Stir-frying is a Chinese cooking technique that is done over high heat and with a small amount of oil. Vegetables and proteins are tossed together in a wok, which is a round-bottomed pan, shaped like a bowl. The bottom of the wok gets the highest temperature, and the ingredients that call for lower heat can be pushed up the sides of the wok. The high sides also allow the ingredients to be stirred quickly without spilling over. However, round-bottomed woks don’t fit too well over electric stove tops, and heat will not distribute evenly. That’s why there are flat-bottomed woks available, making it easy for you to make Asian stir-fries in your own kitchen.
The best part about stir-fries is that they allow for so much flexibility and creativity. Once you learn the basics of stir-frying, you can combine any random assortment of proteins and veggies for a variety of stir-fried dishes to enjoy at any time.
Choosing ingredients
You can make any kind of stir-fry you like, tailored to your taste buds. There’s no wrong combo! You can even use what’s leftover in your fridge or freezer. Have you ever wondered what to do with the few stalks of spring onion about to go limp, or the bunch of spinach that is about to wilt? You don’t have to wonder anymore, because you can toss them into a stir-fry with your favorite protein and not worry about wasting food.
Prep
Stir-fries consist of cooking over high heat, which helps maintain the ingredients’ flavors, as well as keep the color and texture of the foods. Because of this quick cooking, it’s best to have everything prepped and chopped and ready to go. Once you have this step ready, all you have to do is toss the ingredients into the wok, and you won’t have to worry about ingredients getting burned. If you’re using meat, make sure to slice against the grain and tenderize with a fork first. This simple step will cut the tough fibers in the meat and allow for maximum flavor absorption.
Sauces
Sauces add flavor to any dish, so it’s important to not leave this step out! Just like your ingredients, make your sauce before you start cooking to make sure that it gets added in at the right time without your veggies and meat getting overcooked. Or, you can pick up the standards “ soy, oyster, chilly, rice vinegar and others from the supermarket. Make a combination with two or more of them and have some fun. Just remember to give the sauce another stir or shake before adding it to the wok.
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Tips
• Cook your proteins and vegetables separately, since they have different cooking times. Start off with your wok on high and cook your protein until golden. It doesn’t have to be cooked all the way, since you’ll be adding it back into the wok in the end for a final toss. Remove from the wok.
• If you plan on using aromatics, add them next until fragrant. Then add your veggies until tender but still crunchy.
• Once your veggies are near done, add the protein back in, toss together, and then make a donut by pushing all the ingredients to the sides of the wok, leaving an empty hole in the middle.
• Give your stir-fry sauce a stir or a shake and then pour the sauce into the hole. When the sauce starts to darken and bubble, that’s when you know your stir-fry is about done. Toss everything together until every piece is coated with the now-thick sauce, and you’ve got your stir-fry!
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Prawns and noodles stir fry
INGREDIENTS
200 grams rice noodles
3 tablespoons peanut or vegetable oil
1 medium onion, thinly sliced
1 teaspoon minced peeled fresh ginger
1/2 teaspoon dried hot red pepper flakes
15 fresh button mushrooms, stems and caps halved
300 grams Bok choy, leaves and bulbs chopped
6 spring onions, cut diagonally
500 grams prawns
2 cups chicken or veg stock
2 garlic cloves, minced
1 tablespoon Asian sesame oil
1/2 cup fresh coriander leaves
Accompaniment: lime wedges
PREPARATION
• Cook noodles in water until limp. Remove and drain
• Heat a wok or large heavy skillet over high heat until a bead of water dropped on cooking surface evaporates immediately. Swirl 1 tablespoon peanut oil in wok to coat evenly and heat until just smoking. Stir-fry onion, ginger, and red pepper flakes 1 minute. Add mushrooms and stir-fry until just tender, about 2 minutes. Transfer mixture to a large bowl and season with salt.
• Swirl another tablespoon peanut oil in wok to coat evenly and heat until just smoking. Stir-fry bok choy until barely tender, then add spring onions and salt to taste and stir-fry until bok choy is crisp-tender. Add to mushroom mixture.
• Pat prawns dry and season with salt. Swirl remaining tablespoon peanut oil in wok and heat until just smoking. Stir-fry for 2 minutes, or until just cooked through, and transfer to bowl with vegetables.
• Add broth and garlic to wok and bring to a boil. Stir noodles into broth and boil until tender and most of broth is absorbed - 4 to 5 minutes.
• Return prawns and vegetables to wok and stir-fry until heated. Stir in sesame oil, and salt to taste.
• Serve stir-fry sprinkled with coriander leaves.
Serves 4
