How To Stir Fry

Stir frying is a wonderful way to cook quick, healthy meals. There's nothing like the sound of veggies and meats hitting a sizzling wok, then quickly turning into a piping hot meal in minutes.

For those of you who have never stir fried before, check out these step by step instructions:

What Equipment You Need

1. The Wok or Pan.

Almost any wok, stir-fry pan or frying pan can be used for stir-frying. Woks are various sizes, and designs. Woks can have lids, steaming racks, and wooden or metal handles. Traditional woks are made from carbon steel, and are the best woks to use for stir-frying. The only disadvantage to woks is they have rounded bottoms, which makes them difficult to use on a stovetop. Stir-fry pans are a variation of the wok. They usually have a handle, and have flat bottoms so they can be easily placed on the stovetop. Normal frying-pans can be used for stir-frying, too. Non-stick pans are good for stir-frying, because you need less oil and the food isn’t as likely to stick. Traditional carbon steel woks need to be seasoned before use. Electric woks are another good option.

2. Cutlery.

A good knife is necessary for cutting the food into uniform pieces for stir-frying. There are many types of knifes, such as cleavers, chefs’ knives, and paring knifes. The type of knife you choose is mostly personal preference; however, you should use a knife that is comfortable in your hand. A chef’s knife or cleaver is the most efficient, because they can quickly cut lots of ingredients. Be sure to use a sharp knife; dull knifes are dangerous because they can slip.

3. Utensils.

There are only three necessary utensils: a spatula, chopsticks, and tongs. The spatula you use should be heat resistant, and definitely not a rubber spatula used for mixing. Metal or plastic spatulas designed for stir-frying will have slightly raised sides that allow you to easily scoop the ingredients. Chopsticks are useful to toss leafy ingredients, pick out sample pieces of food, or aromatics into the oil. If you cannot use chopsticks, a good pair of tongs will work just as well.

4. Cutting Board and Dishes.

A cutting board is necessary to organize and prepare ingredients. Any cutting board that you are comfortable with using will work. A larger cutting board will allow you to set ingredients aside for when you begin cooking. An assortment of dishes and bowls will help you to organize your ingredients into the appropriate order for cooking. Meats, vegetables, sauces, etc can be arranged in each bowl and set aside for use during cooking.

The Ingredients You Will Need

A stir-fry is a plethora of options. The cook can mix or match whatever ingredients he wants, and have good results. He doesn’t have buy specialty ingredients to have a delicious meal; however, one or two unique ingredients add interest and variety.

1. Meats.

Beef, pork, and chicken are used in stir-fry. Choose tender, lean cuts of beef and pork to stir-fry. The high heat will not tenderize tougher cuts of meat. Chicken is a fast-cooking choice for stir-fry that can embrace any seasoning. Stir-fries normally contain only small amounts of meat, which makes them healthy and affordable, since most meat is fairly expensive.

2. Vegetables.
Root, stem, or leaf vegetables can be stir-fried. The choices are limitless. Common stir-fry vegetables are carrots, broccoli, bell peppers, and onions. Chinese vegetables like bok choy (sometimes called pac choi), snow peas, or choy sum are authentic additions.

3. Aromatics.

Ginger, garlic, chili peppers, and scallions are the most common aromatics for a typical Chinese stir-fry. Fresh ginger should be used for stir-fries, as it is more pungent and has a fresher taste than dried. If fresh ginger is not available, then diced ginger in a jar is a good alternative. Fresh garlic is savory, and flavors the stir-fry throughout. As with the ginger, if fresh garlic is not available, then diced garlic in a jar is a good alternative. Fresh chili peppers add heat and color to any stir-fry. Green or red chilies work well. Dried chili flakes also work well. Thinly sliced scallions, the green and white parts, add color and freshness. These aromatics will perfume your kitchen the instant they hit the hot oil.

4 Specialty Ingredients

There are thousands of specialty ingredients that add variety to a stir-fry. Mushrooms like shiitakes and cloud ears add a pungent flavor. Bean sprouts are crunchy and fresh. Black beans are salty, and dried lily buds are earthy. The best way to experience unique ingredients is to explore them in an Asian market, or to pay close attention at your local supermarket for any unusual ingredients.

5. Sauces and Seasoning.

Almost any Asian sauce can be used for stir-frying. Bottled sauces are time-saving. Fresh sauces are more time consuming, but can be worth it for a truly authentic flavor. Soy sauce, teriyaki, hoi sin, fish sauce, stir-fry sauce, and sweet and sour sauce are all good choices for stir-frying. Refer to Chinese cookbooks for stir-fry sauce recipes.

6. Oil

The oil used for stir-fry is important. Since you will be cooking at a high temperature, you should choose oil that has a high smoke point. Light tasteless oil is desirable because you do not want cover up the ingredients’ flavors. The best choices are canola, vegetable, or peanut oil. Olive oil has a relatively low smoke point, and should not be used for stir-frying. Do not worry about oil in stir-fry, for only a small amount is used to lubricate the wok or pan.

The Preparation

1. Cutting the Ingredients.

A key to successful stir-frying is uniform size of the raw ingredients to ensure even cooking. Meat and poultry is usually cut into thin strips. Vegetables are cut into bite-sized chunks. Tougher vegetables should be cut into smaller pieces since they will take longer to cook than tender vegetables. Most leaf vegetables can be left whole, as they will wilt during cooking. Aromatics should be cut into small pieces to distribute them evenly throughout the stir-fry.

2. Marinating the Meat.

Once the meat is cut into thin strips, it can be marinated for several minutes before stir-frying. Consult Chinese cookbooks for marinades. Marinating will add flavor.

3. Arranging the Ingredients.

Good organization is essential for successful stir-frying. You should put ingredients into bowls or stack them in piles on your cutting board. Arrange the ingredients clockwise in a semi-circle, so that you can easily start from one end and finish on the other. Aromatics should be first, then the meat and tougher vegetables, then the tender vegetables, the leafy vegetables, and finally the sauce.

The Cooking

1. Heating the Wok.
Heat the dry wok over high heat.

2. Adding the Oil.
When the wok is hot, drizzle a tablespoon of oil around the edges.

3. Adding the Aromatics.

When the oil begins to simmer slightly, add the aromatics. Act quickly, because they can easily burn. Constantly stir the aromatics.

4. Adding the Ingredients.

When you can smell the aromatics, or after about 30 seconds begin adding the remaining ingredients, going in order. Each time you add the next ingredient, create a well with the spatula to let the new ingredient receive the most heat, and to avoid overcooking the previous ingredient. Use a paring knife to test the doneness of the vegetables.

5. Adding the Sauce.

Near the end of cooking, make a well in the center of the wok and stream in the sauce. Let the sauce bubble, and then toss it with the remaining ingredients.

6. Serving.

Stir-fry is the best immediately after cooking, served over steaming hot white or brown rice.

5 Reasons to Cook At Home

It's always fun to go out for a nice meal, but there are some compelling reasons to stay at home and whip up a nice home cooked meal. Check out my top five reasons to cook at home

1. Control of Ingredients
   When you cook a meal yourself you can hand pick every ingredient you want to put in that dish. You can even pick some special seasonal ingredients that may be a rare treat just to make your meal extra special. You can decide if you want local produce or imported, or fresh, canned, or frozen.
   
2. Control of Quality
   This almost goes hand in hand with control over your ingredients, but if you pick your ingredients you will be able to have a more steady hand over the quality of the ingredients you are using. If you go to a restaurant, you are never quite sure whether the ingredients are high quality or cheapo brands. If you are paying a lot of money at a restaurant for cheap food, you may as well cook cheap food at home. (And, no, i'm not totally apposed to cheapo brands all the time.)
3. Sanitation
   Have you ever seen someone around whose level of personal hygiene is questionable, then cringe when you see them walk back into the kitchen of a restaurant? Well it has happened to me, so I think this is one major reason to cook at home. You can be the one who decides how clean or unclean your kitchen will be when you cook, but let's hope you opt for the more sanitary option. Remember, cleanliness is next to godliness; but if you need a little help, check out this link.
   
4. Price Reduction
   The average meal eaten out will cost on maybe between $5-$10, but that adds up quickly over a week. Save a little money, which for me as a college student is hard enough to do, and start cooking at home. You can buy a whole mean for four people with the same money you would spend on one dish at a restaurant. If you need some inspiration to cook at home, try invite some friends over to help or bring a dish to share. Offer to cook the main course and they can bring some of the sides.
   
5. Accomplishment
   Even though some work is involved, you will certainly feel a sense of accomplishment if you start cooking a meal occasionally. It's nice to see the food nicely prepared, waiting for you and your dinner guests to dig in. And don't fuss about the dishes, they are just another sign of your great achievement.

Involvement

In The Omnivore's Dilemma by Michael Pollan – a great book for anyone, foodie or non-foodie alike –the author sets out to make a meal out of food he has had a direct connection with. I'm not talking about picking out the nicest squash or carrots at the supermarket. I mean true involvement: blood, sweat and tears – slightly exaggerated. Pollan gathers fungi in the forest, and hunts wilds boars in the mountains. He cooks a meal, invites some friends over, and later reflects. The meal showed him a what it is like to know where your food comes from and to have had at least some kind of role in the harvesting, raising, catching, or gathering of it.

What I took away from The Omnivore's Dilemma was the concept of being involved with what you are eating. That involvement can be as simple as knowing if those grapes came from Chile or California, or as deep as raising a bed of strawberries: planting, training, weeding, protecting, watering, picking, cleaning, and finally eating what may be only a bowlful of strawberries. But, how truly involved can you be with food, and how much is enough?

It’s not a simple question, especially for us modern, mostly city dwelling humans. We don’t always have access to prime hunting and gathering spots, and it’s not always possible to be involved with our food. We live in a society of convenience. Everyday tasks need to be simple, otherwise we may not have enough ambition to actually do them. For most people, myself included, convenience still rules; therefore, we have let a lot of convenient foods into our lives: boxed and canned foods, frozen meals, pre-washed vegetables, sliced up chicken. One could argue that all food sold in a grocery store is convenient food, since it is all in one place with little work involved to “harvest” it. But so what? It's easier, it's faster, and it's fairly healthy – largely depending on what you are eating. But, how do convenient foods change our involvement with what we are eating?

I think that we have to use a little personal judgment to really understand how involved or uninvolved we are with our diets. Even the act of picking our food from a grocery store is in a way affecting our diet. We can choose what we want, and that at least in some way, is a small way to be involved. I don’t know how realistic it is for many people to go hunt a deer every time they need some meat or to go harvest berries in the woods for dessert, but definitely go for it if you can do it. The rest of us need to watch from our windows.

Make A Mess!

I was paging through my IKEA catalog, and I noticed that the display kitchens were beautiful, pristine temples for anyone who loves to cook, or maybe watch others cook. Every utensil, pot and dish had a designated place in those kitchens. Space was used efficiently and cleverly. But is this a snapshot of what foodie heaven looks like? Probably not.

I try to be organized and keep my kitchen reasonably clean, but it’s not always easy. Dishes transform into mountains overnight, and every pot, pan, and plastic food cascade outward when I open my small cabinet door. I love to cook, but it’s sometimes discouraging. I think of all the dirty dishes, leftovers, and clean-up, and then wonder if it’s truly necessary to create so much chaos to have a quick bit to eat. Time is never quite on my side either and the temptation to eat out looms overhead daily. 

Despite the downsides to cooking I really enjoying cooking a meal from scratch, regardless of the amount of cleanup it takes to recover from all the sautéing, chopping, spilling, and dropping. The whole process is rewarding: turning the raw ingredients into a prepared dish then sharing it with friends or family. Cooking also strengthens the often weakened connection between the cook and food. In our world of convenience foods that don’t really require thought to prepare, we don’t always get to work with raw ingredients. However, we should consciously try to alter our strange modern ways, even just once in a while.

So, I encourage everyone to look through your favorite recipe book and find a nice couple of foods you would like to prepare. Invite your friends over, but the ingredients, and get to work. Once you start cooking, be sure to use every pot and pan in your cupboards, and let your bubbling creations splatter a little bit here and there. No splatter screens or lids please. 

We should start to reclaim our kitchens from the sterile hands of cleanliness and opt to start making a mess once in a while. It doesn’t have to be every meal; even a few meals a week will help us reconnect with our kitchens.

Ten Good Eats in Marshall

Marshall may as well be christened a culinary wasteland. Burger and fry joints are as high class dining as one could find here. However, there are a few gems in Marshall which may satisfy a fussy palate. Here is a list of ten good things, in no particular order, to eat and drink here in the corn field.

1. Mariachi Fiesta: Arroz con pollo (Rice with chicken)
   I have a friend who only orders this dish, and he never misses ordering anything else. Mariachi Fiesta does a fantastic job making this dish. It seems like it's never quite the same each time --my personal theory is that it depends who made it -- but that is the beauty of Arroz con pollo. It's homemade, rich red saucy goodness. The tender chicken and warming red sauce tastes great when wrapped in a steamy hot tortilla.
   
   
2. Hunan Lion: Sesame Chicken
   Something about the sesame chicken from Hunan Lion makes me jealous. I wish I could be the lucky chicken who could turn into such a great plate of food. Deep fried, bit sized pieces of chicken coated with a tangy red sauce. It's crunchy on the outside, and soft on the inside. Served with steamed broccoli and hot rice, there's nothing quite as divine.
   
   
3. Landmark Bistro Happy Hour
   Cheers! If you are looking for a nice place to sit back and have a drink with some friends, the Landmark Bistro has a great happy hour. The bar is well stocked and drinks are half off from 5 - 7 most weeknights. It's a "nice" bar, fairly uncommon to this area. To sweeten the deal, there are free appetizers. So far, I have seen chicken wings, cheesy potato wedges, and chips and salsa.
   
   
4. Mariachi Fiesta: Vegetable Enchiladas
   Forget eating meat. Vegetable enchiladas from Mariachi Fiesta are equal to or better than the meat filled ones: sauteed bell peppers and onions, rich enchilada sauce wrapped in a tortilla shell. They are succulent, healthy for you, and better than watching any dirty PETA ad -- read this article for a little context.
   
   
5. Momo
   The magical momo is not quite what you may expect in the middle of rural Minnesota; however, thanks to the large body of students from Nepal at SMSU, something great has been introduced here. My Nepalese friend Sapana once told me that momo are one of the favorite foods in all of Nepal. A thin dough wrapper hides a gently seasoned meat mixture. To make it even better, a light spicy tomatoey sauce covers the top. They are simple and lovely. Here is a recipe for momo.
   
   
6. Diary Queen: Ice Cream
   Ah, sweet nostalgia. Dairy Queen gives a lot of memories to people, especially people from smaller towns. DQ has been around for a while, and it's ice cream treats can't be beat -- sorry ColdStone lovers. It's just the right consistency, temperature, and of course, customizable to your liking.
   
   
7. The Daily Grind: Turkey Pot Pie
   I've only had it once, but every time I think about it I drool a little bit. The buttery crust flakes better than the snow when you expose the juicy morsels inside - chunks of turkey and vegetables. Delicious.
   
   
8. Bagels and Brew: Grilled Turkey Panini
   All I have to say is turkey glued between bread with melted cheese. Crusty, satisfying, and not too bad for you.
   
   
9. Bagels and Brew: White Chocolate Mocha
   My best friend introduced me to the white chocolate mocha, and I have to say he has a good sense of taste. Steamed milk, espresso, and white chocolate syrup. Yum! It melts in your mouth any season and any weather. Add whipped cream for that extra special decadence you deserve.
   
   
10. Jimmy John's
    Move over Subway, Jimmy John's has you beat hands down. The bread is umptious, soft yet chewy, and, well, more like real bread. Although not as customizable as other places, these sandwiches are the real deal. They are stacked high with everything you could want, or they can be slim: just meat and some bread. Jimmy John's doesn't skip on the veggies either. They put other fast food to shame, not only for speed, but also what they dish out.
    I would highly recommend the Lulu or the Beach Club.
    

Food Stamps

I was reading this article on CCN.com. A CNN reporter, Sean Callebs, lived off of food stamps to understand how that would affect his life. It seems to have been a fairly thought provoking experiment.

This is the link to the article: http://www.cnn.com/2009/US/01/30/am.callebs.foodstamps.blog/index.html

Reading his article really makes me appreciate what I have in my life that many people simply cannot afford. The luxuries we take for granted, even something as simple as being able to buy groceries or go to a fast food restaurant, are impossible for many people. There are approximately 31 million people who get food stamps in the country. It's really hard to fathom how people can make it from day to day.

The reporter makes some interesting conclusions on his latest posting from March 1.

"I think the greatest lessons I am going to take away from this project have very little to do with the actual diet. I was amazed at how the social aspect of your life is turned upside down when you can't eat out. Secondly, I constantly found myself doing math, "how much can I spend at this trip?" and "If I eat this for dinner, what will I have tomorrow night?"

It is draining. And, mind you, I only have to fend for myself. I don't have to worry about putting food on a table for an entire family. I took this effort on to try to find out how 31-million Americans live each month. That's the number of people on food stamps."

The fact that his social life is completely different is interesting. As in my earlier post, I talked about how we perceive eating alone. Part of eating out is the social experience, and he was missing out on that interaction. He could, still have social interaction with others by inviting people over to eat, but I think it's the "going out" factor that predominates why people like to eat out. You are removed from your private life -- your dwelling place -- and forced to interact with a myriad of other people in the outside world: you friends/acquaintances you are eating with, the hosts, the waiters, other patrons, and the cooks who are preparing your food inadvertently are affected by you. People and families who cannot eat out are missing out on some social interaction that is necessary and a natural human urge.

There is, however, an upside to having to cook at home and watch what you buy. He was forced to, as he puts it, "get much better acquainted with his kitchen." He developed a sense of pride in what he was cooking food for himself. He also started to notice what he was eating: what was good to buy and what was a waste of his money. His example is choosing to buy ready-made/convenience foods like boxed mashed potatoes instead of fresh fruits and vegetables. He also had to think about price and value, something that many of us do not think about when we shop for groceries.

I think from reading his article, I am learning the deeper impact of a society that has a hard time to provide basic nutrition to people. It seems that there is a deep impact on a person's social and personal lives by having to rely on food stamps. With so many people on food stamps, we should maybe be asking ourselves some tough questions. Why are so many people unable to get something like food without assistance? What do we really value as a society? How can we make a difference?

"No Reservations" to Anthony Bourdain

Just like we Americans have too much white flour and white sugar in our diet, we, too, have an over abundance of cutesy, happy go lucky food shows. I don't hate all the shows on the Food Network -- some are really well done -- but many of them fail to really make us think about food on a level beyond just what we can cook in half an hour or what's nice to serve at a party. Thank god for the Travel Channel series "No Reservations." Anthony Bourdain, the host, is a food celebrity with an, albeit very cynical, soul.

Bourdain is a chef and writer who takes food seriously. He is a simply wonderful character whose pessimistic, smart-ass, cynical personality permeates his writing and television show. His witty brand of honesty is funny, and more than likely accurate for most situations he is put in. He says what he wants.

In his show, Bourdain travels around the globe learning about different world cuisines. He's not a bubbly character by any means, but he does enjoy himself in a reflective, realistic way. Bourdain said “I think (Travel Channel) knows it's not getting Jamie Oliver or Rachel Ray when they throw their lot in with me.”

He must be one of the luckiest men in the world, being able to travel around the world and experience a completely different food experience wherever he goes.

I like the fact that he provides a background of a particular dish or ingredient, but that isn't why I love the show. My major reason for watching the show is that the man actually consciously thinks about the context of the food he is eating. He interrelates the people, culture, climate, and history of a place to form a comprehensive food snapshot.

In his episode about Egypt, he explored cuisine in modern Egypt, which hasn't changed much for centuries, especially in rural regions. Some dishes, such as a duck stew made with mallow leaves, garlic, and duck stock have been prepared the same way for centuries. He marveled at how a country where only four percent is suitable for agriculture, the fertile land in the Nile River Delta, has supported civilizations for millenniums.

He really, truly cares about the food and the place and the people, normally wrapping up each episode of "No Reservations" with a nice reflective statement. He's not an average tourist, chef, or writer visiting these seemingly other worldly destinations, he is just himself, enjoying something he truly is passionate about.

The link to Bourdain's blog is http://anthony-bourdain-blog.travelchannel.com/.