STIR FRYING
Stir frying is a Chinese cooking technique commonly used in Chinese restaurants
because of its fast cooking speed.
A round bottom pan called a wok is heated to very high temperature. Then, some oil is
put in, followed by seasoning and the food items. The food is stirred and tossed very
quickly using a big metal spatula. Some chefs will lift the wok to the side to let the
flame light the oil, or a dash of wine spirit, on the food to give it extra flavor. Most
dishes are cooked this way within 30 seconds.
You also need a decent amount of oil and a good stove that can generate lots of heat.
Gas stoves are the best, since one has better and quicker control over the fire than
electric stoves.
How to stir fry
The most important aspect of stir-frying is speed because stir-frying is designed for
quick cooking. This not only makes your food taste great (and fresh) it also preserves
the color and aroma of the cooking ingredients.
Follow these few simple steps to the perfect stir-fry
1. Prepare your ingredients ahead of time. That includes washing and chopping,
cutting etc.,
2. Add a good amount of oil into the wok - 3 to 5 tablespoons recommended.
3. Turn the heat on highest, and wait until the smoking point.
4. Add in any spices you have first such as garlic, ginger, or chillies.
5. Add in your ingredients according to density. Always stir-fry meat first. If you
plan on mix frying dense vegetables such as broccoli or cauliflower, blanch or
parboil these vegetables first.
6. Add in your seasonings such as salt, sugar, hot sauce, etc.,
7. Stir-fry only to the point where the ingredients are just cooked, and NO longer.
8. Dish up and serve while hot.
