This article discusses the essential technique for preparing a quick stir fry, emphasizing the need to chop all vegetables and protein beforehand. It highlights the challenges associated with cooking rice noodles, particularly their tendency to stick together due to starch. To combat this, the article recommends the use of rice bran oil, which prevents clumping and has a high smoke point, making it ideal for high-heat cooking. Its mild flavor complements the noodles without overwhelming the dish's taste.
The ultimate rule for whipping up a speedy stir fry is to chop your vegetables and protein first. Each element needs to be prepped in advance due to the fast cooking technique.
Rice noodles contain lots of starch, which adds to their characteristic texture, but also can cause stickiness. Tossing noodles with rice bran oil prevents them from clumping.
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