Stir-Frying
This method of cooking was developed by the Chinese as a practical solution to the scarcity of fuel. Stir-frying is quick cooking, stirring and tossing of foods in a small amount of oil over very high heat. Foods are not fried but are actually flash-cooked or toss-cooked. The quick searing maintains the crispness and texture of vegetables and sears in the juices of meat. The use of little oil is good for dieters. Although the cooking method is uniquely Chinese, it is easily adaptable to many different foods.
To Stir-Fry:
1. Prepare all recipe ingredients first. Line up all the ingredients on the counter in the order they are to be added to the wok before commencing to cook. Usually meat is cooked first. Vegetables are cooked next with the most dense being cooked first. Place clean, dry wok on heating element. Ring the wok with a necklace of oil about half way down the wok. About 1 to 2 tablespoons of oil are needed for a pound of cut-up vegetables or meat. Turn control to "Hi". Heat the wok for about 2 minutes. CAUTION: Set a minute timer. Do not heat the wok for more than two minutes. The oil should be heated until it is hot enough to ripple when the wok is tilted from side to side. The oil should be hot, but not sizzling or smoking. CAUTION: Overheating any oil may cause a fire. If oil smokes, reduce control setting. Do not leave wok unattended while using. If desired, add a hint of flavor to oil by adding thin slices of seasonings such as fresh garlic or gingerroot. Using the bamboo rice paddles, stir and toss until the seasoning is browned. Remove seasoning before stir-frying if desired. Add meat, if used. If more than one pound is being cooked, add in batches. Do not cook more than one pound of meat or shellfish at a time or it will stew in its own juices. Stir and toss the meat until all pieces have come in contact with the hot wok and are lightly browned and almost done. Remove cooked meat from wok and set aside; add more oil if needed to cook additional batches. 8
