Choose the right equipment and follow our steps to becoming a stir-frying expert.
1. It's important to have all of the ingredients ready to go before you begin stir-frying. You'll find that once you start, cooking goes too quickly for you to prepare ingredients between cooking steps. Start by slicing all of the ingredients, combining the sauce ingredients, and cooking the rice or pasta called for in the recipe. Arrange all of the ingredients in dishes near the wok so you can reach them easily when it's time to use them.
2. When everything is ready, add the cooking oil to a wok or large skillet. Lift and tilt the wok to evenly distribute the oil over the bottom. Preheat the wok over medium-high heat about 1 minute. To test the hotness of the oil, add a single piece of vegetable to the hot wok. If it sizzles, proceed with cooking the seasonings, vegetables, and meats as directed in the recipe. You may need to add additional oil during stir-frying to prevent the food from sticking. The amount of oil needed for stir-frying depends on the wok's surface. For example, a wok with a nonstick surface probably will need less oil than a wok with a steel surface. If you need to add more cooking oil, add a small amount at a time, and bring the oil to frying temperature before proceeding.
3. Seasonings, such as minced garlic and grated gingerroot, generally are stir-fried first for 15 seconds so the distinctive flavor of the ingredient seasons the oil. Just stir the seasoning into the hot oil, keeping it in constant motion. Because the amount you will be stir-frying at one time is so small, it's important to keep the seasoning moving the entire time so it does not burn.
4. Now you're ready to stir-fry the vegetables. Begin by stir-frying the vegetables that take the longest to cook, then follow with those that cook more quickly. Use a long-handled spatula or wooden spoon to gently lift and turn the pieces of food with a folding motion, as shown below. This ensures that the food will cook evenly. To prevent scorching, remember to keep the food moving at all times. Remove the vegetables from the wok after stir-frying.
5. Stir-fry the meat, poultry, or fish. Since overloading the wok or skillet with food will slow cooking, stir-fry no more than 12 ounces of meat at one time. This means that for most recipes, you'll begin by stir-frying only half of the meat until it is done, and then remove it from the wok. Then, you'll stir-fry the remaining half of the meat. Return all of the cooked meat to the wok.
6. To thicken the sauce, push the cooked meat from the center of the wok. If the sauce ingredients you've already mixed together contain cornstarch, you'll need to restir. Then, pour the sauce mixture into the center of the wok and cook, stirring constantly, until it thickens and bubbles over the entire surface, as shown below.
7. The final step of stir-frying is to return all of the stir-fried ingredients to the center of the wok. Stir everything together to coat with the sauce. Then, cook and stir the mixture as directed in the recipe until heated through. To assure that your stir-fry is piping hot, serve immediately.
Stir-frying is a cooking method that involves stirring and frying food at the same time. The food is lifted and turned as it cooks quickly in just enough oil to prevent sticking. Follow these suggestions to make stir-frying work for you:
Today, we'll teach you how to stir fry with a delicious recipe for vegetables with peanut sauce. Stir frying simple means to quickly fry small pieces of food in a small amount of fat, over a very high heat while stirring constantly. This is something you can do in either your walk or a stainless steel skillet. There are a few secrets to making the perfect stir fry. First, you want to make sure the vegetables are cut in equal size pieces. This will ensure even cooking. Second, it's critical that the vegetables are dry to touch before adding them to the wok. Use paper towels to dry any vegetables that might be wet. For the peanut sauce, in a small bowl, combine peanut butter, brown sugar, soy sauce, lime juice and crushed red pepper. Stir to combine. In another bowl, combine cherry and soy sauce. Set both of those aside. Heat a 14-inch flat bottomed wok on high heat until a bit of water vaporizes within one to two seconds. Swirl peanut oil into the pan. It should look like a necklace of oil. Then, lift with both hands, tilting the wok until it's coated and oil is running towards the bottom of the pan. It's important to use an oil with a high smoking point, such as peanut or vegetable oil. Next, add the aromatics. In this case, ginger, and stir fry for ten seconds. Once you add the ginger to the pan, you should hear a sizzling sound. That's how you know the pan is properly heated. Now, it's time for the vegetables. Add the carrots and stir fry one minute. Then, add the green beans and stir fry for another minute until the beans are bright green. Now, add the liquid, which in this case is the cherry mixture. It's important to swirl the liquid in a thin stream along the sides of the wok. This preserves the high temperature of the wok. Stir fry for two minutes or until the vegetables are crisp tender and most of the liquid is absorbed. Finally, remove the wok from the heat and add the cabbage. Cook for thirty seconds or until it slightly wilted. Serve with the peanut sauce and some chopped eggs. Now, that you know the secrets to stir fry, week night cooking just got a whole lot easier.