Stir Fry Basics
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When stir frying, all ingredients must be well organized and prepared before the cooking is started. They should be measured or weighed, cleaned, chopped, sliced and combined. Like ingredients should be cut into pieces of approximately the same size for even cooking. Otherwise, ingredients such as vegetables may be undercooked. The stir frying is accomplished so quickly that there is usually not enough time to complete any preparation steps once cooking has begun.
Stir frying should be divided into two steps---preparing the ingredients and cooking the ingredients.
Woks range from 12 to 24 inches in diameter. The 14-inch wok is a good choice because it can handle most cooking techniques without interfering with other burners.
The kind of oil used is also crucial for successful stir frying. A vegetable oil that may be heated to a high temperature without smoking is essential. Peanut, corn, canola and soybean oils all work well.
Due to variables such as types of foods and cooking equipment used, cooking times given in this cookbook should be used as guidelines—not as absolutes.