Red chili pepper
Will this make a decent stir fry? What should I add? I know very little about cooking.
Not really, no. Not with the 'pus as the star, anyway. Canned 'pus is best eaten as a salad ingredient.
With leeks and 'shrooms plus a few other ingredients, you can make a mushroom gravy to eat with rice and/or mashed potatoes. Also some meat.
Leek, chopped, 1
Mushrooms, chopped, washed and squeezed of excess moisture, compacted half cup
Salt, as needed
Stock, 1 cup
In SS pan, cook flour and oil together at high heat, stirring constantly with a wooden utensil, until about a shade or two lighter than milk chocolate.
Off the heat and stir in the leeks, mushrooms and a good sprinkling of salt; keep stirring until the sizzling stops.
Up the heat back to high and beat in the stock, whisking to dissolve the flour paste.
Allow to cook down to desired thickness, then serve over meat and rice or mashed potatoes.
Have some sautéed broccoli as a side dish:
Water, as needed
Oil, as needed
Garlic, sliced, 1-2 cloves
Chilli, sliced, as desired
Salt, as needed
Boil the water.
Chop the broccoli and boil 1 minute, then drain and rinse under cold, running water until the broccoli is cool to the touch.
Put oil, garlic and chilli into a sauté and set to high heat; when fragrant, add broccoli and sauté a minute or two to desired doneness.
Salt to taste and serve.
i mean it's nice of you to put the effort in and all but you really haven't even tried to engage with what the OP has on hand and is trying to do. and what the fuck are you saying about canned octopus? it's delicious fried.
>"you didn't use what the op has on hand!!!"
>instructions use literally every perishable ingredient OP listed
Also, I'm really not a fan of fried, canned 'pus. I'll eat it straight from the can, as-is or mix it into salad. The only cooking I do with canned octopus is a type of fritter with canned octopus, parboiled potatoes, red chillies, coriander leaves, shallot, garlic, lemongrass, eggs, plain flour and various spices but I thought the extra ingredients might be a bit much to suggest.
The preparation is a Sri Lankan thing that's like a cross between Indian bhaji/pakoda and Korean jeon/Japanese okonomiyaki.
I could revise the sautéed brocc suggestion for broccoli in oyster sauce, but thought a SEA dish as a side to my European-sounding suggestion would have been silly.
the guy wants to make a stir fry and you suggested he buy some meat, make some mashed potatoes or rice and pour an insipid gravy over the top of it. then make a stir fry. to eat on the side.
just a bit of a weird engagement with his question.
Who eats a stir fry without rice? Are you white trash, Anon?
>packed with leeky, mushroomy, stocky flavour
Are you retarded, Anon?
>make a stir fry to eat on the side
Sautés are not stir fries. Are you "special," Anon? Do you want to hug me? I don't like hugs from "special" people. I dislike drool. Please do not hug me, Anon. Please.
I was actually thinking about rice noodles instead of rice for this. What order should I cook everything in anyway? I feel like the leeks and garlic should go first, to set a good base flavor down, but maybe I should just throw everything in together?
how is eating stir fry without rice white trash? where on earth does that come from? do you know what white trash is? i don't think 'eating stir fry without rice' is remotely within the range of stereotypes comprising that group.
again, dude, don't wanna shit on you for putting an effort in and all, but you seem euthanisably retarded.
Leek, garlic, onion and other similar things can be used as an aromatic to create a base flavour at the beginning or added a few steps from the end if using as a vegetable.
Generally, as an aromatic, you want them minced, grated or chopped and as a veg, you want them sliced or wedged.
I make a gingered chicken and leek stir-fry. I use ginger as the aromatic but slice the leek/welsh onion on the bias and use that as a veg nearer the end.
so the thing about octopus and squid is that they want to either be cooked very fast and fresh, or cooked down for a long time. canned octopus has basically been pressure cooked over the course of the canning process. you can't hope to have the texture of fresh octopus. what you want to do is get some colour on it, crisp up the outside and give it that luxurious braised texture. so yes, you definitely want it to go in first.
i wasn't saying they were the same properties, anon. they are different properties. a very common method of cooking octopus is to braise it whole, then break it down and fry the pieces in hot oil. this is essentially what i am recommending, it is IMO the best use of canned octopus. are you just really salty about something? you seem excessively confrontational.
the oil will taste of octopus but have a lowered smoke point because of the dissolved solids in it from the octopus. i wouldn't use it for high heat cooking personally.
i would julienne the leek and add it at the end. i wouldn't add the garlic at the start because it will burn. you can use the cores of the leek coarsely chopped at the start though to give it some colour.
it doesn't demonstrate a lack of cooking knowledge to say that i wouldn't stir fry something with an oil that can't take high heat. who pissed on your chips mate? are you the guy who recommended that OP makes meat and potatoes in response to a question about how to make a fucking stir fry?
>you can use the cores of the leek coarsely chopped at the start though to give it some colour.
same with the stem of the broccoli, if you cut away the outer woodlike layer it's nice