For anyone seriously interested in doing their own cooking, stir frying is an easy skill to master and very worth the effort. The only tricks are a really sharp knife to cut thin and draining on the hot side of the wok to get rid of most of the fat.
You have complete control of how much meat, which veggies and how much rice to eat with it. You can go from meat free to meat lover with complete control. You do not have to add chinese things like bamboo shoots and water chestnuts or lychees. You can add fruits for variety. Everything works. Incredibly everything works. I assume that comes from the fat used for sauteing things.
For that you can render fat from the meat or use peanut oil, high temp oil. Everything works about the same just different flavors. For veggieheads tofu works just fine. You can clean out a fridge and make a unique meal that you will like.
Very few things do not work without extra prep like potatoes. But they are not much different from the ever popular carrots in cooking time. The special treatment needed for some things is most of the learning curve. But save for things potatoes, half raw is a nice variation. But over cooked is so American and British that they work too.
I never found a meat that does not work nor a quality of meat that made much difference. The slicing is so thin and the cooking so easily longer with cheaper meats that it is sort of a waste to buy expensive cuts.
I assume there is a lot I learned I am not explaining but I always ate my product and never produced anything inedible. What I learned from eating only guided making it better. I fed guests with this who asked if I was going to do it again on the occasion of the next invite in an eager sense. The same sense as when they invited themselves over when I had a batch of mead ready.
You have complete control of how much meat, which veggies and how much rice to eat with it. You can go from meat free to meat lover with complete control. You do not have to add chinese things like bamboo shoots and water chestnuts or lychees. You can add fruits for variety. Everything works. Incredibly everything works. I assume that comes from the fat used for sauteing things.
For that you can render fat from the meat or use peanut oil, high temp oil. Everything works about the same just different flavors. For veggieheads tofu works just fine. You can clean out a fridge and make a unique meal that you will like.
Very few things do not work without extra prep like potatoes. But they are not much different from the ever popular carrots in cooking time. The special treatment needed for some things is most of the learning curve. But save for things potatoes, half raw is a nice variation. But over cooked is so American and British that they work too.
I never found a meat that does not work nor a quality of meat that made much difference. The slicing is so thin and the cooking so easily longer with cheaper meats that it is sort of a waste to buy expensive cuts.
I assume there is a lot I learned I am not explaining but I always ate my product and never produced anything inedible. What I learned from eating only guided making it better. I fed guests with this who asked if I was going to do it again on the occasion of the next invite in an eager sense. The same sense as when they invited themselves over when I had a batch of mead ready.
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