I just put my new SnS Kettle together yesterday and burned it in. Tonight I wanna do a simple Asian beef stir fry using the SnS Drip N Griddle pan I bought with it. Here’s my ingredients list: Thinly sliced beef, onion, Bok Choy, mushrooms, sugar snap peas, green bell pepper and a fresh jalapeño pepper. I also bought a package of Udon stir-fry noodles.
I have on hand some Soy Sauce, Thai Seasoning stir-in paste and some Gochujang Chili Sauce. I’ve never used Thai seasoning paste or Gochujang before. My questions concern the above 3 and are as follows:
1. Should I use all 3 of these in my stir-fry, or just 2 of the 3?
2. Should I use the Soy Sauce first when stir frying the vegetables, then add 1 or more of the above when done?
3. Basically I was wondering at what point in the cooking or serving process should I use these, including the noodles? Attjack or anyone else with experience using these,Thanks in advance.
I have on hand some Soy Sauce, Thai Seasoning stir-in paste and some Gochujang Chili Sauce. I’ve never used Thai seasoning paste or Gochujang before. My questions concern the above 3 and are as follows:
1. Should I use all 3 of these in my stir-fry, or just 2 of the 3?
2. Should I use the Soy Sauce first when stir frying the vegetables, then add 1 or more of the above when done?
3. Basically I was wondering at what point in the cooking or serving process should I use these, including the noodles? Attjack or anyone else with experience using these,Thanks in advance.
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