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How to stir-fry: 10 common mistakes to avoid at all costs

Ploy — Thu, 16 Nov 2023 17:08:42 +0000

How to stir fry: 10 common mistakes to avoid

Done right, stir-frying is a fast, fresh and fabulous way of cooking Asian food. To help you achieve wonders with your wok, here’s my tips on what to avoid…

Stir-frying is one of my favourite cooking techniques, and is the basis for a lot of my Marion’s Kitchen recipes. From traditional pad Thai to tender, juicy meat (hello, Ultimate beef and broccoli!), it guarantees seriously good dishes. But have you ever wondered how to make stir-fry the best it can be?

Unless you’re a fan of stewed meat, soggy veggies and off-balance flavours, there are several things you’ll want to avoid. Read on for the 10 most popular mistakes when stir-frying.

How to avoid grey, soggy beef mince: all your stir-frying secrets, right here!

But first... what is stir frying?

Stir frying is a way of quickly cooking food (usually in a wok) over a high heat, and with only a little oil. Because of this, it helps ingredients stay crunchy, colourful and downright delicious. Many reasons why you’ll want to master stir-frying and avoid these doozies…

#1: Using the wrong pan

Guys, it’s all about the wok when it comes to stir-frying – those deep, sloping sides really help concentrate the heat and cook food quicker. You can use a deep, wide frying pan or skillet in a pinch, but I personally reckon the wok is king here (ahem, have you met my very own MAKO wok yet?). I prefer carbon steel, as it gets better each time you use it and imparts a wonderful smoky flavour, or ‘wok hei’ to your food.

My MAKO wok… everything other woks aren’t.

#2: Slicing ingredients too large or thick

Each of your stir-fry components need to be cut into small, bite-sized chunks. This helps everything cook uniformly, quickly and evenly.

#3: Being unorganised

Stir-frying happens quickly – like, super quickly. Here’s the fundamental rule: always, ALWAYS get everything ready before you start cooking. Your prep is hands down one of the most important keys for stir-frying success.

#4: Not getting the pan hot enough

For anyone who’s watched some of my videos, you’ll know I say this a lot: you want your wok SCARY HOT, so crank up that heat. You want your wok absolutely searing, so that when your ingredients make contact with it, they’re going to be hitting it at the perfect temperature for fast and hard cooking.

#5: Adding the oil before the wok is hot

This is another big stir-frying no-no. You want to ensure you preheat your wok before you add your cooking oil. If you add oil to a cold wok, you risk your ingredients not cooking all the way through.

#6: Throwing every ingredient in at once

Some ingredients are going to take a bit longer than others (broccoli, for instance, is a bit hardier), so you’ll need to add things in stages rather than all at once. Why? Because when you overcrowd the pan, things start steaming rather than searing. Just like us people, ingredients need their personal space, my friends!

#7: Crowding the protein

Which leads me nicely on to this point: when it’s time to cook your meat, you want each piece to make contact with the wok. That way, you get a lovely char on the edges, and even cooking. Whether it’s minced, sliced or chunks, spread your protein out around the bottom of the wok, and leave it for a few moments. Trust me: this is essential stir-frying 101!

#8: Using a round spoon

Believe it or not, there is definitely a best utensil for stir-frying. And it is NOT a round spoon. Those bad boys aren’t going to let you get in there and scrape up all the golden goodness off the pan. Choose a spatula instead: wood or plastic ones will protect the coating on a non-stick pan, while metal is fine for a stainless steel wok.

#9: Your sauce isn’t punchy enough

It’s how to make stir-fry 101: the sauce has to be rich and bold.

For maximum deliciousness, you want your sauce to be super concentrated and bold – you’ll often have juices and watery liquid coming out of the protein and/or vegetables anyway. (Just be sure to not overcrowd, otherwise you’ll encourage everything to get a bit soggy!) Making it from scratch is best.

#10: Using the wrong oil

Because stir-frying uses a very high heat, you want a cooking oil that has a high smoke point. Vegetable, canola or peanut oil are my trustee go-tos, and all have a neutral taste, so won’t affect flavour. Do not – I repeat, DO NOT – use butter!

And there you have it, 10 common mistakes to avoid when stir-frying. Now it’s time to practise your skills… let’s fry!

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Autumn recipes to get you in the Fall spirit

Marion Grasby — Wed, 15 Mar 2023 17:58:38 +0000

Autumn recipes to get you in the Fall spirit

Seasonal ingredients. Comforting vibes. Fistfuls of flavour. Let's do this, Autumn.

The seasons have ticked over, and with the change in weather comes a change in our appetites. Once autumn arrives (Fall has officially landed here in Australia), it’s out with the summer salads and in with the soul-warming fare. While pasta recipes are always de rigeur, I’ve got the best autumn recipes to get you excited about the cooler months ahead. Full of comforting vibes and seasonal produce, these autumn food ideas will get you looking forward to cosy nights in, trust me.

What’s in season in autumn

Produce is rich and rewarding at this time of year. Creamy pumpkins and eggplants are at their best early in the season, as are mushrooms, zucchinis and broccoli. As for what fruit is in season in autumn, enjoy a bountiful harvest of apples, bananas, plums and nashi pears, to name a few.

As the months get cooler, reach for the cauliflower, Brussels sprouts, leeks, sweet potatoes, cabbage and more. There’s so much to enjoy, you’ll be spoilt for choice.

Autumn recipes to inspire you

With seasonal produce in mind, plus the cooler weather beckoning you indoors, here are some great recipes for autumn to try.

Teriyaki Chicken Udon Noodle Soup

If you love Japanese food, this is the noodle bowl you need to be making. It’s all about that classic savoury broth, those chewy noodles and the beautifully glazed teriyaki chicken. Yes, it appears simple, but there’s nowhere to hide – each of those elements needs to be spot-on. Lucky for you, I’ve got all the know-how you need.

Chicken Curry Katsu Parmigiana

Chicken parmigiana is delicious at the best of times, but when it crosses paths with curry katsu, the result is all kinds of extra. An unexpected but delightful weeknight dinner to add to your autumn repertoire.

10-Minute Creamy Korean Gnocchi

I love creamy gnocchi, but how about trying it with a Korean twist? A packet of store-bought fresh gnocchi, a few other ingredients (including your fave and mine, gochujang) and you have a super quick, extra tasty 10-minute dish that will surprise and delight you with its depth of flavour.

Lamb Biryani

With a fair few steps, lamb biryani may seem like a journey of a recipe, but it’s one you’ll be glad to have embarked on once you taste the end result.

Chinese Broccoli Pesto Pasta

It’s pesto, but not as you know it. Here, the base of this version uses Chinese broccoli instead of the traditional basil, and the result is exceptional. As well as this Chinese broccoli pesto pasta recipe, try it as a dip, spread on toast or as a coating for chicken or fish.

Cheesy French Onion Ramen Noodle Soup

Love comfort food but can’t decide what to make? This mash-up is the comforting collab of dreams: French onion ramen noodle soup.

Cheat’s One-Pot Lasagne

Make clean-up a breeze with this easy cheat’s one-pot lasagne recipe that requires no oven time. Cook in the pan, then serve straight at the table – how’s that for simple?

Slow-cooker Chicken Laksa Noodle Soup

Chicken noodle soup gets a laksa glow-up with this warming, spicy slow cooker recipe. With its tender shredded chicken, slurpy noodles and creamy curry broth, it’s a rich-tasting treat. And did I mention… there’s dumplings, too!

Classic Butter Chicken

This is so creamy and delicious, cooks in under 30 minutes, and tastes just like it does in a restaurant. Or, let’s face it, even better than.

Sticky BBQ Pork Rice Bowl

Sticky pork belly slices, sweet roasted apple and silky cabbage, nestled on a bed of perfectly steamed rice… this super bowl is full of serious flavour. Even better, it’s a one-pan, traybake recipe, so clean-up is a breeze.

Chicken 65

I hadn’t heard of Chicken 65 before until you guys started requesting a recipe for it! And I’m so glad I did because this fiery dish is so incredibly delicious. Hot and spicy but tangy and crunchy, it’s a symphony of texture and flavour.

Teriyaki Salmon Skewers

Make the most of autumn’s in-season leeks with this quick and easy teriyaki recipe.

Sweet Chili Bacon Brussel Sprouts

Not just for Christmas, Brussel sprouts are at their best come autumn. This side dish is ideal to get more veg on your plate during the week or weekend, and the sweet chilli sauce is a flavour-making addition.

Weeknight Creamy Sri Lankan Chicken Curry

It tastes like it’s been simmered for hours, but this mild curry is done in a fraction of the time. Fuss-free, minimal faffing around and full-on flavours make it perfect for a weeknight dinner this autumn.

Five Spice, Apple & Ginger Crumble

Make the most of apple season and make an autumnal dessert to bring on the warm and fuzzies.

Edamame Haloumi Okonomiyaki Fritters

My take on Japanese okonomiyaki pancakes are packed full of in-season greens and good stuff. And the result is a batch of fritters anyone would be happy to eat, any day of the week. These are also great served in lunchboxes or as a kid-friendly snack.

Slow-cooker Sticky Chilli Pulled Pork

Autumn recipes to me are all about the slow cooker! Dust yours off and go about your day knowing dinner is taking care of itself (although your oven also does the job equally well).

Bounty Bar Brownies

Cooler weather = more time indoors = time to get your bake on. These rich, velvety chocolate brownies are made all the better with the addition of coconut.

One-pan Satay Chicken Rice

Who doesn’t love a one-pan dish – not only do you make the most of all the cooking flavours, but there’s minimal washing up. That’s my kind of dinner. Hopefully you’ll love this peanutty, gnarly chicken as much as I do.

Spicy Miso Braised Eggplant

I’m going out on a limb guys – I reckon this is THE best eggplant dish I know, so give it a whirl this autumn when these vegies are at their peak. It’s just so silky, tender and rich, with a perfect hit of chilli to tie it all together.

Chicken, Cauliflower & Sweetcorn Soup

Soup season is here. Make the most of cauliflower being in its prime and rustle up a batch of this creamy goodness. Even the kids will love it!

Cheesy Gochujang Hasselback Potatoes

Yep, I just improved a classic. Roast potatoes get a grown-up switcheroo to transform into cheesy, spicy, savoury wonders.

Claypot Chicken Rice

There’s chicken rice… and then there’s CHICKEN RICE. Amp up the epicness with this winner autumn-ready dinner and enjoy next-level flavour.

Creamy Miso Pumpkin Soup

Pumpkin: the king of autumn ingredients.

Chicken & Chilli Jam Traybake

Chicken. Rice. A killer sauce. You guys, it doesn’t get much simpler than this. Make your next weeknight dinner a breeze with this one-pan, easy tray bake. A most ideal autumn recipe!

Basil, Beef & Eggplant Stir-fry

This is the meal you can cook when you don’t have time to cook. Delicious beef, chunks of eggplant (it’s in season), chilli and fragrant Thai basil come together to make a quick and easy midweek meal that you’ll want to make again and again.

4-ingredient Korean Pork Ribs

Low and slow is the order of the day with this easy pork ribs recipe. You only need four ingredients to make these, then just pop them in the oven for 2 hours to bake. The result is amazing – spicy, fall-off-the-bone meat that everyone will want to dig in to.

Indian-spiced Chicken & Cauliflower Traybake

This fuss-free tray bake is a vibrant celebration of Indian spices and seasonal produce, plus it’s low carb and keto-friendly, too.

Don’t forget you can now leave your reviews on each recipe here on the site, so don’t forget to share what you think. I can’t wait to see what your favourites are…

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Cheesy Chilli Crisp Eggs

Marion Grasby — Thu, 08 Dec 2022 03:12:07 +0000

Cheesy Chilli Crisp Eggs

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Cheesy Chilli Crisp Eggs

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Place a wok or frying pan over medium-high heat. Add the chilli crisp and, once it’s sizzling, add the spinach. Stir-fry for a minute or until it’s just wilted. Crack in the eggs. Turn the heat down to low and cook until the whites have just set and the yolks are runny (or until cooked to your liking).

Sprinkle the eggs with grated cheese and the sesame seeds. Allow the cheese to melt for a minute or so, then slide out the whole egg structure on to plate. Sprinkle over the spring onion.

Serve with toast or rice… whatever takes your fancy.

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10-minute meals • Breakfast • Brunch • Eggs • How-to • Meat-free • One-pan • Serves 2 • Sides

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Chinese Egg Fried Rice

Marion Grasby — Tue, 08 Nov 2022 04:41:39 +0000

Chinese Egg Fried Rice

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Chinese Egg Fried Rice

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Heat 2 tablespoons of the vegetable oil in a wok or large frying pan over high heat. Add the onion and garlic and stir-fry for half a minute or until just softened.

Then push everything to one side and add the egg to the empty side. Use a spatula to move the egg around so that it forms a thin omelette. Once the egg is almost set, break it up and mix it into the other ingredients. Add the rice, soy sauce and spring onion, then stir-fry until well combined.

How do you cook rice for fried rice?

Ah, the age-old question: how to cook rice when making fried rice! Lucky for you I’ve got the goods so you can enjoy all your favourite fried rice recipes. The secret is all in the prep and the water to rice ratio, which is 1:1. Because you want the rice grains a little drier for fried rice, you want to add an extra ¼ cup of water to the pan – and this stays the same no matter how much long grain rice you’re using. So 8 cups of rice would be 8¼ cups of water. Also, try to use day-old rice as it’s much better.

What is jasmine rice?

Jasmine rice, also known as fragrant rice, is a variety of long-grain rice that is predominantly grown in Thailand, Laos, Vietnam and Cambodia. It has a distinctive aroma and a sweet and nutty flavour that makes it different to other types of rice. Why is it called jasmine rice? Well, it’s actually not because it smells like the jasmine flower – it’s because it’s the same colour as it. It’s quite similar to basmati rice, but is much more delicate in consistency.

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10-minute meals • Chinese cuisine • Comfort food • Dinner • Easy weeknight dinners • Eggs • Fried rice • How-to • Kid-friendly • Lunch • Make ahead meals • Meat-free • One-pan • Rice • Rice bowls • Sides • Takeaway classics • Weekend meals

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Shavaughn Sands

2023-10-04

Simple Veggie Rice

How easy this made my evening, a short few minutes in the kitchen and dinner is served. I love your recipes

Dena

2023-05-08

easiest fried rice ever

This is the first dish I have made in my new Mako wok and cant believe how simple and tasty it is. Everyone loved it.

Jackie

2023-01-26

Marion's Kitchen

I have just found Marion and LOVE her! Her recipes are very easy to follow and she is a joy to watch

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Chinese Black Pepper Beef

Marion Grasby — Tue, 08 Nov 2022 03:31:17 +0000

Chinese Black Pepper Beef

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Chinese Black Pepper Beef

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Slice the steaks against the grain and at a diagonal to form wide strips that are no more than ½cm (⅛ inch) thick.

Whisk together the marinade ingredients in a large bowl. Add the beef and mix well with your hands to make sure each piece of beef is coated. Set aside to marinate for 10 minutes.

To make the stir-fry sauce, mix the ingredients in a small bowl.

Place a wok over high heat until hot, then add the vegetable oil. Add onion and garlic, then stir-fry for 30 seconds. Push the onion and garlic to the sides of the pan and add the beef strips into the centre. Spread the beef out as much as possible and allow to sear (don’t touch it!) for about 2 minutes. Then stir-fry and combine all the ingredients.

Before the beef is cooked through, add the capsicum and baby corn. Stir-fry for another 30 seconds or until the beef is just cooked. Add the black pepper stir-fry sauce and spring onion, then stir-fry for another minute or until everything is well coated and the onion is tender. Turn the heat off and transfer to a serving plate. Serve with steamed or egg fried rice.

Notes:

– Chinese Shaoxing wine is a type of cooking rice wine. It’s available in the Asian aisle of some major supermarkets or from an Asian grocery store. If you’d rather leave it out, simply replace with beef stock.

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30-minute meals • Beef • Chinese cuisine • Dinner • How-to • Lunch • One-pan • Restaurant classics • Stir-fries • Takeaway classics • Weekend meals

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Aaron

2023-10-23

Amazing

Just found this today and made it tonight for dinner and this is way way better then takeout love it

Rochelle

2023-07-03

Oh so tasty

We love this dish, it’s something we cook every 2 weeks. It’s quick, easy and is always delicious. We use rump steak and slicing as suggested makes all the difference.

Rochelle

2023-07-03

Oh so tasty

We love this dish, it’s so tasty and is a huge hit. We cook it at least every 2 weeks, we add noodles to mkae it a complete dish as hubby isn’t a fan of rice. We use rump steak, trimmed and sliced as suggested and the meat is so tender.