Lessons learned

Well, I made my stir fry last night. It was a typical stir fry with a twist of Thai, and I was able to accomplish part of what I set out to do.

First, the rice was just right for frying, so the 1 to 1 H2O ratio is the way to go! However, I didn't get my wok as hot as it needed to be until after I put the rice in. I know this because at first, there was some build up in the bottom of the wok. This build up was ricey-residue I suppose, that was easily removed when the heat was increased and I stirred some more.

I think one has to use a no fear approach to wok cooking. Get the damn thing hot, white hot! Yeah, it seems dangerous, and really it is, but if it's not hot enough, you might as well use a non-stick skillet.

I also did the opposite of what I said to do. I did it in one big batch. Too much rice! My veggies were a problem as well, too many, crowded the wok, cooled it down, etc... Next time, one batch per person! I still made a mess and didn't save any real time this way. Now, I will say this, the flavor was pretty good, and it wasn't until after I got high praise from my too-kind wife, that I told her the dreaded fish sauce was used. She was not amused with my ploy.

Ah well, the ingredients listed still can turn a regular generic stir fry into a Thai inspired one with little fuss. As with all cooking from that part of the world, and really I guess any you aren't accustom to, it's all about technique.

I did find one true winner in this endeavor. Tofu. Instead of throwing it in with the veggies, I decided I would make it its own dish. I cut it into thin slivers, and fried them in a little olive oil. Meanwhile I mixed up lime juice, soy sauce and some peanut butter. Once the slivers' texture was improved I added the sauce. This was a hit! I'm not a big fan of the tofus' soft, gooey texture, and my wife hates it, but this was pleasing to tooth and taste.