—Stir-Fry Tips in Chinese Cuisine —-

Budget Menu & Dirt Cheap Recipes General Recipes —Stir-Fry Tips in Chinese Cuisine —-

Viewing 0 reply threads
  • Author
    • #236904

      —Stir-Fry Tips in Chinese Cuisine —-
      1. Make sure you have all the ingredients you need ahead of time.

      2. Make sure all the food is cut according to directions
      before you start. Never try to prepare food while stir-frying.

      3. For even cooking, cut all the ingredients the same size.

      4. If not following a recipe, cut all the ingredients into
      bite-sized pieces.

      5. Heat the wok on medium-high to high heat for at least
      a minute before adding oil. (You may want to skip this step
      if you have a nonstick pan – it can damage the coating.)

      6. Add the oil (up to 2 to 3 tablespoons depending on the dish;
      peanut, canola or other vegetable oils are good) drizzling it
      so that it coats both the sides and the bottom of the wok.
      The oil heats faster this way.

      7. Before adding other ingredients, season the oil by cooking
      a few pieces of garlic and ginger. (Note: you may want to
      reduce the heat at this point to keep them from burning).

      8. If the recipe calls for meat and vegetables, cook the meat first
      and then set it aside. Add the meat back when the vegetables
      are almost cooked. This ensures that the meat is not overcooked,
      and that the meat and vegetables retain their individual flavors.

      9. Meat is normally stir-fried on high heat to seal in the
      juices (individual recipes can differ).

      10. Never add more than a cup of meat at a time to the wok.
      Lay the meat out flat to cook.

      11. Remove the meat from the wok when it changes color –
      for example the redness in the beef is gone. At this point
      the meat is approximately 80 percent cooked.

      12. Stir-fry vegetables according to density, with the densest
      vegetables being stir-fried first and for the longest time.
      Denser vegetables such as broccoli, carrots and eggplant
      require more cooking time than green leafy vegetables
      such as bok choy.

      13. If you’re uncertain about the order in which to stir-fry
      vegetables, the simplest solution is to stir-fry them
      separately, one at a time.

      14. If possible, wash the vegetables ahead of time to
      ensure that they have drained and are not too wet.

      15. Alternately, if the vegetables are too dry, try
      adding a few drops of water while stir-frying.

      17. When stir-frying meat, wait a few seconds before tossing
      so that it has a chance to brown; when stir-frying vegetables,
      begin moving them immediately.

      18. When adding sauce to vegetables and/or meat, form a “well”
      in the middle by pushing the ingredients up the sides of the wok.
      Add the sauce in the middle and stir to thicken before
      combining with the other ingredients.

      19. Once the dish is completed, taste and adjust seasonings
      as desired.

      20. Serve the stir-fried dish immediately.

      Finally, a few words about cooking temperatures. Some recipes
      give instructions on whether to cook a dish at high, medium-high,
      or medium heat, but others don’t. I suggest starting to cook
      at medium-high heat and then adjusting the temperature up or down
      as needed on your model of stove. Another option is to have
      a second burner set on medium heat that you can quickly move
      the wok to if you feel the food is cooking too fast.

Viewing 0 reply threads
  • You must be logged in to reply to this topic.

Budget Menu & Dirt Cheap Recipes General Recipes —Stir-Fry Tips in Chinese Cuisine —-