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July 2, 2008
Italian-Style Stir-Fry: All About the Oil
is a scenario. You are hungry and in the mood for stir fry. Let us set
forth this problem you do not like Asian cooking. The very presence of
soy sauce grates on your last nerve.
live in such a world where accommodation can be made for this kind of
seemingly intractable question. Huzzah!
would be simple to assume that a good stir fry begins with vegetables
and, if your tastes run accordingly, meat. Whats that about
good stir fry begins with the oil. It is the same principle on which
aquaculture the farming of fish is founded. The environment in which
you rear your food will be reflected in how it tastes. Cooking is very
much like raising a child. With love, nurturing and attention, your
efforts will bear fruit. Laziness toward your food will result in a dish
that is more likely to smoke, vandalize local businesses and shake down
weaker dishes for money.
good oil for stir fry starts with something capable of withstanding the
heat. A peanut oil is good, as is canola. But we are looking for
something different. Because it can now be revealed that we will flavor
our stir fry with Italian flavors, you might consider regular olive oil
over extra virgin, because it is better at taking heat.
may wish to consider, ahead of time, flavoring your olive oil with dried
herbs and garlic cloves. This will take about a week. The alternative is
to mix garlic powder and dried herbs directly into the olive oil as the
Because the action of a stir fry is fast and furious, gather your
ingredients beforehand. This will give them a chance to mingle and get
to know each other. Doing things on the fly is part of a different
recipe how to scorch stuff.
this, the following are suggested zucchini, onion, hot peppers, pitted
kalamata olives and perhaps eggplant. If available, set aside some fresh
basil leaves. Choices abound on the issue of meat.
the tomato missing? For good reason. Here is some advice. Pick ones that
will release as little fluid as possible. Either slice up some Roma
tomatoes, or use whole cherry and grape tomatoes. You will cook them for
a short enough period of time that they will soften, but not split (if
they do, you have failed . . . turn in your spatula).
all is gathered, heat first your pan and then add your oil. When the oil
has reached a temperature at which it threatens to smoke and explode,
add your meat, basil, onion and if present eggplant.
the point to where those are nearly done, add the other vegetables. Toss
in the hot oil just long enough for everything to get hot and turn off
issue of stir fry comes complete with one final issue rice. It is
possible to choose Italian rice, but we instead dodge the question. Pick
instead cooked orzo, which looks like rice but is pasta. With that, you
have Italian-ized stir fry. Revel in your accomplishment, you subversive
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