/ck/ - Food & Cooking

[Anonymous No.14866067]

I'm in charge of stir fry night since when my boomer parents make it, it's a nightmare
I bought everything I think I need. Can someone post a recommended video or recipe or something so I don't fuck this up too terribly.

>radishes
>green onions
>bell pepper
>asian chili sauce
>rice win vinegar
>sesame oil
>soy sauce
>teriyaki marinade
>ginger
>snow peas
>broccoli
>water chestnuts
>chicken

Do I throw all this shit in a wok in a certain order? Should I throw in rice first, or make it separately in a pot (white fluffy)?
Pic related, my flyover dad's take on Orange Chicken.

[Anonymous No.14866080]

why would you talk shit about their cooking and insist on doing it yourself if you clearly have absolutely no idea what the fuck your doing

[Anonymous No.14866111]

>>14866080
I have an idea in my head, but I'm not exactly asian master chef. I'm a baker. I don't usually cook, especially with lots of ingredients.

[Anonymous No.14866115]

>>14866067
>orange chicken
>plain chicken served with literal slices of orange
kek

[Anonymous No.14866117]

>>14866111
you must be a really shitty baker

[Anonymous No.14866123]

>>14866117
I'm not gonna justify my skills and what I can or cannot do.

[Anonymous No.14866133]

- velvet your chicken while you prep everything
- fry your meat, remove and set aside
- fry aromatics
- fry vegetables from longest cook time to shortest
- re-add your meat and pour in your sauce thickened with a touch of corn starch

and yes you cook the rice separately, you buffoon

[Anonymous No.14866142]

looks like dogshit and I hope your parents never stop being ashamed to have you as an offspring

[Anonymous No.14866150]

>>14866067
at least he is trying and not just tossing fast food in front of you. watch some of these and cook with him next time
https://www.youtube.com/watch?v=BFgSfC0kaN4
https://www.youtube.com/watch?v=D6kITkeW5DA

[Anonymous No.14866157]

>>14866142
thank you sodabrained retard
>>14866133
I'll do this and look up how to make the sauce just right - I only know how to make mongolian sauce using flour/starch.

[Anonymous No.14867382]

>>14866067
>I'm in charge of stir fry night since when my boomer parents make it
How is this possible ? I think you are much more ignorant than your parents.

[Anonymous No.14867502]

>>14866067
flyover mom/10

[Anonymous No.14867514]

>>14866067
hope you're using leftover rice otherwise it'll turn into mush.
cook chick, set aside
saute veggies, set aside
quick and hot fry on the rice
add everything together and bring it up to heat then eat

[Anonymous No.14867556]

>make food
>it's good
Ty food
Needed more spices though
When I dropped the chili sauce in the hot pan it exploded and I had to dump my initial spice mixture.

[Anonymous No.14867753]

>>14867556
In English, please.

[Anonymous No.14867934]

>>14866067
Dry the fuck out of chicken.
Powder it in flour.
Fry it in sesame oil.
Take the meat out and add sesame oil.
Fry your veggies, start with the ones with largest cooking time. Finish with with light soysauce.
Add fried chicken. Or glaze it with sweet soy sauce or ketjap manis.
Done.

[Anonymous No.14867984]

>>14867556
Mix your sauce before. Balance soy sauce, sesame oil, chili paste (like sambal), stock or water, and corn starch, and mix it up just before you dump it. It should be enough to pool in the bottom of the pan, but after 30-45 seconds the corn starch is really going to thicken it and it'll start to coat everything. If you dump everything at once you risk burning and some ingredients might pop and sizzle when added directly to hot oil.

[Anonymous No.14868008]

>>14867984
I used sesame and coconut oil, since i bought pure sesame oil, and it was fuckin expensive so I didn't want to use too much of it. I don't know if I'm supposed to mix it with other oils or what.
I should have mixed the spices first. i put them in one at a time and the seeds in the chili sauce started popping and exploding.
and I forgot the fucking water chestnuts.....

when do I use rice vinegar? in the chicken marinade? I used a teriyaki marinade kikkoman sauce. it wasn't very thick.

[Anonymous No.14868026]

>>14868008
You can include it in the sauce, or drop it in just before and let the heat soften the acidity before you add the rest of your sauce mixture. I'd avoid trying to adapt to a pre-made sauce unless you're super sure of how the flavors interact; usually it's much better to just create your own if you've got the base ingredients.

Coconut oil is more of a cooking oil. Same with olive, or peanut. Sesame oil is a flavoring agent, so you generally want to add it at the end and not cook all of your ingredients in it.

Like I said here >14866133, all of your sauce and flavoring ingredients should be combined and added at the end. The one-by-one approach is usually too slow and unbalanced unless you've got some kinda restaurant style line where you have immediate access and measurement to everything you'd need.

[Anonymous No.14869141]

Basic Chinese brown sauce-
1/2 cup strong chicken stock
2 tbsp oyster said
2 tbsp soy sauce
1 tsp fish sauce
2 tsp corn starch
1-2 tsp minced garlic
1/2-1 tsp ground ginger
Black pepper to taste

Heat a couple tbsp peanut oil on med-high heat. Add vegis in order of hardness (hardest first). Cook each until almost soft so they get done around the same time. Add very thin sliced meat toward the end.
Toss in sauce shortly before meat is done cooking. It will thicken as it cooks.

[Anonymous No.14869158]

>>14869141
Forgot -
1/2 tsp sesame oil
You can also add a splash of rice vinegar or sake