With 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 250 F--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 F, 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.
