Cookbook:Stir-frying: Difference between revisions
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I saw Ming Tsi give this tip once, and have used it myself. Also adding example recipes. |
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* Drizzle the oil down the sides of the wok to maximize oil coverage as well as to heat the oil more quickly.
* Cook meat on high heat in order to keep it juicy. Remove the meat before stir-frying the vegetables. Add the meat back into the mix once the vegetables are almost cooked.
* If you are cooking over an electric range, replace the wok with an ordinary heavy-bottomed frying pan.
* If you are using an electric range, you can preheat the pan or wok in an oven set to its highest setting, and only use the electric range to maintain heat during cooking. Be careful, as the pan's handle will be very hot.
==Example recipes==
:''additional recipes can be found in [[:Category:Stir fry recipes]]''
*[[Cookbook:Black Bean Stir-Fry|Black Bean Stir-Fry]]
*[[Cookbook:Chuu Chee Fish|Chuu Chee Fish]]
*[[Cookbook:Kung Pao Chicken|Kung Pao Chicken]]
*[[Cookbook:Peanut Chicken Stir-Fry|Peanut Chicken Stir-Fry]]
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