The method of stir-frying, commonly associated with East Asian cooking, is similar to sauteing. The process involves cooking with a small amount of oil on high heat, usually in a large skillet, saute pan, or a wok. Though quick and easy, there are a few tricks to achieving the best results.
Since this is a fast method of cooking, it is essential to have all the ingredients measured and close at hand. Foods that need to be marinated, should be prepared prior to the time of actual cooking. To ensure even cooking, cut all meats and vegetables into small, uniform sizes.
The first step is to heat the cooking pan on high for one to two minutes. Once the pan is heated, the next step is to add the oil. Ensure that the entire cooking surface is coated, by swirling the oil around in the pan. Ingredients are now ready to be added.
Since all ingredients do not cook in the same amount of time, it is important to follow the proper sequence. To get flavors perfectly blended in, aromatic seasonings, such as onion, garlic, and ginger are added first. This is followed by meats, poultry and seafood. Lastly, the vegetables are added. The key rule in cooking vegetables is to have them tender, yet crisp. With this in mind, the harder ones are added before the softer, more delicate ones.
The food is stirred occasionally to prevent burning, distribute ingredients, and to ensure it cooks evenly on all sides. A pair of wooden chop-sticks, a spatula, or a wooden spoon is effective in achieving this. The pan should not be overcrowded, as food needs to be spread out. This allows meat to brown properly and it keeps the food crisp and tender.
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