Frankie Cooks: Veggie Stir Fry

FRANKIE COOKS

May 18, 2009


 

In this episode I show you how to make a wonderful stir fry without adding any goopy sauces. Instead, make your own with nothing other than a few tablespoons of soy sauce.

 

 

Ingredients

(serves 2)

1 Baby Bok Choy

1/2 an onion

a big handful of cilantro: finely chopped stems, whole leaves

shiitake mushrooms, or button, or both (about a carton)

1 yellow pepper, deseeded, or 1 carrot

5 tablespoons of soy sauce

a 2" by 1" by 1" rectangle of ginger, sliced thin

1 clove of garlic sliced thin

1 jalapeño

Asian stir fry noodles or ramen noodles

 

Directions

1. In a small sauce pan, bring water to a boil

2. Cook noodles in water for 2 minutes; heat wok on high heat

a. Remove noodles; set aside and mix in a bit of oil

b. Blanch the bok choy in that same water

3. Add grape seed (or canola oil) to wok

  *10.5 sec

4. Immediately after the 10.5 seconds have elapsed throw in the mushrooms

a. Add a spoonful of the boiling water and stir for 30 seconds

5. Add the onion, garlic, cilantro stems, ginger, pepper and jalapeño

a. Add another spoonful of water to wok; stir 1 minute.

6. Remove bok choy from sauce pan, transfer to wok

a. Stir in noodles and soy sauce

7. Cook until desired goopiness of sauce has been achieved

   *30 sec- 1 min

8. Garnish with fresh cilantro leaves and a squeeze of lime

 

Serve and enjoy!

 

 

 

 

 

 

 

 


Posted in FOOD on May 18, 2009 9:11pm by Frankie Celenza | 17 comments



Comments

Rachael6:36am | May 19, 2009

Never knew you could use the stems of cilantro. Learning something new every day from this blog. Looks delicious.

JEFF6:50am | May 19, 2009

So how do you season the wok? I here there's something special you need to do... does anyone know?

Chef Frankie8:10am | May 19, 2009

There are a few different kinds of Woks, cast iron, carbon steel, and stainless steel. In the instance here I am using a stainless pan, so it doesn't need to be seasoned-in fact purists wouldn't even call this a true wok. The other types are seasoned by baking lard or fatty oils into the metal, the heat causes the metal to absorb the fats, and when cooled the pores of the metal close, locking in the oils. When the pan is heated again later these fatty oils are released. So carbon steel and cast iron were the original non stick cooking surfaces! seasoning happens rarely 1st when purchasing a new cast iron or carbon steel pan. after that you must re-season every time a heavy soapy solvent is used to clean the pan-as it removes all these oils. So, no you don't clean cast iron or carbon steel with soap, only with a steal brush, and sometimes salt crystals

Rochelle10:09am | June 10, 2009

:o) Half the fun is seeing what you're wearing in each video. (But only half!)

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"kind of heavy but light" - very funny keep it up

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I asked about your stir fry pan on UTube video but you answered it here, thanks. I saw you on TV last night making Panko Chicken and liked the show so since I love to cook, I am now a follower!!! (and Italian too.....ha!)

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