Some of my stir-fry ingredients are under- or overcooked
Why is this happening?
Successful stir-frying is actually easy, provided you follow certain basic guidelines.
How to help...
- Make sure all your vegetable and meat ingredients are cut into small pieces of roughly similar size and shape.
- Add root vegetables like carrot and celery before more tender vegetables because they take longer to cook.
- Make sure your wok or pan is really hot before adding your cooking. Start stir-frying right away, constantly tumbling the ingredients to achieve high-speed cooking.
- Don't over-fill your wok or pan with ingredients because you won't be able to tumble them quickly enough and they will then steam rather than quickly frying.
I can't achieve that restaurant flavour
How to help...
- The Chinese usually marinate their sliced meats in a combination of cornflour, soy sauce and sugar before stir-frying
- Just before the end of stir-frying you can easily add those big, tempting restaurant flavours with Sharwood's Stir Fry Sauces