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Posts Tagged ‘stir fry’

My favorite part of working in a test kitchen (okay, besides the eating) is learning something new about food. It could be cooking with an ingredient I’ve never used before or an innovative twist on a traditional dish. This week, I was introduced to an age-old culinary technique that changed the way I look at […]

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By Amy Jacobs Shrimp, snow peas and bell pepper: three simple ingredients that cook quickly to create sweet, crunchy, salty, tender goodness. Swap out the vegetables if you prefer. Try zucchini or boy choy. Keep it simple but be certain not to overcook the shrimp; keep them moving until they just turn tender and pink. […]

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A fiddlehead is the curled tip of a wild ostrich fern leaf in its first weeks of life. This fleeting spring delicacy is in peak season at a farmers’ market near you (psssst – even Fresh Direct is carrying them this year!) and while they may sound (and look) wildly exotic, they have the familiar […]

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Stir-frying is one of those cooking methods that sounds relatively easy to master. I mean, how difficult is it to throw a bunch of ingredients in a pan and call it a meal?

Of course, if you’ve ever tried that method, chances are you’ve had your fair share of tough, dried pieces of meat and soggy over-cooked veggies swimming in a brothy mess. You scratch your head wondering why this resembles nothing remotely close to the stir-fry from your trusty Chinese takeout.

At this point, you might surrender and leave it up to the experts with their big, powerful industrial ranges and iron woks. But do not despair, there is hope. You can still enjoy a delicious stir-fry without dialing up your favorite takeout.

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Like most people, I love Thai food. And I’m lucky enough to have a girlfriend from Thailand to show me how to cook it myself.

Kra Paw, a stir-fried mixture of ground meat, chiles and fresh basil leaves, is my favorite. I learned to make it from Lynn’s mom, who will be checking out this video from Thailand to see if I’ve cooked in correctly, so the pressure is on!

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Korean food is getting to be all the rage, with food trucks like Kogi in Los Angeles. Today’s video recipe is a simple, one-pot Korean-inspired dish: Korean Sti-Fry Chicken.

When cooking the chicken, be sure your pan and oil are hot. Don’t crowd the pad or the chicken will steam instead of fry — cook in two batches if your pan isn’t large enough. And let the chicken sear on one side before tossing, to keep chicken from sticking to the pan.

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Sometimes Marilyn and I sit at the dinner table and watch in amazement as our two boys eat. Or rather while Benny eats and Nicky twists, turns and falls off his chair; pulls a Lego airplane from his pocket to crash into his otherwise untouched green beans; and pokes his brother in the ribs before proclaiming he’s “all full”. Without skipping a beat, Benny reaches over and steals Nicky’s potatoes. How can two children come from the same place and be so different?

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