9
3 min 2 min 1 min
Onion,
quartered
Broccoli,
flowerettes
Carrots,
sliced
Soaked
Chinese
dried
mushrooms
Snow peas
Capsicum,
sliced
Zucchinis,
sliced
Water
chestnuts
Bamboo
shoots
Minced
garlic
Minced
chilli,
Minced
ginger
Shallots,
chopped
Bean
sprouts
Peanut oil is traditionally used for
stir-fry Asian style dishes. However
other oils such as vegetable, canola,
sunflower and light olive may be used.
Do not over fill the wok. If necessary
cook in batches and reheat at the
end of stir-frying. If using this method
remember to under cook slightly so
reheating will not spoil the finished dish.
Serve stir-fried foods immediately to
retain their crisp texture.
Shallow Frying
Recommended temperature probe
setting 8 to 10
Used to crispen and cook foods in a
small amount of oil. The foods may
have already been cooked.
Use approximately 1 cup of oil.
Stir-Fry Tips
Buy meat strips from your butcher or
supermarket, or prepare meat strips
from recommended cuts listed, by
removing any fat and slicing thinly
across the grain (across direction of
meat fibres). Slicing across the grain
ensure tenderness. Cut into very
thin strips, approx 5 – 8cm in length.
Partially freeze meat (approx 30
minutes) to make slicing easier.
Stir- fry meat strips in small batches
(approx 200 – 300g) to stop meat
shedding its juice and ‘stewing’,
resulting in tougher meat.
When adding meat strips to the wok,
the strips should sizzle.
Stir-fry meat strips for 1 – 2 minutes.
Any longer will toughen meat.
Remove each batch when cooked
and allow wok to reheat before stir-
frying the next. By cooking in small
batches the heat of the wok remains
constant, ensuring the meat doesn’t
stew and toughen.
A small amount of oil can be added,
mixed through the meat strips before
adding to the wok, along with any
other flavouring such as garlic, ginger
and chilli. A little sesame oil can also
add flavour. Mixing the meat with the
oil rather than heating it separately in
the wok eliminates using too much.
Drain off thin marinades from meat
strips before stir-frying to prevent
stewing and spatter.
Stir-fry vegetables before meat in a
little oil (or sprinkling of water) until
vivid in colour.
This brief cooking time will keep
vegetables crisp.
To Next Page
Loading...
Need help?
General
