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Chef’s Tips for Successful Stir Fry
from: Spirit HouseSuccessful stir fry is all about speed and heat for the food to remain crunchy and full of flavor.
Chef’s Tips for Successful Stir Fry
- Use a good quality vegetable oil, such as peanut or canola oil. Never use cold pressed oils, like olive oil or sesame oil -they are not suitable for heating to high temperatures.
- Have the oil smoking hot - if the wok is not hot enough, the ingredients will start to ‘stew’.
- Choose ingredients that require only a limited cooking time. Slice meat into thin, bite size pieces which will cook through quickly.
- Most importantly - don’t overcrowd the wok! If cooking for more than two, stir fry one batch, put aside in warm place, then quickly do the next serve.
- Don’t put too many sauces in the dish - usually 2 sauces are enough. All the sauces are then balanced by adding a little shaved palm sugar to taste to the wok.
- Fish sauce and oyster sauce
- Fish sauce and kecap manis
- Yellow bean sauce and oyster sauce
- Tamarind water and fish sauce
- Garlic, lemon grass, ginger which have very aromatic flavors.
- Shredded leaves of Kaffir lime,Thai/holy/ lemon basil,mint
- Crunchy garnishes - crushed peanuts, cashews, crispy shallots will all add textural interest.
- Different varieties of chillies give both heat and flavor.
Cooking time for stir fry is minimal, there is no time to say “Oh, I’ve forgotten to chop the garlic!” So have all ingredients ready next to the stove top before you start to heat the oil - meat and vegetables chopped or sliced, seasonings prepared, bottles of sauces ready opened, shaved palm sugar ready to adjust the flavors at the end of the cooking time.
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