๐Ÿฅข

Stir-Frying

Dry Heat Cooking

Asian technique of cooking small pieces of food in very hot oil while stirring constantly. Creates wok hei (breath of the wok) flavor.

๐Ÿ”ฌ ์ž‘๋™ ๋ฐฉ์‹

Extremely high heat combined with constant motion cooks food in minutes. The searing heat caramelizes the exterior while keeping the interior tender.

๐Ÿ“ ๋‹จ๊ณ„๋ณ„

  1. 1

    Prep all ingredients before starting

  2. 2

    Heat wok until smoking

  3. 3

    Add oil and swirl to coat

  4. 4

    Add aromatics (garlic, ginger) briefly

  5. 5

    Add ingredients in order of cooking time

  6. 6

    Toss constantly, don't let food sit

  7. 7

    Add sauce at the end

๐Ÿ’ก ์ „๋ฌธ๊ฐ€ ํŒ

  • โœ“Cut all ingredients to similar size for even cooking
  • โœ“Cook in small batches for best results
  • โœ“Have sauce pre-mixed and ready
  • โœ“Work fast - the whole process takes minutes

โš ๏ธ ํ”ํžˆ ์ €์ง€๋ฅด๋Š” ์‹ค์ˆ˜

  • โœ—Wok not hot enough
  • โœ—Adding too much food at once
  • โœ—Not prepping ingredients ahead of time
  • โœ—Letting food sit instead of constantly moving

๐Ÿ“– Stir-Frying์„(๋ฅผ) ์‚ฌ์šฉํ•œ ๋ ˆ์‹œํ”ผ

โœ… ์–ธ์ œ ์‚ฌ์šฉํ•ด์•ผ ํ•˜๋‚˜์š”?

  • Asian vegetable dishes
  • Quick meat and vegetable combinations
  • Fried rice
  • Noodle dishes

๐Ÿณ ํ•„์š”ํ•œ ์žฅ๋น„

  • โ€ขWok or large skillet
  • โ€ขWok spatula
  • โ€ขHigh smoke point oil (peanut, vegetable)

๐Ÿ”ฅ ๊ด€๋ จ ๊ธฐ์ˆ 

๋ชจ๋“  ๊ธฐ์ˆ