Cooking by Stir-Frying

Stir-frying is associated with Asian cooking styles. A wok is the traditional tool for stir-frying, because of its construction and shape. The wok concentrates heat in the bottom of the pan. The sides of the pan have varying degrees of heat, creating zones that allow a variety of foods to be prepared in a single pan, without overcooking or undercooking any single item.

Foods must be cut properly, usually into small strips, dice or shreds. They are added to the pan in sequence, with foods requiring the longest cooking time added first, and those that cook very quickly or are simply added for flavor and texture added at the last moment.

Rather than turning the food once, you should keep stir-fried foods constantly in motion. Push them up to the sides of the wok out of the most intensely heated part of the pan. This makes room for items to be added to the bottom of the wok in their turn.

Sauces are frequently part of stir-fried dishes. They are generally combinations of intensely flavor liquids and oils such as soy sauce, and sesame oil, occasionally thickened with a small amount of diluted arrowroot or cornstarch.