| Being raised in a Chinese family, Chinese food is very | | | | meaning 'wok's aroma' when being heated at a high |
| much a part of me. Chinese cooking uses various | | | | temperature. Good stir frying needs to have |
| methods, such as stir-fry, deep-fry, simmer, boil, steam | | | | concentrated fire and heat. Non-stick pan cannot be |
| and so on, with no less than twenty ways. The most | | | | heated at high heat as it can damage the coating |
| commonly used method is still stir fry or 'chao' in | | | | easily. |
| mandarin. | | | | (3) After pouring a little oil, swirl it around to coat most |
| Stir fry is not limited by any quantity and types of | | | | of the surface and heat it over medium high heat |
| ingredients, anything can be mixed and stir fried in the | | | | about 1 minute. |
| same dish which creates for a good basis of "color". | | | | (4) When it is almost smoking, add in ground garlic or |
| Finely cut ingredients are cooked under high heat for a | | | | scallion sections and stir fry for few seconds. Then |
| short period of time. The taste seeps into the food | | | | scatter vegetable or meat in the wok. When ground |
| quite easily, emanating wonderful aroma. Since stir fries | | | | garlic or scallion sections are cooked as flavoring, the |
| are made usually very quickly, it prevents the loss of | | | | aroma is overwhelmingly strong but satisfying. |
| nutritional content from food. | | | | (5) Turn and flip food in generous sweeping motions to |
| Tips on stir frying recipe: | | | | prevent burning and ensure even cooking. |
| (1) Ensure all ingredients are ready and close at hand. | | | | (6) Add all seasoning and flavoring after few seconds. |
| Cube, slice, mince lean meat finely, cutting against the | | | | (7) Bring back to the boil then turn the heat down and |
| grain. Deep fry marinated meat a few seconds before | | | | cover for few seconds to reduce liquid in the wok. |
| beginning the main stir fry. Cut vegetable according to | | | | (8) Decorate stir fried with chopped coriander leaves, |
| their shape. Blanch first the very hard ones. | | | | sliced cucumber or finely sliced spring onions and |
| (2) My mother used to tell me that a Chinese wok is | | | | chopped chillies. |
| good for stir frying as compared to a non-stick ones | | | | (9) Serve piping hot as soon as possible. |
| because it can produce 'wok hei' in Cantonese | | | | |