I've been struggling with this stir-fry thing of late. Seems like I end up with too much flavor or too little. On one end of that spectrum, I made some ginger-garlic beef, from a recipe in the stir-fry book I got a week or so ago. The recipe called for 3/4 of a cup of soy sauce, and was just plain too salty. On the other end, I've made a couple of chicken recipes in the past week, and I can't seem to get much flavor into the chicken itself. Is there something basic that I'm missing? Do I need to marinade the chicken for a longer period of time? I'm stuck.
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I've never really tried using a marinade, as such. You might get more flavor using straight teriyaki with some seasoning. I think it absorbs a bit better, and you can thicken it up with corn starch afterward.
I normally use a roughly half-and-half mix of pineapple juice and teriyaki with a little Worcestshire, ginger, and garlic thrown in.
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