Stir frying is an ancient cooking technique of preparing meat and vegetables very quickly over high heat. The Chinese has mastered this technique and has several ways of manipulating food to bring out their flavors while adding aromatics for enhancement. There are special sauces they use to add flavor to the certain dish but are now available in supermarkets worldwide.

1. STIR FRY
Stir frying is an ancient cooking technique of
preparing meat and vegetables very quickly
over high heat. The Chinese has mastered
this technique and has several ways of
manipulating food to bring out their flavors
while adding aromatics for enhancement.
There are special sauces they use to add
flavor to the certain dish but are now
available in supermarkets worldwide.
With this technique, you can use the same
method to stir fry anything, from pork to
veggies, prawns or tofu, let your imagination run wild. Here is a simple procedure for you to
learn stir frying at home very quickly.
In preparing your ingredients, whether you are using meat, fish, or veggies for your stir fry,
make sure you cut them finely and evenly, so that everything cooks at the same time,
uniformly. If you want to make your stir fry as healthy as possible, trim the fat off the meat
before you slice it into strips, as you are cooking everything so quickly, and you won’t have the
time to dry out the fat. Prepare all the other ingredients ahead of time before you start to stir
fry.
Marinating meat, fish or tofu before frying will give your stir fry a flavor boost. Here is a tasty
marinade that works well; dark soy sauce for depth, light soy sauce for a touch of saltiness and
Shaohsing wine or dry sherry for a bitter sweet edge. Marinate meat for at least 20 minutes.
The longer actually is better.
On stir frying, make sure you get your wok really hot before adding anything to it. Once it is
smoking, add a splash of oil, use oils with a high smoking point such as sunflower, vegetable or
groundnut oil as other oils, such as olive oil burn easily. Swirl the oil around in the wok so that
the sides of it are coated. This will stop the ingredients from sticking to each other and on the
pan itself. Remember to keep the oil coated up the sides of the wok.
IN the cooking stage, add aromatics, such as garlic, chilli and ginger to the wok before you put
in any meat or vegetables and move them around so they do not burn. Do not put the meat
and vegetables into the wok at the same time, as you are likely to end up with over-cooked
meat. Toss the vegetables into the wok after the aromatics, and a splash of water to help them
steam through, then transfer them to a plate while you cook the meat. Don’t bother cleaning
the wok, just put it back on the heat, bring to smoking point, pour in your oil, swirl and toss the
meat.
Once it is cooked to your liking, pop the vegetables back into the wok and bring them to warm
up before serving. Others prefer to cook the meat, fish, prawns and tofu first and once
cooked, set aside before the vegetables is stir fried. Once the vegetables are ready, they bring
back the meat, to the wok and mix them to warm up before serving. Adding a dusting of
cornstarch to meat before cooking will help to make it tender and juicy.

2. You are now ready to stir fry at home. Happy cooking to everyone.
About the Author:
I'm Edward, a business enthusiast. I love cooking stir fry everyday and I want to share my
recipes on stir fry and other foods to all of you.
Do you want more? Check my latest Stir Fry Sauce here.