Anvil or Hammer


I cry, you cry, we all cry…

Posted in Recipe by Mike on June 3, 2007

 for Stir Fry

First, if you don’t read Stonglifts, you should It’s a darn good website with an amazing amount of content. It’s like the guy has been writing the blog for years but never had a chance to actually get it down for us to read. Mehdi started something with his two breakfast installments. It’s something I have always wanted to do but slacked on. So now I’m riding the man’s coat tails.

Second, I love to cook. I will cooks sometimes even when I don’t want to eat, cause I enjoy it. Of course I do end up eating. Just because I like to do it though doesn’t mean I’m any good at it. Most of what I do goes like this:
remove bits from fridge ->chop -> heat -> apply spice -> heat -> consume. nothing too special there.

So today, I offer my first of, hoepfully, many food/recipe posts over the years. Today I made my first stir fry ever:

First you gotta have a wok. I bought that a week ago.
an empty canvas

Then you gotta prep your food:
my palette 
3 tbls chili oil
veggies – bought in a bag, pepper stir fry mix
meat – 1 lb strip steak.
frozen until firm but not solid and sliced into very thin slices then I brined this in 4:1 water:soy sauce, bout a half cup salt and a whole mess of freshly ground pepper

Apply heat:
I eat meat
meat first

Meat goest out, veggies goes in. Then meat goes back in:
The finished product 

and we’re done

It was good, if a hair to spicy, next time it’ll be 2tbls chili oil and 1tbls seasame oil.

I also attempted to make rice for the first time, not in a steamer. I put two cups of rice to three cups water then heated until the water was gone. The rice was sticky but undercooked. Anyone have a recommendation?

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6 Responses to 'I cry, you cry, we all cry…'

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  1. Mehdi said,

    Thanks for the compliments Mike 😉

    Great idea to post your own meals. Always great for getting ideas. Wok is always a good choice: healthy, easy & quick.

    About the rice:
    1) Add more water, there should be water during the whole process.
    2) Taste the rice while it boils, you’ll know when it’s cooked
    3) Once the rice is cooked, it will get sticky. You can avoid this by adding butter/olive oil.

    Good luck.

  2. Stephen said,

    Rice is one of the few things I can cook. 2 cups of water to every cup of rice. Pinch of salt. Bring to boil, then immediately put on low heat and cover for about 1/2 hour or until fluffy.

  3. Mike said,

    Thanks guys. I used the cook book’s “foolproof” method. Guess they weren’t counting on this fool. Rice next week will be better. Good preworkout food.

  4. Scott said,

    With the rice – a few months ago I grabbed a cheap rice cooker from K-Mart (about $20 from memory), and I’ve been using it every day since (yes, my diet is that boring/consistent). Makes life much, much easier. Highly recommended.

    NB : there isn’t much difference between the extremely cheap ones and the more expensive models. It’s one thing where it makes sense to go with the cheapest one you see.

  5. Mike said,

    I’ve debated a rice cooker but I don’t eat it all that often. Maybe if stir fry becomes a part of my regular diet I’ll h ave to reconsider.

  6. Scott Styles said,

    In my experience, rice cookers burn brown rice. I just use the stove, a 2 to 1 ratio of water to rice, cook it just like Stephen says. In college I’d go through 1-2lbs of rice a week.

    Trader Joes also sells frozen brown rice that you just heat in the microwave. It checks out nutritionally and is really easy. The downside is about 75 cents for a bag, which is only around 450 calories. Still cheap, but not nearly as cheap as dried rice.


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