Stir-frying is an ancient Chinese cooking technique similar to sautéing. A wok is used instead of a sauté pan; The curved sides and rounded bottom of the wok disperse heat efficiently and facilitate the almost constant tossing and stirring required for this cooking method. When stir-frying, the heat is kept at a constant high temperature. The wok should be heated till it smokes. When the pan is well heated, a few drops of water will evaporate immediately when added to the pan.
The fat used for stir-frying should have a high smoke point, such as peanut oil. High-temperature combination And the hot oil in a well-cooked wok produces the desired aroma known as wok. This Cantonese expression, often translated as “breath of the wok,” refers to the smoky flavor and aroma produced by droplets of fat that spark in mid-air as food is fried in the wok. is thrown away.
Stir-frying foods are typically cut into thin or small pieces to promote quick, even cooking. When different foods are cooked together, such as shredded carrots, cabbage, and snow peas, those that require the longest cooking time are added first. The ingredients should not be too wet when added to the pan. As with frying, sauces are often made in the pan while frying foods.
Before adding the sauce ingredients, use a flat metal spatula to move the food to the sides of the pan, then stir the food and toss it into the sauce. Due to the high temperature and fast speed of stir-frying, it is important to measure and thoroughly prepare all ingredients before starting to cook. Stir-frying is considered a healthy cooking technique when a small amount of fat is used to fry lean meat, poultry, fish, or vegetables.
How to Stir-Frying Foods
- Cut the food to be stir-fried into pieces as called for in the recipe.
- Heat a wok over high heat until it is so hot that a few drops of water will evaporate within a few seconds when added to the pan.
- Add enough fat (typically oil) to just cover the pan’s bottom. Carefully swirl the fat around the wok.
- Add any aromatics to the pan and fry, tossing the ingredients in the oil, to release their aromas for approximately 15–30 seconds.
- Add the main ingredients; those requiring the longest cooking first. Cook, tossing the food with a metal spatula continuously. The constant motion keeps the foods from burning.
- Cook until done. Doneness is usually determined by timing or touch.
- Add sauce ingredients and thickeners. Cook while stirring until the sauce thickens.
- Serve immediately.
