespoons vinegar
> 1 tablespoon sugar
> 1/2 teaspoon salt
> 2 teaspoons hot (i.e. peppery) oil (I use sesame oil)
>
>Give that a try sometime.
>
>Gary

Thank you for posting this, it's a great recipe. I made it tonight for
the pot stickers I'll be making tomorrow. It's well balanced and
flavorful.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

wrote:
>
> On Wed, 05 Sep 2012 16:38:25 -0400, Gary wrote:
> >
> > 3 tablespoons finely minced fresh ginger
> > 3 tablespoons minced garlic
> > 1/2 cup light soy sauce
> > 2 tablespoons vinegar
> > 1 tablespoon sugar
> > 1/2 teaspoon salt
> > 2 teaspoons hot (i.e. peppery) oil (I use sesame oil)
> >
> >Give that a try sometime.
> >
> >Gary
>
> Thank you for posting this, it's a great recipe. I made it tonight for
> the pot stickers I'll be making tomorrow. It's well balanced and
> flavorful.
>
> koko

Glad that you tried and liked it. Another simpler recipe for stir fry sauce
is just 3 ingredients.....soy sauce, rice vinegar, and sesame oil. I use
that often, in a pinch. Also, adding just a nip of cornstarch to either
will help it stick and....well, I do that often.

Gary