What is the best way to make stir-fry?

There are several methods you can follow to make a good stir fry. For some tips on how to stir fry check this link which has information on how to ehow.com/how_2891_stir-fry-anything.html stir fry almost anything. Also check this link for stir frying tips chinesefood.about.com/library/blstirfryt... When stir frying, it is helpful to use a wok as the sides of the wok which are cooler, can be used to keep the vegetables that need less heat, while the center of the wok, which is hotter can be used for items such as meat which need to be cooked longer.

Check this link for more information on whether you need a flat bottomed pan or a wok when stir frying chinesefood.about.com/library/weekly/aa0... The main difference between Chinese stir fry and other Asian stir fry is the ingredients used for the sauce and marinade. Chinese stir fry usually features soy sauce, oyster sauce and Hoisin sauce and one such example is chinesefood.about.com/od/pork/r/porkchop... Ingredients in a stir fry can vary, and often combinations of various meats are used along with vegetables. However, there are several stir fry recipes which only call for vegetables and are therefore classified as vegetarian.

For a guide on how to make a vegetarian stir fry meal check this link http://vegetarian.about.com/od/cookingtipstools/ss/Howtostirfry.htm http://www.flickr.com/photos/iandeth/2148674921/ http://www.flickr.com/photos/exfordy/367370810.

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I've never made my own pancakes other than through a boxed mix, but enjoy homemade pancakes much better. I found a recipe from Alton Brown of the Food Network that doesn't look too complex to prepare. The recipe serves twelve people.

Enjoy! Ingredients: 6 cups all-purpose flour 1 1/2 teaspoons baking soda (check expiration date first) 3 teaspoons baking powder 1 tablespoon kosher salt 2 tablespoons sugar Directions: Combine all of the ingredients in a lidded container. Shake to mix.

Use the mix within 3 months. "INSTANT" PANCAKES: 2 eggs, separated 2 cups buttermilk 4 tablespoons melted butter 2 cups "Instant" Pancake Mix, recipe above 1 stick butter, for greasing the pan 2 cups fresh fruit such as blueberries, if desired Heat an electric griddle or frying pan to 350 degrees F. Heat oven to 200 degrees F.

Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter. Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined.

Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out.

Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface. Lightly butter the griddle.

Wipe off thoroughly with a paper towel. (No butter should be visible. ) Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired.

When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set. Serve immediately or remove to a towel-lined baking sheet and cover with a towel.

Hold in a warm place for 20 to 30 minutes.

We love American pancakes in our home, just like the ones in your picture. The way I make mine is quite simple. If you like fruit pancakes, just add half a cup of preferred dried fruit into the mix.

Ingredients: 2 large eggs 1 packet of baking powder 3/4 1lb bag of flour 1/2 litre of skimmed milk pinch of salt or sugar to taste Method; Simply mix the eggs with the baking powder first. Once mixed pour in the flour and the rest of the ingredients and mix vigorously together for a couple of minutes until there are no lumps in the mixture. Warm up a non-stick frying pan.

When the frying pan is hot enough, get a soup ladle and fill it half way with the pancake mixture and pour into the center of the frying pan. There is no need to use oil or butter when cooking pancakes. Then using flat based spatula, flip the pancake over as soon as it can be picked up after 30 seconds or so.

The pancake will go golden very quickly. This recipe serves 6 to 8 people. An extra topping tip: add either fresh lemon and sugar, golden syrup or maple syrup to taste.

Well first off if you think they taste good then they taste good at least to you so who cares... That said I have used Alton Browns recipe for "Instant Pancakes" and they beat box pancakes hands down in my opinion. Here is the link to the page... foodnetwork.com/recipes/alton-brown/inst... I don't like copying other sites info in here so you'll just have to check out the link. But I've tried many recipes and also many boxes(Bisquick, Krustable, Store brands...) and these just taste better.

They also cook up a bit fluffier and hold more syrup. You may need to adjust the thickness just a bit. I find here in WV hills I need to add a tablespoon or so of just plain milk to thin them just so slightly.

Although my little girls like syrup on them I actually eat mine with Strawberry preserves. Good Luck!

This is one great recipe for pancakes that worth giving a try. You are going to need these ingredients: 2 c milk 2 c flour 2 eggs 2 tablespoon shortening 1/2 teaspoon salt 2 teaspoon baking powder 1 tablespoon sugar splash of apple cider vinegar, or vanilla How to prepare: 1. Thoroughly beat the eggs.2.

Pour in the milk. 3. Mix the flour, salt, baking powder, sugar and shortening.

Add in the dry mixture with milk and egg mixture. 4. For a buttermilk flavor, add a splash of apple cider vinegar.5.

Pour this batter into the preheated waffle maker or on hot skillet.6. When you noticed that most of the bubbles have popped pancake is ready to flip. Serve this with warm maple syrup.

Or you can place Cool Whip to make a Belgium waffle or splash of vanilla or almond extract for a change from the ordinary buttermilk flavor.

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