🥢
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.
🔬 運作方式
Extremely high heat combined with constant motion cooks food in minutes. The searing heat caramelizes the exterior while keeping the interior tender.
📝 步驟分解
- 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
💡 專業貼士
- ✓Cut all ingredients to similar size for even cooking
- ✓Cook in small batches for best results
- ✓Have sauce pre-mixed and ready
- ✓Work fast - the whole process takes minutes
⚠️ 常見錯誤與避免方法
- ✗Wok not hot enough
- ✗Adding too much food at once
- ✗Not prepping ingredients ahead of time
- ✗Letting food sit instead of constantly moving
📖 使用 Stir-Frying 的食譜
Emirati Chicken Samosas
United Arab Emirates
50 minutes
Chả Giò
Vietnam
1 hour 10 minutes
Niu Rou Mian
Taiwan
4 hours 15 minutes
Khao Pad Gai
Thailand
35 minutes
Poulet à la Citronnelle
Mauritius
55 minutes
Mauritian Sweet Potato Cakes
Mauritius
50 minutes (plus cooling time for sweet potatoes)
Banza na Nyama
Central African Republic
45 minutes
Lao Lemongrass Fish Cakes
Laos
40 minutes