With its characteristic steeply sloping sides, a wok is the perfect shape for avoiding loss of heat at the edges and for delivering the heat among the ingredients. Its shape also assists lessen the possibility of oil splattering, and it avoids the ingredients from spilling over the sides as we stir or mix them. The Right Oil: The selection of oil can make a big difference to the success of a stir fry recipes. Basically, we need oil with a high "smoke point", that is, one that we can heat to a high temperature without it burning or discoloring.
The Preparation: With stir-frying, it's mainly vital to collect all the ingredients together and to do as much of the preparation as possible before we start cooking. Stir-frying is quick, and once we've on track, we won't have time to peel the onions or look into in the closet for the soy sauce. Be certain that all the vegetables are fresh, peeled and sliced at the beginning, and that any additional ingredients we need are close by. Add the ingredients: As soon as we've finished the preparation, we can start the actual frying. Firstly, put the empty wok on a medium-high heat for a few moments in order that it gets good and hot.
After that, add the oil. But don't just drop a spoon onto the base of the wok. It's good to pour it lightly down the sides, and then to tilt and spin the wok in order that the oil equally covers the sides and the base. If our recipe calls for any particularly sweet-smelling ingredients, for instance ginger, garlic or chili, include these next. Then slowly add the further ingredients, starting with the ingredients that require the longest cooking time. Lastly, add any sauces or flavorings that the recipe requires. As the ingredients are cooking, apply a wooden spatula to mix and stir the ingredients. Once the recipe is ready, serve it instantly it will deteriorate quickly if we leave it to stand. Don't be scared to experiment. All types of ingredients lend themselves to stir fried, and, if we follow the tips, we'll soon be producing perfect results.
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