*  Exported from  MasterCook  *

                  HOW TO STIR FRY -  *P COOKING CLASS

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Vegetables

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
*****  NONE  *****

 ~----------WOK AROUND THE
 CLOCK------------------------------------- Spr
 spatulas toss food high into the air above the pot.
 Tie a tea towel around your head and make noises like
 a samurai warrior. You'll have your family or friends
 laughing hysterically, but chances are you won't be
 cooking effectively. Speed and control are the keys to
 a successful stir-fry. The ancient Chinese invented
 stir-frying as one of their more than 50 methods of
 food preparation. However, many recipes now use the
 technique for many non-Asian dishes. It's quick,
 requires little fat, and leaves food with a toothsome
 texture we enjoy today. While it's possible to adapt
 many recipes to stir-frying, oil rather than butter
 should be used. Dairy solids in butter burn at a very
 low temperature--about 250F--so it can only be added
 as a flavoring agent once food is cooked. Oil, on the
 other hand, doesn't begin to smoke until more than 400
 degrees, so it's a better choice. Another key
 principle: Never place too much food in a wok or
 skillet at a time. Food must be able to be seared all
 over, without steaming from being buried under a layer
 of food. Stir-frying itself is a very quick process,
 so the food must be sitting in bowls or dishes placed
 within arm's reach, ready to be cooked. Cut all the
 pieces the same size, have your seasonings at hand,
 and make sure that any partial cooking of
 vegetables--such as blanching broccoli or carrots--is
 complete. If your grocery store has a salad bar, it
 can save a lot of preparation time. Go through the
 salad bar and measure out just the ingredients needed
 for a recipe. Place the wok or skillet over a high
 flame, and heat it very hot. Listen for the sound of
 sizzles. If a few drops of water evaporate
 immediately, the pan is ready. Add the required amount
 of oil to the pan, and swirl it around gently to coat
 all sides. At this point, it's time to add the food,
 and keep it moving in the pan. If stir-frying in a
 wok, use a wire mesh spoon designed for the job. If
 stir- frying in a skillet, use a spoon that will reach
 to all places on the bottom, and with which you can
 keep food moving. It's important to add ingredients in
 the order given, and stir constantly. In some recipes,
 liquid is added and the pan is covered for a brief
 time. In other recipes, it's fry and eat. Whatever the
 method--wok or skillet--you can stir-fry dinner in
 less time than it takes to watch a commercial on the
 evening news.



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