Garlic Ginger Infusion Recipe
Make authentic Asian stir fry with Chinese chefs' infusion
Add an authentic taste to all stir fries using Chinese chef's garlic and ginger infusion secret.
Use for all stir-fry adding extraordinary Asian flavor and characters, also delicious on fish dishes.
Use 1 tsp. per serving for stir-fry 4 C. Garlic, minced
2 C. Ginger, minced
4 C. Corn oil
Place all ingredients in a pot and heat at medium heat until ingredient temperature reaches 180F, hold for 5 minutes, remove and place in a covered container. Store Garlic Ginger Infusion in refrigerator.
Other stir fry secrets:
Marinate sliced meat with Starport Marinade Seasoning to maintain moisture, tenderness and yield.
Hot oil blanch marinated meat to expedite fast and efficient cook to order operations.
Meat Marinade and Velvetization:
1. To marinate: For 10 lbs. sliced or diced meat, dissolve 0.4 lb. (7/8 C.) Marinade Seasoning (Gluten Free Starport 356) with 1-1/4 C. water and 1 C. oil.
2. Mix well then add meat and marinate for 30 minutes or more. May be covered in a container and refrigerate overnight.
3. To velvetize: Oil blanch meat in deep fryer at 350 F in 2-pound batches for 60-80 seconds, un-clump the meat pieces, remove and drain off oil.
(Oil blanching seals the juice in the sliced meat surfaces and can be quickly reheated in the wok or griddle make cook-to-order fast.)
4. When cool, place in covered container and refrigerate, use as needed. Make batch daily.