Chinese cooking: How to stir-fry Learn the classic Chinese art of stir-frying.
It’s a very quick cooking technique so prepare all the ingredients before you start. Heat the empty wok over a high heat until
smoke rises or you notice a slight blue, rainbow effect at the bottom. This will prevent the
meat or fish from sticking. Gently add about 3-4 tablespoons of oil, and
swirl it around to coat half-way up the side of the wok.
If you’re using garlic, add this to the oil. Steady the wok with a gloved hand. As soon as the garlic has started to sizzle
and take on colour, add ginger and stir. As soon as the ginger starts to sizzle, add
the white part of some scallions. You’ll’ add the green part later. Stir well. Add your main ingredient. Slide the scoop
under the food to the bottom of the wok; turn and toss until the food is partially cooked. Splash some wine around the side of the wok
and continue to stir until the sizzling subsides. Add any other ingredients (although it’s still
not time for the green scallions) Stir and toss. Make a well in the centre of the wok and pour
in the sauce of your choice. Stir until the sauce has thickened and turned glossy. Add the green part of the scallions, which
need the least cooking. Stir and toss briefly. Scoop out the stir-fried ingredients onto
a warm serving plate. Serve immediately.