The Asian stir fry offers a quick and healthy way to cook fresh vegetables and meats. A wok--the large, round-bottomed Asian frying pan--makes stir-frying easy. For the best results, know the best techniques for using the Chinese "quick-stirring" method.
Woks traditionally sit on a base over a flame or burner. Many modern woks are flat-bottomed, for electric stovetops, or they are electric. In addition to stir-frys, woks can be used for deep frying and, with a basket that is usually purchased separately, as a steamer.
Prep Ingredients Properly
Prep all ingredients before you start cooking.
When cooking anything in a wok, it's important to prep the food properly before you start. Because wok cooking involves high heat, vegetables and meats must be cut into small pieces to cook properly. All ingredients should be within your reach as you cook, since you will be stirring constantly.
Use the Right Amount of Oil
Stir-frying is similar to a saute. Use only a couple of tablespoons of oil. Add to a heated wok and swirl to cover the surface. Use a vegetable oil such as peanut or soybean--never use sesame oil, as it will burn at high temperatures.
Use High Heat
The wok for stir-frying should be very hot. Test the temperature by adding a small piece of vegetable to the oil; if it starts to sizzle immediately, it's hot enough. One of the biggest mistakes you can make is to try and stir-fry in a wok that isn't hot enough.
Cook Vegetables and Meats Separately
Stir-fry meals often include meat and vegetables together, but cook them separately, then combine them with a thickener and seasonings or sauce at the end. Some cooks recommend cooking the meats first, some the vegetables. Joyce Chen, in "The Joyce Chen Cookbook," recommends vegetables first, simply because it save the cook from having to clean the pan before adding the meat.
If using aromatics such as garlic and ginger, add them to the wok first, before adding the vegetables.
Stir Constantly
Stir-frying requires constant stirring. Leaving ingredients to sit in the hot wok for even a short amount of time causes scorching, and the quick tossing of the food ensures even cooking.
Thicken
For a thicker sauce, combine about a tablespoon of corn starch with 1/4 cup of water and add to the pan once you've combined all of your ingredients together. Season with soy sauce, sesame oil and/or hot pepper flakes to finish.
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