Cook a Stir Fry - PEP BB food.sand.stir

Well, I'm getting Hungry, so this looks like a fine BB to go for. The first video is also me sliding and egg around on a cast iron, since I don't think I have that one yet.

Recipe was decently simple.

1 lb beef chunks.
1 lb precooked rice from another BB.
3 modern large eggs.
3 tsp soy sauce
3 tsp sriracha
2.5 lb assorted raw veg (Carrot, Broccoli, Snap Peas, Bell Pepper, Baby Cob Corn, and Mushrooms.)

Premade 'oriental sauce' tossed in freezer. I can do much better with less.

Here's to my first BB for the PEP!

We went on vacation for 5 days and came back to a bunch of sad looking vegetables in our fridge, so what better way to use them than a stir fry?

We have:
Bell peppers
okra
leek
freshly picked sweet potato leaves
squash
onion
garlic
left over rice
soy sauce
ground beef

Here is my submission for the Food Prep and Preservation - Sand - Cook a Stir Fry BB.

A rough recipe of what I put in my stir fry
 Rice:
     2/3 cup mixed/wild rice
     1-1/3 cup water
     salt
 Stir Fry:
     2 T Olive Oil
     1 onion - diced
     pinch of salt
     12 oz Beef - sliced about 3/16" thick and marinated in garlic and teriyaki sauce
     6 cups Brussel Sprouts - halved

To document the completion of the BB, I have provided the following:
 - post a picture of you preparing some of the ingredients (or the leftovers you are using)
 - post a picture of your ingredients in the pan
 - post a picture of your finished stir fry!

Recipe:
3 large chicken thighs (have carnivores over tonight!)
half a white onion
1 large carrot
1 stalk celery
1 T. butter
2 T. coconut oil

Sauce (because what's a stirfry without sauce?):
Bragg's amino acid
honey
Red pepper flakes
garlic (probably too much)
lemon juice
water
ginger
Sorry, no measurements on these; it's sort of a "smell" amount

Turned out surprisingly well.  I thought I should've added more veggies (and would have for myself), but the meat was all gone before the vegetables.  

Pictures are imperfect due to the steam.  

So we don't really have stir fries in Japan, or at least not like the typical Chinese ones. I did cook a traditional Japanese side dish though, Kinpira Gobo". Gobo means burdock. It doesn't have a vast amount of raw ingredients but is very popular in Japan. I usually serve it as part of a Japanese meal which always includes rice and miso soup and three side dishes. The amount I made would serve 4-6 as a side. I used probably 95% organic ingredients.

Ingredients,
1 organic Burdock root
Half an organic carrot
Table spoon of canola oil to fry
3/4 cup of dashi (kombu and shiitake slow boiled)
1 and a half table spoons of organic soy sauce
1 table spoon of organic Mirin (no sugar added)
2 table spoons organic sake
Half tablespoon organic maple syrup (traditionally would use sugar but I substitute it)
2 table spoons of organic roasted sesame seeds
Half a table spoon of sesame oil.

-Add kombu and shiitake to pan with one cup of water. Bring to boil slowly.
-Whilst that is happening fill a bowl with water and splash of rice vinegar.
-Cut burdock root sasagaki (shave off small pieces whilst turning burdock round as if sharpening a pencil).
-Collect a few pieces of freshly cut burdock and then slice into thinner strips. Put into the bowl of water.
-After finishing slicing all the burdock, julienne the carrots.
-Change the water in the bowl of gobo.
-Add a tablespoon of canola oil to pan and fry the burdock for a few minutes.
-Next, add the carrot and fry for a few more minutes.
-Combine the dashi, soy sauce, mirin, sake and maple syrup. Add to the pan and fry on high until almost all liquid absorbed.
-Lastly add the sesame oil and the sesame seeds.

(And remember this is just a fifth of a Japanese meal)

I found a wok at a thrift shop and have been anxious to try it. I read that it's a perfect pan for a wood cookstove, so tonight I used it to make stir fry on my stove.

Recipe: boneless, skinless chicken breasts, fresh broccoli, onion, and carrot marinated in sesame seed oil and soy sauce. Stir fried in olive oil and sesame seeds.

Ingredients assembled to get started on my stir fry.

Preparing the ingredients.

Adding sesame seeds to cooking stir fry.

Served on brown rice I made for the stovetop rice BB. This is the second of two dinner servings; the rest in the wok is leftovers

Here's my recipe--the dumplings portion makes 32, you can cut down to your desired number. I cooked 12, froze the rest, and still had three meals of leftovers after feeding two people.

For the dumpling dough:
* 2c flour
* 1/2c water

For the dumpling filling:
* 500g pork mince
* 100-200g finely minced mushrooms
* hunk of ginger, finely minced
* thumb of homegrown galangal finely minced
* bunch of spring onion
* 1 egg
* a few tbs plain flour
* soy sauce

For the stir fry:
* fat of your choice (I used 2/3 tallow to 1/3 olive oil)
* lots of garlic
* 3 carrots cut into rings
* three bunches of kale leaves from the garden
* soy sauce to taste

Mix dough, should be firm and springy (not sticky at all). Let rest for 30 min

While dough is resting, mix filling ingredients in a bowl and prepare carrot and kale.

Divide dough into 32 equal pieces, roll into circles and stuff with filling. Seal with water. Flour the bottoms to prevent sticking. Some can be frozen for later if desired. Fry in a thin layer of oil until bottoms brow, then add 1/4-1/2 cup water or stock. Cover and let steam until water has boiled off and dumplings are cooked. Remove from skillet (put in a warm ceramic or glass dish to prevent from getting cold) and fry any leftover filling and stir fry ingredients in order until done. Serve with rice (and homemade plum sweet & sour sauce in this case!)

Ingredients:
Carrots
Broccoli
Shishito peppers
Scallions
Ginger
Red pepper flakes
Sesame seeds
Bacon trimmings
Vinegar
Soy sauce
Honey
Sesame oil
Lo mein noodles

In a bowl, mix a 1:2:4 ratio (like the rocket stove core dimension ratio) of vinegar, soy sauce, honey to make about 2 Tbsp of 'soy glaze' sauce, then add the sesame oil and 3/4 cup water to the sauce.

Cooked a stir-fry today!

Ingredients for stir-fry: carrots, broccoli, bell pepper, zucchini, mushrooms, snow peas, leftover tofu, green onion, avocado oil.

For sauce: salt, pepper, honey, soy sauce, sesame oil, water,  garlic.

I blanched the vegetables (carrots, broccoli and mushrooms for 3 min, zucchini and snow peas for 1 minute, bell pepper for 15 seconds). Didn't grab a pic of the veggies in the pot but got one of them drained in the sink post blanch.

Then fried the garlic in oil on high heat in a pan for 10 seconds, added sauce ingredients, then added everything else for 30 seconds. (Green onions as garnish).

Turned out pretty good, would use corn starch next time for the sauce to make it thicker.

Time for a breakfast stir-fry.

10 Eggs scrambled
4 Slices of Bacon diced
3 Red Potatoes cubed
Lots of Broccoli
Lots of Spinach
Half an Onion

Somebody should come finish the rest before I eat all of it and ruin the BB.