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Basic Stir-Fry Instruction
Saucing the Stir Fry Stir-fry Technique You may want to add slices of garlic or ginger to the oil to infuse it with flavor. Fresh herbs tossed into the hot oil will also impart their essence into the dish. As the herb begins to brown, move the pieces out of the oil and up the sides of the walk to slow the cooking process. 2 Next, add the ingredient that will take the most time to cook. In most cases this will be meat or poultry. Cook until the or poultry begin to brown on all sides. This will begin the tenderizing process. You may notice that some liquid forms at the bottom of your wok when you are cooking the meat or poultry. This is may happen if the wok is not hot enough or because you try to cook too much meat at one time. When this happens to me I scoop the liquid into my all in one sauce to add flavor. 3 At this point, you may push these meat up the sides of the wok, or remove them to a dish while you continue with the recipe. With your wok empty you can now add more oil and start the process over with the vegetables and stir until they are just crisp tender. I have seen people using a squirt bottle to shoot water into the wok to create steam then cover. I have tryed this method and it works fine, however I have not see much writen about doing this. 4
Add the meat or poultry back into the wok. Add other needed ingredients
that the recipe requires like rice or noodles in wok. Pour in "All
in One Sauce" or the sauce the recipe calls for. Stir to coat
all of the ingredients. Cook until sauce is at desired thickness.
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