Good Stir-frying Techniques

This is a continuation of our series on cooking with the wok, as pulled from excerpts from Renegade Wok:  New Dimensions in Wok Cooking. This time we focus on good stir-frying techniques.

You will find that there are common techniques in wok wizardry, and they are not secret. These techniques will enable you to easily follow each recipe with finesse, speed, and the taste that you desire.

Good taste is not accidental. It is the result of how masterful you have combined each ingredient with your technique. It should go along these lines.

• Decide what you are going to cook and ensure that a clean wok, oils, and condiments are in place.
• Go to the refrigerator with a long narrow plate to select and place the ingredients in the order that you are going to wok them. If there is more than one course, you may want to bring out all the pre-cut ingredients for faster make-up.
• Cooking starts when you have ringed the side of the wok with your favorite oil (approximately 6" to 10" above the bottom), and turned up the heat.

As the oil heats up, gather what we shall call the "golden triangle" (fresh minced garlic, minced ginger, and chopped onions). Add your golden triangle immediately into the hot oil. (Do not let the oil smoke or burn.)

This is the primer for most of your stir-frying recipes. You may want to add or substitute the hot spice oils or bean sauces with complementary ingredients.

This will permit you to make the transition from Cantonese to Szechuan type of cooking. Do your homework.

Note: From this point and on, you must constantly turn all ingredients for maximum mixing and no burning, with your spatula and/or scoop. Also add broth as required.

1. Add the meats, fowl, or fish. Saute long enough to sear the surfaces, extract natural juices, tenderize, and seal in the remaining juices. Note: Do not overcook beef or undercook pork. The "twice cooking" of pork is recommended by many. Pre-cooking in boiling water and oil mixture (sesame oil and seeds optional) and then straining accomplishes this purpose and adds flavor. Then add it to this phase of stir-frying.
2. Add the heavy vegetables—cabbage, turnips, cauliflower, broccoli, bok choy, or baby corn, to soak up the protein flavor and add bouquet. You may want to put the lid on for approximately one minute to break down the heavier vegetables. Add the lighter vegetables, snow peas, mushrooms, and bean sprouts.
3. Add pre-fried tofu last to prevent crumbling and mix slowly. (Oyster sauce is optional.)
4. Mix water/broth, soy sauce, and cornstarch in the scoop, and spread evenly over your creation in the wok. Mix gravy evenly and carefully to avoid lumps. (Putting the lid on is optional.) Cornstarch is suggested because of its smooth texture. You may substitute other sauces or starches as desired.

Voila! You are done cooking.

• The preceding general stir-frying sequences will enable you to cook most recipes in this world.
  For out-of-this-world recipes, go with the instructions or develop your own. So far, we have learned to cook all of the ingredients in the most efficient way, by progressively breaking down the cellular structures of food by heat and blending in all of the exotic tastes.
• We have not specifically mentioned condiments because we feel that their uses are so important that only you can determine the type, quantities, and timely use of them to suit your taste.
  Remember that most meats, fowl, or fish have some natural salts, and acquire more when marinating. So, when you are adding sauces, such as oyster sauce, soy sauce, or curry, consider the cumulative amount of salt and caloric intake of everything.
• Having all of the preceding items in your mind and in your wok, you should sample your creation before serving.
  Sampling is one of the secrets of the chef, as each sample adjusts your taste buds for the next time. Remember, you can always add more condiments easier than you can subtract. To subtract a flavor is honorable, but you have to add a corresponding amount of neutral vegetables, broth, and so on.
• When you can accomplish the preceding without peeking into a cookbook, you have learned to develop good wok techniques.

In the next edition of Jade Dragon Online we will focus on using your wok hardware, with future issues on condiments, deep-frying, and steaming, and among many other exciting Renegade Wok secrets.

To become a full-fledged Renegade Wokker more quickly, order the Renegade Wok source book at our discounted rate of only $9.99 (retail $12.95) using our mail order form.

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