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Stir fry cooking

T

Taffyboyslim

Well-Known Member
Relationship to Diabetes
Type 2
I am avoiding rice but those ready cut and washed packets ....with chicken , pork , beef or gammon ....are a nice quick meal

I use the supermarket sauce packets which I know are not ideal but I use a small amount and thin them with a bit of water

I use olive oil , ran out the other day and the butter scorched
 
Taffyboyslim said:
I am avoiding rice but those ready cut and washed packets ....with chicken , pork , beef or gammon ....are a nice quick meal

I use the supermarket sauce packets which I know are not ideal but I use a small amount and thin them with a bit of water

I use olive oil , ran out the other day and the butter scorched
Click to expand...
The supermarket sauces do vary a bit it carbs so check the packet and you may not need to thin them out. Yes butter on it's own can burn.
A good option is a satay sauce form peanut butter, soy sauce and a bit of chilli powder depending on how spicy you like it.
 
Wok oils are good for flavouring as infused with sesame, garlic & ginger . I normally get my from Waitrose ….
 
Leadinglights said:
The supermarket sauces do vary a bit it carbs so check the packet and you may not need to thin them out. Yes butter on it's own can burn.
A good option is a satay sauce form peanut butter, soy sauce and a bit of chilli powder depending on how spicy you like it.
Click to expand...
Sounds stonking !
 
Try using ghee. Unopened in the tin it keeps for ages. Once opened we keep it in the fridge. No milk solids to burn and a 50/50 mix with oil gives a good flavour.
 
I like a good stir fry too...You could also maybe swap the rice for cauliflower rice or for beansprouts instead, as a good alternative. Cheers
 
I put a knob of butter in some olive oil sometimes when frying things.
 
I have recently moved away from the packet sauces, just using different online recipes. I cannot believe how much soy sauce is needed, once recipe was half a bottle 😱

Anyway I've now stocked upon the low salt soy sauce, honey (hiding) hoisin sauce, sesame oil and rice vinegar. And with garlic, chili and other spices that covers loads of different sauces. Sesame oil is very nice, great for cooking. Not cheap but we will get a lot of meals out of this stuff so it likely works out the same or better than packets, I haven't done the maths.

Last night we had king prawns (frozen, reduced to 75p a pack in Tesco), with garlic, chili and lime sauce, onion, pak chio, carrot and a tiny bit of cauliflower, and egg noodles. Very tasty. I enjoy just chucking things into a pan and seeing what happens. The pre packet veg packets are much easier than buying separate veg, but we mainly use stir fry to use up any veg that needs eating. Hungry thinking about it.
 
helli said:
Try the freezer aisle of your supermarket.
Google tells me Tescos, Asda, Sainsburys, Morrisons and Iceland sell it.

Mind you, it tastes of cauliflower so is not a direct replacement for real rice if you don't like cauliflower.
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Thanks helli
 
PhoebeC said:
I have recently moved away from the packet sauces, just using different online recipes. I cannot believe how much soy sauce is needed, once recipe was half a bottle 😱

Anyway I've now stocked upon the low salt soy sauce, honey (hiding) hoisin sauce, sesame oil and rice vinegar. And with garlic, chili and other spices that covers loads of different sauces. Sesame oil is very nice, great for cooking. Not cheap but we will get a lot of meals out of this stuff so it likely works out the same or better than packets, I haven't done the maths.

Last night we had king prawns (frozen, reduced to 75p a pack in Tesco), with garlic, chili and lime sauce, onion, pak chio, carrot and a tiny bit of cauliflower, and egg noodles. Very tasty. I enjoy just chucking things into a pan and seeing what happens. The pre packet veg packets are much easier than buying separate veg, but we mainly use stir fry to use up any veg that needs eating. Hungry thinking about it.
Click to expand...
Sounds lush !

I like one pot .....or one pan cooking ....get in in , get it down you
 
Taffyboyslim said:
Sounds lush !

I like one pot .....or one pan cooking ....get in in , get it down you
Click to expand...
Oh yes its mainly one pot, the noodles sometimes need to be in a pan of boiling water before adding with the rest, but its a very clean pan, so that can still count right?
 
helli said:
The stir fry sauces I make are just a case of adding the ingredients to a jar and shaking it. Then pour over the stir fry once it is cooked. It is still one pot cooking but you may have to invest in a spoon to measure the sauce ingredients.
Click to expand...
Oh a jar is a good idea
 
PhoebeC said:
Oh a jar is a good idea
Click to expand...
Soy sauce, honey, Sriracha sauce and finally chopped (or grated) fresh ginger shaken in a jam jar is one of our favourites.
Or soy sauce, lime juice, fish sauce (not too much), a smidgen of corn flour and chilli flakes shaken in a jar gives the stir fry a Vietnamese twist.

Just remember to put the lid on the jar firmly before shaking 🙄
 
helli said:
The stir fry sauces I make are just a case of adding the ingredients to a jar and shaking it. Then pour over the stir fry once it is cooked. It is still one pot cooking but you may have to invest in a spoon to measure the sauce ingredients.
Click to expand...

Never thought of doing that @helli

Will have to give that a go rather than buying shop bought sauces.
 
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