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You are here: Home / blog / Why Grill and Stir Fry in one dinner?

Why Grill and Stir Fry in one dinner?

July 3, 2014 By Eleanor Hoh Leave a Comment

Why Grill and Stir Fry in one Dinner?  This simple weeknight dinner idea will make you a rock star!  Grilling a batch of protein is a very efficient way to produce many meals and while your meat is grilling, you can fry up a medley of vegetables.  This is one of my favorite weeknight dinners, simple and stress free and done in 1/2 an hour.

Grilled Pork Belly, rapini with shimeji mushrooms, Chinese Eggplant using Glazing Technique, grilled turnip.

GRILLING VS ROASTING

My preference is grilling rather than roasting.  I like the texture better, meat is crispy outside and tender inside and colors come out so much brighter. Grilling uses same technique as stir frying, high heat seals in the flavors and retains the colors. 

WokStar-EleanorHoh-grill-porkbelly
Grilled pork belly using a variety of World Spice Seasonings

MIX EAST AND WEST

It’s so easy to stir fry whatever vegetables I find in my fridge. Stir frying isn’t just for an Asian dinner, you can fry veggies to go with western style grilled meats,  it’s nice to mix and match east and west! There are no boundaries when it comes to cooking and you’ll be surprised at how well this works, try it.

GRILLING IDEAS:

1. big joints of meat will last many meals!
2. salmon, pork shoulder (one of my favs), pork belly, leg of lamb, organic chicken thighs, skirt steak, tofu, etc.
3. cut in different ways: chunks for lunch, strips if I use in a stir fry and slices for dinner.
4. bring for lunch to work with a salad, you’ll be the envy of your colleagues.

BEST SEASONINGS FOR GRILLING MEAT?

I find dry spice rubs work best as wet marinades tend to make meat tough and chewy (same with stir frying meat.)

My current favorite spice rub! 

Indian Garam Masala, Rooster Spice, Indonesian Ayam & Yucatan Rojo BBQ Rub from World Spice. (very fresh & flavorful)

STEP BY STEP

1) while broiler is heating up
2) rinse meat under cold water, pat very dry with paper towels (if wet, will render meat tough & chewy, same for a stir fry!)
3) slather avocado oil on meat
4) sprinkle celtic sea salt and spice rub to cover meat completely on both sides
5) zing under broiler on top rack close to the heat with door OPEN! Many didn’t know NOT to close the door, you’ll be steaming it and won’t have grilled results.  Unless meat touches the grill rack, then move down one shelf

SIMPLE RULES TO GRILLING 

1. You will smell the incredible aromas from meat grilling, usually in about 10 minutes.

2. When the first side gets nice and toasty with crispy edges, flip it over. Second side won’t take as long and also depends how thick the cut is.  When golden and slightly crispy round edges, stick a fork or steel skewer in the thickest part to test if done.  If there’s blood running, it’s still a bit rare so I switch the heat off and let it sit under the broiler. If you cook till there’s no blood, it’s overdone, cause meat continues cooking.

3. Stir fry your veggies while meat is grilling. See below for veggie combinations and how to do it!

4. Let the meat rest about 5 minutes before carving and digging in, ENJOY!

This image has an empty alt attribute; its file name is WokStar-roastduck-veggies.jpg

Looking for more ideas…
4th of July, Spicy BBQ Hoisin Spare Ribs
Grilled Hoisin Pork Chop with 3 different veggie sides
Grilled salmon and stir fry bok choy
Grilled Swordfish with stir fry zucchini

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Filed Under: blog, grilling, spices, stir fry, technique Tagged With: "Flavorgod seasonings", grilling, stir fry, technique, tips

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