▶ 3:18 How to stir fry

Stir Frying

Stir frying is a unique Chinese technique that has been used regularly by the Chinese for at least a thousand years. Although it resembles French sautéing, it is very different. It is the fastest way to cook food, often taking less than five minutes, but to benefit from this technique, the ingredients must be cut properly to ensure even heating.

Stir frying consists of several steps, and there are minor variations. A typical sequence is as follows:

• Preheat wok on high heat until very hot (dull red), then pout in a small amount of oil. Swish the oil around to coat the surface of the wok. This prevents the ingredients from sticking to the wok and helps to heat the food evenly.
• Put in flavoring agents such as garlic, ginger, or scallions.
• Drop in the pre-cut ingredients. Stir, spade, and turn over with the spatula to coat all surfaces with the hot oil. Bring the underdone pieces closer to the hot center of the wok and put the pieces that are nearly done closer to the cooler rim. Add seasonings, unless the food has been pre-seasoned.
• Add water if necessary (for example, when stir frying fibrous vegetables), then cover the wok. Leafy vegetables, meat, and seafood usually do not need this step.
• Stream in a small amount of wine along the edge of the wok, for added flavor and aroma.
• If cooking meat with vegetables, each are cooked separately, then combined at this step for the remainder of the cooking time.
• If a sauce is desired, thicken the juices with a starch and water mixture before serving.