Preparing a stir-fry requires preparing all of the ingredient prior to beginning the cooking process. The cooking process for a stir-fry take place very quick. Yet, many person fail at preparing a stir-fry because they is still preparing the ingredients while the ingredients are in the pan.
If the ingredients is in the pan while they are being prepare, the first ingredients will become limp and soft. Prior to adding any ingredient to the pan, ensure that all vegetable have been sliced and all proteins have been portioned. Additionally, ensure that you have mixed the sauce prior to adding the ingredient to the pan.
How to Make a Stir Fry
Add the protein to the pan first. Proteins takes longer to cook than vegetables. If using chicken, slice the chicken into thin slice against the grain.
If using beef, slice the beef into thin slice. Allow the beef to rest in a mixture of salt and sugar prior to adding the beef to the pan. If using shrimp, add the shrimp toward the end of the cooking process because shrimp cook faster than beef or chicken.
If using tofu, press the tofu to remove the moisture from the tofu. Ensure that the tofu has a dry surface prior to cook the tofu. Next add the vegetables to the pan in a specific order.
Add the dense vegetables, such as broccoli and carrots, to the pan first. Broccoli and carrots take longer to cook. Some cook will boil broccoli and carrots in water for a brief period of time prior to adding the vegetable to the pan.
Add the peppers and snap peas after the dense vegetables are cooked because snap peas and peppers cook faster than broccoli and carrots. Add mushrooms and onion to the pan after the peppers and snap peas are cooked. Ensure that the mushrooms and onions has enough space in the pan so that they do not release too much water.
Add the leafy green and bean sprouts to the pan at the very end of the cooking process because the leafy greens and bean sprouts will wilt quick in the pan. Ensure that the pan is very hot before adding ingredients to the pan. Using too low of heat for stir-fry cooking will cause the ingredient to steam in the pan instead of being seared.
Use oil with a high smoke point to cook the ingredients because oils with low smoke point will burn in the pan. Prepare a sauce to be cooked in the pan at the end of the stir-fry cooking process. Use a sauce that contain soy sauce, garlic, and sugar.
Use oyster sauce in place of the soy sauce to create a thicker and more flavorful sauce. Use sweet chili sauce for a spicy flavor to the stir-fry. Add the sauce during the final minute of cooking the stir-fry to allow the sauce to reduce and coat the ingredients without drowning the ingredients in sauce.
Whisk cornstarch into the sauce for a glossy sauce that will coat the ingredients. Add aromants to the pan during the stir-fry cooking process. Add the garlic and ginger to the oil prior to cooking the ingredients.
Add the white parts of the scallions to the pan during stir-fry cooking, but add the green parts of the scallions toward the end of cooking the stir-fry. Add sesame oil only after stir-fry cooking is complete because sesame oil burns easy when cooked in hot oil. Sesame oil can be used as a finishing touch for the stir-fry.