Stir-Fry

This term is usually associated with Asian cookery. It involves heating a small amount of oil over a medium to high heat and adding various items that are to be cooked. Generally shallow, two-handled steel woks are used, and special gas burners are available to heat them.

Sometimes the various ingredients are cooked separately and then combined before serving. At other times, ingredients that take the longest to cook are added first and ingredients that require very little cooking (such as bean shoots) are added last. Sometimes the food is marinated or the oil flavoured with herbs or spices beforehand.

In all cases the food must be cut small and be of uniform size to aid quick, even cooking. Food is usually cooked in small batches and stirred continuously. It must not be piled up in the wok, as this leads to steaming and sweating. Only the best cuts of meat that require light cooking are used, and the vegetables are kept bright and crunchy.

Principles Of Cooking With A Wok

1.
All ingredients must be cleaned, dried and assembled before starting to cook.

2.
Ingredients must be cut to a similar size and shape, as cooked pieces must look uniform and have the same tenderness.

3.
Most chicken, fish, pork and beef are marinated beforehand, to enhance taste and tenderness. Items are often coated with cornflour prior to cooking.

4.
Some oil should be heated in the wok, swirled around, and the excess removed prior to cooking.

5.
A little oil should be added to meat and fish just prior to cooking. This will aid separation in the wok.

6.
Stir-frying is a very quick process. Items requiring long cooking must be pre-cooked to tenderness by other methods.

7.
Stir-frying requires teamwork – for every person at the wok, others will be preparing, cutting and assembling the ingredients for each order.