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12/11/2017 - 16:10  EST

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Ramen Stir Fry prplbass53 10/11/2006 07:03

Stir Fry Ramen:

Most of us (including me) will never be able to create authentic Chinese Food at home but we can get close, or at least have fun trying. The key is their sauces and I will do my best to try and simplify some of these later.

I have an electric Wok. It is just easier to work with temperature control using an electric one. A stove top wok will work as well, just watch the cooking temperature. A frying pan can be used it just will not be quite the same.

Here is a simple one to start with and I found all the things I needed in the cupboard and freezer.

What is needed: Some meat (I had half of a tenderloin of pork left in the freezer), some ramen noodle (I had them soups that looked good at the time and never made, got the noodles out and threw the flavor pack in the trash), also Baby Corn and Water Chestnuts in a can.

Preparation: Dice up the meat into bite size pieces and start browning the pieces with warm olive oil in the Wok. When about half done add a few cups of water and the Ramen Noodles. Start adding your own favorite spices (salt, pepper, garlic). Want a little fire taste? Then add some paprika and cumin. Cook the meat and noodles until all of the water is absorbed. Open up the can of baby corn, drain and dice into bite size pieces add that. Stir – Stir – Stir – a wooden spoon works great. Finally drain and add the water chestnuts and cook another few minutes. Continue stirring. Serve and Enjoy!

Tips: When “stir frying” the real secret is in the name – Stir often. The second secret is to pre-dice and have readily handy all the ingredients. These new plastic (multi-use) containers work great, or just use coffee cups. When it comes to stir fry, things cook pretty fast. You still want to “layer” the ingredients in meat first then the hardest textured vegetable continuing on to the softer ones. Cook each a few minutes or until it just looks nice. Some may be tempted to just throw everything in there at once – Please do not do that.

Portion control is important. Chinese cooking for some reason just does not re-heat well and I would never consider freezing it. It will just turn to mush. I got a very happy puppy and a raccoon outside that love the leftovers when I make too much.

Finally experiment – just add your own favorites. I will be introducing a few more recipes later. First I have to try them myself.



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