The document provides tips for stir-frying the Chinese way. It recommends choosing one veggie and one meat as the main ingredients; keeping additional ingredients simple to avoid conflicting flavors; using ginger sparingly to enhance but not overpower the dish; cooking in a very hot wok to seal in flavor and nutrients; sautéing garlic and ginger briefly to release their essence; adding ingredients one at a time since cooking times vary; scooping veggies before fully cooked so they finish cooking off heat; moving quickly to attain "wok chi"; and making a sauce by adding water and thickening with cornstarch if desired. Practice is encouraged to master stir-frying.

2. “I love stir-fry, because
once you know the basic, it is
Quick Easy
and the combination of
ingredients can lead to
Endless
Variation
of exciting dishes.”

3. 1. One Veggie + One Meat.
Since in most occasions the Stir-
fry is the main dish, it should be
a balanced diet in and of itself.
• Broccoli with sliced pork
• Chicken with long beans
• Fish fillet with zucchini...
Feel free to play around
with different combinations.
It is part of the fun!

4. 2. Keep It Simple.
Tempting to throw
in a lot of goodies?
Too many will give
conflicting flavors.
• The ingredient other than the veggie and meat should be used sparingly.
• Their role is to enhance the color and/or texture of the main ingredients.
• Their own flavor can never be overpowering.
• Good examples: sliced carrot and mushrooms.

5. 3. Not Too Much Ginger.
While one may consider the
ginger flavor makes a dish
distinctively Chinese…
We don't use the spice as a
main ingredient.
Remember: the main purpose of ginger in stir-fry is to:
• Remove the unpleasant taste of meat.
• Neutralize the yin characteristic of certain food.

6. 4. Have A Very Hot Wok.
Great stir-fry cuisines
have what we call the
Wok Qi.
It means that the food has been cooked at the shortest time using the
hottest work possible, thereby sealing in the flavor, the freshness and
the nutrient.

7. 5. Sauté Garlic or Spring Onion + Ginger.
• Chinese calls this process a quot;burstquot;, which means using hot oil to
release the essence of the spices.
• Spring onion and ginger are used together.

8. 6. One Ingredient At A Time.
… because the
cooking time for
each varies.
I usually cook the meat first, because it takes longer, and it allows time
for the meaty sauce to ooze out for the vegetable to absorb.

9. 7. For Veg, Scoop Before Fully Cooked.
Transfer when it is
almost (but not yet
fully) cooked,
because the latent
heat in the food
will continue to
cook itself on the
dish.
You will be pleasantly surprised by the vegetable's nice green color
(together with the minerals and vitamins) even after the cooking.

10. 8. A Pair Of Quick Hands.
To attain the Wok Chi, one needs to be quick. The Stir-fry shouldn't
take more than 5 minutes.

11. 9. If You Prefer A Saucy Stir-Fry…
Not only it tastes
less dry, it also
adds a wonderful
glaze on the food.
• Add water and cover the wok with lid when the food is almost cooked.
• Stir in part or all of the gravy mix (2-3 tbsp corn starch + 2 Tbsp water)
to thicken the sauce. It works like magic!

12. 10. Let’s Wok It!
Practice makes perfect.
You can do it!
Got Questions? Please
post in the comment
section of:
The Chinese Kitchen
http://the-chinese-kitchen.com/how-to-stir-fry-the-chinese-way