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Stir-Frying
This method of cooking was developed by the Chinese as a practical solution to
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 of vegetables and sears in the juices of meat. The use of little oil is good
for dieters. Although the cooking method is uniquely Chinese, it is easily
adaptable to many different foods.
To Stir-Fry:
1. Prepare all recipe ingredients first. Line up all the ingredients on the counter
in the order they are to be added to the wok before commencing to cook.
Usually meat is cooked first. Vegetables are cooked next with the most
dense being cooked first.
2. Place clean, dry wok on heating element. Ring the wok with a necklace of
oil about half way down the wok. About 1to 2 tablespoons of oil are needed
for a pound of cut-up vegetables or meat. Turn control to "Hi". Heat the wok
for about 2 minutes. CAUTION: Set a minute timer. Do not heat the wok
for more than two minutes.
3. The oil should be heated until it is hot enough to ripple when the wok istilted
from side to side. The oil should be hot, but not sizzling or smoking.
CAUTION: Overheating any oil may cause a fire. If oil smokes, reduce
control setting. Do not leave wok unattended while using.
4. If desired, add a hint of flavor to oil by adding thin slices of seasonings such
as fresh garlic or gingerroot. Using the bamboo rice paddles, stir and toss
until the seasoning is browned. Remove seasoning before stir-frying if
desired.
5. Add meat, if used. If more than one pound is being cooked, add in batches.
Do not cook more than one pound of meat or shellfish at atime or it will stew
in its own juices. Stir and toss the meat until all pieces have come in contact
with the hot wok and are lightly browned and almost done. Remove cooked
meat from wok and set aside; add more oil if needed to cook additional
batches.
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