Cookbook:Stir-frying

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Cookbook | Recipes | Cooking techniques | Frying

Stir-frying involves frying food quickly over very high heat in an oiled pan. While stir-frying, you generally stir continually. A special slope-sided pan called a wok is designed for stir-frying.

Here are some tips:

• Make sure all ingredients are prepared before you begin stir-frying.
• Heat the wok on medium-high or high heat at least one minute before adding oil. Do not pre-heat the wok if it has non-stick coating, as the heat can damage the coating.
• Drizzle the oil down the sides of the wok to maximize oil coverage as well as to heat the oil more quickly.
• Cook meat on high heat in order to keep it juicy. Remove the meat before stir-frying the vegetables. Add the meat back into the mix once the vegetables are almost cooked.
• If you are cooking over an electric range, replace the wok with an ordinary heavy-bottomed frying pan. You will achieve better results this way since electric ranges will not properly heat the curved sides of a wok.