13 Stir-Frying Secrets Chinese Will Never Tell You
General Stir-frying Technique
1 Make sure you have all your seasonings and ingredients in advance. Make sure we cut all the food as directed before you start. Do not make and cut food while you fry as stir-frying is a fast and fast way to cook. The whole process uses the highest heat in your oven so that while you are frying, you shouldn’t prepare food.
2 Cut all ingredients in the same size for even cooking. Since stir-fry is a fast and quick way to cook the food all the time, use the strongest heat to cook the food quickly.
3 It is therefore important that we keep the food in the same size. For instance, when you stir-fry pork with vegetables, try to cut them in the same size, slice or cubes. Cut all ingredients into bite pieces if they do not follow a recipe.
4 Preheat the wok for at least a minute before adding oil at medium-high heat. Add the oil to it, (up to 2 to 3 tablespoons of olive oil, depending on the dish, with peanut, canola, vegetables, sunflower or olive oil). This is how the oil heats faster.
5 In some recipes, you first need to fry the meat and reserve it. This is a little like in the Western cooking process in which you put the meat inside a hot pot to lock the meat juices inside the meat. Add the meat back when the vegetables have almost done and cook all the way through. This procedure can also lock the juice into the meat and ensure that we do not overcook it. I usually fry meat to seal in the juices at high heat (individual recipe may differ).
6 Do not add over one cup of meat to the pot at a time. Lay the meat out to cook flat. When you stir-fry, never crowd the ingredients. When the color changes, remove the meat from the wok. For instance, when redness disappears in the beef. Cook meat medium well.
7 You can fry garlic, spring onion, chili, and ginger first in season and help to get the fragrance first. However, be careful not to burn any of these ingredients, because your food will taste bitter.
8 Stir-fry vegetables with the densest vegetables first and for the longest time fried. Denser vegetables like broccoli, carrots, and aubergines require greater cooking time than green leafy vegetables such as pakchoi.
9 If you don’t know the order to stir-fry vegetables, the simplest solution is to fry them one by one. Wash the vegetables in advance if possible to ensure that we drain them and not too wet. Alternatively, try adding a few drops of water while stir-frying if the vegetables are too dry.
10 When cooking vegetables that take longer to cook, such as broccoli, first add 1/2 to 1 cup of vegetable, chicken stock or water to the pot for a few minutes to cook the vegetables. Cook the vegetables with medium heat until the stock is almost dry.
11 Once we finish cooking, taste and adjust the seasonings. Serve the fried dish right away.
12 When stir-frying the meat, wait a few seconds before tossing to brown; when the vegetables are stir-fried, then move them straight away.
13 The final key point is about the temperatures for cooking. Some recipes give instructions for cooking a dish in hot, medium – high or medium heat, while other recipes do not. Stir-fry should be high in Chinese cooking and adjust it depends on your stove’s model.