Stir fry—Claudia style!


So I have recently acquired a wok and have decided to try out stir fry. My first attempt was pretty damn good, and even though I’m probably doing it all wrong, I decided to share it (mainly ‘cause I took a pretty picture, haha).

You will need:

  • Some sort of uncooked egg noodle – 100 grams or a bowl filled with uncooked noodles. The noodles will compress once they’re cooked, so don’t worry about fitting them plus the veggies in a bowl once you’re done.
  • Broccoli – 35 grams of small stalks with florets or a about half a cupful
  • Carrots – 2 ounces julienned or about a half a cupful
  • Red pepper – 1 ounce cut into cubes or however you prefer (about a loose handful)
  • White or yellow onion – 20 grams sliced or cubed (enough to fill your palm)
  • Mushrooms – 15 grams sliced, or about a small handful
  • Canola oil (or some sort of equivalent—whatever oil you like that’s good for high heat) – 2 teaspoons
  • Stir fry sauce (again, your choice) – about 3 tablespoons

It’s best to get all your slicing/combining/other cooking done before you actually start the stir fry, so do all this before you even turn on the heat beneath your wok.

Combine broccoli, carrots, pepper, onion, and mushrooms into a microwave-safe container, add about three tablespoons of water, and microwave on high for about 1:45 or 2:00, depending on how thick you’ve kept your broccoli stalks. While this is microwaving, put a pot of water on the stove and get the water boiling. Also, go ahead and put a tablespoon of stir fry sauce and the two teaspoons of canola oil into the frying pan/wok and mix it up for later.

Drain the water from the veggie mix and set aside. Once your water starts boiling, cook your noodles to the package instructions (the variety I use cook very quick and are done in less than a minute—don’t overcook or you’ll end up with squishy and that’s not very appealing). Once they’re done, drain the water and set aside. Start heating up your frying pan/wok. I get mine up to about a 5 or 6 on the oven knob, just until the sauce starts to bubble.

I know I’m going to get chastised for this, but I add all my veggies at once. Everything seems to be pretty uniformly cooked once I take them out of the microwave and they’re not going to be on the heat very long, so I don’t worry too much about different cooking times like I know you’re supposed to do. It all tastes fine in the end, in my opinion. If they’re sizzling like hell, though, you’re doing this part right. Stir them up with the sauce so that they’re all coated—this’ll take about a minute.

Make a well in the veggies and dump in your noodles. Add the remaining 2 tablespoons of stir fry sauce atop the noodles and mix well with the veggies. I usually cook for another minute and a half to two minutes, just until things start sticking to the frying pan/wok. Turn off the heat and transfer everything to a bowl.

Yay! I think I’m getting better at this cheffing stuff.



Today’s song: Dog Days Are Over by Florence + The Machine


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