What's a lo-cal way to stir fry?

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Replies

  • CipherZero
    CipherZero Posts: 1,418 Member
    Water or a bit of non-stick spray.

    Be careful with non-stick sprays - our large Caliphon pan had its non-stick coating destroyed by those. Didn't realize until afterwards it voids the warranty!
  • MarKayDee
    MarKayDee Posts: 196
    Personally I stirfry dry, meats first then I add my noodles and veg at the same time. Keeps things moist enough to not burn and dry enough to not get stuck with sloppy soggy stirfry.

    Also you could try dabbing a paper towel in your oil and rubbing your pan with it. There's still calories added, obviously, but it only uses about as much as a spritz.
  • lostmetalchicken
    lostmetalchicken Posts: 9
    The cooking sprays do ruin the pan and I felt uncomfortable using some chemical mix on my food. I found a simple pump style oil sprayer at the kitchen store. My is called a misto. You use your own oil and it sprays a bit into the pan. Then you just use a little bit of oil. It works good to use instead of butting a pan if you are going to bake or to coat things like as asparagus lightly before broiling instead of slopping in the oil.
  • kiittenforever
    kiittenforever Posts: 478 Member
    I use 1 tsp sesame oil for my stir fry it is 40 calories :)
  • neanderthin
    neanderthin Posts: 10,222 Member
    Hi, I like stir-fries but can't believe how many calories are in just a glug of olive oil / sunflower oil / vegetable oil. Does anyone have an alternative that I can use, apart from water. Thanks.
    Depends. If you want the real wok experience then no there is no substitution. There is a flavor that is transmitted to the food from cooking with a well seasoned wok at the right temperature, which is high, and it's called "wok hei" it's hard to describe, but it makes a difference and I always look for that taste when I cook in a wok.

    If your using a non stick then the heat is never going to be hot enough, or at least you should never heat it up that much and if it's just cooking food in a wok you want then either just use less fat or steam them in a flavorful broth of some kind, like veg or chicken stock and you can add a cornstarch mixture at the end to thicken, if you want a sauce.

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