Sear meat first. If the vegetables in the stir-fry cook fast, you can add the protein after cooking the aromatics (like garlic and ginger) and add the vegetables right after. This can also yield a cleaner dish, since you won't end up with any burned bits in the dish.
Stir-fry onions first, then add hard vegetables such as carrot and broccoli. Quick-cooking vegetables, such as snow peas, leafy greens and bean sprouts, should be added towards the end of cooking. If using vegies that have a combination of both textures, such as gai laan, add the stems first and the leaves later.
Start with the hard vegetables like carrots and broccoli. Stir and scoop vegetables to the side to make room for more. Then add the softer vegetables, like sliced mushrooms and zucchini. Pour in some stock or water and always keep the veggies moving in the pan.
If sautéing more than one vegetable at a time, what vegetables do you sauté first? Start with the hardest vegetables first, such as sweet potatoes, carrots, or cauliflower. Onions also need quite a while to cook, whereas zucchini and squash need less time, and garlic needs even less.
Recipes can be presented in many different styles, but one requirement of an ingredients list is that you should list ingredients in the order they are used. After that, amounts should be given largest to smallest. In the list of ingredients, present the ingredients in the order in which they are used.
Heat the oil in a large frying pan or wok, then fry the chilli and garlic for 1 min. Add the veg and toss to coat in the oil. Fry for 2-3 mins, then add the soy and chilli sauce, mixing well. Cook for 2-3 mins more until the veg are tender.
Blanch vegetables before stir-fry
Blanching destroys the enzymes that turn green veggies brown and mushy over time or with cooking. This makes it perfect for preparing ingredients for recipes that rely on the bright green color.
Chinese cooks normally use soybean oil, vegetable oil, or peanut oil, all of which have a high smoke point. Peanut oil usually has a pleasant nutty flavor and is suitable not only for stir-frying but also for deep-frying. Canola oil, which has a high smoke point but a neutral flavor, is also a good choice.
Many woks also come with a lid, handy for slow braising as it prevents the liquid from evaporating. But for a stir-fry, you want to cook the dish quickly in a small amount of oil with the lid off so the steam escapes.
Usually, you should use a medium temperature for cooking, so that you do not burn your food. But for stir-frying, you will need to cook ingredients relatively quickly using high heat. To begin, preheat your pan over a medium-high or high burner (depending on whether they are gas or electric).
For a basic stir fry, you'll want about 3 tablespoons of sauce. Most of the liquid will cook off, leaving you with just the flavors. If you'll be serving the stir fry over rice or other grains, you'll want about 1/3 cup of sauce and may want to thicken it up with a bit of cornstarch or flour.
What is the best soy sauce for stir fries? Traditionally both light and dark soy sauces are used together in stir fried Chinese dishes. Add light soy sauce for seasoning and umami and a smaller amount of dark soy sauce for dark caramel colour and intensity.
Soy sauce is an extremely versatile ingredient that can be used as a table condiment or added to dishes during cooking for extra flavor.
The general rule of baking, whether it be cookie dough, cake mix or pancake batter, is as follows: dry ingredients should be combined together thoroughly in one bowl BEFORE adding liquids. Liquid ingredients should ALWAYS be mixed separately before they've been added to the dry ingredients.
While mixing the dry and wet ingredients in separate bowls, and then combining, is in fact crucial, it turns out that the order in which they're added together — wet into dry, or dry into wet — doesn't hugely matter, except where cleanup is concerned.
When you bake, you follow the recipe and add the ingredients in a specific order. You have to follow this order so the cookies turn out correct- or else they might end up burnt, soggy, or yucky!
Aromatic ingredients like garlic, ginger, green onions, chilies and spices. These ingredients are typically added to the oil first to infuse it with flavor. You won't need much; a few teaspoons to a tablespoon of total aromatic ingredients per person adds a serious amount of flavor.
Other tenderising methods include marinating in a cornflour/cornstarch sludge then frying in oil before using in the stir fry, chemical tenderisers and egg white marinates. The baking soda method is the simplest for every day purposes and just as effective which is why it's the method I use.