Saturday, 18 May 2013 16:53

Learning Stir frying

Stir fry cooking is very healthy. Aside from its quickness in cooking it is also very economical for home cooking. It uses ales oil and leaves the food crisp and not overly cook, and thus not stripping out all the nutrients and vitamins from raw food ingredients especially vegetables. Stir frying only takes a matter of minutes if you follow these few easy steps. 1. Well equipped stir fry chef. Firstly, a wok is a must, not a pan, a big round wok about 12 inches in diameter. A round based one

works using gas burner while a flat based on works well on electric stoves. A good wok is heavy usually made of cast iron or carbonated steel, easily available in department stores and Asian hardware shops. The Teflon base pans just doesn’t give you the same rich flavor. When first purchased, the iron wok must be seasoned; heat the wok until smoke starts to rise from the wok, and then pour in a table spoon of peanut oil. Wipe the oil around the wok surface and throw away excessive oil. This way, all dirt will be removed from the wok surface. Secondly, a ladle is a must. Choose one with strong handle.

2. Preparing the ingredients: All raw meat and vegetables must be cut uniformly in thickness and size in advance. This is to ensure the food is evenly cooked. Once the wok is heated, there is not enough time to cut anymore. Rice and noodles need to be pre-cook, rice to be steamed and noodles to be boiled soft. In preparing your meat, mix the marinade and mix it with the meat. Marinate it for at least 30 minutes before cooking. The meat must be cut in uniform strips during before the marinating time. The vegetables must be cut in 2 or 3 inches uniform cuts.

3. Seasoning is a must: For stir frying, this is considered a golden rule. Always cook meat first, vegetables second. Meat is harder to cook compared to vegetables. If both are cook together, the vegetables tend to overcook. Meat or seafood must be marinated with a pinch of salt first. Always toss the ingredients for even cooking. When stir frying rice or noodles, the golden rule still applies, always meat first. Meat takes a little longer to cook and when cooked, loose its tenderness if overcooked. Set aside the meat on a plate after it is cooked or has turned brown and tender, then return it to the wok when the vegetables, noodles are almost done, to mix with the other ingredients.

4. Sauce and seasoning: Lastly, add sauce to your stir fry dish. Sauces, such as oyster sauce, or sweet and sour, thin and thick black soy sauce, are added into the wok to complete the stir fry dish. Oyster sauce and thin and soya sauce is the most common, packed in bottles and easily bought from the supermarket shelves. Sweet and sour is popular unique but it is just simply tomato sauce and sugar. Simply put in the sauce after the meat and vegetables are cook in the wok, sauté for a while, and the dish is ready to serve.



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