Stir-frying is a quick cooking method where ingredients are tossed in a wok (or frying pan) over high heat. Here's a step-by-step guide, informed by best practices from MasterClass:
Stir-Fry Steps: From Prep to Plate
| Step | Description |
|---|---|
| 1. Make Sauce | Prepare your stir-fry sauce in advance. This is crucial as the cooking process is rapid, and you won't have time to make the sauce while cooking (MasterClass). |
| 2. Marinate Protein | Marinate your protein of choice. This enhances the flavor and tenderizes the meat (MasterClass). |
| 3. Mise en Place | Mise en place means having all your ingredients prepped, chopped, and ready to go. This ensures a smooth and efficient cooking process (MasterClass). |
| 4. Heat Wok | Heat your wok or pan over high heat until it's very hot. A hot wok is essential for achieving that desirable wok hei (smoky wok flavor) (MasterClass). |
| 5. Cook Protein | Add oil to the hot wok and cook the marinated protein first. Cook until it's almost done, then remove it from the wok and set aside (MasterClass). |
| 6. Add Aromatics | Add aromatics like ginger, garlic, and scallions to the wok. Stir-fry them briefly until fragrant (MasterClass). |
| 7. Cook Vegetables | Add your vegetables to the wok, starting with those that take longer to cook (e.g., carrots, broccoli) and finishing with quicker-cooking ones (e.g., leafy greens). |
| 8. Combine & Sauce | Return the cooked protein to the wok, add the sauce, and stir-fry everything together until the sauce thickens and coats all the ingredients (MasterClass). |
Key Considerations:
- High Heat: Stir-frying requires high heat to cook ingredients quickly and evenly.
- Constant Motion: Continuous stirring and tossing prevent burning and ensure even cooking.
- Ingredient Order: Add ingredients in the order of their cooking time, starting with the longest.
Example Scenario:
Imagine you're making a chicken and broccoli stir-fry:
- You've already mixed soy sauce, honey, and sesame oil for your sauce.
- The chicken has been marinating in a mixture of soy sauce, ginger, and garlic.
- Your broccoli is cut into florets, the carrots are sliced, and the garlic is minced.
- You heat your wok until it's almost smoking.
- You cook the chicken until browned, then set it aside.
- You stir-fry the garlic until fragrant.
- You add the carrots and broccoli, cooking until slightly tender.
- You return the chicken to the wok, pour in the sauce, and stir until everything is coated and the sauce has thickened.
