Loading ...
Loading ...
Loading ...
6. Add more oil if needed. When the oil is hot, add the vegetables. If more
than onetype ofvegetable isbeing cooked, start with those that takethe
longest to cook. With the rice paddles, stir-fry vegetables, coating them
with oil. For vegetables that require more cooking (dense fibrous veg-
etables suchas carrots, broccoli or asparagus) add a little water to wok,
cover, andsteam untiltender. Removecooked vegetables andadd other
vegetables as recipestates or in accordance to their cooking time. Stir-
fry after each addition untilall vegetables aretender-crisp.
7. Returncookedmeat and vegetables towok. Add sauce, ifused. Stirand
cook food until liquid boils and thickens. Remove from wok and serve.
Tips:
• Thekeyto stir-fryingishaving everything readybefore cooking begins.
Cooking time is so short there is little time to look for or prepare
ingredients.
• Readrecipe instructions carefully before beginning.
• All ingredients should be as uniform in size and shape as possible for
quick, even cooking.
• Foodsthat are cut in thin, small pieces will cook more quickly and will
retain their natural texture, color and flavor.
• Cut fibrousvegetables such as celery and broccoli and meats such as
flank steak into diagonal slices. This helps tenderize them as well as
exposethe maximum food surfaceto the heated wok during cooking.
• Cut less fibrous vegetables into wafer thin slices or dice.
• To steam stir-fried vegetables, stir-fry 30 seconds then add 1 table-
spoon water; cover wok with lid; steam for 60 seconds after steam
comes from around lid.
• Meatsfor stir-frying should beground or cut in thin strips.
• Meatwill slice more easily if partially frozen. To partiallyfreeze a one-
inch sliceof meat, place in the freezer for 45 to 60 minutes.
Loading ...
Loading ...
Loading ...