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Dry stir-frying
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Parboiled stir-frying
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These are the steps of stir-frying. First, a wok is well preheated over high heat; then, oil is added, which quickly heats up; next, aromatics such as garlic and ginger are added and stirred until fragrant, a matter of seconds; then ingredients cut into bite-sized pieces are added and tossed around. After this, a small quantity of liquid may be thrown in to evaporate on contact, producing a brief, intense burst of steam that helps to cook the food. Towards the end of cooking, sauce ingredients may be added and reduced.
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Restaurant chefs usually carry out these steps over very high heat throughout - and often with lots of spectacular aerial flair - but in a home kitchen, it is usually difficult to obtain a high, even heat that restaurant hobs radiate, it is however possible to produce the same results by starting off on as high a heat as you can manage, then reducing it to medium shortly after you add the food, so that it steams in its own inner juices, then reducing it further to low to finish the sauce.
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It is best to stir-fry over a gas fire as this offers split-second control.
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Stir-frying is not the same as sauteing, which is done in a flat-based pan and less violent heat and motion.
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Stir-frying uses minimal oil (as long as the pan is well seasoned enough and hot enough) and cooks food fast enough to preserve its flavour and nutrients.
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Equipment
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Chinese cooks swear by a heavy, well-seasoned carbon steel or cast iron wok, which can tolerate high heat. Anodized aluminums woks are equally hardy but also need seasoning and are expensive. Non-stick woks are very easy to clean but can't tolerate as high heat as the former types. The essential features of any wok are high, sloping sides and a rounded, or mostly rounded bottom. The pot or pan needs to be as hardy as the method itself, preferable a round or flat-bottomed wok (the latter works well on both gas and electric stoves). You should be able to get a spun iron (probably the hardiest), a cast iron pan or a more modernistic, Teflon coated type to suit your needs.
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Along handle wok ladle is crucial for stirring and tossing food. A wok lid that fits snugly is essential for those stir-fried dishes that incorporate a brief steaming.
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Tips
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1. Stir-frying is quick, so make sure all your ingredients are prepared and within easy reach - there won't be time to grate that carrot once the oil hits the pan.
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2. To test if the oil is hot enough, drop in a fragment of garlic or whatever aromatics you are using; if it sizzles without burning, the oil is ready.
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3. Oil may splutter if wet ingredients are added, so pat your meat and vegetables dry.
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