Tips on Stir Frying

I recently took a cooking class from Grace Young, said to be one of the world’s great experts on Chinese cooking and often referred to as the poet laureate of the wok.  During the class she emphasized again and again the importance of having the right equipment in order to get good results.

So, what is the right equipment?  It starts with a flat bottomed  wok which Young says has to be carbon steel.  A nonstick wok is a definite no because the surface releases carcinogenic gas, not good for stir frying.

Seasoning the wok is very important, and here are the tips she shared.

1.  Wash the inside and outside of the wok with hot water using a stainless steel scrubber and dishwashing soap.  Rinse with hot water.  Dry the wok on a burner over low heat for 1 to 2 minutes until no water droplets remain.

2.  Open the windows and turn the exhaust fan on high.  Heat the wok over hight heat until a bead of water vaporizes within 1 to 2 seconds.  Swirl in 2 tablespoons of canola or grape seed  vegetable oil; add 1/2 cup sliced unpeeled ginger and a bunch of scallions.  Reduce heat to medium and stir fry 15-20 minutes, pushing mixture up sides of the wok to the edge.  If the mixture becomes dry, add an additional tablespoon of oil.  Remove from heat and allow the wok to cool.  Discard scallions and ginger.

3.  Wash the wok with hot water.  Dry on a burner over low heat for 1-2 minutes until the wok is totally dry.

Once the wok is seasoned, you are ready to begin your adventures in stir frying.   At  our house, we like stir fried rice, but until Grace Young made it look so easy, I had never tried it.  Now I’m hooked, and this is one of the favorites so far.

Pineapple Fried Rice

1 c. short or long grain brown rice +  2 c. water

12 oz. sugar snap peas

1 c. carrots, thinly sliced

2 c. bell pepper, sliced

                                                          1 c. bean sprouts

                                       8 oz. can sliced water chestnuts, drained

                                                         2.5-3 T soy sauce

                                                                2 T water

                                                    2 T apple cider vinegar

2 large cloves garlic, minced

2 T minced ginger

3-4 T sunflower or coconut oil

2 eggs, beaten

To avoid gumminess, rinse rice in several changes of cold water until water becomes clear.  Drain.  Add 2 c. cold water and bring to a boil.  Reduce the heat to medium and simmer until most of the water has evaporated, 4-5 minutes.  Reduce heat to low, cover and simmer until liquid is absorbed.  Let rice stand 5 minutes, fluff. (Rice may be cooked in advance, refrigerated until needed.)

Heat wok over high heat until a bead of water vaporizes.  Swirl in 2 t. oil, making sure the bottom of the wok is completely coated.  Add the eggs and cook about 1 minute, tilting the pan so the egg covers the surface as thinly as possible to make a pancake.  When the pancake is just set, flip with a metal spatula and cook for about 5 seconds.  Remove from wok, cool, then cut into bite sized pieces.

Over med-high heat, add 1 T oil to wok.  Once hot, add sugar snap peas, peppers and bean sprouts.  Stir  until crisp and lightly browned, 6-8 minutes.  Reduce heat to med-low, add ginger, garlic, water chestnuts and carrots, stir for 1-2 minutes.  Empty into a large bowl.

Add  2 T oil to wok.  Add the rice, soy sauce, water and vinegar. Stir for about 5-7 minutes.  Stir in the vegetables and egg.  Heat through.  Serve topped with pineapple sauce and chopped green onions.

Pineapple Sauce

                                                     4 c. chopped pineapple
                                                             2 t. soy sauce
                                                      2 t. apple cider vinegar
                                                           1.5 T coconut oil

Heat coconut oil in frying pan.  Add pineapple, soy sauce and vinegar, stirring occasionally, until the pineapple is golden brown.

Using this same technique for stir frying, you can use any number of ingredients for an easy to fix, nutritious and economical meal.  For many other wonderful stir fry dishes, I suggest Grace Young’s Stir Frying to the Sky’s Edge.  In addition to having excellent recipes, it is filled with stories and insight to the tradition of Chinese cooking.Find other tasty recipes at Foodie Friday and Friday Food

i love your thoughts, so jump right in and share yours

Advertisement