Prep, Speed, and Heat: RecipeTinEats on How to Sauté Anything

Nagi Maehashi is appearing at dinner tables across the country. She's been to Christmas lunch with the perfect summer salad, with exhausted parents as they slip veggies into midweek staples and she's wowed by the in-laws with a crisp slice of lemon .
It's the culmination of years of work on RecipeTin Eats, the food and recipe blog she started with a $50 WordPress account.
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On the day of its launch, the site received two clicks: from Maehashi and her mother.
A month later, she published her recipe for an "all-purpose stir-fry sauce" - which she calls her Swiss army knife of stir-fry sauces. She was shared on Pinterest and her base started to grow.
Soon after, her Cheese Garlic Bread recipe took off and was seen about 200 million times on Facebook.
The blog now averages 27 million monthly visits, has eight full-time employees, 972,000 Instagram followers and a food bank, and has spawned a book of recipes: RecipeTin Eats: Dinner.
Over the years, says Maehashi, she has seen Australian home cooks become more adventurous, with their palates and their recipes. They want to know how to make a laksa that fills the stomach and feeds the soul, or recreate the perfect reuben sandwich they once had in New York.
"They want to create this at home. It's really exciting to actually see it…I think the accessibility of recipes online has really opened up the kitchen at home,” she says.
But she's also aware of the dangers of the following online recipes. In fact, they're the ones that motivated her to start her blog in the first place. "It sounds really awful, but to be honest, when I started looking at all these other recipe websites, some...were really bad," she says.
"You can't just put soy sauce d a bunch of vegetables and meat and call it a stir fry. Like it's not going to be good."
Maehashi wants everyone to make good food and make it well. One of his best tips for home cooks is to "get comfortable" by quickly chopping the garlic and onion.
But then she quickly retracts the answer." Actually , my number one tip for everyone in the kitchen is to just relax and enjoy it more."
"I know that sounds ridiculous, but I think that cooking is about trust rather than meticulously following a recipe."
Here Maehashi shares his stir fry recipe. This is not a prescriptive manual but a guide to choosing your own adventure based on preference and what's available in the fridge.
Nagi Maehashi explains how to blow anything
For 2 people
Prep 5 min
Cook 5 min
Make sure you have all your ingredients measured and ready to be tossed in the pot because once you start cooking things move quickly.
Getting started2 tablespoons of canola oil
Base flavorings1 finely chopped garlic clove1 tsp finely chopped ginger (or more if desired)Finely chopped fresh chili peppersSauté5 cups of supplements (raw protein and vegetables)3 tbsp. Charlie All-Purpose Stir-Fry Sauce (recipe below)⅓ cup water (85 mL)
Stir-Fried Noodles4 cups supplements (raw protein and vegetables) 3 cups of c...

Food & Recipes Nov 8, 2022 0 29 Add to Reading List

Prep, Speed, and Heat: RecipeTinEats on How to Sauté Anything

Nagi Maehashi is appearing at dinner tables across the country. She's been to Christmas lunch with the perfect summer salad, with exhausted parents as they slip veggies into midweek staples and she's wowed by the in-laws with a crisp slice of lemon .

It's the culmination of years of work on RecipeTin Eats, the food and recipe blog she started with a $50 WordPress account.

On the day of its launch, the site received two clicks: from Maehashi and her mother.

A month later, she published her recipe for an "all-purpose stir-fry sauce" - which she calls her Swiss army knife of stir-fry sauces. She was shared on Pinterest and her base started to grow.

Soon after, her Cheese Garlic Bread recipe took off and was seen about 200 million times on Facebook.

The blog now averages 27 million monthly visits, has eight full-time employees, 972,000 Instagram followers and a food bank, and has spawned a book of recipes: RecipeTin Eats: Dinner.

Over the years, says Maehashi, she has seen Australian home cooks become more adventurous, with their palates and their recipes. They want to know how to make a laksa that fills the stomach and feeds the soul, or recreate the perfect reuben sandwich they once had in New York.

"They want to create this at home. It's really exciting to actually see it…I think the accessibility of recipes online has really opened up the kitchen at home,” she says.

But she's also aware of the dangers of the following online recipes. In fact, they're the ones that motivated her to start her blog in the first place. "It sounds really awful, but to be honest, when I started looking at all these other recipe websites, some...were really bad," she says.

"You can't just put soy sauce d a bunch of vegetables and meat and call it a stir fry. Like it's not going to be good."

Maehashi wants everyone to make good food and make it well. One of his best tips for home cooks is to "get comfortable" by quickly chopping the garlic and onion.

But then she quickly retracts the answer." Actually , my number one tip for everyone in the kitchen is to just relax and enjoy it more."

"I know that sounds ridiculous, but I think that cooking is about trust rather than meticulously following a recipe."

Here Maehashi shares his stir fry recipe. This is not a prescriptive manual but a guide to choosing your own adventure based on preference and what's available in the fridge.

Nagi Maehashi explains how to blow anything

For 2 people

Prep 5 min

Cook 5 min

Make sure you have all your ingredients measured and ready to be tossed in the pot because once you start cooking things move quickly.

Getting started2 tablespoons of canola oil

Base flavorings1 finely chopped garlic clove1 tsp finely chopped ginger (or more if desired)Finely chopped fresh chili peppersSauté5 cups of supplements (raw protein and vegetables)3 tbsp. Charlie All-Purpose Stir-Fry Sauce (recipe below)⅓ cup water (85 mL)

Stir-Fried Noodles4 cups supplements (raw protein and vegetables) 3 cups of c...