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Stir-Frying
Thismethodofcooking wasdevelopedbythe Chinese as apractical solutionto
the scarcity of fuel. Stir-frying is quick cooking, stirring and tossing of foods in
a small amount of oil over very high heat. Foods are not fried but are actually
flash-cooked or toss-cooked. The quick searing maintains the crispness and
texture ofvegetables and sears inthejuices of meat.The useof little oil isgood
for dieters. Although the cooking method is uniquely Chinese, it is easily
adaptableto many different foods.
To Stir-Fry:
1. Prepare all recipe ingredients first. Line up all the ingredients on the
counter inthe order they are to beadded to thewok beforecommencing
tocook.Usually meatiscookedfirst.Vegetablesarecooked nextwith the
most dense being cooked first.
2. Placeclean, drywok on wok cradle. Ringthe wok with a necklace of oil
about halfway downthe wok. About 1to 2tablespoons of oilare needed
for a pound of cut-up vegetables or meat.Turn control knob to Hi. Heat
thewok for about2 minutes. CAUTION: Seta minutetimer. Do notheat
the wok for more than two minutes.
3. Theoilshouldbeheateduntilitishotenoughtoripplewhenthewokistilted
from side to side. The oil should be hot, but not sizzling or smoking.
CAUTION: Overheating any oil may cause a fire. If oilsmokes, reduce
heat control setting. Do not leave wok unattended while using.
4. Ifdesired,addahintofflavortooilbyaddingthinslicesofseasoningssuch
asfresh garlicor gingerroot. Usingthebambooricepaddles, stirand toss
until the seasoning is browned. Remove seasoning before stir-frying if
desired.
5. Add meat,ifused. Ifmorethanone poundisbeingcooked,addinbatches.
Do not cook more than one pound of meat or shellfish at a time or itwill
stew in itsownjuices. Stirandtoss the meat untilall pieces havecome in
contact with the hot wok and are lightly browned and almost done.
Removecooked meatfrom wok and set aside; add more oil if needed to
cook additional batches.
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