19 June 2024
Stir Fry is a cooking process that was developed in Asia. It is popular because the actual cooking time is short. It can also offer a great deal of diversity in the type of protein, vegetables, and spices. The downside is that it can take some prep time in chopping; marinating the meat, chicken, or tofu, and in coating vegetables in cornstarch.
The shape and material of a wok is a key element to this type of cuisine. It is a thin metal but the high heat causes the food to become seared quickly but retain its freshness. The bowl-like design lets you move pieces to areas of lower heat to keep them warm as other items are cooking.
Process
Start by heating the wok until it is very hot. Add the oil. This will aid in preventing sticking to the cooking surface and speed up the cooking process as well.
When you hear the sizzle, start with the pieces that will take the longest to cook, usually the protein like beef or chicken, which has usually been marinated for several hours or overnight. When it is seared, you can move it to an area with less heat to finish cooking. This is much like on those cooking shows where they sear the steak, chops, whatever and then finish it in the oven. It helps retain moisture but still finishes cooking so that no one will get sick. If the protein is not the star of the meal, but is added for flavor, it is usually ground or finely chopped.
Aromatics can be added at this point, although some strategies suggest they go in as soon as the oil is hot. Conventional choices are garlic, ginger, onions or scallions, and something like chilies that will add a flavor of heat. Next comes the veggies. Root vegetables go in first, like carrots because they are harder and may take more time. Softer veg won’t take as long to cook. Be sure that all the vegetables are cut to an even size and are actually fairly small to make eating easier.
Usually you then go for a sauce. This is a slurry thickened by a starch like cornstarch or flour. It could also be as simple as broth or soy sauce. Consider honey, hoisin, or a chili paste. The thickening agent will make the sauce shiny in appearance and add to the taste.
Finally you can add any soft herbs, like parsley, basil, cilantro. You can also toss in some nuts.
Viola! You are ready to serve over cooked noodles or rice and topped with garnishes like sesame seeds.
Preparation
As mentioned earlier, preparation is the key. Because the cooking is so quick, everything must be prepared in advance so that you can just keep adding elements.
Any meats should be sliced and marinated. You may also like to add some seasonings to tofu, if that is your protein of choice.
Vegetables need to be cut to uniform sizes. They should also be dry before being added to the hot oil. Of particular concern are leafy greens. You may want to let them air dry. Not only will the water hitting the oil pop, but the greens could easily steam instead of quick cook. Consider pre-cooking or blanching some of the vegetables so that they will cook appropriately when in the wok.
Make sure all your food items are within easy reach, probably in separate bowls or containers.
Have a dedicated area (or helper) to move the empty bowls to another area. If you are cooking the protein and then reserving it for a short time outside the wok or are cooking in batches, make sure you have a space for it on a trivet so that your workspace is as clean as possible.
Consider having a sheet pan or wire rack to hold the seasonings and herbs. This can limit the mess around the area and makes your work streamlined.
Water is a good idea. You may need it to thin out your sauce. If you add it directly to the oil, expect some pops and splattering.
This type of cooking will produce a fair amount of steam and possibly smoke. Make sure you have a window cracked open or your ceiling fan on low.
Lastly, and quite importantly, have a lid ready to go on top of the wok. In the event of a sudden flare up or grease fire, a tight fitting lid for the wok will extinguish the flames immediately.
Bon Appetit.
