Stir Fried Magic

Even though concept of stir-fry is associated with Chinese cuisine, yet, the "chenchhki" of Bengal is very much similar to this style of cooking. The absence of additional water, the use of a low flame and use of very little oil makes this dish both tasty as well as good for health.

Determine which of your stir-fry ingredients need the most cooking time, and add these first. For example,  carrots, french beans need more time to cook than some vegetables like mushrooms and bell peppers, broccoli, cabbage.

Make sure you have everything you’ll need chopped and ready to go before you start your stir-fry. Stir-frying is quick, so you won’t have time to do much other than stir once you start.

Preheat your wok or a large frying pan slightly before adding oil. Add oil, making sure the surface of the pan is well covered. If using garlic, ginger, onions  add them and saute for 3-5 minutes, stirring occasionally. Don’t forget to stir!

Add marinated chicken, shrimp according to your choice. Then add cereal (optional, like boiled rice, toasted bread cubes, boiled noodles, instant noodles or precooked pasta). Reduce heat, allowing noodles to steam cook for 5-7 minutes. If adding rice, pre-cooked noodles or other grains, stir-fry just long enough to mix the flavors, about three minutes. Add a little oil to avoid sticking.

Add sauce or spices and stir until finished cooking. For a basic stir-fry, you'll want about 3 tablespoons of stir-fry sauce available in the market. Most of the liquid will cook off, leaving you with just the flavors. If you'll be serving your stir-fry over rice or other grains, you'll want about 1/3 cup of sauce, and may want to thicken it up with a bit of corn-starch or flour.