Stir-Frying

Stir-Frying

Stir frying is a Chinese cooking technique which putting the ingredients into a hot wok over high heat and the food is stirred and tossed out quickly and continuously using wooden or metal cooking utensils. It is similar to Western technique of sautéing.

Stir frying is a very quick process. It is advisable to prepare all the sauces in advance, including cornstarch and water used to thicken the final sauce. When several kinds of ingredients are used in cooking, the difference in tenderness of each ingredient will sometimes require the ingredient to be cooked in oil, boiled or fried before mixing. Which ever method is used, the ingredient must be precooked till tender.

When the preliminary preparation is finished, heat the work and pour in oil. Add the onion, ginger root or garlic and stir until they impart their aroma. Add the ingredients, and a few drops of wine if desired to enhance the flavor of the food. Add the sauce and stir fry until all ingredients are mixed together. This entire process must be short and quick so that the food will not be overcooked.

At this point, you may sprinkle a few drops of oil on the food. This will help to increase the brilliancy of the food and help to keep it warm.

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