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

BB Food Prep and Preservation - sand badge
 
Posts: 20
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Approved BB submission
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.


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Hello to Rice and Beef at bottom of Wok.
Hello to Rice and Beef at bottom of Wok.
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This should be image of everything in wok cooked up.
This should be image of everything in wok cooked up.
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Staff note :

I certify this BB complete

 
pollinator
Posts: 266
Location: Central TX, Zone 8b, multi-generational suburban homestead
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Approved BB submission
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

Chopping-Vegetables.jpg
[Thumbnail for Chopping-Vegetables.jpg]
Garlic.jpg
Forgot the garlic in the vegetable picture
Forgot the garlic in the vegetable picture
Beef-in-Pan.jpg
Cooking the ground beef
Cooking the ground beef
Finished-Stir-Fry.jpg
Finished and ready to eat!
Finished and ready to eat!
Staff note :

I certify this BB complete!

 
gardener
Posts: 1053
Location: Washington State
607
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Approved BB submission
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!
s1.JPG
dicing onion
dicing onion
s2.JPG
Ingredients on the stove
Ingredients on the stove
s3-onions.JPG
Sauté the onions
Sauté the onions
s4.JPG
add brussel sprouts
add brussel sprouts
s5.JPG
about to serve on a bed of rice
about to serve on a bed of rice
s6.JPG
served
served
Staff note (gir bot) :

Rob Lineberger flagged this submission as not complete.
BBV price: 1
Note: Hey Opalyn, I'm not seeing any of your pictures.

Staff note (Rob Lineberger) :

Thanks for (re)adding the pictures. This BB is complete! I have to say I've never considered stir frying Brussels Sprouts. How was it? Also your knife is missing quite a bit of knife.

Staff note (gir bot) :

Someone approved this submission.

 
Posts: 167
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Approved BB submission
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.  

stirfly-01.jpg
Oil and butter in the hot pan
Oil and butter in the hot pan
stirfly-02.jpg
Ingredients
Ingredients
stirfry-03.jpg
Cooking the veggies first to soften up the carrots
Cooking the veggies first to soften up the carrots
stirfry-04.jpg
Meat added in the pan; sauce reducing up front
Meat added in the pan; sauce reducing up front
stirfry-05.jpg
Finished and ready to eat!
Finished and ready to eat!
Staff note (Mike Barkley) :

I certify this BB is complete.

 
pollinator
Posts: 108
Location: Japan
60
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Approved BB submission
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)


IMG_20201114_172923.jpg
Ingredients
Ingredients
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Making dashi
Making dashi
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Cutting burdock
Cutting burdock
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More burdock
More burdock
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Adding to bowl of water with splash of vinegar
Adding to bowl of water with splash of vinegar
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Julienne carrots
Julienne carrots
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Finished veg prep
Finished veg prep
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Frying burdock
Frying burdock
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Carrots added
Carrots added
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Prepare "sauce"
Prepare "sauce"
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Add to pan
Add to pan
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Liquid mostly evaporated
Liquid mostly evaporated
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Add sesame oil and seeds
Add sesame oil and seeds
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Finished dish
Finished dish
Staff note (gir bot) :

Ashley Cottonwood flagged this submission as an edge case BB.
BBV price: 0
Note: To complete this BB, the minimum requirements are: - should serve at least 2 people (leftovers!)

Staff note (gir bot) :

Mike Haasl approved this submission.

 
author & steward
Posts: 2164
Location: Southeastern U.S. - Zone 7b
1181
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Approved BB submission
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
Staff note (gir bot) :

Mike Barkley approved this submission.
Note: looks tasty!

 
Posts: 107
Location: North Island, New Zealand
114
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Approved BB submission
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!)
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Preparing the ingredients
Preparing the ingredients
mb-bb-cook-sand-stir-2.JPG
Making the dumplings
Making the dumplings
mb-bb-cook-sand-stir-3.JPG
Frying and serving
Frying and serving
Staff note (gir bot) :

Leigh Tate approved this submission.
Note: Your BB is complete! Congratulations on your Food Prep & Preservation air badge!

 
pollinator
Posts: 246
Location: NW Washington - Zone 8a : 10 to 15 (F)
178
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Approved BB submission
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.
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Ingredients.
Ingredients.
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Chop chop.
Chop chop.
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Bacon trimmings in the wok first.
Bacon trimmings in the wok first.
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Carrots and broccoli next, then 1/4 cup water and other veggies.
Carrots and broccoli next, then 1/4 cup water and other veggies.
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Stir fry some more.
Stir fry some more.
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Add boiled lo mein noodles and sauce.
Add boiled lo mein noodles and sauce.
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Stir fry some more.
Stir fry some more.
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Looking done, sauce has thickened.
Looking done, sauce has thickened.
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Plated, topped with green tops of scallions and sesame seeds.
Plated, topped with green tops of scallions and sesame seeds.
Staff note (gir bot) :

Leigh Tate approved this submission.
Note: Looks good!

 
Posts: 64
Location: Niagara Falls, Ontario, Canada
53
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Approved BB submission
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.
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Ingredients
Ingredients
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Chopped
Chopped
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Veggies in sink after blanch
Veggies in sink after blanch
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Action shot of me cooking like I'm a magician
Action shot of me cooking like I'm a magician
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Done
Done
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Yum
Yum
Staff note (gir bot) :

Leigh Tate approved this submission.
Note: Looks yummy!

 
master pollinator
Posts: 231
Location: Missoula, Montana, United States
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Approved BB submission
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.
Stir-Fry_Before.jpg
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Stir-Fry_During.jpg
[Thumbnail for Stir-Fry_During.jpg]
Stir-Fry_After.jpg
[Thumbnail for Stir-Fry_After.jpg]
Staff note (gir bot) :

Mike Barkley approved this submission.

 
My honeysuckle is blooming this year! Now to fertilize this tiny ad:
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