Some stir-fry I made at work. Tasted great but looked like crap.
Some stir-fry I made at work. Tasted great but looked like crap.
Squash, zucchini, broccoli, carrots, onions, and rice, sautéed with teriyaki and soy sauce.
Maybe I'm weird but this actually looks good. Might make something similar later :D
If I had taken the time to plate it better it wouldn't look bad. This was a personal meal for me and a couple coworkers so I wasn't worried about making it look nice lol
Want some advice to improve it?
Absolutely! I don't have much experience making these kinds of dishes so any advice/insight is appreciated.
This was literally my first time doing something like this.
Ok.I don't know your cooking method, so I'm going to make some assumptions. I'm not meaning to offend.
So for stir fry you want a medium-high heat and regularly stirring. Take your veggies (usually brocoli, zuchinni, peppers, white onions, carrots, optional celery) and pan sear them. I use a wok, but any pan will work. The goal is to get the outside of the veggies golden brown that way it locks in the flavors. Once golden brown add a few dashes of soy sauce. Only soy sauce.
For your rice, cover it and boil it on low. During this time, dont stir. Takes 20-30 minutes. so that's also a good time to sear the veggies and prep any sort of meat or protein you want to include.
Now you don't want to wait too long to add the protein, but before you add it to the pan, a pinch of salt to it and give it a good massage, slice it into bite-sized strips. Dump it into the pan with the veggies. Turn the heat down to a medium heat and let the protein juices mingle with the veggies and the soy sauce. Let that cook until the protein is cooked all the way through. If you're using a plant based protein, this will happen pretty quickly so keep a close eye on it to make sure it doesn't burn.
If it gets too hot or the ingredients start to get too dark, turn the heat down to medium-low
Now back to the rice; take a look at it and if it looks completely dry on the top, that's a good sign. Now give it a stir and let it sit off heat for about 10 minutes so it can dry out.
Now for stir fry, I usually do one of two methods. I put the veggies and protein on top of the white rice and then I'll add teriyaki sauce, Mongolian BBQ sauce or Korean BBQ sauce. Add some Sesame seed for garnish, and it's ready to serve
The second method is to dump the rice into the pan with the other ingredients, crank the heat up to medium-high again, add a few more dashes of soy sauce and stir vigorously. Once the rice is a light brown, remove from heat and serve. Add aforementioned sauces as needed. You can still garnish with Sesame seeds.
Whole process takes me about 45 minutes at home and if you make a decent amount, it can last in a refrigerator for about a week, so that could be a weeks worth of lunches or dinners. You can even vacuum seal it (once it's cool enough) and freeze it so you can make microwavable meals that will last even longer
This is some valid shitty food porn!