and the combination of ingredients can lead to

Endless

Variation

“I love stir-fry, because

once you know the basic, it is

QuickEasy

of exciting dishes.”

1. One Veggie + One Meat.

• Broccoli with sliced pork• Chicken with long beans• Fish fillet with zucchini...

Since in most occasions the Stir-fry is the main dish, it should be a balanced diet in and of itself.

Feel free to play around with different combinations. It is part of the fun!

• The ingredient other than the veggie and meat should be used sparingly.

• Their role is to enhance the color and/or texture of the main ingredients.

• Their own flavor can never be overpowering.

• Good examples: sliced carrot andmushrooms.

2. Keep It Simple.

Tempting to throw in a lot of goodies?

Too many will give conflicting flavors.

Remember: the main purpose of ginger in stir-fry is to:

• Remove the unpleasant taste of meat.

• Neutralize the yin characteristic of certain food.

While one may consider the ginger flavor makes a dish distinctively Chinese…

We don't use the spice as a main ingredient.

3. Not Too Much Ginger.

It means that the food has been cooked at the shortest time using the hottest work possible, thereby sealing in the flavor, the freshness and the nutrient.

4. Have A Very Hot Wok.

Great stir-fry cuisines have what we call the Wok Qi.

• Chinese calls this process a "burst", which means using hot oil to release the essence of the spices.

• Spring onion and ginger are used together.

5. Sauté Garlic or Spring Onion + Ginger.

I usually cook the meat first, because it takes longer, and it allows time for the meaty sauce to ooze out for the vegetable to absorb.

6. One Ingredient At A Time.

… because the cooking time for each varies.

You will be pleasantly surprised by the vegetable's nice green color (together with the minerals and vitamins) even after the cooking.

7. For Veg, Scoop Before Fully Cooked.

Transfer when it is almost (but not yet fully) cooked,

because the latent heat in the food will continue to cook itself on the dish.

To attain the Wok Chi, one needs to be quick. The Stir-fry shouldn't take more than 5 minutes.

8. A Pair Of Quick Hands.

• Add water and cover the wok with lid when the food is almost cooked.• Stir in part or all of the gravy mix (2-3 tbsp corn starch + 2 Tbsp water)

to thicken the sauce. It works like magic!

9. If You Prefer A Saucy Stir-Fry…

Not only it tastes less dry, it also adds a wonderful glaze on the food.

10. Let’s Wok It!

The Chinese Kitchen

http://the-chinese-kitchen.com/how-to-stir-fry-the-chinese-way

Practice makes perfect. You can do it!

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