Hot Tips for Wok Cooking

Top Stir-Fry Tips

Stir-frying is a cooking technique that originated in Asia but is now used across the world to create a huge variety of different flavoured dishes. The reasons for its popularity are numerous, but at the top of the list are the health benefits it provides.

The essence of the stir-fry method is cooking fast. When vegetables are cooked this way they retain much more of their vitamin and mineral content, not to mention their flavour and firm texture. Cooking takes just a few minutes--and because all the ingredients go into the same pan, clean-up is minimal. Follow these step-by-step tips from our cooking experts to get the best results every time:

Preparation

• Because stir-frying is so quick, an important key to success is to assemble everything you need before you start cooking.
• When washing vegetables ensure they are well drained and not too wet before adding to the stir-fry.
• Generally, most vegetables can be stir-fried. The best ones are those which are naturally crunchy and can be eaten raw (like carrots and broccoli).
• Cut all your ingredients into bite size chunks so that they cook evenly and are easy to eat.
• To make meat extra tender and hold in flavours, put two tablespoons of corn flour in a freezer bag with 300g meat and shake until the meat is lightly coated. Dont cook more than a cup of meat at a time.
• If using noodles have them prepared and ready to stir-fry.
• A wok works best for stir-frying, but a large flat-bottomed fry pan will also work.
• Have a long handled wooden spoon or heat resistant spatula available sometimes if the wok is very full, two of these help control the stirring.

Cooking

• First heat pan to medium-high (temperature can be adjusted as needed during cooking), then add good quality oil. Vegetable oil, canola oil and grape seed oil are great to use. Peanut oil adds a nice flavour to the stir-fry (oil may not be necessary for a non-stick wok).
• When oil is hot (surface will shimmer slightly) add aromatic spices such as ginger and garlic, and stir-fry until fragrant (about 1 min). Do not allow garlic to burn as this makes it bitter.
• Meat often requires a longer cooking time than vegetables so add meat next. Lay it flat in the pan, turning once or twice, to cook lightly and evenly. This helps seal in the juices.
• Once the meat is seared, set aside. Return it to the pan when vegetables are 80% cooked.
• Vegetables that are dense (like carrots) should be added first and the least dense (like bean sprouts) should be added last as they need less time to cook.
• If the vegetables are too dry you can add a tablespoon of water to aid cooking.
• If stir-frying rice or noodles make a hole in the centre of your hot wok. Break an egg into it and lightly scramble before adding the rice or noodles. Mixing this through will prevent sticking.
• When the food is about two-thirds done, add your sauce.
• Sauces such as soy or oyster make a great simple stir fry now more exotic flavours are even easier with Kan Tong Inspirations see some great new flavour ideas.
• As soon as leafy vegetables, such as bok choy or cabbage begin to wilt, they are cooked and your stir-fry is done!

Serve your stir-fry immediately so everyone can enjoy their fresh, healthy and great tasting meal!