• Post Reply Bookmark Topic Watch Topic
  • New Topic
permaculture forums growies critters building homesteading energy monies kitchen purity ungarbage community wilderness fiber arts art permaculture artisans regional education skip experiences global resources cider press projects digital market permies.com private forums all forums
this forum made possible by our volunteer staff, including ...
master stewards:
  • Nicole Alderman
  • r ranson
  • Anne Miller
  • Pearl Sutton
  • Mike Haasl
stewards:
  • paul wheaton
  • Joylynn Hardesty
  • Dave Burton
master gardeners:
  • jordan barton
  • Greg Martin
  • Steve Thorn
gardeners:
  • Carla Burke
  • Jay Angler
  • Kate Downham
 
Posts: 43
Location: Medford, Oregon 8a, 21” precipitation. Clay soil.
29
rabbit books food preservation fiber arts medical herbs bee
  • Likes 3
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
First BB!

Rough recipe:
Slice up a bunch ‘o veg. 1 carrot, 2 celery stalks, 1 bell pepper, 1 apple, little handful of radishes, I small head broccoli, 1 pint jar home-canned chicken.
Fat: my new friend rice bran oil. The list of foods to which I either have an allergy or intolerance is growing, and this is one of the few high-heat oils I have left I can use.
Seasonings: sesame oil, Chinese five spice, local lime Sriracha sesame salt, little bit of garlic,
Cook the veg until they’re tender crisp. Add the chicken and cook until it’s all warmed through. Serve over a little brown rice. Devour. There was enough for the husband and I and leftovers for my lunch tomorrow.
E59F63BF-F013-434F-BE3A-55562757A985.jpeg
Cutting up the bell pepper
Cutting up the bell pepper
AF18E50A-2C10-4BA6-A501-A9C425BC7C77.jpeg
In the wok
In the wok
82E1422D-119E-4621-918A-52B7014019E2.jpeg
Plated and ready for nomming
Plated and ready for nomming
Staff note (Mike Haasl) :

Congratulations on your first BB! It's certified

 
Posts: 17
Location: Warrnambool, Australia
5
  • Likes 2
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
Recipe definitely rough indeed! Had beef mince that had to be used up, and went out in the garden to get all of the other ingredients (bar garlic and onions already stored inside), but it was already dark, and I didn't bring a bowl with me so had to get everything in my hands....maybe not a typical stir fry, but it worked out!

Ingredients:
- Beef mince
- Butter
- Salt
- Pepper
- Cumin
- Beetroot leaves
- Garlic
- Shallots
- Rice
- Beef stock (once the rice was added, figured it needed more flavour)
- Northeaster beans
- Green feast peas
- Kale
- Parsley

Rice cooking in a pot first (unfortunately didn't get a pic once the rice was done, or I could've doubled it with the stovetop rice BB!)


Ingredients needing processing


Prepping the garlic


Beans at the end of their growing time, so decided to take them out of the pods


All mixed up in the pan


Served up! Made three bowls worth
Staff note (Mike Haasl) :

I certify this BB complete!

 
Posts: 78
28
  • Likes 1
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
Here we are:

Chicken
Brussels sprouts
Celery
Carrot
Onion
Peas
Green beans
Burgundy beans
Adobo seasoning, smoked paprika, black pepper, turmeric, honey Aleppo pepper seasoning.
C8473717-DD53-4A94-8142-0360634161CB.jpeg
[Thumbnail for C8473717-DD53-4A94-8142-0360634161CB.jpeg]
9B0701D2-1AED-4C0A-9D26-0B575A03CE22.jpeg
[Thumbnail for 9B0701D2-1AED-4C0A-9D26-0B575A03CE22.jpeg]
BCBEB779-61AA-4634-9A37-65B5CA110392.jpeg
[Thumbnail for BCBEB779-61AA-4634-9A37-65B5CA110392.jpeg]
Staff note (Mike Haasl) :

I certify this BB complete!

 
gardener & author
Posts: 1753
Location: Tasmania
908
homeschooling goat forest garden fungi foraging trees cooking food preservation pig wood heat homestead
  • Likes 2
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
Stir fry made from bacon, onion, ginger, garlic, broccoli, cabbage, carrots, celery, coconut aminos, chili flakes. Served with rice and fried eggs.
_7075243-stir-fry-ingredients.JPG
Stir fry ingredients
Stir fry ingredients
_7075249cutting-ingredients.JPG
Chopping up ingredients
Chopping up ingredients
_7075251-stir-fry-cooking.JPG
Cooking
Cooking
_7075260-stir-fry-finished.JPG
Finished
Finished
Staff note (Nicole Alderman) :

I hereby certify that this badge bit is complete!

 
master pollinator
Posts: 1404
Location: Meppel (Drenthe, the Netherlands)
429
hugelkultur dog forest garden urban cooking bike
  • Likes 1
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
I can get one more BB!
I often make stir-fries. I only had to take photos to get this BB.

Ingredients. Take whatever kind of vegetables you like. I always have at least one vegetable from the 'onion-family' in it. In this case even three. The leek is in this photo. Then there's a red pepper (it isn't a hot pepper) some cellery and a courgette.
I used butter, because that's a product from this region where I live. Then there's my own fermented sunchokes, sambal (Indonesian hot pepper sauce) made by a friend and soy sauce.


Choppped onion and garlic


All vegetables neatly chopped and put in bowls for the photo


Fry onion in butter until it is golden


Add all other chopped vegetables. Stir and fry. Add hot pepper and soy sauce. Lower the fire and let simmer for some time (not too long)


Then I added cooked Bulghur.


Then I enjoyed my meal
Staff note (Nicole Alderman) :

I hereby certify that this badge bit is complete!

 
pollinator
Posts: 239
Location: Chicago
52
dog forest garden fish foraging urban cooking food preservation bike
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
Stir-fry for the family made from a combination of garden produce and store-bought. Carrots, onions, green beans, purslane, daylily buds, kohlrabi greens, and dried tofu.

From the garden:


From the store:


The "bean threads are dried tofu that needs to be soaked in hot water, then cut into strips.

Sauce ingredients were soy sauce, Vietnamese "coco caramel" and five-spice powder. Oil was unrefined sunflower oil.

I heated the oil in a wok on high heat, then added the julienned carrot, green beans, and some onion. After those softened a bit, I added the other garden vegetables.

The poured in the sauce:


The tofu strips were added last, then everything stirred for a few minutes. Once sauce had almost boiled dry, I added some of the tofu-soaking water, covered the wok and turned heat down a bit. Just before serving, I uncovered and turned heat up again until everything caramelized a bit.

Garnished with some peanuts and served alongside rice.



 
master pollinator
Posts: 379
Location: Durham, NC
136
hugelkultur cat home care gear fish urban cooking building writing woodworking homestead
  • Likes 2
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
Suppose I'll try this PEP business, seems like the cool thing to do.  I'm not sure if the point of this is to be brass tacks, just the facts, ma'am, or are we supposed to regale each other with amusing stories. I suppose I'll just share my stir fry journey and be corrected later if that's not the point.  

In my opinion a good wok is critical.  I like hand hammered carbon steel.  Here's a video review I did of one for an online restaurant equipment vendor:



In that case I was reviewing a large wok for traditional Chinese street cooking over a burn barrel. Funny story. I was in Li Ming's, an asian grocery store. The manager at Li Ming's and I got into a.... well, altercation is too strong a word. Spirited debate, let's say, about wok seasoning. That's right, someone came at me regarding wok seasoning. Or, depending upon your point of view, I came at a woman who runs an asian market and sells woks for a living regarding wok seasoning. I'm not sure who was more ballsy in that scenario.

I do know who won, though, which was the customers, as we strode up and down the aisles loudly questioning each other's practices and preferences. The looks of amusement and bemusement were priceless. At the end I walked out with a complimentary calendar and a personal cart-handler.

You asked about recipes, and that's a pretty broad topic.  I learned the basics from trial and error and from my Cambodian RA in college.  Many long nights studying techniques and ingredients. Then learned a bit more from Helen Chen, the CEO of Joyce Chen Products, including the secrets to making good fried rice, which had eluded me up to that point.

Anyway, vegetarian stir fries are pretty straightforward.  Slice all of the vegetables uniformly so they cook at the same rate, begin with screaming hot oil, gently slide in some sliced ginger and smashed garlic, take one or two breaths then immediately slide in your most robust vegetable.  That's likely to be carrots.  The next level is onions and the like, then peppers, then finally the fragile ingredients like bean sprouts, mushrooms, green onions, etc. All the while, tossing and stirring like a crazy person.  Garnish with shredded herbs, fresh ginger threads, seasame oil, or whatever vibe you are going for.

For protein I love flank steak.  I keep it slightly frozen so I can slice off long shreds across the grain.  They always say across the grain and I'm like, there is no grain, just a bunch of marbling.  But on flank steak there is no mistaking it.  Make your pile of thin slices then put it in a bowl with dark soy sauce, Shaoxing , and corn starch.  Then jazz it up with some chili garlic sauce, or ginger and lime, or chinese five spice powder. Let that marinate while you prep the other ingredients.  There should be no extra liquid. Proceed as you did above except that you begin by putting half the beef into the hot oil and letting it sit until you are convinced there is a sear, then flip it, sear that side, then remove to a bowl and do the other batch.  It is critical to not crowd the pan. Then you have a nice carmelization base for the vegetables.

I attached a bunch of images but they aren't showing up in the preview.  I'll just leave this here while I go look for the help guide.
DSC_3087.JPG
Here's a picture of a finished stir fry.
Here's a picture of a finished stir fry.
spatula.jpg
Here's a picture of me seasoning a wok with the traditional leeks and ginger.
Here's a picture of me seasoning a wok with the traditional leeks and ginger.
20200413_215055.jpg
A thai stir fry in panang curry sauce.
A thai stir fry in panang curry sauce.
20200407_211227.jpg
Mostly fresh peppers and onions as a vegetarian side dish.
Mostly fresh peppers and onions as a vegetarian side dish.
20200702_210243.jpg
You can stir fry non-tradition ingredients such as this savory apple shallot stir fry.
You can stir fry non-tradition ingredients such as this savory apple shallot stir fry.
2015-12-08-18.51.41-HDR.jpg
A typical ingredient prep where the mise en place is arranged in order of ingredient use. Stir fry goes fast and hot so you want to be ready.
A typical ingredient prep where the mise en place is arranged in order of ingredient use. Stir fry goes fast and hot so you want to be ready.
2015-11-15-18.51.55.jpg
This fiery concocotion was flank steak with hot peppers and bean sprots for some crunch.
This fiery concocotion was flank steak with hot peppers and bean sprots for some crunch.
2015-11-15-18.46.21.jpg
A more traditional chinese stir fry with a decent sear going.
A more traditional chinese stir fry with a decent sear going.
2015-03-28-18.02.24.jpg
Vietnamese style over rice noodles.
Vietnamese style over rice noodles.
Staff note (Mike Haasl) :

I certify this BB complete! Congratulations on your first BB and your new Air badge in Food prep and Preservation! Brass tacks is fine, detail is also ok but lengthy back and forths about it with other posters may be better in their own thread.

 
gardener
Posts: 879
Location: Soutwest Ohio
288
homeschooling forest garden foraging rabbit tiny house books food preservation cooking writing woodworking homestead
  • Likes 1
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
Every stir fry is different by the batch, but here are the rough measures in the recipe:

3 heads of broccoli (stems and florets separated)
5 green onions diced
6 cloves of garlic (sliced thin)
The breasts of one chicken (skinless and cubed)
Vegetable oil
Broth
Oyster sauce
Soy sauce
1/2 tsp each; onion powder, garlic powder, ginger powder
2 spoonfuls of peanut butter
Starchy rice

The seasoning powders and starchy rice add thickening effects without cornstarch. And the peanut butter is a secret technique for getting a more authentic flavor when you don't have peanut oil handy (a trick I picked up from the original Iron Chefs).

StirFry-Prep.jpg
StirFry Prep
StirFry Prep
Stir-Frying.jpg
Stir Frying
Stir Frying
Finished-Stirfry.jpg
Finished Stirfry
Finished Stirfry
Staff note (Mike Haasl) :

I certify this BB complete along with your new air badge in Food Prep!

 
Posts: 8
Location: Michigan
3
  • Likes 3
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
If I get this it will be my first BB - so excited!

I love stir frys, probably because I love soya sauce, but I am celiac so I have to go for alternatives or close toos. Stir frys are great for just finishing anything you have in the fridge and they always turn out so yummy.

I have eggplant, zucchini, green peppers from my garden, and a local garden. Onions are from Kroger.
Meat from a local butcher - just a slice of beef that I cut into slices.
I used butter as the fat
GF soya and a coconut soya type sauce.
Fried everything up and added the soya
Grated in some carrots towards the end to add color

Then I have it with wild rice - which is so very yum.

As a side - the new format that apple has introduced for images (HEIC) does not display when you upload as an attachment so you have to save it as jpeg or something else.

IMG_6367.jpg
[Thumbnail for IMG_6367.jpg]
IMG_6371.jpg
[Thumbnail for IMG_6371.jpg]
IMG_6369.jpg
[Thumbnail for IMG_6369.jpg]
IMG_6365.jpg
[Thumbnail for IMG_6365.jpg]
Staff note (Mike Haasl) :

Congratulations on your first certified BB and your first air badge!

 
steward
Posts: 3323
Location: Moved from south central WI to Portland, OR
750
hugelkultur urban chicken food preservation bike bee
  • Likes 3
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
I've been reading about BB's, and then I saw there's one that lined up with my dinner plans, and just needs photos.  Terrific!

I made a "clean out the fridge" stir fry.  We had 3 chicken thighs (to feed 4 people), a few mushrooms, a couple of bok choy, the paler inside of a bunch of celery getting soft in the veggie drawer.  I added in one small carrot and a couple purple cabbage leaves for color.  I cooked all that, in that order (saving the leafy part of the bok choy for last) and then realized I needed onion.  

So, I pulled the mostly cooked vegetables into a container and started over with a thinly sliced onion (I'm using lard as my fat as I have a lot of it.) I then added one Anaheim pepper, left over from last night's enchiladas, and then the chicken, which had been cut into pieces and marinated in coco-aminos.  I added diced garlic and ginger, also some peanut butter and hoisin sauce I made last year from plums and spices.  Served it over white rice, cooked in the pressure cooker.  We ate it all up, so I'll call that a success.  

(Oops - the pictures are in reverse order. I'll keep learning....)
IMG_1818.jpeg
[Thumbnail for IMG_1818.jpeg]
Finished stiry fry
IMG_1817.jpeg
[Thumbnail for IMG_1817.jpeg]
Onions and an Anaheim pepper
IMG_1816.jpeg
[Thumbnail for IMG_1816.jpeg]
Carrots and purple cabbage for color
IMG_1815.jpeg
[Thumbnail for IMG_1815.jpeg]
Mushrooms start to cook
IMG_1814.jpeg
[Thumbnail for IMG_1814.jpeg]
Mushrooms on the chopping block
IMG_1813.jpeg
[Thumbnail for IMG_1813.jpeg]
Chicken thighs cut into pieces
Staff note (Mike Haasl) :

I certify this BB complete along with your first Air Badge!!!

gift
 
Solar Station Construction Plans by Ben Peterson -- ebook
will be released to subscribers in: soon!
reply
    Bookmark Topic Watch Topic
  • New Topic