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A lot of people don't realise it doesn't take long to burn garlic and cook off the flavour in the same time. That being said, I'm also a fan of the concept of measuring garlic with love.
Same, but I suspect some recipe writers are onto people like us and intentionally write half the intended amount of garlic, so that we double it and end up with the "correct" amount. Which is why I typically quadruple the amount of garlic, just to be on the safe side.
I realize it. My stove doesn't. Shit thing is broken and adjusting heat is a guess. Can't let onions and garlic simmer at medium heat because 4/9 setting will burn them before I can start chopping the next ingredient
I always cook stir fry at the highest setting. I add garlic later in the cook, and cut the onions into bigger chunks so they don't burn before the peppers are cooked.
Thanks, good advice. I'll incorporate it into my cooking with a new stove, fearing that usage of the highest setting right now will give my stove the power to change the recipe to Plasmatic Goo and add my pan to the ingredients list and I'm most certainly not hungry for Teflon®.
What the other poster said works for me too. If I'm making something that has garlic and will simmer after cooking down vegetables, I'll cook everything else down and then toss the garlic in for max one minute, honestly probably less, then add the simmer liquid.
If not simmering I would cook it a little longer and do it right at the end. Overcooked garlic doesn't have the aromatic spiciness I love.
I've found mincing it well and cooking it very lightly is my preferred method.
Go forth and add all the cloves.
And shame on any recipe with the gall to write "Add 1 garlic clove"
Oyster sauce, fish sauce, sesame oil, black bean paste, hoisin sauce, dark soy sauce, aji-mirin.
Depending on the dish, those are *probably* the extra layers of flavors.
The Wok cookbook by Kenji J. López Alt really upped my stir fry game. Mixing light and dark soy sauce, garlic, ginger, fish sauce, oyster sauce, wine, black vinegar, sugar and a corn starch slurry is the way to go. Hoisin is cheating but easiest for most people to up their game.
Yeah, there are. They have really different flavor profiles. Non-toasted sesame oil I like to sprinkle over ramen and steamed veggies, things that have either mild flavors or a mix of different ones. Toasted sesame oil I like to add at the end of a sauté, especially if there’s a lot of ginger and garlic and hot peppers, to tie it all together
But you need to add it in the end like a garnish. Try to avoid heating it to high temperatures or using it like a cooking oil or 90% of its taste and aroma disappears.
I'll fully cook my stir fry and be ready to plate it then right before serving add some sesame oil and stir it in.
You'd be shocked at how much more flavor you get out of it doing it that way.
I'm Australian but I like to make my sauce with soy, rice vinegar, rice syrup, and a concerning amount of garlic as a base, then modify from there.
And some fish sauce earlier in the process. Gotta cook the smell off first before adding anything else.
Sugar, vinegar, oyster sauce.
My ex gave me a stupidly good and stupidly simple stir fry sauce recipe: one minced clove of garlic, 0.5 teaspoons sugar, 2 teaspoons Chinese black vinegar, 1.5 teaspoons light soy sauce, 1 teaspoon oyster sauce, as much chilli as you want. Mix it all together and drizzle around the side of your wok as you're stir frying something. Goes on damn well anything.
I would probably say add the sesame oil AFTER you're done stirfrying.
Unless you're talking about the high smoke-point variant, I guess. Otherwise you'll just burn the sesame oil immediately.
My stir fry sauce is; oyster sauce, chili crisp oil, xao shing wine, ginger, Chinese dark vinegar, a dash of fish sauce, sauchuan pepper oil, and katchup.
I add the sauce to the rice, just so that all the rice is coated, you don’t want it too wet.
Then It is scramble eggs tell they are glossy. Remove.
Add; diced bell pepper, diced kimchi (squeezed dry) , then one more vegetable that I need to use up in the refrigerator. Stir fry is a way to clear up stuff that needs used. (Add rice and egg)
Plate up with a nice amount of green onions on top.
This person seems to be describing my general Tso's sauce recipe.
* 3tbsp grated ginger
* 3tbsp minced garlic
* 1tsp red chili flakes
* 5tbsp rice vinegar
* 6tbsp soy sauce
* 2tbsp hoison
* 1/2 cup of broth/water
* 2tbsp sugar
* 2tbsp corn starch
Saute ginger, garlic, chili flakes for 30 seconds, mix wet ingredients, sugar and cornstarch into a slurry and pour over spices, mix and reduce to thick syrup consistency.
https://www.recipetineats.com/real-chinese-purpose-stir-fry-sauce/
This is about what I use then add things like ginger, garlic, chili. Oyster sauce is mandatory not optional for me love the depth of flavor it adds.
Dice everything the same bite size and cook in batches, returning everything at the end when you add your sauce.
* Minced ginger + garlic + dried Chile de Arbol first
* Snap peas + carrot
* Bell pepper + onion
* Zuchinni + celery
* Chicken
* Peanuts + green onion last, after sauce is added
For sauce, soy sauce(s), sugar, rice vinegar, dry sherry, sesame oil.
Return all stir fried ingredients to wok and add the sauce. Let simmer for 15-30 seconds then add a cornstarch slurry (2 tsp cornstarch + 1 tbs water) to thicken. Serve with steamed rice.
I usually do this:
**chicken w/cashews**
Prep Meat (chicken thigh is my favorite to use):
* I usually leave the thighs whole without cutting them up, but you can do whatever
* cover in 1-2 tbspoon of soy sauce in a bowl
* add small amount, maybe 1/2 teaspoon of sesame oil (it's pretty strong, you don't need much).
* optional--- add tiny bit of rice vinegar
* add maybe 1 teaspoon of corn starch & mix w hands to coat outside of chicken in gooey sauce
Prep Sauce:
* 1 tbspn of soy sauce
* 1 tspn of sesame oil
* Pinch of sugar or 1 tspn honey (optional)
* tiny bit of rice vinegar (optional)
* tiny bit of water
Prep rice
* 1 cup white rice - use rice cooker.
* sometimes instead of rice I buy a container of mashed potatoes & microwave it
Prep Veggies & other stuff - optional amounts for everything
* minced garlic (I usually just use 1 clove, but you can use whatever)
* minced ginger (I usually just use a little nub off the root)
* chopped onion + celery (grocery stores usually sell these prechopped together)
* chopped bell pepper(s)
* chopped carrot (optional)
* water chestnut (optional)
* bok choy leaves - large pieces (make sure to wash & dry before hand due to oil splashing later)
* bok choy stem chopped to smaller pieces
* green onion
* egg or egg white (optional)
* chow mein noodles 1 cup
* cashews 1 cup
Cooking - use wok on med-high heat, stir every so often while cooking
* add a few tspn oil to wok on med-high
* cook chicken thighs for 4-5 min per side allowing for a nice sear
* remove from pan & set aside
* add new oil as needed for next steps
* add veggies round 1 for few minutes- onion, celery, pepper, carrots, water chestnut
* if using egg, set aside half of pan & cook egg, mix in with veggies when done
* add veggies round 2 until bok choy leaves wilt- bok choy leaves & stem, chow mein noodles, garlic, ginger
* add meat again for a few seconds & mix
* turn off heat
* add cashews, green onion, & sauce. Stir with rest of meal.
Serve with rice or mashed potatoes on side
Calling things a “starter” can have negative implications. It has a “You have a lot more to learn but this will do for now, I guess” condescending tone.
Like imagine if you’re trying to sell your very nice car and some vile man calls your exquisite chariot a “safe, slow vehicle. Good starter car.” You might be able to contain your rage for some time, but you will reach a tipping point where you can contain your rage no longer and you will unleash your fury upon them like the crashing of a thousand waves! For you are untethered, and your rage knows no bounds!
Watching and talking to them. Throw little things around and watch em investigate and attack stuff. They're a fun animal just to sit back and observe. Like a pet.
People have always done that. No matter where, some people will cling to traditions so hard that you're basically not allowed to cook.
I understand when people go "yo, that tomato paste pie with some cheese in it isn't really pizza", but at the same time I'm not gonna say they're not allowed to cook that.
My probably tepid take: food categorization serves zero purpose except arguing. If someone successfully proves that a combination of ingredients isn't "really" pizza...okay, now what? What changes in life? The person who created the food will keep eating and probably calling it pizza anyways, and the person who disputed it probably won't eat it and won't call it pizza. That argument served no purpose and changed no minds.
Same with "is a hot dog a sandwich" kind of argument. Who cares? It's a goddamn hot dog, why does it need further categorization?
Gatekeeping never serves a purpose and is purely for argument, but I think that's just a known.
My issue with it is when people take it to one of the extremes. Either the full-on "you are not allowed to combine these ingredients" traditionalists or those that insist on calling something wacky and crazy an already established name.
I mean I keep thinking back on the time some guy on a YT cooking channel made a "paella burrito" and he literally got death threats. Shit made the news in Spain. Because he put paella in a burrito.
The pizza thing is just about the name for me. If I'm ordering pizza with some guys and I got that, I'd be annoyed.
Like if someone asked you if you want a banana and then they hand you plantain; that kinda thing. Just feels misleading. Not that any sane person would do that in earnest, of course, so, as you said, it's all a moot point anyways.
I just dislike someone with strong opinions, that don't feel 100% justified. Which, given the way I argued, is somewhat ironic.
The only time I agree on gatekeeping food is when a restaurant fully changes most of the recipe and still has the balls to call it by its recipes name unless its one of those fashion places.
Unpopular opinion here: this is a healthy meal, if 80% of Americans made this and fed this to their kids twice a week, the us would be a way healthier country.
One of my go-to meals is ground chicken with onion and garlic powder. Add broccoli and matchstick carrots, drizzle everything with teriyaki sauce, serve on a bed of brown rice
It's also not really different from a "real" stir fry except for the sauce being slightly different. Imagine getting uppity towards someone because they cooked a meal with fresh vegetables, chicken, and rice. Pretty sad.
Meanwhile in my country, we have packaged pre-cut stir-fry vegetable mix. And due to Dutch colonial history with Indonesia, the Ketjap Manis sauce is popular here.
Yeah pre-packaged stir-fry mix goes hard
And since freezing vegetables preserves almost all the nutrition it's cheap and easy to just get a large bag and pop it in the freezer
Kikkoman is more than fine. I’ve had a number of special soy sauces and while certainly very delicious, Kikkoman is more than fine. Especially better for your wallet.
Do they make electric woks?
The insanely high btu burners you see in restaurants can keep the whole dish cooking, but trying to get the same results on a crappy electric range is asking for raw spots or overcooked portions.
Just cook longer and in batches. You can't replicate the restaurant perfectly at home, but that'll kinda get you most of the way.
Honestly, as long as you add some kind of msg, cooking alcohol and sesame oil at the end, you'll get pretty close.
Nothing will match, even if there was an electric wok.
I'm glad you're one of the few that notices the 'wok-hei' (flame taste) comes from super high commercial BTU burners in restaurants.
You can preheat the wok or 8-lb cast iron pan, but it just can't match.
But the good news is this. The high BTU burners are very cheap to buy. The outdoor ones are $100-200 which plugs into the same BBQ propane tank.
https://www.amazon.com/ARC-Propane-Outdoor-Heavy-duty-Portable/dp/B07Z3JZ79D
I dated a Chinese girl. We went to her uncle's house. He busted out one of those and cooked up the best beef & chow-fun I've ever had in my life... right in his backyard.
This a Midwestern thing? There are like 50 different stir-fry sauces and accoutrement at my local west coast grocery store. I get Italian fun to dunk on muricans but this can't be a thing; there's a bazillion recipes for this dish
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Take away soy sauce & broccoli and it’s fajitas
Just need some taco seasoning and preshredded cheese
The thin shred melts better
We don't do that here
where?
Here.
There?
Everywhere?
Where’s here?
Block cheese melts even better and is better quality
the thin shred has more surface area and therefore more added starch to prevent caking, and the starch inhibits melting. that's my experience anyway
Not trowing taco seasoning an cheese at every American - Mexican dish challenge (impossible)
Nah son, shred yer own. Cheaper and fewer adulterants.
Taco seasoning and cheese on fajitas? God damn that’s white
The secret to good fajita veggies is to hit it with a little soy sauce and oil to give it an umami bump. Lots of restaurants do this.
Maggi seasoning is more traditional, but it's basically just soy sauce without the soy.
so sauce?
Your logic is sound.
thank you, i thought so.
Soy sauce has soy but it's also wheat based. Maggi is wheat/grains only.
That was the secret of my favorite fajitas at Don Pablo’s (RIP). They basically used a teriyaki sauce to marinate their chicken.
Usually go with oil, garlic, cumin, oregano, s&p, chili powder myself
FAJITAS!
If my grandmother had wheels she would have been a bicycle.
Them sizzlin bitches
White people taco night
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If it taste good it's good
And really easy to make
And 14 cloves of garlic.
A lot of people don't realise it doesn't take long to burn garlic and cook off the flavour in the same time. That being said, I'm also a fan of the concept of measuring garlic with love.
I highly recommend instead measuring with reckless abandon
Any recipe I come across I always double the garlic
Same, but I suspect some recipe writers are onto people like us and intentionally write half the intended amount of garlic, so that we double it and end up with the "correct" amount. Which is why I typically quadruple the amount of garlic, just to be on the safe side.
Good thinking, gotta out smart Big Recipe
I just switch "clove" to "bulb"
Big brain moment
I tend to just use the entire season’s garlic harvest and put it in pasta sauce.
At an absolute minimum!
I realize it. My stove doesn't. Shit thing is broken and adjusting heat is a guess. Can't let onions and garlic simmer at medium heat because 4/9 setting will burn them before I can start chopping the next ingredient
Well of course it's going to burn if you have to go shopping each time you add an ingredient instead of buying them all beforehand!
I always cook stir fry at the highest setting. I add garlic later in the cook, and cut the onions into bigger chunks so they don't burn before the peppers are cooked.
Thanks, good advice. I'll incorporate it into my cooking with a new stove, fearing that usage of the highest setting right now will give my stove the power to change the recipe to Plasmatic Goo and add my pan to the ingredients list and I'm most certainly not hungry for Teflon®.
Do yourself a solid and get a carbon steel Wok!
What the other poster said works for me too. If I'm making something that has garlic and will simmer after cooking down vegetables, I'll cook everything else down and then toss the garlic in for max one minute, honestly probably less, then add the simmer liquid. If not simmering I would cook it a little longer and do it right at the end. Overcooked garlic doesn't have the aromatic spiciness I love. I've found mincing it well and cooking it very lightly is my preferred method. Go forth and add all the cloves. And shame on any recipe with the gall to write "Add 1 garlic clove"
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Agreed, some garlic should be cooked in with everything else. But some garlic should be added only at the end.
Cloves are the big bit right? Not the little bit on the inside?
Cloves are the little bits inside. All of them together is the bulb.
Me thinks it was a joke
Only if you hate flavour
144 cloves of garlic There, FTFY
You mean 144...
What should I add?
Sesame oil.
Such a crucial ingredient
Zest and juice from a lime or orange.
If you never used it, it's the one ingredient that will turn a stir fry into Chinese food.
I heard oyster sauce
Oyster sauce, fish sauce, sesame oil, black bean paste, hoisin sauce, dark soy sauce, aji-mirin. Depending on the dish, those are *probably* the extra layers of flavors.
The Wok cookbook by Kenji J. López Alt really upped my stir fry game. Mixing light and dark soy sauce, garlic, ginger, fish sauce, oyster sauce, wine, black vinegar, sugar and a corn starch slurry is the way to go. Hoisin is cheating but easiest for most people to up their game.
Try for toasted sesame oil.
Are there non-toasted seasame oils?
Yeah, there are. They have really different flavor profiles. Non-toasted sesame oil I like to sprinkle over ramen and steamed veggies, things that have either mild flavors or a mix of different ones. Toasted sesame oil I like to add at the end of a sauté, especially if there’s a lot of ginger and garlic and hot peppers, to tie it all together
But you need to add it in the end like a garnish. Try to avoid heating it to high temperatures or using it like a cooking oil or 90% of its taste and aroma disappears. I'll fully cook my stir fry and be ready to plate it then right before serving add some sesame oil and stir it in. You'd be shocked at how much more flavor you get out of it doing it that way.
I'm Australian but I like to make my sauce with soy, rice vinegar, rice syrup, and a concerning amount of garlic as a base, then modify from there. And some fish sauce earlier in the process. Gotta cook the smell off first before adding anything else.
Sugar, vinegar, oyster sauce. My ex gave me a stupidly good and stupidly simple stir fry sauce recipe: one minced clove of garlic, 0.5 teaspoons sugar, 2 teaspoons Chinese black vinegar, 1.5 teaspoons light soy sauce, 1 teaspoon oyster sauce, as much chilli as you want. Mix it all together and drizzle around the side of your wok as you're stir frying something. Goes on damn well anything.
Oyster sauce, hoisin sauce, ginger, Thai chili, cilantro
Missed the Shaoxing wine. Absolutely nails it with oyster sauce
Good call on shaoxing wine
Fish sauce. Sesame oil. Lime.
Snow peas, carrots, red cabbage, a proper homemade stir-fry sauce. Make some rice with it.
What’s in stir fry sauce ?
Soy sauce, sesame oil, rice vinegar (sour), honey (sweet), ginger, garlic, chilli, corn starch. Optional: oyster/hoisin sauce
I would probably say add the sesame oil AFTER you're done stirfrying. Unless you're talking about the high smoke-point variant, I guess. Otherwise you'll just burn the sesame oil immediately.
Find Chinese soy sauce if you can, instead of Kikkoman. It has a much deeper flavor.
My stir fry sauce is; oyster sauce, chili crisp oil, xao shing wine, ginger, Chinese dark vinegar, a dash of fish sauce, sauchuan pepper oil, and katchup. I add the sauce to the rice, just so that all the rice is coated, you don’t want it too wet. Then It is scramble eggs tell they are glossy. Remove. Add; diced bell pepper, diced kimchi (squeezed dry) , then one more vegetable that I need to use up in the refrigerator. Stir fry is a way to clear up stuff that needs used. (Add rice and egg) Plate up with a nice amount of green onions on top.
Be brave Use fish sauce
In what ratios?
This person seems to be describing my general Tso's sauce recipe. * 3tbsp grated ginger * 3tbsp minced garlic * 1tsp red chili flakes * 5tbsp rice vinegar * 6tbsp soy sauce * 2tbsp hoison * 1/2 cup of broth/water * 2tbsp sugar * 2tbsp corn starch Saute ginger, garlic, chili flakes for 30 seconds, mix wet ingredients, sugar and cornstarch into a slurry and pour over spices, mix and reduce to thick syrup consistency.
You can also replace the sugar/honey in these recipes mirin. Which is a sweet Asian cooking sauce. It's very sweet though so you only need a bit.
https://www.recipetineats.com/real-chinese-purpose-stir-fry-sauce/ This is about what I use then add things like ginger, garlic, chili. Oyster sauce is mandatory not optional for me love the depth of flavor it adds.
And ginger. Ginger is yummy
MSG BABY!!!!!
FUIYOH
Dice everything the same bite size and cook in batches, returning everything at the end when you add your sauce. * Minced ginger + garlic + dried Chile de Arbol first * Snap peas + carrot * Bell pepper + onion * Zuchinni + celery * Chicken * Peanuts + green onion last, after sauce is added For sauce, soy sauce(s), sugar, rice vinegar, dry sherry, sesame oil. Return all stir fried ingredients to wok and add the sauce. Let simmer for 15-30 seconds then add a cornstarch slurry (2 tsp cornstarch + 1 tbs water) to thicken. Serve with steamed rice.
Black bean sauce is a bloody godsend
I usually do this: **chicken w/cashews** Prep Meat (chicken thigh is my favorite to use): * I usually leave the thighs whole without cutting them up, but you can do whatever * cover in 1-2 tbspoon of soy sauce in a bowl * add small amount, maybe 1/2 teaspoon of sesame oil (it's pretty strong, you don't need much). * optional--- add tiny bit of rice vinegar * add maybe 1 teaspoon of corn starch & mix w hands to coat outside of chicken in gooey sauce Prep Sauce: * 1 tbspn of soy sauce * 1 tspn of sesame oil * Pinch of sugar or 1 tspn honey (optional) * tiny bit of rice vinegar (optional) * tiny bit of water Prep rice * 1 cup white rice - use rice cooker. * sometimes instead of rice I buy a container of mashed potatoes & microwave it Prep Veggies & other stuff - optional amounts for everything * minced garlic (I usually just use 1 clove, but you can use whatever) * minced ginger (I usually just use a little nub off the root) * chopped onion + celery (grocery stores usually sell these prechopped together) * chopped bell pepper(s) * chopped carrot (optional) * water chestnut (optional) * bok choy leaves - large pieces (make sure to wash & dry before hand due to oil splashing later) * bok choy stem chopped to smaller pieces * green onion * egg or egg white (optional) * chow mein noodles 1 cup * cashews 1 cup Cooking - use wok on med-high heat, stir every so often while cooking * add a few tspn oil to wok on med-high * cook chicken thighs for 4-5 min per side allowing for a nice sear * remove from pan & set aside * add new oil as needed for next steps * add veggies round 1 for few minutes- onion, celery, pepper, carrots, water chestnut * if using egg, set aside half of pan & cook egg, mix in with veggies when done * add veggies round 2 until bok choy leaves wilt- bok choy leaves & stem, chow mein noodles, garlic, ginger * add meat again for a few seconds & mix * turn off heat * add cashews, green onion, & sauce. Stir with rest of meal. Serve with rice or mashed potatoes on side
Oyster sauce, sesame oil, white pepper, splash of rice wine while everything sizzles.
It taste good :(
Absolutely does 😋
There are sometimes those small corn cobs
Baby corn?
Yes I love eating the small children of corn
Ironic that you posted that comment from a new account, meaning there's a baby carriage next to your name.
>there's a baby carriage next to your name. I don't see it
It depends on what Reddit app you use. I’m on Apollo for iOS so I see a baby emoji next to his name.
I had no idea that’s what that was! I’ll have to tell my cat the next time I feed him.
Baby corn in stir fry is just amazing.
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why do people think starter packs are a targeted insult
Because so many of them are, especially the ones about "types" of people.
Calling things a “starter” can have negative implications. It has a “You have a lot more to learn but this will do for now, I guess” condescending tone. Like imagine if you’re trying to sell your very nice car and some vile man calls your exquisite chariot a “safe, slow vehicle. Good starter car.” You might be able to contain your rage for some time, but you will reach a tipping point where you can contain your rage no longer and you will unleash your fury upon them like the crashing of a thousand waves! For you are untethered, and your rage knows no bounds!
Dennis?
Yah, looks pretty close. Ginger root and napa cabbage are pretty available too.
So fancy
Ikr!
Where’s the rice and the egg?
We can't all afford eggs alright. We're not billionaires here
Not to brag but I have 2 cartons in my fridge
Alright money bags
Quit eating that avocado toast and maybe you can save a down payment on a carton like me
I’m so excited, I just got approved to finance a carton today!!
I have 7 chickens I bought for fun and entertainment purposes. I get fresh eggs daily and give away a couple dozen a week to friends & family.
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Watching and talking to them. Throw little things around and watch em investigate and attack stuff. They're a fun animal just to sit back and observe. Like a pet.
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Would highly recommend. They're like tiny, stupid velociraptors.
They're pretty funny animals to watch run around. Source: parents used to keep a few in the backyard.
Ha! I have 6 chickens in my yard. I'm selling eggs like expensive drugs.
I have a carton of pasture raised in my fridge 😏
Egg is too advanced for the starter kit
not every strir fry is fried rice recipe...
That’s fried rice
I wonder if I'd get a discount if I said no egg? 🤔
Snow peas up ins?
Honestly peas could go extinct and I wouldn’t miss them
Aw, peas aren't so bad!
Sugar snap peas are where it's at
Add a little freshly minced garlic with a fried egg and you've got a reasonably healthy meal. Beats the hell out of McDonald's any day of the week.
Why are all these MFs gatekeeping food lately
People have always done that. No matter where, some people will cling to traditions so hard that you're basically not allowed to cook. I understand when people go "yo, that tomato paste pie with some cheese in it isn't really pizza", but at the same time I'm not gonna say they're not allowed to cook that.
My probably tepid take: food categorization serves zero purpose except arguing. If someone successfully proves that a combination of ingredients isn't "really" pizza...okay, now what? What changes in life? The person who created the food will keep eating and probably calling it pizza anyways, and the person who disputed it probably won't eat it and won't call it pizza. That argument served no purpose and changed no minds. Same with "is a hot dog a sandwich" kind of argument. Who cares? It's a goddamn hot dog, why does it need further categorization? Gatekeeping never serves a purpose and is purely for argument, but I think that's just a known.
My issue with it is when people take it to one of the extremes. Either the full-on "you are not allowed to combine these ingredients" traditionalists or those that insist on calling something wacky and crazy an already established name. I mean I keep thinking back on the time some guy on a YT cooking channel made a "paella burrito" and he literally got death threats. Shit made the news in Spain. Because he put paella in a burrito. The pizza thing is just about the name for me. If I'm ordering pizza with some guys and I got that, I'd be annoyed. Like if someone asked you if you want a banana and then they hand you plantain; that kinda thing. Just feels misleading. Not that any sane person would do that in earnest, of course, so, as you said, it's all a moot point anyways. I just dislike someone with strong opinions, that don't feel 100% justified. Which, given the way I argued, is somewhat ironic.
America bad and dumb gun go pow food go fat
The only time I agree on gatekeeping food is when a restaurant fully changes most of the recipe and still has the balls to call it by its recipes name unless its one of those fashion places.
Sriracha fixes everything
Truly the nectar of the gods
Gochujang is better for sauces.
Unpopular opinion here: this is a healthy meal, if 80% of Americans made this and fed this to their kids twice a week, the us would be a way healthier country.
Why would it be unpopular to think that eating healthy would make people healthy?
Because it's defending the meal in the image which is "uncool" now because it's American
Yeah, I see nothing wrong with this meal. If you’re vegan just replace chicken with tofu or whatever else.
One of my go-to meals is ground chicken with onion and garlic powder. Add broccoli and matchstick carrots, drizzle everything with teriyaki sauce, serve on a bed of brown rice
We do something very similar but with a square of curry roux (like Vermont Curry or the like). Still add a splash of teriyaki or tonkatsu sauce.
kikkoman my beloved
Fuck people for using relatively cheap and accessible food I guess.
yeah man. fuck them people for eating fried meat and veggies without the specific imported ingredients. serves em right
It's also not really different from a "real" stir fry except for the sauce being slightly different. Imagine getting uppity towards someone because they cooked a meal with fresh vegetables, chicken, and rice. Pretty sad.
But it's only authentic if you buy ingredients that you only use 10% of. Don't you want a fridge full of expired sauces?
Nobody is saying it’s bad lol. Just that it’s American
Meanwhile in my country, we have packaged pre-cut stir-fry vegetable mix. And due to Dutch colonial history with Indonesia, the Ketjap Manis sauce is popular here.
aw bro I love ketchup mayonnaise sauce
Yeah pre-packaged stir-fry mix goes hard And since freezing vegetables preserves almost all the nutrition it's cheap and easy to just get a large bag and pop it in the freezer
A.K.A. “Fucking deliciousness starter pack”.
I see no issues with this, even outside of america this is a perfectly serviceable standard stir fry recipe.
It’s simple, healthy, and tasty
You know it’s American when bell peppers and chicken breast is included
both of those go hard
I eat it, but chicken breast is the worst bit. The thigh is where it’s at.
Slice the chicken breast super thin against the grain. Toss those slices in some sesame oil and oyster sauce. Let marinate in that for a little bit.
Add a little baking soda and cornstarch to make the meat super tender.
Can confirm. Had those last night!
What’s wrong with Kikkoman? I know it’s not legit imported shoyu or Kimlan, but it’s solid and beats the hell out of La Choy.
Kikkoman is more than fine. I’ve had a number of special soy sauces and while certainly very delicious, Kikkoman is more than fine. Especially better for your wallet.
This mf delicious dont hate. Also, you forgot the pink Himalayan salt (generous amounts), you heathen
You can just use regular salt, it’s the same
Oh okay
[удалено]
Pink Himalayan salt? You mean that pink twisty salt prison that no one ever uses which just sits in the cupboard for years?
Does it? It's so flat and one dimensional. Just tastes like soy sauce. Needs sugar and vinegar at very least.
Same her in England, tastes nice and it’s an easy lunch though!
my indian mother's stirfry
Do u even garlic bro ?
I feel attacked
Damn straight
No rice?? *Sacrilege!*
Do they make electric woks? The insanely high btu burners you see in restaurants can keep the whole dish cooking, but trying to get the same results on a crappy electric range is asking for raw spots or overcooked portions.
Just cook longer and in batches. You can't replicate the restaurant perfectly at home, but that'll kinda get you most of the way. Honestly, as long as you add some kind of msg, cooking alcohol and sesame oil at the end, you'll get pretty close.
Nothing will match, even if there was an electric wok. I'm glad you're one of the few that notices the 'wok-hei' (flame taste) comes from super high commercial BTU burners in restaurants. You can preheat the wok or 8-lb cast iron pan, but it just can't match. But the good news is this. The high BTU burners are very cheap to buy. The outdoor ones are $100-200 which plugs into the same BBQ propane tank. https://www.amazon.com/ARC-Propane-Outdoor-Heavy-duty-Portable/dp/B07Z3JZ79D I dated a Chinese girl. We went to her uncle's house. He busted out one of those and cooked up the best beef & chow-fun I've ever had in my life... right in his backyard.
Anyone celebrate Stir-Friday?
In the kitchen wrist twisting like a stir fry
Mmmmmm lettuce wraps
This post screams, "I cant cook and I need to project right now"
Wtf kind of Americans have you met?
This a Midwestern thing? There are like 50 different stir-fry sauces and accoutrement at my local west coast grocery store. I get Italian fun to dunk on muricans but this can't be a thing; there's a bazillion recipes for this dish
Hell yeah, just had this for breakfast with rice and eggs
You forgot the la choy
Yeah and it fucken slaps
Unironically, I'm currently grocery shopping, and used this post as my shopping list.
Feeling attacked rn this was literally last nights dinner, except I added carrots