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9 Secrets to Better Stir Fries

By,
Gourmandize
The Drier the Ingredients the Better 6/10

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The Drier the Ingredients the Better

Before you start cooking, make sure all your ingredients are prepped and ready to go because once those aromatics hit the pan, it's going to go very fast. Also, try to remove as much moisture as possible from your veggies and proteins, which will ensure that your dish is flash-fried instead of braised. Once you've washed your vegetables, make sure you dry them thoroughly with paper towels or a clean dishcloth. Then slice or chop them into roughly the same size. Ginger should be minced, not grated to avoid splattering in the oil. Greens should be spin-dried, meats and poultry should be patted dry, and tofu, once drained, should be wrapped in paper towels and stored in the fridge until ready to use. 


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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!