Posts Tagged ‘Wild Garlic’

Wild Garlic update!! (and stir frying tips)

April 22, 2010

I am still very excited about Wild Garlic!!

After a few more trips down to the “veggie patch” I have collected a lot more of the fabulous stuff to play with.

I have now used it in 2 dishes.

Firstly I used it in some smoked haddock fish cakes – and a veggie “fish” cake with no fish for my dad.

Both were fab.

I also cooked a cheeky wee veg stir fry and chucked in a handful of finely sliced wild garlic at the end – winner.

Just a few wee hints for all those out there that have disappointing stir fries on a regular basis:

1. Keep it simple – stick to 2 or 3 main ingredients e.g. Snow pea, tofu and Bok choy

2. DO NOT use scary supermarket “Stir fry sauces” – YUCK!!

3. Take a trip to your local Chinese supermarket and buy some light soy, Shoaxing wine (Chinese rice wine for cooking), Oyster sauce, sesame oil, chili oil, fish sauce and Hoisin sauce. In my opinion the essentials are the light soy and Shoaxing wine.

4. Get the best quality sauces – they will last for ages and they are relatively cheap anyway. Lee Kum Kee is great,

5. A good base for a stir fry is a couple of fresh garlic cloves cut into match sticks, a thumb size piece of fresh ginger cut into match sticks (don’t use the wrinkly old piece of ginger from the bottom of the fruit bowl!).

Add a good glug of peanut oil to your wok, heat it up until it is almost smoking. If you don’t have peanut oil you can use sunflower or vegetable – do not use olive oil it will burn.

Pop in the garlic and ginger and quickly fry for about a minute (it should be starting to colour but not burn). Add a teaspoon of white sugar and fry for 30 seconds to a minute making sure the garlic/ginger is not getting to scorched. Add a good splash of Shaoxing wine (about 3 table spoons).

Cook down for a minute or two then add your chosen ingredients.

After 2 or 3 minutes add light soy (add to taste).

Easy – these flavours enhance you ingredients and do not overpower them. That is the key to stir frying.

6. Do not over cook your veg

7. Make sure your rice or noodles are ready to rock and roll – stir fry must be cooked and served immediately

8. Tofu and meet should be cooked removed from wok, then veg stir fried, then add meat or tofu back in to warm though. Do not cook altogether – it will not work.

9. Some veg cooks quicker than other veg, what I do is I add the veg which will take longer first and then add in stages taking into consideration the cooking time. Additionally think about how long the ingredient will take to cook when you cut it e.g. cut carrots very finely and add them at the last-minute. I use a speed peeler and peel strips then pile the strips on top of each other and cut into thin match sticks. Carrots cut into discs will take forever to cook.

That was a wee bit of a tangent from Wild Garlic – I think I will update the heading to include stir fry tips….