Simple Stir Fry, or My New Grating Dish – Success, basically.

*May favorites page is done, finally! I was a little late, and it wasn’t posted until June. Oops.

There are TONS of stir-fry recipes out there, and since I was improvising, and it didn’t look too pretty in the end, I’m not posting a “recipe” or any pictures of the food itself.

Anyway, the real star of the post is this thing:

Isn't it pretty?

Spanish grating dish. Isn’t it pretty?

My wonderful mom bought me this at Sowa Open market during its opening weekend. And then said she wanted one herself. I don’t know if the guy who was selling them is there every weekend/will be continuing to sell there, but apparently you can get them on d-grater.com. Mom.

It came with a stand (which you can kind of see in this picture here), a rubber thing that skins garlic (which didn’t work for me), and a little brush, which is useful for getting the grated stuff out of the dish and into/on your food as well as for cleaning. How the dish works is that no, those are not concentric circles of lines that make it appear textured; it actually is textured. Those are little ridges and in fact you could grate your hand on them, so be careful when using it, even if you’ve been doing it for a while and you’re good at it.

So. My stir fry ingredients were chicken breast, broccoli, and snap peas. The veggies were frozen, and the chicken was not at its freshest. It was still edible, but I definitely recommend you use chicken that is actually fresh.

Some oil (olive or canola are usually my options, but I expect coconut or sesame oil would be great for this purpose) and soy sauce started things off as the chicken simmered. I am pretty sure I chopped up some scallions and put that in, but I can’t remember for sure. Sorry. The difference between the sort of stir-frying I used to do and that which you usually but at a restaurant (well, one difference, anyway), is that the sauce is always thicker and sweeter than the homemade version. I don’t know what they do. Sugar? Some kind of syrup? I bet someone knows… anyway, I happen to have a large bottle of agave nectar at my disposal right now, so I added that too. It was not really restaurant-authentic (read: not actually authentic), but it was a little more teriyaki-flavored.

I tried to add garlic, but the garlic I had was really old. I don’t know if the little rubber garlic de-skinning tool would work better on fresh garlic, because I haven’t tried it yet, but the flaccid garlic cloves were thrown away and I had to do without. I did manage to use the grating dish, though, because I had bought some fresh ginger specifically to try it out.

I had to snip the end off the ginger, because it looked kind of gross, but I was told you don’t actually have to skin it, so I didn’t. So then I just starting grating, and it’s really easy. It’s not instantaneous, but it’s pretty quick. And the little brush helped to get most of the ginger in to the pan. Sadly, my dish did not actually taste very ginger-y. I either needed to add much more or add it earlier, as I would have if I had remembered earlier.

I also need to remember that snap peas cook very quickly, even if they’re frozen. 2-3 minutes or something like that. Seriously.

Agave nectar stir-fry is good. You should try it.

I made enough for at least two people and ended up eating most of it for dinner that day, so I must have done something right. There was lots of broccoli! Yay vegetables! You could do a similar stir-fry with all vegetables, or with shrimp (which should not cook as long as chicken) or some other kind of meat, or maybe tofu, which I don’t cook so I don’t know how long it should be in the pan.

Nothing else has happened that really belongs on this blog, I think, so that’s all for today. …But, side note, if you are not yet aware of what’s been going on in Turkey, you should go look it up.

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Posted on June 2, 2013, in Food and Drink, Non-recipes and tagged , , , , , , , , , , , , . Bookmark the permalink. Leave a comment.

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