Chicken Stir Fry

Discussion in 'Mayberry Lounge' started by Inabox, May 3, 2019.

  1. Inabox

    Inabox Blue Belt

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    Hello everyone
    I know some of you have asked for certain things and I am paying attention but some of these videos are shot weeks in advance.
    This week I made a fresh chicken stir fry video. This video is as much about timing out cooking ingredients with different cook times in the same wok as it is about just making aswome stir fry.
    Please tell me below what you like to put in your stir fries? If you just use frozen one, pre cut blends, or all from scratch?

     
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  2. Sonny Qc

    Sonny Qc Gold Belt

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    Only put Carots, green Pepper and Onions in mine.

    Make stir fry for basically all my lunches at work.

    IMG_20190207_085008.jpg
     
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  3. DaleBoca

    DaleBoca Gold Belt

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    I go to a Chinese resultant and say I want the chicken stir fried

    Boom.

    You’re welcome.
     
  4. SowingSeason

    SowingSeason They say that a man must love his sons more...

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    I will watch this when I get home.
     
  5. Inabox

    Inabox Blue Belt

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    Did you cut your veg on a mandolin?
     
  6. Sonny Qc

    Sonny Qc Gold Belt

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    [​IMG]
     
  7. Arqueto

    Arqueto 'luminous beings are we....not this crude matter'

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    Looks tasty.

    [​IMG]
     
  8. PG29 red0 Jr

    PG29 red0 Jr Brown Belt

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    Who da fuq has a wok at work?
     
  9. Sonny Qc

    Sonny Qc Gold Belt

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    yeah, wasn't clear here.
    do it at home to bring at work....

    (But I could, got an oven and everything at work)
     
  10. PG29 red0 Jr

    PG29 red0 Jr Brown Belt

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    I see.

    I thought you were doing this at work:

    [​IMG]
     
  11. Hitdafloor34 2.0

    Hitdafloor34 2.0 Orange Belt

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    My two main suggestions are this to you.... One,the vegetables don’t need to cook for that long, they will get soggy and cook out lots of the nutrients out of the veggies..and two, and It’s a big one, never ever use that bullshit lemon juice in a bottle... buy a lemon and use the real juice, there’s no substitute for that... bottled Lemon juice is vile!!! Not just spewing out the ass either, I’ve been a chef for over 20 years and ran some of the most successful kitchens/ bars in the city
     
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  12. Possum Jenkins

    Possum Jenkins 3 Piece with a Soda Belt

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    Agreed.

    The way I make it, and the way I've seen every actual Chinese or Asian chef make it, is by putting the protein in first. It's the most dense of all the ingredients so it makes sense to put it in first. You should try to get some sear on it as well.

    Also, stir fry is supposed to be a super fast dish with the biggest burner on the highest setting. In fact, I've even heard that a "true" stir fry is almost impossible to make at home because domestic stoves are too weak. Ideally, the burner has to resemble a jet engine almost.
     
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  13. Inabox

    Inabox Blue Belt

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    Yes I have seen wok burners there over 100 000btu but this is about as close as your getting at home
     
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  14. Hitdafloor34 2.0

    Hitdafloor34 2.0 Orange Belt

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    You are correct!! Not even a home has range can replicate the btu’s That a true gas powered restaurant wok can... the closet you can get to it at home, is to use your turkey fryer and put your wok on it and go to work.... protein first, takes the longest to cook for sure
     
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  15. JOE QUEEF

    JOE QUEEF Amply Insensate Platinum Member

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    upload_2019-5-3_20-56-53.jpeg
     
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