With some of the changes to my work schedule of late I’ve been doing more cooking at home and since I’ve always liked Asian food so thought it was time to give it a go in a more serious way than I have previously.
The thing is, I’m not getting the results I’d like and while the product is edible, the only thing it has in common with the food you’d get from an Asian restaurant is it’s stir-fried meat and vegies on a bed of rice.
I’m not trying to make anything too weird or complicated, just simple Mongolian Beef/Beef & Black Bean type stuff. I use fresh vegetables wherever I can but often have to make do with frozen ones, which I defrost in the microwave first and the sauces are from the supermarket or an Asian grocer (whichever one is more convenient at the time).
The main problem I’m having is my stir fries always seem to have a lot of liquid pooling at the bottom of the wok (being used on an electric stovetop) and it seems as if the meat isn’t frying so much as being boiled instead.
Have any of the chefs out there got any suggestions on how I can improve my stir-fries and make them closer to something I might actually want to share with friends?