Stir Frying

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Stir Frying

Stir frying came to be for
economic reasons; the shortage of
fuel. Food that is cut into small
pieces and cooked over extremely
high heat takes less cooking time
and less energy.

There are four important parts to
stir-frying:

*Small pieces of food in very
little oil

*Extremely high intense heat

*Constant movement and stirring
with utensils

*A very short cooking time

The sound of sizzling you hear
when stir-frying tells you that
the heat is very intense.

With practice and concentration
you can master the art of
stir-fry, set up a steady rhythm,
so every few seconds, the food is
moved around the wok by the
spatula.

Be certain that you push the
spatula through the center of the
wok, turning all food to keep it
from sticking to the bottom.
Stir-frying is possible in a Dutch
oven or skillet, but it is quite a
bit easier in a wok.

How to stir-fry:

*Place the wok over intense heat
for 10 to 30 seconds

*Add oil in a circular motion with
a tablespoon, beginning at the top
and working around, this coats the
entire wok, both sides and bottom.

*Never lift the wok from the heat
for any reason until the cooking
is completed

*If necessary, use the spatula to
distribute the oil around the
sides.

*Add any one ingredient all at
once, no more than 3 inches from
the inside, this minimizes
splattering

*Begin stir-frying immediately
adding the ingredients as they are
listed in the recipe

After the food has been removed,
wash the wok immediately with hot
water and a vegetable brush, do
not use soap.

Dry over a high flame and season
with a teaspoon of oil for the
first few months of use to prevent
rust and protect the surface.

Use the highest flame possible for
cooking unless the recipe says to
turn it down.

When stir-frying vegetables be
careful not to scorch them, if
this begins, turn the heat down
immediately.

If stock (broth) is called for,
bring it to a boil in a separate
pan, and add it to the sides of
the wok, all liquids should be
added in the manner.

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