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gluten_free2023-10-11 10:38 am
mific) wrote in gluten_free2023-10-11 10:38 am
Super easy fake stir fry
I've never lived anywhere that had a gas cooktop so my attempts at wok stir fries have usually been woefully overcooked and just not quite right. But recently I discovered this very basic way to fake it. You can make it with meat, fish, or keep it vegetarian or vegan. I won't glorify this by calling it a recipe - it's more of a food hack, and I'm sure many people already do this.
1. make a big batch of rice, however you like it. I prefer brown rice, and treated myself to a rice cooker earlier this year, which makes it easy. You can use some of the rice for a meal, and save the rest in the fridge for the next couple of days. If you do have a rice cooker, slow cooker or instant pot type of thing, you can also chuck a bunch of chicken parts in on top of the rice before cooking it. If I'm doing that I also add a tsp of crushed/chopped ginger and the same of garlic, and a splash of soy sauce and of sesame oil. If using brown rice which can take two hours in a rice cooker, I'd add the chicken halfway. Chicken drumsticks or thighs work well. Save the leftover steamed chicken in the fridge.
2. chop up your vegetables. I use typical stir fry veggies like carrot, green beans, broccoli, asparagus (the season just started here!), green/spring onions, greens like cabbage, bok choy, pak choy, tatsoi, etc. Sometimes chopped capsicum/bell peppers, and often a handful of frozen peas. I just chop/slice enough veggies for one meal. I cook these in the microwave, with about 1/4 cup water, lightly salted, and if the protein part of dinner's cold, I'll add it in a separate container to heat through. If the protein part needs cooking you can sometimes do it with the veggies too, like steaming frozen shrimp/prawns. Only cook the veggies for a short time so they're just cooked, not mushy. If you cut the slower-cooking veggies up smaller, you can cook it all together.
3. throw a serve of the rice (freshly cooked or reheated), chopped meat/fish, and hot microwaved veggies in a large serving bowl. Add a dash of soy sauce, sesame oil, black pepper, maybe a little extra salt, to taste. I also like adding a tiny bit of sweetener or honey to balance the flavours, and a little chilli oil/chilli crisp. Toss it all together, and that's it. It's yummy, and as long as you time the veggies right, not overcooked.
Options:
You can cook the protein whichever way seems best in advance, and use leftovers. It also works well if you get takeaway food that's largely meat, like chicken satay sticks, grilled prawns, etc. Chopped pre-grilled bacon or chicken-bacon is also tasty, or throw in a little canned tuna. Fresh salmon I'd pan-cook with seasonings so it wasn't overdone. Vegetarian or vegan options would be adding nuts, frying or grilling cubes of tofu in advance, or adding a poached or soft-boiled egg or two. If you want to make it look pretty, call it a "bowl" and put the warmed rice in first then add mounds on top of the protein, microwaved veggies, even green salad like chopped lettuce, spinach, cabbage, etc. Then top with the soy, sesame, chilli, honey sauce. Add some gochujang and it's like a Korean bibimbap. Other fancier final toppings are toasted sesame seeds, chopped toasted cashews or peanuts, chopped fresh coriander/cilantro, or spring/green onion.
1. make a big batch of rice, however you like it. I prefer brown rice, and treated myself to a rice cooker earlier this year, which makes it easy. You can use some of the rice for a meal, and save the rest in the fridge for the next couple of days. If you do have a rice cooker, slow cooker or instant pot type of thing, you can also chuck a bunch of chicken parts in on top of the rice before cooking it. If I'm doing that I also add a tsp of crushed/chopped ginger and the same of garlic, and a splash of soy sauce and of sesame oil. If using brown rice which can take two hours in a rice cooker, I'd add the chicken halfway. Chicken drumsticks or thighs work well. Save the leftover steamed chicken in the fridge.
2. chop up your vegetables. I use typical stir fry veggies like carrot, green beans, broccoli, asparagus (the season just started here!), green/spring onions, greens like cabbage, bok choy, pak choy, tatsoi, etc. Sometimes chopped capsicum/bell peppers, and often a handful of frozen peas. I just chop/slice enough veggies for one meal. I cook these in the microwave, with about 1/4 cup water, lightly salted, and if the protein part of dinner's cold, I'll add it in a separate container to heat through. If the protein part needs cooking you can sometimes do it with the veggies too, like steaming frozen shrimp/prawns. Only cook the veggies for a short time so they're just cooked, not mushy. If you cut the slower-cooking veggies up smaller, you can cook it all together.
3. throw a serve of the rice (freshly cooked or reheated), chopped meat/fish, and hot microwaved veggies in a large serving bowl. Add a dash of soy sauce, sesame oil, black pepper, maybe a little extra salt, to taste. I also like adding a tiny bit of sweetener or honey to balance the flavours, and a little chilli oil/chilli crisp. Toss it all together, and that's it. It's yummy, and as long as you time the veggies right, not overcooked.
Options:
You can cook the protein whichever way seems best in advance, and use leftovers. It also works well if you get takeaway food that's largely meat, like chicken satay sticks, grilled prawns, etc. Chopped pre-grilled bacon or chicken-bacon is also tasty, or throw in a little canned tuna. Fresh salmon I'd pan-cook with seasonings so it wasn't overdone. Vegetarian or vegan options would be adding nuts, frying or grilling cubes of tofu in advance, or adding a poached or soft-boiled egg or two. If you want to make it look pretty, call it a "bowl" and put the warmed rice in first then add mounds on top of the protein, microwaved veggies, even green salad like chopped lettuce, spinach, cabbage, etc. Then top with the soy, sesame, chilli, honey sauce. Add some gochujang and it's like a Korean bibimbap. Other fancier final toppings are toasted sesame seeds, chopped toasted cashews or peanuts, chopped fresh coriander/cilantro, or spring/green onion.
Here's a basic version using takeaway chicken satay, cabbage, broccoli and peas:
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