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 How It Works
Extremely high heat combined with constant motion cooks food in minutes. The searing heat caramelizes the exterior while keeping the interior tender.
๐ Step by Step
- 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 Pro Tips
- 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 Common Mistakes to Avoid
- โWok not hot enough
- โAdding too much food at once
- โNot prepping ingredients ahead of time
- โLetting food sit instead of constantly moving
๐ Recipes Using Stir-Frying
Emirati Chicken Samosas
United Arab Emirates
50 minutes
Poulet ร la Citronnelle
Mauritius
55 minutes
Niu Rou Mian
Taiwan
4 hours 15 minutes
Chแบฃ Giรฒ
Vietnam
1 hour 10 minutes
Khao Pad Gai
Thailand
35 minutes
Banza na Nyama
Central African Republic
45 minutes
Mauritian Sweet Potato Cakes
Mauritius
50 minutes (plus cooling time for sweet potatoes)
Taiwanese Shrimp Rolls
Taiwan
45 minutes
โ When to Use
- Asian vegetable dishes
- Quick meat and vegetable combinations
- Fried rice
- Noodle dishes
๐ณ Equipment Needed
- โขWok or large skillet
- โขWok spatula
- โขHigh smoke point oil (peanut, vegetable)