Hello again. Sorry if most of my posts are on cooking, food, and miscellaneous things. I don’t have much tips on saving money but maybe on relationships. For later posts I will try. Please just tell me if you are tired of cooking posts 🙂 I’ll stop but I just want to share this tip I learned while watching a cooking show “Wok with Yan”. I love to watch cooking shows and especially MasterChef. I love to cook and experiment.
According to Chef Yan, there is a way to keep vegetables crispy for a long time when cooking chopsuey or stir fry vegetables. I have tried it and it does work. Before trying it (because I forgot about it) I was frustrated because my chop suet gets soggy at times.
First gather all the vegetables, carrots, chayote, cabbage, sweet peas, bell peppers, cauliflower and or broccoli. Slice them all to the sizes and shapes you want, wash and drain separately.
If you will add pork or chicken or shrimps get them ready (left-overs are good for this). Get a wok and heat it. Place 2-3 tablespoon oil depending on the amount of vegetables. When the oil is hot stir fry each vegetable separately. When you finish one vegetable remove it from the hot oil using a slotted spoon so the excess oil will drip out. After stir frying all the vegetables except for the cabbage, you can place them together in 1 bowl. Then saute the onions, garlic and then the meat you will use. When cooked, place all the vegetables in with the meat. Stir fry occasionally. If you will use the ready mix sauce , dilute in water and pour over the mixture and stir till the sauce thickens, then place the cabbage and stir fry a little. Turn of the flame and pour in the serving dish. Can garnish with cooked quail eggs.
If you don’t have the instant or ready made sauce, you can make one yourself. Boil 1 cup chicken or pork stock, add a little soy sauce, approximately 1 tablespoon, then a little salt and pepper. In a separate cup dilute 2 teaspoon corn starch in 1/4 cup water. Mix till fully diluted. Pour in the boiling stock and stir till thick. Pour into your mixture of vegetables and meat. Sometimes if the sauce is a little too strong I add 1 teaspoon sugar, it balances the flavor, you can add a little more if you want.Voila chop suey or stir fried vegetables.
The oil that covers the vegetables when you stir fried them is the secret why the vegetables stay crispy, they will not absorb the liquid fast. Tested and proven 🙂 Another tip I learned from Asian cooks, before serving most anything cooked in oil like beef steak, chop suey or chicken with sauce, before removing from the flame and serving, add 1-2 tablespoon of oil and mix, it will give the dish a nice shiny look. It does, I tried it too.
Hope you like my cooking tips. I’ll try to share something else, I think this is enough cooking tips for now, I might bore you :).