Stir-fry

Culinary definition of stir-fry:  To cook foods in a stir-fry pan or wok, on a cooktop, stirring and tossing frequently.

C@H FOOD FOR THOUGHT
A stir-fry has come to mean a finished one-pot dish (deep frying pan or wok) that uses the Asian method of quick cooking a variety of small-cut or julienned ingredients quickly and with considerable agitation, over high heat. 

Traditional tir-fry meals typically include aromatics (garlic, shallots, ginger, spices), a protein (meat, chicken seafood), hard vegetables, and savoury liquids (broth, soy, fish sauce, sesame oil) - cooked in this order with vegetables added according to density and water content (carrots first, bok choy last).  A thickening agent like cornstarch is sometimes added to the broth, and the accompanying starch is generally white or brown rice.

✭ ✭ ✭ Exotic Stir-Frys.  Creating stir-frys based on what you have in the pantry, fridge and freezer is a great way to experiment with ethnic flavour profiles.  Using the guidelines above, mix and match ingredients to visit Thailand, Morocco, or Italy. To visit Moroccan cuisine try using ginger, turmeric, cumin, cinnamon, salt; beef or chicken; tomato, green pepper, dried apricots, dry black olives; stock; serve over couscous cooked in stock (toss in a few currants, dash cinnamon); garnish with chopped mint and/or toasted sesame seeds. 

✭ ✭ ✭ Stock your pantry with C@H Premium Ethnic Spice Blends and keep the flavours of Morocco, Thailand, Italy, China, India, Mexico, and BBQ heaven, close at hand.

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