Top Ten Tips for Your Next Stir Fry
Here are Jeremy’s top ten tips to creating the most sumptuous stir fry. Give them a try and let us know how your next one goes!
Stir fries are a quick, healthy and economic one-pot wonder. But they should not be considered just ‘student food’ despite their understandable popularity amongst younger cooks. They are delicious meals in their own right, though they are also a great way to use up leftover bits and bobs you find in the fridge, as well as a way to deliver otherwise unappealing vegetables to a fussy eater.
When stir frying, use oil bit by bit (1/2 tbsp at a time), in between each ingredient instead of too much at the beginning of your stir fry. This will keep your ingredients fresh and crunchy rather than greasy
Make sure oil is smoking hot before you add any ingredients to your wok
Your ingredients should be prepped and fully organised before starting your stir fry. Try putting your ingredients on a round plate order clockwise from 1st to last ingredient.
Thin woks change heat much quicker than thick pans - use one of our thin carbon steel woks to cook quick authentic stir fries
Here is my (Jeremy's) classic Chinese marinade for any meats: light soy sauce, sesame oil and a pinch of sugar - trust me, your food will taste Chinese
Cornflour paste is usually used to thicken sauces (1 tbsp corn flour : 2 tbsp cold water). If you want to cook your cornflour paste through more, put the tbsp corn flour into your marinated meat.
Marinate your meats and place in the fridge overnight for best flavour using a paste at the end of your stir fry
• Most ingredients for stir fries should be finely sliced or finely diced to ensure a quick and efficient cooking time • Oriental cooking is 90% preparation, 10% cooking. If you are fully prepared and organised, the cooking can be very quick and simple. Organisation is key! • Flavour in stir fries can be split up into 2 parts: 1. the marinade, and 2. The sauce that goes on top.
Want to learn more? Join us for a wok class to learn these tips and more first hand under the guidance of our chefs.