Stir-fry
With the Jammer method, you learn to add amazing variety and diversity to your usual dishes. This post’s theme is Stir-fry.
Stir-fry is a classic. It’s easy and simple, and it’s also a powerful dish: If you know the basics of a good stir-fry, you can make 1000 different great recipes.
If you want more guidance, see an example recipe here, and adapt it for you:
Once you're comfortable with the short-cut recipe use this ‘Taste wheel’ to help you make a 100 different kinds of stir-fry without following a recipe:
‘The Tastewheel’ helps you make your soup tasteful without finding a recipe. It is simple to use the Jam wheel to make a soup: Just pick 1-3 ingredients per grouping (base, spices, etc), and you’ll get a well-rounded tasteful dish. E.g.,: Parsnips, potato, rosemary, thyme, artichoke hearts, onion, lemon, topped with sesame seeds and spring onion.
Read more about the Tastewheel here.
How to make your stir fry even easier and more tasty
Cooking stir fry shouldn’t be stressful - but how to make it even more enjoyable? Here’s a few key moments when cooking soup::
- The moment the onions and spices start frying on the pan you’ll get that wonderful smell. Super charge that smell by adding enough spices and a splash of alcohol (wine, vodka, anything), which activates more of the aromatic compounds of the spices.
- The most important part of cooking is the very end, when you’re adding salt, sugar, sour, and umami to taste… make sure to really pay attention to the tastes. You’ll likely benefit by adding a little more of each ingredients than you’re used to. If it gets too salty or umami, add sour. If it gets too sour, add sweet.
- The tasting and balancing should continue on the dining table. Ask every part of the family to taste the food, and let them add more salt, sugar, umami, or sour —- and have a conversation about it - it’s fun and educational!
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To find out more about the company behind this, visit plantjammer.com.