Stir Fry Blues

OK so most people can cook a stir fry. Like, duh - how hard can it be, right?

Well, I've always been really bad at it. I've tried to figure out why, and realised recently that the problem lies in pretty simple (and rather obvious) mistakes.

Essentially the issues that I have had in the past are:

Overcooking or undercooking key ingredients ie: broccoli.

Sauce burning on bottom of pan.

General shit taste/no taste.

etc.

So, after many attempts, here are some tips that I think will help.

To make this meal it as quickly as possible, put the rice on, chop vegies/tofu/meat, when rice is turned off cook vegies/tofu/meat, when it's ready, your rice should be too!

EG Ingredients

One brown onion/2 sticks of shallot or one spring onion with stalk, chopped
2 (or 3 or 4) garlic cloves smashed or however you like it
One good, hot chilli diced
Ginger chunk, finely chopped or grated or sliced
Capsicum diced or sliced
Broccoli - sliced or broken into small florets
Carrot, sliced, julienne or diced
Mushrooms, sliced
Snow/sugar snap peas - get that vein out if you'd prefer
Silverbeet/english or baby spinach/kale
Anything - pumpkin/sweet potato/you know
Tofu/beef/chicken/prawns/tempeh/whatever, or nothing
Rice or noodles

Sauce/s

I like adding:

Tom Yum paste (*vegan warning: most has shrimp paste; *everyone warning: most has MSG)
Tamari/Soy sauce
Sesame Oil
You can really flavour it however you like, ie: Oyster Sauce, etc.

I find that the easiest way to get that flavour through at high heat in such a short time is to mix it before throwing it in the pan - just smash it all in a mug or similar, stir, and have it ready. NB: Sesame Oil is best added at the end for flavour as opposed to being used for cooking.

Rice/Noodles

Ok, so if you're going to cook rice, you need to do it a certain way. The problem is that each type of rice and each rice/stove combination makes it hard to give you definitive instructions. Loosely, follow the following:

Remember that rice doubles in size when cooked.

Add twice as much water as you have rice.

So, if you want to make two cups worth of cooked rice, add one cup of raw rice to two cups of cold water into a small saucepan that you have a lid for. Smash it on medium or so heat until it boils. Stir it once with a fork to keep it from sticking, then put the lid on and turn the heat down REAL low. Leave it for at least 15, maybe 20 minutes then turn it off and let it sit with the lid on for AT LEAST another 10 minutes. The secret is to never take the lid off, not until you're ready to serve it/eat it. The steam is really what cooks it/makes it great.

If you're unsure as to whether you should leave it for 15 or 20 minutes, go by smell - you can almost always tell when the rice is cooked by the smell in the kitchen.

As a rule, jasmine rice will take 5 or so minutes less on the heat than brown rice - this may take a go or two on your own stove to get right.

The noodle variable: If you are using dry or packet noodles, most will come with instructions but if you use those amazing fresh rice noodles from chinatown/many asian groceries, then I definitely recommend dousing them in boiling or super hot water for a minute or so, then run them under cold water. Just do this at some point through the preparation time, and add them at the end of cooking and stir them through.

Stir Fry

Chop that stuff up! First in goes onion or onion/shallot/spring onion, garlic, chili, ginger. Cook it until the onion is browned or clear, depends how hot it is cuz! Watch it!
My recommendation for the next step is to add your ingredients in order of how long it will take to cook. So turn the heat up to about 75% now and for the ingredients listed I would add...

Firstly, your tofu or meat or whatever you've chosen - especially if it's something that NEEDS to be cooked through ie: chicken or prawns. Also if you're using something like pumpkin or sweet potato get them in ASAP and let them cook for a while before moving on, then;

Broccoli, then;
Mushrooms (as I like them cooked pretty seriously),
Carrot, then;
Capsicum and snow/sugar snap peas.

When this stuff is almost completely cooked, throw the sauce in and stir, stir, stir! The smoke will make you super hungry, make sure that the soy doesn't burn to the bottom (too much).

At the end, throw in your noodles if you're using them, and then any greens ie: silverbeet.

You don't want anything to overcook - If i followed the order above, I would judge 'being cooked' by how the broccoli is - if it's firm and tasty but almost cooked enough, then i'd smash the sauce through.

If you have added your noodles, you may need more saace after you add them; just add sy/tamari I reckon. if you're using rice, dish that stuff up and add your goodness on top. If you're lacking taste, stir through some Sesame Oil or fried onions, or anything you love.

Hopefully, if you've alway shad trouble as I have, this will help - let me know if you actually try any of this!.

GM in Australia

Hi

I recently made the mistake of thinking that GM was truly everywhere in Australia, even though there are pretty serious regulations as to what crops can be grown using genetic modification and which products they can appear in.

One serious problem, though - from what I can gather - is that Australia has pretty lax regulations in the labelling of GM food.

Before I go on, quick references and answers to labelling questions - plus a petition if you are against GM crops - can be found at the following site:

True Food Network

truefood.org.au
A list of products and companies that have a clear non-GM policy, and those that don't. That's not to say that any companies on either side are guilt free or bad ass - this is simply a list of companies that are definietly GM free, and those that may not be. You can download the 2010 list by clicking here.

There's more, but that will do for now...

These are all long conversations in themselves, but I wonder at this point what people's thoughts are on GM food production? I know that it's easy for me, being a privileged middle class white kid from Sydney, Australia who is lucky enough to be in the position to make these decisions based on morals and preferences, not on the need to provide food for my family where there may not otherwise be enough. But there are serious health implications, and concerns for the environment: what if we're right, and these crops are dangerous to people's health?

Do you only eat organic produce? Do you know which products at the supermarket contain GM ingredients? Are you aware of the pesticides used on the non-organic produce that you buy, and what the possible health implications may be?

I'd really like to hear what people are doing/thinking/buying/boycotting...

Feel free to leave a comment below or email me.

I'll speak to you soon.

Kurt

Rainbow Chard 4 Life

Hi friends!

That beautiful red-stalked wonder in your box this week is not rhubarb - it's part of your Rainbow Chard (which comes in red, white and gold)! It is identical to Silverbeet, but looks way cooler!

So put down that sweet crust pastry, it's savoury, dudes!

Chard is actually in the same family as Beetroot, though we eat the leaves instead of the root.

Enjoy!

Week one and two.

Hi!

First two week's deliveries are all out, thanks heaps to everyone who jumped in the deep end with me!

I'm really excited and hope you are too! Remember, all produce in Knock Knock Organics boxes is CERTIFIED ORGANIC. And delicious - I'm addicted to this week's plums!! I actually didn't want to put any in the boxes as I wanted them for myself, but I'm a good sharer.

I was just in my local BiLo and saw that they were selling Silverbeet for $3.98 PER BUNCH! That is for produce sprayed with pesticides, probably a GM crop, and more likely than not been cold stored for weeks in order to travel from who knows where!

No thanks!

I'll let fans know the next order deadline, be sure to drop me a line if you want some more sweet vegetables and fruit: kurt@knockknock.com.au.

Thanks again, Kurt.