For The Love of Stir Fry: Tips on How to Cook Stir Fry
Stir frying is one of my all-time favorite cooking techniques. Nothing beats the sizzle of a stir fry in the wok with the fusion of crisp, bright vegetables, finely sliced tender meats and delicious seasonings bursting with flavor. This Asian inspired cooking technique is fast and furious and it only uses a dash of oil making it an ultra-healthy meal choice. Follow these tips on how to cook stir fry and you too will be making stir fries a regular family meal in your household.
One of the best things about cooking a stir fry is that it’s so fast. As such, it’s important to have all of your ingredients chopped and ready to go, laid out beside your wok in order of cooking because once your stir fry is in progress, it will be over and done in just a few minutes.
There are usually three or four key elements in a stir fry. The seasoning or flavor base, the vegetables, the protein and the accompanying rice or noodles.
Most stir fry recipes include a combination of traditional Asian seasonings such as:
– Garlic, ginger and spring onions
– Asian sauces such as sesame oil, teriyaki, oyster sauce, fish sauce, soy sauce, sweet chili
– Chinese five spice
– Chicken, vegetable or fish stock
– Onions, mushrooms, peppers, celery, carrot, snow peas, beans, zucchini, cabbage, broccoli
– Many finely sliced lean meats work well in a stir fry – chicken, beef, lamb, pork
– Seafood such as prawns, calamari and firm fish fillets
– Ground meat can also work very well
– Try tofu as a high protein alternative to meat
– Meat is not a requirement for your stir fry. You can certainly enjoy a vegetable stir fry.
It’s lovely to serve something alongside your stir fry to soak up the delicious sauce. Try:
– Asian noodles such as rice noodles, vermicelli, egg noodles and udon noodles
– White or brown rice
– Couscous or quinoa
I plan to share with you my favorite tried and tested stir fry recipes over the coming months however for now, checkout these delicious Stir Fry recipes. Chinese Pork Spaghetti, Crunchy Thai- Style Tofu & Peanut Salad and Mongolian Beef Stir Fry.
Personally, I am a fan of an electric wok over a non-electric wok. When I first started cooking all those years ago I had an electric stove top and when I was trying to use a wok, I did not feel I had the control over the heat as you do with the naked flame of a gas stove top. I was given my electric wok as a gift from my mum and have never looked back. It’s easy to use and now I have that control over the heat as it is very responsive if I turn the cooking temperature up or down. It’s non-stick and super-simple to clean. Regardless of whether you prefer to use an electric or a non-electric wok, I have no doubt that once you practice a bit, you will love stir fry cooking as much as I do.