Chef Jamie Gwen shares the secrets of stir-frying. - The science behind stir-frying is all about the pan you use and the heat. It is very easy to do, is very versatile and very forgiving. You can use your favorite recipes. Chef Jamie recommends that you buy a wok -- an inexpensive one will work just fine. A wok (figure A) has round sides and it conducts the heat very well. You can also flip well. A lighter wok is better for flipping.
- Flat bottom saute pans work well (figure B). The saute pan works best on an electric stove, while the wok or round sided pan works best on a gas stove.
- Minimal amounts of oil are needed when you wok. This is great low fat cooking.
- If you want your tougher vegetables well cooked, you can blanch the vegetables first. To blanch your vegetables just drop them into boiling water for a moment -- 30 seconds to a minute -- until they are tender crisp. You do not want the vegetables overcooked. You want a nice crunch, texture and flavor. Remove the vegetables with a slotted spoon and put them into an ice bath (figure C). This will stop the cooking immediately and will keep the crisp tenderness. Once you have drained them real well, you add them to a hot wok to begin your stir-fry.
- When you buy a wok, choose one with a lid (figure D). That way if you do not blanch your vegetables first, you can use the lid to capture the steam and heat and allow the vegetables to heat through.
- You can infuse flavors into your vegetables with fresh herbs, garlic, ginger, etc. Just add a couple of garlic cloves or some fresh sliced ginger to the hot oil in your pan. Once they have cooked on both sides and have become golden, remove them with a slotted spoon. Try not to burn them. Experiment a bit. You will really begin to enjoy the process.
- You can combine stir-frying with steaming. This is a great combination that ensures that food is cooked through and it adds great flavor. You can add some tamari sauce or chicken broth or both to your vegetables or meat in the pan. Pour it around the sides of the pan (figure E). Bring it to a simmer and add the lid. This will add steam as you stir-fry.
- The cutting for each vegetable is particular and important for structure and for preparing the perfect stir-fry. Make sure you have a very sharp knife when you are cutting vegetables for stir- fry. The further down you grip the knife -- closer to the blade -- the more control you have over the blade.
- The harder the vegetable when raw, the more tender when cooked and it takes longer to cook. When stir frying, cut your pieces into equal sizes. When cooking asparagus, put the tips in last because they cook faster. A bias cut is nice to use in stir-frying. You just cut at a diagonal angle (figure F). For softer vegetables, like mushrooms, it is better to cut them thicker. The best time to add bean sprouts is after you remove your wok from the stove. They give a great crunch and do not need to be cut. They are good in Asian inspired pieces.
- You can use a mandoline (figure G) for slicing your vegetables. It is the Japanese style of slicing. It comes with a base that captures the slices within it. You need to be very careful in using it.
- When it comes to oils to use for stir-fry, there are several options in (figure H). Grape seed oil is a newer oil and has a very high smoking point and is good for stir-fry and sauteing. Is it said to be very healthy and it makes good homemade mayonnaise. Peanut oil is a very traditional Asian saute. It incorporates great flavor and has a nice texture. It is somewhat dense and makes a nice coating for your vegetables. Canola oil is very light and one of lowest in saturated fat oils that you can use. Vegetable oil is a fine neutral oil -- it does not give a lot of flavor. Extra virgin olive oil is another high smoking point oil. It is great to use and gives a great olive flavor. Sesame oil just requires a few drops because a little of it goes a long way.
Web site resources for stir-fry: Stir-Fried Carrots and Garlic from Food TV.com Stir-Fry from Food TV.com Chicken Stir-Fry from Food TV.com Shrimp Stir-Fry from Food TV.com Gingered Beef with Leeks and Asparagus from Food TV.com We at DIY believe all of the recipes from DIY Cooking are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
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