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Smart Stir-Frying Tips
Stir-frying isn’t just a flash in the pan. In Grandma’s kitchen, a tasty stir-fry is a terrific family meal on three fronts: It’s healthy, it’s thrifty, and most important, it’s fast. And stir-frying is infinitely adaptable—you’re limited only by your imagination (or the contents of your vegetable bin). So here are Grandma’s guidelines for preparing great stir-fries the whole family will love.
To get started, you’ll need a good-quality wok, which is shaped to conduct heat quickly. If you have an electric stove, a flat-bottom wok is best for heat distribution. For a gas range, either a flat or round bottom wok is fine. (A round-bottom wok rests on a ring stand.) Just be sure to buy one that is big enough for your family's needs, but not too heavy to manage. (No wok? No fear! You can use a large heavy skillet, either nonstick or standard. Just make sure it’s heavy—lightweight skillets will heat unevenly.)
To season a new wok before using it for the first time, scrub gently in hot soapy water and dry thoroughly. Then heat it over high heat until very hot, add a tablespoon or two of oil and swirl it around. Cool completely before using to cook. Avoid scrubbing the surface after use to keep the "seasoning."
Ingredients
Most main-dish stir-fries will have a protein—a small amount of lean meat, poultry or fish. Anything, really, is fair game: Try beef, lamb, chicken, shrimp, salmon, and more. Going vegetarian for the night? Turn to nuts, seeds or tofu.
Round out the protein with two or three brightly colored vegetables like peppers, zucchini, broccoli and carrots, along with aromatics like onions, scallions, ginger and/or garlic to boost flavor.
Then finish it off with a sauce. Check the ethnic food aisle of your grocery for an array of ready-made sauces, or make your own super-simple concoction: Combine 3 tablespoons broth, 2 tablespoons low-sodium soy sauce and 2 teaspoons cornstarch.
Easy as 1-2-3
1. Cut or slice the vegetables and meat into thin, equal-size pieces to ensure even cooking. Because stir-frying is so quick, you’ll want to have all your ingredients ready before you start cooking, including seasonings and sauces.
2. Once you have all your ingredients ready to go and arranged near the stove, heat the wok or pan thoroughly. Add oil, then test with a vegetable piece. If the oil sizzles, it’s ready. The first thing to add is the uncooked protein (red meat, poultry, shrimp, fish or tofu); stir-fry in the hot oil, tossing with tongs or a flexible spatula until just cooked through, then remove and keep warm.
3. Next add the longer-cooking vegetables (like carrots, radishes and other dense veggies). Stir-fry for a few minutes, then add the less-dense, faster-cooking vegetables (like onions, bell pepper, broccoli, snow peas) and cook just a few minutes longer. Add any seasonings (ginger, garlic, pepper flakes, etc.) and cook for a half minute and then return the protein to the pan. Add the sauce and stir fry for just a minute or so, until the sauce is reduced. Serve over white or brown rice, thin spaghetti or Chinese egg noodles.
