Discussion Yet another food thread - stir fry

[Hayabusa Rider]

I have napa, green and red peppers, a pork tenderloin, scallions and pretty much the gamut of common sauces and spices such as fish sauce, hoisin, oyster sauce, red Sichuan peppercorns, light and dark soy sauces- you get the idea. I've done stir fry quite a lot and my Bayou Classic SP2 Double Jet Cooker provides more than enough heat for that "breath of the wok".

I'm sure others have done this here and maybe something new can be had for me.

 

[sdifox]

Are you just looking for recipes?

 

[Hayabusa Rider]

Are you just looking for recipes?

Or more general ideas. Cooker's Block?

 

[Hayabusa Rider]

Annnd... after my prior post my family wants Chinese takeout. Can't win for trying

What I will do is make char siu and fried rice anyway since I can do it better than these places.

 

[DigDog]

Theartofcooking on youtube.

Also, rule 1: stir fry LESS than your previous attempt.
The only reason chinese stirfrys taste better is because you fried yours too long. Always too long.