A friend occasionally buys fresh (not dry!) rice noodles for stir-fries and such, and they always end up clumping together. The package is in Chinese, so no help there. The usual tricks don't help: being careful not to over-cook, adding a little oil after draining, tossing them gently with the rest of the stir-fry rather than stirring. Anyone have any tips?
I'm at the point in life where I can start affording some small luxuries, and one of my longstanding dreams has been to have the ability to cook restaurant quality steak and stir-fries indoor in my home kitchen via a proper commercial grilltop. What do I need to get, and who should I talk to? Has anyone ever done this before? [more inside]
Tell me everything you know about cooking with douchi! [more inside]
Whenever I stir-fry with noodles, I end up with a lump of noodles surrounded by the other ingredients, instead of a well-mixed stir-fry. Help! [more inside]
How (un)healthy is stir fry, as a cooking method? [more inside]
I've developed a real passion for healthy style stir frying lately, perhaps because it works so well with my awesome rice cooker. I've been using my excellent All Clad frying pan on our ceramic stove top, but am thinking about stepping up to an electric wok . (I know MeFis love cast iron, but I don't.) I'm interested in electric wok recommendations, and also in people's favorite stir fry cookbooks.
I need to take my vegetarian stir-fry to the next level. Any tips? [more inside]
CanIEatItFilter: How long will this spicy stir fry sauce keep? [more inside]
Help me make/find a good stir-fry sauce... [more inside]
What are some good combinations of ingredients for stir-fry? The fewer ingredients and shorter prep time, the better. [more inside]
Help me make a decent stir fry. [more inside]
How to stir fry broccoli correctly? [more inside]