๐ฅข
Stir-Frying
Dry Heat CookingAsian technique of cooking small pieces of food in very hot oil while stirring constantly. Creates wok hei (breath of the wok) flavor.
๐ฌ ์๋ ๋ฐฉ์
Extremely high heat combined with constant motion cooks food in minutes. The searing heat caramelizes the exterior while keeping the interior tender.
๐ ๋จ๊ณ๋ณ
- 1
Prep all ingredients before starting
- 2
Heat wok until smoking
- 3
Add oil and swirl to coat
- 4
Add aromatics (garlic, ginger) briefly
- 5
Add ingredients in order of cooking time
- 6
Toss constantly, don't let food sit
- 7
Add sauce at the end
๐ก ์ ๋ฌธ๊ฐ ํ
- โCut all ingredients to similar size for even cooking
- โCook in small batches for best results
- โHave sauce pre-mixed and ready
- โWork fast - the whole process takes minutes
โ ๏ธ ํํ ์ ์ง๋ฅด๋ ์ค์
- โWok not hot enough
- โAdding too much food at once
- โNot prepping ingredients ahead of time
- โLetting food sit instead of constantly moving
๐ Stir-Frying์(๋ฅผ) ์ฌ์ฉํ ๋ ์ํผ
Hong Kong Style Stuffed Squid
Hong Kong
1 hour 15 minutes
Niu Rou Mian
Taiwan
4 hours 15 minutes
Phane Stir-fry with Vegetables
Botswana
35 minutes
Lao Lemongrass Fish Cakes
Laos
40 minutes
Taiwanese Shrimp Rolls
Taiwan
45 minutes
Pad Pak Bung Fai Daeng
Thailand
18-19 minutes
Taiwanese Stinky Tofu
Taiwan
25 minutes
Bajiyos
Djibouti
35 minutes
โ ์ธ์ ์ฌ์ฉํด์ผ ํ๋์?
- Asian vegetable dishes
- Quick meat and vegetable combinations
- Fried rice
- Noodle dishes
๐ณ ํ์ํ ์ฅ๋น
- โขWok or large skillet
- โขWok spatula
- โขHigh smoke point oil (peanut, vegetable)