[ rss / options / help ]
post ]
[ b / iq / g / zoo ] [ e / news / lab ] [ v / nom / pol / eco / emo / 101 / shed ]
[ art / A / beat / boo / com / fat / job / lit / map / mph / poof / £$€¥ / spo / uhu / uni / x / y ] [ * | sfw | o ]
logo
food

Return ]

Posting mode: Reply
Reply ]
Subject   (reply to 9949)
Message
File  []
Embed  
close
url.jpg
994999499949
>> No. 9949 Anonymous
6th October 2013
Sunday 10:15 pm
9949 Pak Choi Woi (Woe)
How does one make pak choi work in a stir fry? I've just enjoyed some noodles with mushroom and green beans but it seems as soon as I toss the pak choi in there it ruins the entire thing. Bitter, medicinal tasting, urgh.

Also, stir fry general. My basic stir fry method goes like this:

1. Garlic + ginger (+ chilli if using). Chop finely.
2. Stir fry oil 1 tbsp, toasted sesame oil 1 tsp, leave to heat in the wok.
3. Add ginger, garlic (+ chilli) to oil. Sizzle for 20-30 seconds.
4. Add finely chopped vegetables, in order of hardness. Sizzle until starting to just soften.
5. Add old noodles/rice which has been cooked in salted water with a dash of MSG.
6. Some rice vinegar, some soy sauce, and/or any other sauces you might want.
7. A sprinkle of appropriate Chinese/Japanese mixed spices. Chinese 7 or 9 spice is good here; I cheat and use a "perfect Chinese spice mix" from the supermarket.
8. Stir stir stir, cook cook cook.
9. Season with a bit of freshly ground pepper. Serve hot, then proceed to pick all the sodding pak choi out with your chopsticks.

So yeah, what am I doing wrong?
Expand all images.
>> No. 9950 Anonymous
6th October 2013
Sunday 11:39 pm
9950 spacer
If I'm making stir fry then I will cook and season them separate and then add them together at the end, for example:

1. Add oil and cook your aromatics, garlic , ginger, shallots, season
2. Remove them to a bowl and add egg while there is still some oil in the wok
3. Season and lightly cook making sure it is still runny when you remove it to another bowl
4. Clean the wok real quick, add oil and then your meat, season it
5. Sear the meat and remove to another bowl
6. Add your baby corn, peas, bean sprouts and whatever other veg you want to the left over oil and meat juices, season them and cook for around 30 seconds
7. Remove them to a bowl and add your rice or noodles
8. Warm the rice up a little and them add your aromatics back, stir for 15 seconds, meat, stir for 15 seconds, Veg, stir for 15 seconds and finally stir in your slightly cooked egg so that it is combined into the dish
9. Chuck the wok around like a mad man for a minute or two depending on how crunchy you like your veg and serve

The downside is it leaves you with a lot of washing up to do but it's how I have always done it.
>> No. 9951 Anonymous
6th October 2013
Sunday 11:43 pm
9951 spacer
>>9950

Forgot to answer about the Pak Choi, you are washing it thoroughly right?

It can also help to boil it for a minute or two and then rinse it off before adding it.
>> No. 9952 Anonymous
7th October 2013
Monday 12:09 am
9952 spacer
>>9951
Yes, although the leaves I was using tonight were very old. I have a feeling that might be something to do with it. Oh well, they were free.

>>9950
I like this. Washing up is fine by me if my stir fry is more fry and less stew.
>> No. 9953 Anonymous
7th October 2013
Monday 11:20 am
9953 spacer
>>9952
>the leaves I was using tonight were very old
That's not a great start. You'll also learn over time about the stalks. Basically they're not very nice - at least, in my opinion.
>> No. 9954 Anonymous
7th October 2013
Monday 11:27 am
9954 spacer
>>9953
I did cut the stalks away to save the cooking time. What are good alternatives to pak choi for a bit of greenery in one's stir fry? Any particular breeds of cabbage you'd recommend?
>> No. 9955 Anonymous
7th October 2013
Monday 11:30 am
9955 spacer

archer.jpg
995599559955
>>9950
Baby corn is ridiculous though.
>> No. 9956 Anonymous
7th October 2013
Monday 11:37 am
9956 spacer
>>9954
Tatsoi and mizuna are both worth trying.
>> No. 9957 Anonymous
7th October 2013
Monday 11:43 am
9957 spacer
>>9956
Can you possibly name something that I'd be able to get in a bog standard supermarket or that I'll know how to identify, please? My shopping routes are a bit more restrictive than yours; not all of us can afford to shop in Islington.
>> No. 9958 Anonymous
7th October 2013
Monday 11:58 am
9958 spacer
>>9957
I don't shop for it, I grow it in my garden (thus costing only time; I live in the middle of nowhere in Wales and I'm sure I couldn't afford Islington prices either, since you apparently want to introduce the class/money thing into the debate). You can grow mizuna in pots if you don't have any garden space.

I'd be surprised if you find anything much interesting in bog standard supermarkets but it'll vary depending on your locale. If you know of any Asian supermarkets with a fresh veg section they'll be a much better bet and they shouldn't be too expensive.
>> No. 9959 Anonymous
7th October 2013
Monday 12:14 pm
9959 spacer
>>9958
Oh, there's a Korean place near me I can use, thanks. Sorry for getting a bit defensive; it came across a bit arrogant when you assumed I'd be able to access vegetables I'd never heard of. Not all of us have access to suitable space or the time for growing vegetables anyway, even in pots. I might just be disliking your tone, but I don't think you're aware how condescending you can sound when you presume people have luxuries equal to yours.
>> No. 9960 Anonymous
7th October 2013
Monday 12:43 pm
9960 spacer
>>9959
Unless you live in some nightmarish windowless room or are in jail you do have space for a potted plant. And anyway, you didn't ask "what greens are there that are inexpensive and readily available in all supermarkets and don't reek of the luxuries of bourgeois excess, oh and by the way I don't have space for any plants and zero minutes of spare time to plant any", you asked "What are good alternatives to pak choi for a bit of greenery in one's stir fry?" to which I responded with two greens that are similar to pak choi. Anything else that you read into that, any assumptions, are yours to own - I can't possibly know what is available to you in whatever city/county/country you're in, I was just answering the question.

Now please, let's stop this nonsense. If you've got a Korean supermarket near by then you're probably sorted, assuming they're big enough to stock groceries they'll unquestionably have greens that'll go well in a stir-fry. Let us know how you get on - experimenting with this stuff is the fun part.
>> No. 9964 Anonymous
7th October 2013
Monday 5:12 pm
9964 spacer
>>9959

Not him but all the "exotic" fruit and veg normally comes from Asian supermarkets which aren't really in affluent areas, ever. You can't buy mizuna in Waitrose but Mr. Patel might have it.

Return ]
whiteline

Delete Post []
Password