5 tips to make the perfect Stir Fry Set

There are two main reasons that people sometimes problems with a sauce at home:

1. Adding a lot of things in the wok both cool the wok, which means that the food cooked or steamed instead of fried. This is particularly a problem with the meat. Y,
   
2. Not all ingredients are cooked at the same rate, when added all at once, some elements either overcooked or undercooked.

So, what can you do about it? Here are some tips:

Wok should be smoking hot

To make a good stir, really absolutely necessary to have a very hot wok. (You can use a pan, too.)

Not enough Jacuzzi is one of the most common poison cook the typical problems at home. This applies not just skip to the rule.

To cook the restaurants kitchens powerful pumping mega-high heat, so that they can get a good sear on the meat and food quickly, so do not spend too much time in the pan.

If you ever seen the huge fires that have seen in Chinese restaurants that have specially for wok sautéed, they are called "volcanoes" because they are so ridiculously hot. These things blow over 75,000 BTU, which is about ten times more than the average in the burner a beach house.

Your premium could with an extra hot burner 12,000 BTU approaches range, and, of course, is to use. But even with that you just not have the equipment to a cook is to play in a Chinese restaurant in a position to do with one of the burners on the volcano.

This does not mean you should not try, but I would like to show that the challenges will be.

Just as you do not produce the same amount of heat needed to heat your wok for a long time. I love my wok heat for 5 to 10 minutes on the highest heat you can get. Only heat, with nothing to dry on them.

I'll close the door and on the kitchen fan vent everything that happens. (Note: You can not use a non-stick wok best woks are carbon steel.).

Once the wok is good and hot, I will add a little oil. And make sofrito, I want to use refined vegetable oil, how can I get more heat.

This is generally a safflower oil, and my second option is soybean oil or sunflower oil. These oils also have the advantage that a very neutral taste, so you can not taste the food and ingredients oil.

Do not cook frozen meat

Addition of cold meat in the wok to cool immediately. To avoid this, allow the meat to stand at room temperature for 20 minutes before cooking. You can while both soy sauce and a little wine marinade. Then when you are ready to cook, remove the meat from the marinade, drain and dry before. In the wok

And speaking of meat, some bands and cut meat to view sold "stir fry meat." Your best bet is to simply cut your own steak or skirt steak or flank steak. This is an extra step, but you know what you're getting, and it's getting colder. Remember to cut against the grain.

Cook meat in batches

If more than 8 ounces of meat, cooking in batches. Do not overload your wok with cool flesh, and the flesh is its juices, bubbling over time instead of frying. This means that it is difficult to gray instead of brown and tender.

First, heat the oil and add the flavorings (such as garlic and ginger), then add the meat. Running, if not all crammed in the middle. And does not start immediately, stirring, either. Do not touch it for half a minute, to give a chance to brown. So, go ahead and stir until browned.

Cook meat until almost done, then remove and reserve. Warm the pan and add oil if necessary, and repeat, cooked almost all the way to all flesh.

We cooked almost all the way, add new ones, directly jumped at the end, and then finish cooking. Otherwise, it will be overcooked.

Cooking vegetables

Once you have set the meat aside, the wok heat again, add fresh oil and spices and cook vegetables. Things like onions and mushrooms can be cut into slices go to the top. Leafy vegetables such as spinach or cabbage chopped go all the way, and so would be something like bean sprouts, if you want to retain their crunchy texture.

Some elements such as green beans, carrots and broccoli need additional cooking time, and I sometimes blanch in boiling water for 60 seconds, then shock in ice water and drain through. Again, it's an extra step, but the goal of a wok cook quickly, so you do not end up with a lot of liquid in the bottom.

You can add a little soy sauce, wine or stock at this time and cook until all vegetables are cooked. You want them to be crunchy, and retain their bright colors. Cooked vegetables are soft and matte color.

Add cooked meat to the final

All you want heat to finish cooking. You can mix a paste of cornstarch and cold water and stir the sauce to thicken. Mix one tablespoon of cornstarch and stir one ounce of cold water to a paste, then stir and cook until thickened.

Finally, I would like to add a few lines of sesame oil at the end, but not before, because pure sesame oil burner very quickly, so it's more of a taste of cooking oil.