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6. Add more oil if needed. When the oil is hot, add the vegetables. If more than
one type of vegetable is being cooked, start with those that take the longest
to cook. With the rice paddles, stir-fry vegetables, coating them with oil. For
vegetables that require more cooking (dense fibrous vegetables such as
carrots, broccoli or asparagus) add a little water to wok, cover, and steam
until tender. Remove cooked vegetables and add other vegetables as
recipe states or in accordance to their cooking time. Stir-fry after each
addition until all vegetables are tender-crisp.
7. Return cooked meat and vegetables to wok. Add sauce, if used. Stir and
cook food until liquid boils and thickens. Remove from wok and serve.
Tips:
• The key to stir-frying is having everything ready before cooking begins.
Cooking time is so short there is little time to look for or prepare
ingredients.
• Read recipe instructions carefully before beginning.
• All ingredients should be as uniform in size and shape as possible for
quick, even cooking.
• Foods that are cut in thin, small pieces will cook more quickly and will
retain their natural texture, color and flavor.
• Cut fibrous vegetables such as celery and broccoli and meats such a
flank steak into diagonal slices. This helps tenderize them as well as
expose the maximum food surface to 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.
• Meats for stir-frying should be ground or cut in thin strips.
• Meat will slice more easily if partially frozen. To partially freeze a one-
inch slice of meat, place in the freezer for 45 to 60 minutes.
• Peanut oil is the best for stir-frying since it can be heated to a high
temperature without smoking. Its bland taste does not overpower the
flavor of the food.
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