Stir frying

Compared to your preparation, stir frying occurs in flash.

  • Place the wok on a high heat, and when it is hot, add peanut, corn, or canola oil. After a few moments test the oil with a bit of the aromatics, ginger or garlic; if it sizzles the oil is ready.
  • Then, add the aromatics. In less than a minute they will begin to release their flavor and aroma, and you can begin to add the vegetables and meat in the order of their cooking times; those that take the longest are added first.
  • Stir, lift, and toss the ingredients until they are evenly cooked without scorching. Ingredients may be removed once they are cooked and returned before finishing.
  • Then add the liquid ingredients and seasoning. For thinly sliced or shredded dishes, turn down the heat for a few minutes while the flavors combine, adjust the seasoning, and serve.
  • For dishes with tougher or larger ingredients, place a lid over the wok and adjust the temperature to maintain a simmer so that the food steams until it has absorbed a portion or all of the liquid. Then return any ingredients that were removed, adjust the seasoning, stir quickly, and serve.


Source: Culinary Cafe

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