#17: Stir-Fry is crock-pot-able!

Sorry, this picture is kind of dark!

Dear Tiffany,


Stir-fry is one of the first things I learned how to make as a kid, other than macaroni and cheese and scrambled eggs.  My mom grew up in Japan, so a lot of what we ate was Japanese (or other Asian)- influenced.  This week I wanted to make stir fry, but I was going to be where there wasn't a stove to use, so...yay for the crock pot!  I will list both methods below.  This kind of thing is so easy, its pretty tough to ruin!  The nice thing about using your crockpot (other than the convenience factor) is that the meat absorbs all the sauce flavors...yum!  You can also do without the oil (though I used a little) when you use your slow cooker.


I used yakisoba noodles (Japanese style "fried noodles") this time, but you can also use rice, or another asian frying-type noodle (such as chow mein or lo mein noodles- cooked soft, not crunchy).  In a pinch, angel hair spaghetti is an ok substitute as well.


The Basics:
Prep time: About 10 minutes to chop your meat and veggies, then about 10-15 minutes laboring over the stove or all day in the crockpot
Good for leftovers: yes.
servings:  8-10
cost: $10-$15


Ingredients:
1 package Yakisoba noodles (sometimes available at Safeway, but Berkeley Bowl Marketplace always carries them, as well as Koreana Plaza and other Asian markets).  Or you can substitute rice or another noodle (see above).
1-2 lbs chicken, beef, or pork, cut into small strips or chunks
tofu, cut into small 1-2 inch chunks (optional)
splash of vegetable oil
soy sauce
4-6 carrots, cut longways into 3 inch strips
1 onion, chopped
2 tablespoons minced garlic (optional)
1 teaspoon minced ginger (optional)
stir-fry sauce, teriyaki sauce, or other asian sauce such as Yoshida's - they carry it at Costco
1 can baby corn (available at Safeway or asian markets)
1 can water chestnuts (available at Safeway or asian markets)
12 oz bag of broccoli (or just chop it yourself)
handful of chinese peas
OR you can just get a bag of the frozen stir fry mix in place of the veggies above, and add your own onions and whatever else the bag is missing


The Process: 
Stovetop method:
Saute meat, onions, garlic and oil in a wok or large (Very large!) skillet until the meat is mostly done.  If you have them, use a long pair of cooking chopsticks to stir.  It makes you feel special.  Remove the meat, and add the rest of the veggies, tofu, and sauce, and saute until veggies are almost crisp-tender, then add back the meat, add soy sauce to taste and cook a few more minutes.  Prepare noodles according to package directions, and enjoy!


Slow-cooker method:
Place meat, onion, garlic, ginger, and carrot in slow cooker; cover with stir-fry sauce.  Cook on low for about 6-7 hours, or on high for 3.  Add other veggies, and more stir-fry sauce or soy sauce if you need more liquid. Stir together and cook for another hour or 2. Prepare noodles according to package directions, and serve.  Add soy sauce as needed to taste.


Noodle notes: You can stir your noodles into your meat and veggies before serving, but my family has always found it easier to divide portions if you serve the noodles separately (this way, one person doesn't take all the noodles!  Or end up with only veggies.) and then each person stirs their own noodles into their stir-fry.


Make it Vegetarian: just use tofu instead of meat!  If you do this, make sure you get a "harder" variety of Japanese-style tofu, the softer ones will fall apart on you.