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Stir-Fry
Wednesday, October 11, 2006

Written by Michael Toney

Stir-Frying is an easy and fun way of preparing nutritious meals, where the whole family can lend a hand and learn different techniques introduced from the Far East.

One of the most important things needed in stir-frying other than the food is the wok. A large, deep skillet, that's really all you need to stir-fry like a pro, but if you choose utensils designed especially for stir-frying, then a wok and a variety of the many tools is what you are looking for.

The wok with its bowl-shaped design allows more evenly dispersion of heat and more cooking space than a skillet does. There are several different shapes and sizes other than the basic bowl shape. 14-to 16- inches is the diameter of the most common wok. This size will usually hold enough food for two to four servings and is a great size for the regular kitchen stove.
The wok has a rounded bottom and a ring stand to secure it on the stove heating unit. The ring stands role is in the ability to adjust the wok's distance from the heat which is very important in successful stir-frying. The flat bottomed wok is also suited for the regular kitchen stove. This design works best resting directly on the heating unit. The convenience of electric woks has the advantage of portability, but may cook slower.

Essential in all stir-frying is the long handled utensils. A wooden spoon with long handle is a great choice, or a Chinese style spatula, which has a wide, slightly curved, metal blade. All these are perfect for keeping food in motion over high heat.

A sharp knife is an essential utensil, for cutting ingredients into the proper desired pieces. A utensil widely used in the Orient is a wide-bladed cleaver. When handled correctly is well suited for skilled chopping of ingredients and with the wide blade it is convenient for collecting the ingredients to put into the wok.

Make even cuts with a knife or cleaver into the food, at a right angle (perpendicular) to the cutting surface. When a recipe calls for thin slices, the cuts should be as close together as possible, 1/8 to 1/4 inch thick. To bias-slice, the knife or clever should be held at a 45-degree angle while the food is being sliced. Food sliced in this manner cook more quickly by exposing more surface area than regular straight cuts to the heat.

Roll cutting a food makes distinctive shapes of cylindrical vegetables such as carrots. To achieve this cut, hold the knife or clever at a 45-degree angle to the cutting surface to make the first cut, and then give food a quarter to half turn before angle cutting again. Usually roll-cut vegetables need more cooking time than bias or conventional slices.

To cut julienne strips, cut the food with a sharp knife or clever into long, narrow strips. Cut the food into slices about 2 inches long and 1/4 to 1/2 inch thick. Stack the thin slices, and then slice lengthwise again for thin sticks. Vegetables cut in this fashion cook quickly because of their large exposed surface area.

The secret to the tenderness of the stir-fried meats is the way it is cut before cooking. Slice it very thin across the grain for desirable tenderness. Partially freezing the meat so it is firm, but not hard, is the easiest way to cut the meat in thin slices. Place in the freezer 45 to 60 minutes and the meat should be firm enough to slice. Cutting at a 45 degree angle to the cutting board should get the thinnest slices of meat.

Some other accessories to consider when stir-frying are long handled ladle for serving, some woks come with one as part of the purchase package, and also chopsticks for mixing, cooking and eating. A bamboo brush for cleaning the wok is sometimes included.

Majority of woks are aluminum, carbon steel, and stainless steel. The most common is carbon steel having good heat-transfer properties. The carbon steel wok will need to be seasoned before using and after every use. As the wok becomes well seasoned from use, its color will darken. Stainless steel does not need seasoning, and its heating ability is a poorer quality than the carbon steel. A third type of wok is the aluminum; it has good heating qualities and needs little care. The aluminum can also darken but aluminum cleaner is recommended to fix this problem.

The ring stand that the wok rest on has different roles in adjusting the distance from the heat. It has a wide ring which allows the wok closer to the heat. And a smaller ring which holds the wok up away from heat. If the electric stove top is being used use the wider ring touching the wok and the smaller ring on the heating unit to allow more uniform heat. For a gas range, elevation of the wok really places the wok over the hottest part of the gas flame. The ring stand should be placed over the largest burner with the narrow ring up to get the wok off the hottest heat.

To keep your wok performing to its best ability, each time you use your wok, a few minutes of extra care will help to keep it working properly for years. A new carbon steel wok will come with a rust resistant coating. This will need to be removed by scrubbing inside and out including the lid with a scouring pad in hot, soapy water. Rinse the wok and dry completely with a towel then heat it on the heating unit of the stove for a few minutes. Now the wok is ready for seasoning. To do this, add 2 tablespoons of cooking oil to the wok coating the inside. Heat the oil and wok over high heat till both are very hot. Remove from heat and allow wok to cool down. Then using a paper towel rub the oil into the wok and the lid. Always clean your wok after each use. Clean it by soaking in hot water, no detergent, and then clean it with a bamboo brush or loofah sponge. Rinse completely and dry with a towel. Heat the wok and add teaspoon of cooking oil and rub it in with a paper towel. Always do the same to the lid. Do not use the dishwasher to clean your wok, the detergents and hot water will ruin the seasoning. And the wok will rust. Keep your wok in a well ventilate place. If the wok is unused for a long period of time in a warm airless cabinet it could cause the oil on the wok to become rancid.

The aluminum and stainless steel woks require no seasoning and a small amount of care. Some aluminum and stainless steel woks have nonstick coatings and will need seasoning. Always check the manufacturer's directions for the method of cleaning and seasoning depending on the type of coating. Electric woks require special attention. Be sure to follow manufactures recommendations for care and cleaning of the electric wok. Some parts can be put into water. You will need to know which ones in order to insure proper use of the wok. Thoroughly dry every part of the electric wok before you reassemble it or plug it in. Another wok making out-door grilling a different experience is the grill wok. Some barbecue grills have woks especially made to fit them. Some of these woks can be as large as 24 inches in diameter. The wok rest on the grill for heat contact from the coals.

Stir-frying permits you to bring a banquet to your table. That is naturally low in calories, abundant in the fresh nutritional goodness of vegetables and lean meats. To make the most of the low calorie,there's a possibility of reducing the oil content used in the stir-frying process. Before you begin, spray an unheated wok with nonstick vegetable spray. Since you should not spray nonstick vegetable coating into a hot surface, cooking oil will have to be used after the wok is hot.

There are many oriental ingredients popular in many of the stir-fry dishes. If stored correctly will keep for quit a while. Opened sauces and pastes can be used again if refrigerated, such as bean sauce, hoisin sauce, and oyster sauce. They will keep for several months if transferred from opened cans to airtight containers. Dry ingredients will keep for several months if stored in plastic containers or air tight jar and kept in a cool, dry, dark place. To store fresh tofu and water chestnuts, keep immersed in water, covered in the refrigerator, change the water daily, can be kept for several weeks this way. To store ginger root for a short period of time wrap in a paper towel and keep refrigerated. To keep for a longer time, slice and put into a container of dry sherry, cover and keep in refrigerator up to 3 months.

Stir-frying is a cooking process of stirring and frying foods together in the same pan on high heat. The food is turned quickly, in just enough oil to keep it from sticking. Cooking food in a flash is the main idea to good stir-frying. This means that vegetables hold their crispness and color and meats come out tender, with the flavor and juices sealed inside.
Food preparation is an important step to stir-frying foods quickly. Cutting the food into small thin pieces, increases the exposure of the food to the cooking surface making quick cooking possible.

The amount of food stir-fried together is a very important consideration. When too much food is in the wok at the same time, the food gets steamed rather than stir-fried. To remedy over loading one wok, use two. Stir-frying is a systematic way of cooking and that's why all the preparations of the foods to be stir-fried should be completed before firing up the wok. Add the oil to wok by adding 1 tablespoon of cooking oil in a ring around the upper part of the wok so it will coat the sides as it runs to the center and bottom of the wok.

First preheat the wok over high heat. Start with the highest setting on the stove. As you stir-fry, lower the heat if necessary to keep from burning food. To test the hotness of the oil at the beginning, add a single piece of vegetable to the hot wok. If it sizzles, then you can start to add vegetables and meat. Add more oil only as necessary to prevent sticking and burning.

By stir-frying minced garlic and ginger root first, the flavor seasons the oil. Stir-fry the seasoning for 15 seconds, keeping the seasoning in constant motion so it doesn't burn over the high heat. Stir-fry the slower cooking vegetables first, followed by those that cook more quickly. Gently lift and turn the pieces of food with a folding motion, keeping the food moving at all times. Remove vegetables as soon as they are done. Add the meat after the vegetables have been removed from the wok. Add more oil and 3/4 pound of meat at a time, stir-fry and remove and begin stir-frying the remaining meat. Return the meat cooked before back to the wok after the remaining meat has finished, pushing it all to the side forming a hole in the bottom of the wok. Then pour in a prepared sauce that should have been prepared when all raw ingredients were gathered in preparation for stir-frying. Cook the sauce, stirring continuously till it thickens and bubbles over the surface of the bottom of the wok. Return all stir-fried ingredients to the wok. Stir everything together to coat with the sauce. To guarantee that your stir-fry is piping hot, serve immediately.

Chinese cooks have developed stir-frying to a fine art. To them, good taste is not enough. A stir-fry should be a similar blend of texture, color and taste. The mixing and matching of ingredients in delightful taste filled combinations or endless.

***
Spicy Stir-Fry
(Mexican)

1 pound of top round steak
1 small onion, chopped
1 clove of garlic, minced
1 7-ounce can whole kernel corn
with sweet peppers
1 cup of chili salsa
1 tablespoon cooking oil
1/4 cup cold water
2 tablespoons parsley
1/8 teaspoon ground cinnamon
1/4 teaspoon pepper
2 teaspoons vinegar
1/2 teaspoon ground cumin
3/4 teaspoon cornstarch
1/2 teaspoon sugar
8 ounces tortilla chips (5 cups)
1 cup shredded lettuce
1/2 cup shredded Jack cheese with jalapeno peppers
shredded Monterey
(2 ounces of one of the above cheeses)
Hot chili peppers (optional)

*Partially freeze beef, then cut on the bias into thin bite size strips.

*Prepare the sauce. In a small bowl add half of the chili salsa, 1/4 teaspoon sugar, pepper, parsley, cornstarch, cumin, cinnamon, salt, water, and vinegar, set aside.

*Over high heat preheat wok, add cooking oil. Stir-fry garlic in hot oil for 15 minutes. Add onions stir-fry till tender Remove onions.

*Add to the hot wok half the beef. Stir till done, remove beef. Stir-fry remaining beef till done, add all beef to the wok. Push beef to sides of wok leaving a hole in bottom.

*Stir sauce in center of wok. Cook till it thickens and is bubbly. Add corn and onions to sauce, cover and cook for 1 minutes.

*Arrange on 4 dinner plates the tortilla chips. Top with meat mixture, remaining chili salsa, lettuce and cheese, garnish with hot chili peppers. Serve immediately.

***

Curried Chicken

2 Chicken breasts
(1 1/2 lbs)skinned and boned
1 tablespoon cornstarch
1 tablespoon curry powder
1 tablespoon cooking oil
1 teaspoon chicken bouillon, granules
1/2 teaspoon dried thyme, crushed
1 clove garlic, minced
1 medium onion, cut in wedges
3 stalks celery, thinly bias cut
(1 1/2 cups)
1/2 cup raisins
1/2 cup peanuts
8 cherry tomatoes, cut in half

* Prepare chicken by cutting into 1-inch pieces.

For sauce- stir together cornstarch, bouillon granules curry powder, thyme, and 1 1/4 cups cold water. Set aside.

* Preheat wok over high heat; add cooking oil, more can be added if needed during cooking. Stir-fry garlic in hot oil 15 seconds. Add celery and onions; stir-fry 3 minutes or
till celery is crisp-tender. Remove cooked vegetables from the wok.

* Add half of the chicken to the hot wok. Stir-fry till done. Remove chicken from wok, add remaining chicken stir-fry till done. Return the previously cooked chicken to the wok, push
the chicken from the center of the wok, leaving the bottom of the wok empty.

* Stir sauce; add to the center of the wok. Cook and stir till the sauce thickens and starts bubbling. Cook for 2 more minutes. Return vegetables to the wok, stir sauce and all ingredients together. Add tomatoes, cover and cook for 1 minute. Stir peanuts and raisins into the mixture. Serve immediately over rice

* Add toasted coconut, chutney, cooked crisp bacon, or sliced bananas.

* Makes 4 servings.

***

Fried Rice (Vegetarian)

1 tablespoon soy sauce
1 tablespoon dry sherry
1 tablespoon cooking oil
1/2 teaspoon sugar
1 clove of garlic, minced
2 eggs, beaten
1 tablespoon cooking oil
1 small onion, chopped
1 medium cucumber (1 cup) chopped and deseeded
1 small (1/2 cup) green pepper, coarsely chopped
2 medium tomatoes, chopped
1/2 cup peanuts
1/2 cup (2 ounces) shredded cheddar
3 cups cooked rice, chilled
Dash bottle hot pepper sauce

*Prepare sauce, stir together soy sauce, sugar, sherry, hot Pepper sauce, and 1 tablespoon of water. Set aside.

*Heat wok over medium heat; add 1 tablespoon of oil. Add eggs; tilt wok and form a thin layer of egg. Cook eggs without stirring, 2 to 3 minutes. Remove wok from heat and cut the eggs into bite size strips. Remove eggs from wok.

* Replace the wok on the heat. Add 1 tablespoon of oil to the wok. Stir-fry garlic in hot oil over high heat for 15 seconds. Add cucumber and onions; stir-fry for 1 1/2 minutes. Add green peppers; stir-fry 1 1/2 minutes till vegetables are crisp-tender.

*Stir rice, sauce and vegetables together. Cook and stir for 1 minute. Stir in egg strips and tomatoes stirring just enough to mix. Cover and cook for 1 minute. Stir in peanuts.
Empty into serving bowl; add cheddar cheese. Serve immediately. Makes 4 servings.

***

Stir-Fry Pea Pods

2 tablespoon soy sauce
1 teaspoon sugar
2 teaspoon cornstarch
1/3 cup cold water
1/8 teaspoon freshly ground pepper
1/2 teaspoon grated ginger root
1 tablespoon cooking oil
1 cup fresh pea pods or 3-ounce pkg frozen pea pods, thawed
2 medium carrots (1 cup) thinly bias sliced.
5 green onions (1 cup) bias-sliced into 1-inch lengths
1 8-ounce can sliced water chestnuts, drained
1/2 cup sliced fresh mushrooms

* To make sauce, stir together water, soy sauce, sugar, cornstarch, ginger root, and pepper. Set aside

Heat wok over high heat; add cooking oil. Stir in carrots in hot oil for 2 minutes. Add pea pods, stir-fry for 30 seconds. Add mushrooms and onions stir-fry till vegetables or crisp-tender. Stir in water chestnuts. Push vegetables from center of the wok.

* Add sauce to center of the wok. Stir till thicken and bubbly. Cook and stir for 1 minute, then add in vegetables stir to coat with sauce. Serve immediately.

Makes 4 servings.

***

Sweet-and-sour Pork

1 pound boneless pork
1/3 cup honey
1 cup peach or apricot nectar
2 tablespoons cornstarch
1/3 cup red wine vinegar
1 tablespoon soy sauce
1 medium carrot (1/2 cup) thinly bias cut
1 tablespoon cooking oil
1 stalk celery (1/2 cup) thinly bias cut
1 medium green pepper (3/4 cup) sliced into 1 1/2 inch pieces
4 medium nectarines (2 cups) sliced

Hot cooked rice

*Freeze the pork, partially (45 to 60 minutes) cut into thin bite size strips, cut on the bias. Make sauce, stir together honey, apricot or peach nectar, vinegar, soy sauce and cornstarch. Set aside

*Heat wok over high heat; add cooking oil. Stir-fry carrot in hot oil for 1 minute. Add green pepper and celery, stir-fry for 1 1/2 minutes or until vegetables are crisp-tender. Remove vegetables from wok. Add half of the pork to the hot wok. Stir-fry for 3 minutes
till pork is no longer pink. Remove pork, stir-fry the remaining pork then add all pork to the wok. Push pork from center of the wok.

*Mix sauce; add to center of the wok. Cook and stir till thickened and bubbly. Cook 2 more minutes. Add all Previously cooked vegetables to the wok, stir together till coated with sauce. Add nectarines, stir gently. Cover and cook for 2 minutes. Serve immediately over cooked rice.
Makes 4 servings.

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