3 STIR FRY RECIPES BY CHEF MYO ZAW, RABI & SANTOSH @HIGHULTRALOUNGE-BENGALURU

Have you tried preparing stir fries for fried rice and noodles at home? I got to learn and taste 3 interesting recipes by Executive Chef Myo, Chef Rabi and Chef Santosh from HIGH ULTRA LOUNGE at stir fry master class session.  

Do you know food historians say that stir fries existed during HAN DYNASTY in 206 B.C. Although there are no surviving records of Han dynasty stir frying, archaeological evidence of woks and the tendency to slice food thinly indicate that the technique was likely used for cooking.

The term "stir-fry" was introduced into the English language in Buwei Yang Chao's book How to Cook and Eat in Chinese (1945), to describe the chǎo technique. Our ancestors have experimented many dishes without any foodshows and television knowledge hats off to the creative work. 

Fast forwarding to 2016 stir fried veggies, prawns and chicken are considered to be power packed nutritious meal on the go. Stir fries are easy to prepare and tastes good.


There is a prepup to prepare any dish for stir fries one has to chop all the veggies finely and in different shapes wash it in lukewarm water and vinegar, steam cook or blanch and reserve.

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If one wants to serve crispy veggies, chicken or prawn they need to half fry the meat and reserve just before serving second fry the vegetable and meat and toss with sauces and veggies.

To prepare BABY CORN EGGPLANT STIRFRY:

Ingredients:

1 Large Eggplant

100 Grams Baby corn

2 Tbsp Corn flour

1 Tbsp Fresh Coriander

1 Tbsp Chilly Flakes

2 Tbsp Soya Sauce

1 Tbsp Butter

1 Tbsp Oil + Frying

1 Tbsp Garlic

1 Tbsp Onion

1 Tbsp Lime Juice

Salt

Method:

Peel the eggplant chop into fingers and reserve. 

Slice the baby corn into halfs reserve. 

Finely chop onion, coriander and garlic reserve.

In a mixing bowl add baby corn, eggplant and corn flour sprinkle water add pinch of salt mix well.

Heat oil in a wok. Once the oil reaches to smoking point drop the corn and eggplant pieces one by one and fry till golden brown in color we can also half fry the veggies and reserve before serving fry till golden and assemble.

Heat a wok with 1 tbsp oil. Add garlic and onion fry till light golden in color add Lime juice, butter, chilly flakes and soya sauce stir a bit. Add salt if needed.

Add coriander and fried veggies toss to coat and serve right away this dish is an excellent starter can also be served with noodles.

MIXED VEGGIES STIR FRY

Ingredients:

1/2 Cup Chopped Beans

1/2 Cup Chopped Carrots,

1/2 Cup Sliced Bell Peppers

1 Tbsp Finely Chopped Garlic

1/2 Cup Broccoli Florets 

1/2 Cup Sliced Lotus Roots

1/2 Cup Onion Rings

1/2 Cup Asparagus cut into halfs

1/2 Cup Button Mushrooms Halved 

1 Tbsp Oyster Mushroom Sauce

1 Tbsp Chilly Garlic Sauce

1 Tbsp Red Wine or Chinese Wine

1 Tbsp Soya Sauce

1 Tbsp Sesame Oil

1 Tbsp Chilly Flakes

1 Tbsp Butter

2 Tbsp Corn Starch

Salt as per taste

Sugar 

Oil

Method:

Wash all the veggies in lukewarm water. Blanch or steam cook all the veggies and reserve.

Heat oil in a wok add 1 Tbsp sesame oil. Add chopped garlic and fry till raw flavor has gone.

Add onion, bell peppers, baby corn, and mushrooms fry till the veggies turn light pink. Add broccoli, lotus roots, asparagus, and beans fry a bit.

Add salt as per taste and 1/4 Tsp sugar fry and combine all the ingredients.

Combine oyster sauce, chilly garlic sauce, chilly flakes, butter, wine and soya sauce.

Add the combine sauce to the veggies toss and fry. serve hot with fried rice and enjoy :)

Same Stir Fry with Bok Choy and Veggies

CHICKEN IN BLACK BEAN SAUCE

Ingredients:
200 Grams Chicken Breast or boneless chicken pieces
2 Tbsp Corn Flour
1 Tbsp Black Bean Sauce
1 Tbsp Oyster Mushroom Sauce
1 Tbsp Chopped Garlic
1 Tbsp Soy Sauce
1 Tbsp Red Chilly Paste
1 Tbsp Butter 
1 Tbsp Chinese Wine or Red Wine
1 Tbsp Sesame Oil
Oil for frying
3 Dried Red Chilies
1 Tbsp Finely Chopped Onion
1 Tbsp Ginger
1/4 Tsp Sugar
1/4 Tsp Pepper Powder 
1/4 Chilly Flakes
Salt as per taste

Method:
Combine Soy sauce, oyster sauce, wine, butter and chilly flakes reserve.
Add corn flour to chicken pieces sprinkle water mix and reserve.
Heat oil in a wok drop the chicken pieces one by one and fry till golden brown in color or we can also half fry the chicken and reserve before serving fry till golden and assemble.
Heat a wok with sesame oil. Once the oil is hot add chopped garlic and ginger fry a bit. Add onion and fry till transparent.
Add the sauce and fry till raw flavor has gone.
Add the fried chicken, sugar, black bean sauce, chilly paste and salt as per taste toss to coat and serve hot...Enjoy as a starter for drinks or serve as side dish for herb rice.

I enjoyed filming, learning stir fries from the experts, also got so many insights from the class and got to see how they create flavorful stir fries with just handful of ingredients.

Orange and Cinnamon Slush Prefect drink after tasting stir fries...