Having plenty to do is one of the joys of summer. That’s why even the most competent and creative cook wants to minimize time in the kitchen and get out into the sun and fun. One quick, easy and delicious way to do this is by stir-frying, a Chinese cooking method becoming increasingly popular these days.
More than being merely convenient, stir-frying actually can be fun. Utilizing the simple instrument known as a wok (a skillet may also be used), it forms the perfect cooking technique for today’s tastes and tempos. With a little know-how, stir-fried foods can become favorites even when it’s too cold to go outside. Here’s how.
The key to stir-frying is understanding the principles of this cooking method and getting prepared before you begin. Though similar to sautéing, stir-frying takes less time and is more nutritious. Ingredients are first diced or sliced, then tossed vigorously in a small amount of oil at very high temperatures and then cooked quickly in a tiny amount of liquid. Meats, poultry, seafood and vegetables all possess added piquancy when prepared in this novel way. These foods not only look scrumptious—their nutritional value is retained as well.
Although stir-frying isn’t difficult, it does require a sense of timing. Each ingredient has its own cooking time; each must be added to the pan separately and in the right sequence so that they all reach the desired degree of doneness simultaneously. It’s really quite simple: your hand should be on the stirring, your eye on the food and your mind on the next step. Since you do all the cooking, there’s no worry about the clock. Just get everything together and begin—dinner will be ready in minutes!
Cooking utensils. Use either a large, heavy skillet or a steel or aluminum wok. Metal or wood utensils should be used for tossing the food in the pan.
Since the cooking heat should be intense, gas ranges are preferable to electric ones. Or consider using an electric wok. Ideal for steaming, simmering or deep-frying foods, most electric woks come with a nonstick finish.
Cooking procedure. All foods must be cut and chopped in advance and all ingredients assembled and ready before you heat the pan. Always start with a dry pan and place it over a high flame until it becomes hot enough to make a drop of water sizzle. Add the oil and heat until bubbling, but not smoking. If the pan becomes too dry when adding meat, seafood or chicken, use more oil, but never pour that it runs down the sides and is meat, seafood or chicken to the pan, it directly on these foods. The oil heated by the metal before actually do not add more than one pound at a should be applied with a wide, circular touching the food time. Larger amounts lower the motion inside the rim of the pan so Adding ingredients. When adding temperature of the pan.
Stir-Frying Tips
Read recipes carefully in advance to check ingredients needed and required preparation.
Have meat, poultry and seafood neatly stacked. The vegetables should be washed, drained, cut and as dry as possible to prevent splattering in hot oil. All of this can be done in advance and the food refrigerated.
Mix liquid seasonings (and cornstarch if called for) and set aside.
Check cooking sequence and arrange ingredients in the order in which they are to be added to the pan.
Gather together all utensils and serving dishes. You’ll want everything within reach as stir-fried meals should be served at once.
Liquid seasonings should be added in small quantities after the meat or fish is partly cooked. They should be hot before touching the food, so add them as you do the oil—in a circular motion around the inside of the rim.
Vegetables are usually added after the main course is partially cooked, unless otherwise specified. Add vegetables a fistful at a time so that each piece makes contact with the oil simultaneously in even heat.
Dishes should be served immediately after preparation. Have fun!
Recipes
Chicken Slices with Vegetables
I
3 chicken breasts, whole (about 2-2 1/2 pounds)
1 can chicken broth
1/4 teaspoon salt
Dash of ground white pepper
Liquid from canned mushrooms
II
2 cups sliced bok choy hearts (or celery cabbage)
1/2 cup snow peas
1 can button mushrooms, drained, liquid saved
1 clove garlic, minced
2 slices ginger, shredded
1/2 cup sliced, canned bamboo shoots
1/4 cup sliced, fresh or canned water chestnuts
III
1 teaspoon sugar
2 teaspoons cornstarch
1 teaspoon MSG
1/4 cup light soy sauce
1 cup stock from Group I
IV
3 tablespoons vegetable oil
2 tablespoons sherry
In a saucepan, bring Group | ingredients (except the chicken breasts) to a boil. Add chicken breasts. Turn heat down very low and cook covered for 20 minutes. Remove chicken, reserving broth. Let cool and remove bones. Cut meat into slices. Put aside. Mix together ingredients from Group III and put aside.
Heat wok and then add oil. Fry together all ingredients in Group II (except the snow peas) for three minutes while stirring. Add chicken. Add sherry and cover at once. Cook for 2 minutes longer.
Lift cover and put in snow peas. Add the sauce mixture in Group III, stirring constantly until gravy thickens. Turn off heat and serve at once.
Beefsteak in Curry Sauce
I
2 cups sliced steak
1 cup onions (sliced and separated into rings)
II
1 clove garlic, minced
2 slices ginger, shredded
III
1 teaspoon sugar
1 teaspoon MSG
2 tablespoons light soy sauce
1 tablespoon vegetable oil
1 tablespoon cornstarch
1 tablespoon curry powder
1/2 cup chicken stock or water
IV
3 tablespoons vegetable oil
Pinch of salt
Chopped scallions or Chinese parsley, for garnish
Mix the first four ingredients in Group III as a marinade. Marinate the sliced beef for about 30 minutes before cooking. Mix together remaining ingredients in Group III and put aside. Drain beef and combine marinade with curry mixture.
Heat wok or pan till hot and dry. Add 1/2 of the oil from IV. Put in salt, garlic and ginger and stir-fry till golden brown. Put in beef to brown quickly on outside (about 1 minute). Remove at once into a bowl and put aside.
Clean wok or pan. Heat till hot and dry again. Add remainder of oil and fry onion rings till golden brown. Stir in curry mixture and heat until thickened. Put beef back in pan and mix thoroughly.
Stir-Fried String Beans
I
1 pound fresh string beans (other vegetables can be substituted)
II
1 clove garlic, minced 2 slices fresh ginger, shredded
III
1 teaspoon sugar
1 tablespoon cornstarch
1 teaspoon MSG (monosodium glutamate) 2 tablespoons soy sauce
1/2 cup chicken stock or water
IV
1/4 cup vegetable oil
Pinch of salt
2 tablespoons sherry
Mix ingredients in Group III and put aside. Heat wok or pan till hot and dry. Add oil. Add salt. Turn heat down to medium. Put in garlic and ginger and stir-fry till golden brown. Add string beans and turn heat to high. Stir-fry until beans change to a deeper green color. Pour in the sherry and cook covered two minutes. Remove cover, add the mixture and stir-fry until gravy has thickened. Remove from pan and serve.
Chinese Tuna Stir-Fry
1 can (6 1/2 or 7 ounces) tuna in vegetable oil
1 cup sliced mushrooms
1 cup diagonally sliced celery
1/2 cup chopped onion
1 clove garlic, minced
1 tablespoon chopped candied ginger
1/4 cup water
1 package (10 ounces) frozen Chinese-style vegetables
2 tablespoons soy sauce
1 tablespoon sherry
1/4 cup almonds or walnut halves
Into large skillet or wok drain excess oil from tuna, Add mushrooms, celery, onion, garlic and ginger; cook until tender. Add tuna and remaining ingredients. Cook, stirring constantly, over moderately high heat until vegetables are crisp-tender. Serve over rice if desired.
YIELD: 2 servings.
Golden Pavilion Vegetables
2 packages (10 ounces each) frozen broccoli spears, thawed
1 head romaine
2 tablespoons sesame seeds
1/3 cup vegetable oil
1 teaspoon salt
1/2 teaspoon monosodium glutamate, option at
2 Florida grapefruits, peeled and sectioned
Cut broccoli spears in half lengthwise; cut any long spears in half crosswise. Wash romaine leaves; break into bitesize pieces. Brown sesame seeds in large skillet or wok over medium heat; remove to bowl; reserve. Heat oil in same pan. Add broccoli. Cook, stirring quickly and often, until tender. Add romaine, salt and monosodium glutamate. Cook, stirring constantly, 2 minutes. Remove from heat. Stir in sesame seeds and grapefruit sections.
YIELD: 8 servings.
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