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Old 03-13-2010, 01:48 PM   #1
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How do you avoid soggy stirfry?

I like veggies and meats combined, but it seems every time I try to do stirfry, it looks great in the pan, but by the time I get it to the table it is a soggy sad situation. Am I just cooking too long?

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Old 03-13-2010, 02:07 PM   #2
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Re: How do you avoid soggy stirfry?

in my experience with Stirfry its all about the quality of ingredient Temp and Equipment your using.

*Get the Widest pan you have or can find if you don't have a wok
*Pre-heat your pan with plain ol veg oil till its SMOKING
*chop your veg Matchstick thin (anyshape just a reference to thin-ness)
*make sure your meat is sliced VERY thin
**PREP EVERYTHING IN ADVANCE so your not waiting for anything at all **
This includes your Cornstarch slurry or whatever thickener your using for your sauce

-------------------------------------------------------------------------------
**I do the Meat First with all my ginger garlic and seasonings then when its done pull it out shouldn't be more than 2 mins Tops no matter what it is if its Sliced thin

**Then let the wok get hot again toss in the veg when its 3/4 cooked Throw the Meat back in and the Thickener and with in afew mins its done

I say Serve it within 5 Mins of finishing or it will get soggy no matter what
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Old 03-13-2010, 06:03 PM   #3
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Re: How do you avoid soggy stirfry?

I prep everything first. Get my pan really hot, and then add the oil. Get the oil hot, and then start cooking stuff. I cook the meat first, then the veggies that take the longest, then veggies that don't take long at all. I have a warming drawer, so as I get each batch cooked, I put it in the drawer. When everything is cooked, I put the meat back in the pan, and heat it with the sauce (I just make a really simple sauce, and heat it until it boils gently). Then I put everything in a big dish and serve over rice.

I think the key is to have everything prepped and cook it in a really hot pan for as little time as possible so it maintains it crispness.
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Old 03-17-2010, 06:35 AM   #4
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Re: How do you avoid soggy stirfry?

Don't try to serve it in teh same pan that you cooked it in you will have a problem with Carry over cooking. or just cook until almost done and it will finish while it sits in the pan.
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Old 03-17-2010, 07:11 AM   #5
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Re: How do you avoid soggy stirfry?

Always fry the veggies last and don't overcook them. I always make stir fries and have never had this issue. Def. having a good pan helps and a high temperature is important.
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Old 03-17-2010, 09:08 AM   #6
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Re: How do you avoid soggy stirfry?

I must be weird... i love them soggy! If we go to a buffet i'll take the old stuff over the fresh stuff, lol.
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Old 03-22-2010, 10:11 AM   #7
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Re: How do you avoid soggy stirfry?

I add my tender veggies last. I hate to lose some of the color by overcooking.
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Old 03-22-2010, 04:08 PM   #8
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Re: How do you avoid soggy stirfry?

oh man now I'm hungry for stir-fry!! lol How do you make the sauce??
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Old 03-23-2010, 07:43 AM   #9
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Re: How do you avoid soggy stirfry?

Kocho, there are many different ways to make the sauces, depending on if you want it Chinese or another type of Asian stir fry. I am SE Asian and here are the ways I usually make my stir fries:

Meat
Vegetables
Garlic (minced)
Vegetable oil
a little sugar, salt, top with black pepper

Sauce: soy sauce and fish sauce, just a tablespoon or two of each. I prefer less soy sauce and more fish sauce

OR I do oyster sauce (it is thicker and a bit sweeter)

Just remember to make the sauce a bit saltier/stronger because once you add white rice, it will tone down the taste.
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Old 03-26-2010, 09:02 PM   #10
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Re: How do you avoid soggy stirfry?

Quote:
Originally Posted by lmvanzee View Post
Don't try to serve it in teh same pan that you cooked it in you will have a problem with Carry over cooking. or just cook until almost done and it will finish while it sits in the pan.
Agreed!
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