Stirfry timings

[Martin H]

Does anyone have a comprehensive guide to vegetable stirfry times?

I'd like to experiment with different combinations of vegetables this summer (once I've got veg to combine!); what I need is a guide that says, e.g. (making stuff up now):

Cabbage leaves 1 minute
Cabbage stalk 4 minutes
Kohl Rabi 5-8 minutes depending on toughness
Beetroot don't even think about it
Carrots 8-10 minutes
Potatoes parboil first, allow to cool, cube, dry off and then 4 minutes

etc

so I can get all the ingredients added in the right order.

I've done some gurgling but any lists are either laughably incomplete or far too vague to be of any use?

[Raybon]

Have a look at some Thai or Chinese stir-fry recipes, they should give you an idea.

[veggiechicken]

Root veg goes in first, when it starts to soften add the onions and beans, when they start to soften add the mushrooms and the green stuff like cabbage.
Cut the root veg small to speed up the cooking.................


I made this up too as I just bung things in in roughly that order No idea of timings.

[Bren In Pots]

Thing is if you buy a pack from the supermarket it all goes in at the same time.

[Patchninja]

So much depends on the freshness, the size, etc. Just go with Veggie chicken and wing it!☺

[AllInContainers]

A lot sepends on personal taste too. I like things like carrots to still have some crunch to them. I'd agree on parboiling tatties first though.

For me it's onions first till softened, then in with the diced meat. Once the meat is sealed it's in with any roots (julienne style) and garlic and/or chillies, and greens and mushrooms go in last. Whole thing stops in just long enough for me to be happy the meat is cooked. I generally aim to have the veggies (except potato) a little undercooked

[Alison]

Never time it as it depends on freshness, size of chunk / slice etc but nothing takes more than a few minutes so it's difficult to go wrong. Often think it's best to relax and just get on with it.

[Martin H]

Thanks all, I'll stop trying to be "scientific" and just give it a go.

[chefgage]

Thanks all, I'll stop trying to be "scientific" and just give it a go.

Thats what I do. My tried and trusted method is

1. Put wok on cooker.
2. Bung in meat till cooked.
3. Bung in veg.
4. Drink beer while this is happening.
5. Eat.

Works everytime

[Fleurisa]

I wouldn't put potato into a stir fry, it would be completely out of place

[AllInContainers]

Tinned new potatoes chopped up can actually work quite well, especially if you're just chucking together a "hot salad" as an accompaniment.

My fave hot salad is a tin of chickpeas, fresh mange tout, fresh chopped tomato (cherry quartered), and babycorn. Add some crushed chilies or lashings of tabasco, several good splashes of Hendersons Relish (those not living near Sheffield may suffer an immensely inferior meal if you can't get any ). Stir fry hot and quick, and voila - a great light bite, starter or side dish. If I didn't have any chickpeas in, I'd be very happy with diced new potato instead

[Alison]

Tinned new potatoes chopped up can actually work quite well, especially if you're just chucking together a "hot salad" as an accompaniment.

Tinned potatoes are just wrong, most tinned veg is iffy but they're one of the worst

[Dorothy rouse]

Surely no 'Grape' would ever need to buy a tin of potatoes?

[Martin H]

I have to agree, tinned potatoes are just horrid.

[kitchengardener]

Carrots and root veg first.
Onion Garlic, chilli, ginger or lemon grass etc next. low heat to soften
remove from pan.. .cook meat
add veggies back
Add soy beans, mushrooms, bean sprouts, broccoli, corn, mange tout, leaves... anything that you want to stay a bit crunchy
add your teriakki, sweet chilli or soy etc. heat through
serve with rice or noodles. yum