What is a stir fry and can I use rice instead of noodles?

dinner set 24 piece image

ca4btts

I want to make stir fry for dinner but I Only have the stir fry meat some rice and winter frozen vegetables.

Does it matter if I don't use noodles? I'm not that experienced in the stir fry factor.
Please help thankyou

Answer
I always stir fry rice and never noodles.

Use left over cooked rice if possible as it will work far better.

Rice: Egg Fried
(By Dune 24/8/11)
2 Egg2
2C Assorted vegetables
Fry egg in a little oil, breaking the yolks until set
Remove from pan to a plate and allow cooling
Crank up the heat of the frypan and use good oil with a high flash point
In order of cooking times add your choice of veggies and stir-fry
Season to taste, less salt or low salt Soy
Add ½t Soy and stir (to taste)
Add 1C of cooked rice and stir fry
Slice the egg into 12mm x 6mm pieces and stir through
Serve immediately with fish, pork, chicken etc. (precooked chunks of meat could be added with the veggies to heat)
Serves 2

Rice: - Perfect Fried
(By Dune 24/8/11)
1C Long grain rice (most types will do)
5C Boiling water
Bring the rice to the boil covered and then reduce the heat to a gentle simmer uncovered
Simmer for 12-15 minutes until almost done (it will finish cooking in the stir fry)
Turn off element and drain the rice through a strainer
Drain well and return to the pot and from time to time fluff up with a fork
Put in the fridge to cool (several hours)
Fluff up the rice and use. (Divide up into meal sized portions and freeze)

Dinner-party recipe without very much last-minute work?

Leslie D

Friends are coming for dinner this Saturday and I'd like to spend most of my time with them, rather than in the kitchen, flushed and cursing under my breath. So I was thinking either something that needs long slow braising, or else an assembled dish that I can put in the oven and more or less forget about. Suggestions, pretty please? They're not vegetarians or allergic to anything, but they're not particularly adventurous eaters either. Can you help? Thank you very much in advance!

Answer
this is fabulous and will allow lots of face time with your guests
Beef Burgundy

This classic beef bouguignon is wonderful. We especially enjoy it on a fall or winter day. I typically reduce a significant portion of the cooking time by using the pressure cooker. Each pressure cooker is different, so you would need to refer to your pressure cooker instructions to adjust cooking time.



6 servings 2¼ hours 15 min prep

3 slices bacon, diced
1 lb boneless beef stew meat, cut into 1 inch pieces
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
12 ounces mushrooms, halved
1 (14 ounce) can beef broth
1 1/2 cups dry red wine, such as cabernet sauvignon
10 ounces small white pearl onions, peeled (about 24)
1 1/2 teaspoons dried thyme or 1 sprig fresh thyme
1/4 cup flour
1/4 cup water


Cook bacon in a heavy 4 qrt Dutch oven or large saucepan over medium heat until crisp.
Transfer bacon with slotted spoon to a medium bowl; set aside.
Brown meat with garlic, transferring it to a plate.
Sprinkle evenly with salt and pepper.
Add mushrooms to drippings in pan; cook 3- 4 minutes or until mushrooms are browned, stirring frequently.
Transfer mushrooms to bowl with bacon.
Set aside.
Return meat with any juices to pan; add onions, broth, wine, and thyme.
Bring to a boil; reduce heat to low.
Cover; simmer 1 hour.
Combine flour and water, mixing until smooth.
Stir into meat mixture.
Stir in reserved mushroom mixture.
Bring to a boil; reduce heat.
Simmer, uncovered, 34- 40 minutes or until meat is tender and sauce thickens, stirring occasionally.
Remove thyme sprig if fresh thyme was used.
Serve over noodles, rice or potatoes, if desired.

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Title Post: What is a stir fry and can I use rice instead of noodles?
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