Content

• To step
• Part 1 of 2: Making a basic stir-fry dish
• Part 2 of 2: Making a complete stir-fry meal
• Tips
• Warnings
• Necessities

Stir-frying is a Chinese cooking technique dating back over 1,500 years, in which meat and / or vegetables are quickly cooked in oil over high heat in a smooth metal pan or bowl (traditionally the wok is used for this). In recent years, the popularity of stir-fry has increased because it is quick and easy and also gives a delicious result. See Step 1 below to learn how to add this easy fun cooking technique to your cooking repertoire!

To step

Part 1 of 2: Making a basic stir-fry dish

1. Prepare the meat or other protein foods by cutting it into thin strips. Stir-fry dishes certainly don't require meat, so if you are a vegetarian you can also stir-fry with a meat substitute such as tofu or with only vegetables. If you do want meat or tofu in your stir-fry dish, cut it into small strips so that they can be cooked quickly. Speed ​​is key in stir-frying - the aim is to cook the ingredients, especially the meat, as quickly as possible.
2. Prepare the vegetables. Most stir-fries contain different types of vegetables. As with the meat, here too, the vegetables must be cut into fairly small and thin pieces so that they are cooked quickly. This means that bell peppers must be cut into thin strips, any onions must be chopped, etc. Below you can see which vegetables you can add to your stir-fry dish - feel free to add other vegetables too!
   • Paprika
   • Peppers such as chili peppers
   • Chinese water chestnut (available in the Chinese toko)
   • Onions
   • Carrot (cut into thin slices or strips)
   • Broccoli
   • Garlic
   • Snow peas
3. Heat the pan or wok. Traditionally, stir-fries are baked in a deep sloping frying pan, a wok. However, it is possible to use a western flat frying pan. The point is that the pan is made of strong metal and that all ingredients fit in it. Place the pan (without ingredients) on the stove for 1-2 minutes over medium heat.
   • The wok has reached the correct temperature when it starts to emit smoke. You can also test the heat of the pan by adding a drop of water - if the drop sizzles and immediately evaporates or dances around, the pan is hot enough.
4. Put a little bit of oil (1-2 tbsp.) in the wok. You don't need a lot of oil - after all, you're stir-frying, not deep-frying. Now is the time to add some liquid seasonings or herbs to your dish. There is plenty of choice; for example, you can add some red chili flakes if you want to give the stir-fry a spicy flavor or a liquid ingredient such as soy sauce if you want to give the dish a classic flavor. The choice is yours - just a few suggestions below!
   • Sherry or rice wine
   • Chopped garlic or garlic powder
   • Salt and pepper
   • Ginger (make sure it doesn't burn)
5. Add the meat while stirring in the pan or wok. After the herbs or liquid seasoning, you put the meat or meat substitute first in the pan or wok. When the pan is hot enough, the meat will quickly sear. Once it is seared, keep the meat moving in the pan by stirring until it is just cooked enough. This usually takes about 5 minutes.
   • Keep in mind that adding the meat will cool the wok a bit. To prevent this, you can turn up the heat for about a minute.
6. Then add the vegetables that need a little longer to cook. So start with the thick hard vegetables - give these a few minutes head start before adding the other vegetables. Below you can read which vegetables take a little longer to be cooked:
   • Broccoli
   • Snow peas
   • Root
   • Onions
7. Add the vegetables that are quickly cooked last. These vegetables should take no more than a few minutes to cook. Some examples of these vegetables are:
   • Bean sprouts
   • Mushrooms
   • Vegetables already cooked and prepackaged such as bamboo shoots
8. Finally, add a stir-fry sauce. While you may have already added a splash of the sauce before, you can now add the lion's share of the sauce. However, it is advisable to be modest with the sauce. So don't try to add too much sauce at once. This can make the vegetables soggy; after all, the wok will cool down a bit due to the large amount of sauce. Below are some examples of sauces you can add:
   • Soy sauce
   • Fish sauce
   • Oyster sauce
9. Cook it for 3-4 minutes. Allow the stir-fry dish to cook and to shrink slightly. Keep stirring for as long as necessary - if you dare, you can even throw the ingredients into the air every now and then by twisting your wrist a quarter turn at a time. After a few minutes, the vegetables and sauce should be ready.
10. You can now serve the dish. Congratulations - you just made your first stir-fry dish. Enjoy the dish as you have now made it or apply one of the ideas below to make a complete meal!

Part 2 of 2: Making a complete stir-fry meal

1. Serve the stir-fry dish with rice. After all, what's the point of this article without mentioning the ubiquitous staple of Asian cuisine? Rice provides a neutral, filling carbohydrate base for the vegetables, meat, and sauce in the stir-fry dish. A rice stir-fry dish can be a great filling meal on its own or as a main course part of an extensive culinary experience.
   • You can choose from countless types of rice - not only are there many different types (brown, red, jasmine, basmati, etc.) but there are also many different ways to prepare rice. For example, try fried rice if you like a savory snack or regular brown rice if you want to get extra nutrients.
2. Serve the stir-fry with Asian noodles. This is also a great way to add carbohydrates to the stir-fry dish. Traditionally, a stir-fry dish in Asia is of course served with a variety of Asian noodles. However, there is no rule that prevents you from using other types of noodles. If you like to experiment, you can even apply stir-frying techniques to Italian pasta dishes - after all, the only limitation there is is in your head!
3. Try stir-frying bok choy (bok choy). The cooking technique described here is a general way of stir-frying - of course there are numerous stir-fries prepared in this way, each with a unique flavor. One of the most famous of these is bok choy, a dish made from bok choy. Not only is the taste of this dish delicious - it is also fairly nutritious and low in calories. Test your stir-frying skills by trying out this great recipe. It is suitable as a side dish or simply as a delicious snack!

Tips

• If you're adding a sauce or anything else runny, pour it on the edge of the wok in the wok instead of dumping everything in the middle. This keeps the wok hot.
• Coconut oil retains nutrients when heated, unlike most other vegetable oils.
• Don't hesitate to use fresh herbs such as cilantro or even basil.
• The vegetables should all be cut to roughly the same size so that they can all cook evenly.
• Make sure you don't add too much meat because the temperature of the wok can drop and everything will steam and simmer instead of stir-frying.
• Try not to overcook the vegetables or add too much sauce at once. This ensures that the vegetables are cooked and still crispy.
• Make sure to dry the vegetables before putting them in the wok. Wet vegetables do not stir fry well and will smother. This also prevents the stir-fry dish from getting soggy.
• The great thing about a wok is that you can remove the ingredients from the cooking zone in a wok (from the center) so that they stay warm but do not overcook. When the meat is cooked, you can move it towards the edges.
• You can also marinate the vegetables. Mushrooms, for example, absorb rice vinegar and therefore taste extra delicious.
• This stir-fry recipe works great for turkey strips. The higher you turn the heat, the better.
• Place the meat well distributed in the wok and let it rest for 20 seconds. This can sear the meat. Then stir-fry for a few seconds, then let the meat rest for another 20 seconds and continue stir-frying.
• Make sure the wok is completely hot, then quickly remove the wok from the heat and then pour in the oil to prevent it from smoking.
• Try marinating the meat before putting it in the wok.

Warnings

• Know what to do in case you get burned.

Necessities

• Wok or round frying pan made of metal.
• Chopped or sliced ​​vegetables.
• Meat or a meat substitute.
• Sauces (soy, oyster, fish, etc.)
• Cookware.
• Tasteful herbs and spices.