Chicken, snow peas, zucchini, caramelized onions, ginger and garlic in the bastardized american wok? Time to get sloppy.
>>21106510What's the sauce?
>>21106510I can’t find snow peas anywhere.
>>21106512Unironically, this. I usually add some crushed red or sichuan peppercorn but I'm all out.
Did you marinate the chicken or just throw it right in? I can never get chicken right.
>>21106517I always wonder which of the premade sauces at the store are worth buying. I've seen this brand before...
>>21106546I usually just chop it and let it dry out for a little while, so the pan doesn't get gross and wet. I'm trying to stir FRY not stir BOIL. High heat helps a lot, too.
>>21106517>>21106560What is a good way to make a general stir fry sauce that is good for 90% of the dishes? Every time I look at a recipe it's basically>Soy sauce>Chili oil>Mirin>Oyster sauce>Dash of sugarAdjust amounts depending how thin/spicy you want it. Add cornstarch if you want it thick coat.Is that pretty much it or am I missing something here?
>>21106623I usually just buy premade sauce because I never have oyster sauce or mirin.
>>21106510what the fuck is wrong with your pan
>>21106677DO NOT look at my pan
OP here came back to say this was pretty good, i put it over some white rice with a few pieces of pickled ginger
>>21106513neither can OP looks like he's using snap peas
>>21106639Why not buy mirin abd oyster sauce from the same shelf that holds the stir fry sauces?
>>21106510>Chicken, snow peas, zucchini, caramelized onions, ginger and garlic in the bastardized american wok? Time to get sloppy.Those are snap peas, not snow peas. All looks fine, though! Could use some crunch to finish it all, crunchy noodles or nuts.I don't buy mirin. I use dry sherry. Being a fortified wine, I have no issue keeping it capped between uses, esp with the vacu vin.>>21106623>general stir fry sauceit's nearly what you do. I use chili paste, not oil, low sodium tamari, dark sesame oil, citrus zest and juice, ginger or garlic, or maybe a splash of seasoned rice vinegar or ponzu, and after I deglaze a bit in sherry, I hit my pan with the "sauce" that has some dissolved corn starch in it. My lazy day cheat sauce starts with Makoto ginger salad dressing which is half grated ginger and carrots in a soy slurry. They sell dried mushroom powders now, as well as ginger and lemongrass in tubes in the produce aisle. Sometimes I add hoisin, or japanese 7 spice or chinese 5 spice. Honey can add sweetness, so can dark sugar or marmalade, or hot mango chutney.
>>21109583i probably should
