What are some key points to remember when cooking a stir fry?!
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. Pre-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.
16. 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.
17. 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.
18. Once the dish is completed, taste and adjust seasonings as desired.
19. Serve the stir-fried dish immediately.
20. 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. In Chinese Home Cooking, Helen Chen suggests 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.
Answers: 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. Pre-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.
16. 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.
17. 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.
18. Once the dish is completed, taste and adjust seasonings as desired.
19. Serve the stir-fried dish immediately.
20. 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. In Chinese Home Cooking, Helen Chen suggests 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.
lots and lots of soy sauce, chinese hot mustard, and sesame seeds.
All the ingredients prepped, ie. chopped, minced, sliced, etc..ready to cook. Also, essential to a great stir fry is a well heated HOT, HOT wok or skillet. Did I mention a very HOT wok or skillet?
Everything must be prepared. Wok must be very hot. Cook the ingredients in very minimum time. Work fast.
All the above...and, don't just throw it all in together. Start the stuff longest to cook (such as hardest veggies or raw meat) first so you don't over cook the more delicate vegetables.
Three main ones.
1.Use the right amount of oil, butter or both--not too little and not too much; of course match the il to what you're doing with it--olive, peanut, vegetable oil are best at different temperatures and match with different foods. And there are others you can add--grapeseed, oregano, several flavored ones.
2. If you use spices, add half onto what you're sauteeing the first go round, then add seasoned salt, basil, or whatever, the other half two minutes before they're to be done--that way you won't lose the flavor you've added
due to the heat.
3. Keep things moving, turning them over every thirty seconds and moving them around. Once you have cooked something, you will learn how long it takes; the thicker, mre solid things need to be done first and those that cook more quickly should be added later.
Actually stir fry...no one makes it right. It it not a saute, it is stir fry, that means NOT A LOT OF LIQUID. In fact, very little. Also use a wok or large skillet.
Stir fry is like a warm salad so if any thiing requires long cooking time, cook it in advance or cut it in small bits so it can cook easily. If using raw meats, fry them first till done then add vegetables. Infuse your oil with flavourings in hot wok then add rest of the things. At the end add spoonful of oil to give gloss.(sesame oil will give flovour too)
Use a VERY, VERY hot wok or skillet. I recommend using a cooking oil like peanut or stir fry oil that can tolerate high heat. Also make sure that your rice is cold. It will be best to use left over rice or cook some rice well ahead of time and let cool thoroughly before using in a stir fry. If this step is avoided your stir fry will be mushy.
always cook in two batches: meat first, until meat is done or light brown, take them out. stir fry veggie till tender, add meat back, sauce and salt.
never stir fry large portion, the house stove does not have enough heat to stir fry evenly with large quantity.
use oil that doesn't burn at high temps.....use peanut oil