Chef Woo Can Secrets of Stir Fry Preparation
Asian stir fry cooking will take a few minutes to create a fabulous aromatic dish.
The real time is spent preparing all the ingredients. Everything that is cut must be prepared about the same size. This allows for uniform cooking to doneness.
Then another secret is that all ingredients are par boiled. This is the initial first dose of cooking, however briefly its done. So, when it comes to the actual stir frying 70% of the ingredients have been par cooked. The actual stir frying mixes all the sauces and condiments together at high temperature quickly.
The preparation for stir frying must involve a very hot flame heating up the high carbon steel wok. The wok must be extremely hot til the point of starting to smoke. Don't be afraid, then add the oil, now there's been discussion of what type of oil. Just use either vegetable or canola oil. Oil ust be hot. Now the wok I mentioned is high carbon steel. What is available are non stick pans which must be at medium heat. I repeat medium heat or the non stick service will be ruined if on high heat.
Always add the chopped garlic, not the bottle ground garlic in water (there will be splattering), use fresh cloves or skinless garlic and smash them yourselves.. Add sliced ginger and chopped scallion. Now you have everybody's nose saying, hmmm, smells delicious
Add sauce condiments and chicken broth or water. Have your slurry solution available (Thickener). Thicken to your liking more or less and then toss all ingredients in and stir fry quickly, make sure everything is coated. As for a rich color, I recommend natural caramel coloring, it give a dish a nice golden to brown color.
Add some cilantro or sliced carrots for decoration. Now your eyes see an appeasing dish ready to be eaten. The aroma is all over the room and the jasmine rice just adds a kick of jasmine aroma.
There you have it.
Ny Chef Woo Can at www.chefwoocan.com