Cooking Tips & Oriental Recipes from Jeremy Pang (2024)

FAQs

What is the method of stir frying? ›

Stir frying (Chinese: 炒; pinyin: chǎo; Wade–Giles: ch'ao³; Cantonese Yale: cháau) is a cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West.

Ketchup Is The Secret Ingredient For A Top-Notch Stir Fry.

The first is to cook your protein and your vegetable separately, and combine them only after both are fully cooked. A second rule of thumb for stir-frying: Choose one vegetable per stir-fry. Finally, always remember to add liquid only after everything is more or less finished cooking.

Green onions, ginger, and garlic are the three most common Chinese herbs and spices, which are commonly used together to cook all kinds of vegetables and meat, especially in stir fry. Also known as scallions, green onions can also be substituted with spring onions and similar herbs.

Traditional Chinese food is rarely deep-fried

In some Chinese regions, stir frying is common. Typically using a wok, it is a similarly quick method to deep frying that can be used in China, but little oil is used as compared to the American method.

Green Onion, Ginger, Garlic for Chinese Food

The most Iconic Ingredient(s) after soy sauce would be Green Onion, Ginger, and Garlic (GGG).

Stir-frying is an ancient dry-heat cooking method whereby small pieces of food are quickly cooked in a wok over extremely high heat. Stir-frying is a true art form because it forces the cook to demonstrate a number of other cooking skills in order to properly execute the stir-frying technique.

Dry heat methods are roasting, baking, barbecuing, broiling, grilling, sautéing, panfrying, stir-frying, and deep fat frying.

Broiling, grilling, roasting, baking, sautéing, pan-frying, stir-frying, and deep-frying are kinds of dry-heat cooking. Simmering, poaching, blanching, and steaming are techniques used in moist-heat cooking. Braising and stewing are types of combination cooking.

Stir-frying is an ideal quick method of cooking meat as the thin strips cook in only a few minutes. It is only necessary to use a very small amount of oil (1tbsp) when stir-frying. Use a vegetable based oil which can be heated to higher temperatures. Use a non-stick wok or large frying pan.