Chinese Mushroom Stir-Fry
Next to Potatoes, I love mushrooms and Chinese Mushroom Stir-Fry naturally tops the list of my favourites. As you all know by now, my recipes are always easy, full of colour and flavours. Compared to potatoes, Mushrooms too, blend with everything. Any veggies you pair it with it tastes top class.
What is Stir-Fry
Firstly, let me tell you that stir-frying was first developed in China. This cooking method worked efficiently on a simple brick stove. The round-bottomed wok fitted perfectly over the oven hole, capturing the heat capably. Oil and chopped food were stir-fried and tossed in the pan, cooking it in a few minutes thus saving on costly fuel. I love everything crunchy and crispy and I love stir-fry. What is a Stir-fry? Stir-frying is a fast way to cook by turning up the heat, making everything sizzle. Once the veggies are all in the pan, they need to be stirred, flipped or tossed to prevent them from burning.
Certainly, all chopped vegetables should be of similar shape and size. If you have uneven sizes they will cook unevenly. Most vegetables cut into inch sized squares or thin, bite-sized pieces are perfect and mushrooms with high moisture content are great, so are, zucchini, squash and bell peppers. Thicker vegetables can be blanched before stir-frying. Actually, it is simply tossing bite-sized pieces of food in hot oil in a wok with the heat on high. The prep time takes time but the cooking time is just 5 minutes. Essentially, the Vegetables remain crisp and bright coloured.
Stir-fry is fast to cook
Stir-frying truly suits hectic lifestyles and health-conscious palates. Food is cooked in a flash, vegetables maintain their colour and quality. The high heat sears food fast and conserves the natural juices. Actually, if you are eating healthy it should also be delicious, isn’t it? Stir-frying proceeds at a fast pace and demands total attention. The total cooking time may only be five or so minutes, which doesn’t allow time Stir-frying doesn’t give you time to prepare ingredients whilst cooking so it’s best to chop, measure and keep ingredients near the wok. You should even have your serving dish ready and only then turn on the heat.
You just need a wok and a broad spatula for stir-frying. A wok is like a big, wide and deep bowl with sloping sides. If you don’t have a wok, a deep Indian Kadai with sloped sides can be used. Choose a vessel that conducts heat nicely. A wide spatula that easily runs down the wall of the wok or kadhai. A lid to cover if you need a little extra cooking would finish the requirements of stir-frying cooking.
Usually, the recipe for stir-fries is very simple and easy to follow. Nevertheless, I add a bit of my own touch, like adding some fresh garlic chives at the end to garnish. Spicy and Audacious this Chinese Mushroom Stir-Fry is a great topper for the Mushroom Fried Rice, I posted the other day. Stir-fry can be eaten to heart’s content without any guilt since its low calorie and fabulously nutritious.
Finally, #MyFriendAlexa “I am taking my Alexa rank to the next level with Blogchatter”.