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9 Secrets to A Better Stir-Fry

By,
Gourmandize
Add Starches Toward the End 9/10

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Add Starches Toward the End

If you're adding starches like rice or noodles to your stir fry, they should be pre-cooked and preferably a day old, as this ensures they'll impart the least amount of moisture to the pan. Make sure you remove them from the fridge well in advance, so they've had time to come to room temperature. You never want to add super cold ingredients, which will lower the pan's temperature immediately. When your stir fry is almost fully cooked through, add the starches to the pan and stir to combine. They should be coated in the sauce and mixed evenly with the other ingredients, which will take about 3-4 minutes. 


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Chef Tips and Tricks

VIDEO: Tasty Beef Tomato Pockets

Looking for an easy snack or party appetizer? These little beef pockets are a pinch!

Ingredients

Dough:

  • 2 cups flour
  • 1 cup olive oil
  • 2 tbsp sugar
  • 2 tsp salt
  • 1/4 cup milk
  • Water

 Filling:

  • 1 onion, diced
  • 1 lb ground beef
  • A pinch of salt
  • 1/2 cup water
  • 1 cup tomato sauce

 Method

  1. Mix flour, sugar, salt, milk, and water in a pan, and mix until you form a dough.
  2. In a saucepan, heat a splash of olive oil and add the onion. Cook on medium-high until onion has softened.  
  3. Add the ground beef, and add the salt, water, and tomato sauce. When the meat has browned, remove from heat. 
  4. Dust a flat surface with flour, and roll out the dough into a flat sheet. 
  5. Use a ramekin or cup to cut out circles. 
  6. Add a dollop of beef-tomato mixture to the center of each circle. 
  7. Pinch the dough into a little pocket.
  8. Bake in the oven at 350° F for 15 minutes.
  9. Enjoy!