Asian cuisine isn't difficult, though it requires practice and patience. The first time you fry noodles, half of them will probably stick to the wok, for one reason or another, or you will get too excited stirring your veg and kick a good portion out onto the stovetop. For me, I would get ahead of myself and realize I forgot to whip the eggs only after I had dropped them in the pan, turned to get my flipper, then turned back to see two perfect sunnyside up eggs looking back at me from the bottom of the pan.
My wok is one of the invaluable tools of the kitchen, but they're not for everyone; you either love them or hate them. I will actually cross lines of nationality with mine, using it in place of a saute pan whenever the situation allows. Tonight, for example, I made a version of my quick curry using Tandoori Masala, and did the whole thing up in the wok.
The only difference between this recipe and my "Curry in a Hurry" from the January 14th post is the fact that I substituted the Tandoori Masala for the vindaloo curry powder, and I also simmered the sauce long enough for it to reduce a bit, making for a thicker consistency. The rice in the picture at right was cross-contamination, as I failed to get a picture before my kids (read: locusts) started to mow into it.
For more traditional-style stir fries, you have to be a bit more alert when cooking. Stir frying requires constant attention (obviously since it's not called "watch it frying"). The first thing to do is to heat the pan or wok with oil, then start to cook your protein. When the protein is cooked through, add whatever sauce you prefer, be it soy, teriyaki, hoisin, or something more involved (see below). Set the meat aside, wipe out the wok, and reheat it again. Begin adding your vegetables, with those that take the longest to cook going in first. Once the veg has cooked, you can add the noodles, stirring the whole mess constantly until it is heated throughout. Regardless of the flavor of the protein, I will generally use a homemade hoisin sauce at this point, simply because I enjoy the flavor. As far as noodles go, anything will work, as long as they are prepared properly. A noodle that is mushy when it goes in the pan will stick terribly--you want to shoot for al dente. Serve up the stir-fry noodles and veg on a plate and top with the protein.
Now, here's something to play with:
GENERAL'S CHICKEN SAUCE
3 Tbsp. soy sauce
2 Tbsp. rice wine
2 Tbsp. rice vinegar (can substitute white vinegar)
2 Tbsp. prepared chicken bouillon or broth
3 Tbsp. sugar
1 Tbsp. cornstarch
1 Tsp. sesame oil
2 Tsp. peanut oil
3 Cloves garlic, minced
1 Tsp. finely grated ginger
1 Small onion, chopped
Dried, red chilies, to taste.
Mix the first seven ingredients in a small bowl and set aside. Heat peanut oil in pan and cook the last four ingredients until they begin to soften. Back off the heat if they are cooking too quickly, as the idea is not to let anything scorch. Add the sauce and bring the mixture to a boil, stirring constantly, until the sauce thickens.
General's chicken is a two-stage process, as the chicken is usually cut into chunks, batter-dipped, and fried before it even gets to see the sauce. The batter-dipped part can be skipped, in lieu of just pan-frying, as long as the chicken gets thoroughly cooked. The easiest way to finish it off is to just mix the cooked chicken with the General's sauce in an oven-safe pan and bake it for 10-15 minutes at about 350°. This gives you the opportunity to concentrate on your fried rice or noodles, without having to worry about stirring another pan on the stovetop.
And there you go; the mystery of Asian cuisine without having to order takeout. Other recipes are much easier, while some are more difficult, but the fact remains, if you have an adventurous mind, a lot of patience, and plenty of friends to test things out on, you're in for a rewarding experience.
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