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44 votes

Why do you add the ingredients in sequences when stir frying?

Stir frying is a relatively quick cooking process. Different ingredients often have different cooking times. You add ingredients at different times so that the longer cooking ingredients will have ...
moscafj's user avatar
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38 votes
Accepted

What are some good ways to treat frozen vegetables such that they behave like fresh vegetables when stir frying them?

The first thing is to do is thaw them properly before you cook them, half frozen vegetables will cool your pan too much. I often thaw frozen vegetables by soaking them in hot tap water, this is pretty ...
GdD's user avatar
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33 votes
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How do HK restaurants keep wok-fried scallops white, with no visible sear marks?

Your scallops are (beautifully) seared on the outside because they are cooked all the way through in a very hot pan. The scallops in the Chinese stir fries stay pale because most of their cooking is ...
Benjamin Kuykendall's user avatar
30 votes

How do HK restaurants keep wok-fried scallops white, with no visible sear marks?

The scallops in the first two photos were left on the pan, with no movement, to sear on one side before flipping. To achieve that caramelization takes a couple of minutes before turning. In fact, at ...
moscafj's user avatar
  • 75.8k
12 votes

Is the water released from mushrooms during stir-frying edible?

The water from cooking mushrooms is good for flavour. When making vegetarian pasta sauces, I often add mushrooms and their cooking water to the sauce, for example. These get well-fried, but not ...
Chris H's user avatar
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12 votes

Avoid charred marks when stir-frying with curry powder

I suspect you're seeing charred spices stuck to the veg. A lot of stir frying advice assumes you want the veg lightly cooked, not softened very much. In that case you may well want to add the spice ...
Chris H's user avatar
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11 votes
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How to get heat high enough for stir fry?

I have never tried it but when I googled wok burners (thinking to find a standalone high-output gas hob), I found this article about a wok ring called the "WokMon" on Serious Eats and had to ...
Catija's user avatar
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10 votes

How to evenly mix stir fried vegetables with noodles?

Rinsing the cooked noodles in cold water helps enormously, rather than adding them straight into the pan. The noodles stick together because of loose starches on the outside, rinsing washes that off. ...
GdD's user avatar
  • 76.7k
10 votes

How to evenly mix stir fried vegetables with noodles?

Every time you stir the noodles, it "pulls" them out of the vegetables. You simply will not be able to mix them in with a utensil, because the stirring effectively un-stirs them. Instead, ...
Sneftel's user avatar
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8 votes

Why are we frying in the oil, but not in any other liquid? (besides the temperature)

We do cook over 100C in a pressure cooker, but not enough to brown food, as this would take very high pressures. It probably wouldn't be safe or economical at home, and doesn't have enough of an ...
Chris H's user avatar
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8 votes
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How to cook multiple batches in a wok without things burning

I admit that I've spent too much time in Panda Express... but you can see their kitchens from the line and how they batch their food - often switching from a main dish to fried rice (with egg) and ...
Catija's user avatar
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8 votes

Vegetarian replacement for pork mince in Chinese style stir fry

Let's recapitulate the textural options you have: Crumbled firm tofu, sauteed (with or without some soy sauce and/or wheat paste - mind the color you want too!) Brunoised/minced fresh/reconstituted ...
rackandboneman's user avatar
7 votes
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How to stir fry frozen veggies?

The trick is to not use a wok at all. A wok works by concentrating a lot of heat on the bottom, more heat than you can achieve with a home stove. "Stir frying" moves the food from the cool sides of ...
Joshua Engel's user avatar
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7 votes
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Is there a rubric for what ingredients go into a Chinese stir fry?

Is there a rubric for what ingredients go into a Chinese stir fry? Usually, some optional mixture of liquids, vegetables, noodles, fruits, and meats. A bit of a facetious answer, but really- stir ...
Onyz's user avatar
  • 1,234
6 votes
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What does "stir to cover" mean?

You cut off a little too much of the phrase; it's "add sauce and stir to cover and warm." You're stirring to cover the other ingredients with the sauce, and to warm the sauce.
Cascabel's user avatar
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6 votes

Why are we frying in the oil, but not in any other liquid? (besides the temperature)

Olestra is used to fry 'light' potato chips. It's not a fat, and is indigestible. It can cause cramping and other unfortunate effects. Looks like it's hard to buy online too. Using a high boiling ...
Wayfaring Stranger's user avatar
6 votes

How do I make sure I don't overheat my teflon pan?

To best check temperature, you need a thermometer, and if you can, use a non-contact thermometer (infrared thermometer). Teflon start degrading at around 260 °C (500 °F). So check the pan ...
Max's user avatar
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5 votes
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How to retain the smell of frying green onions/scallions in cooked dish?

You were probably having a dish with green onion oil, something I'd also recommend as a solution to the smell/taste you're looking for. It remains aromatic for a couple weeks after you make a batch ...
FuzzyChef's user avatar
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5 votes
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Stir Frying Chicken, Correct Amount for 1 Pan

Cook the meat in batches, 2, 3 batches so that the pan will stay at an appropriate temperature. When you add too much ingredients, meat, vegetables..., in a pan, the temperature will drop and instead ...
Max's user avatar
  • 20.4k
5 votes

How to evenly mix stir fried vegetables with noodles?

It's probably wrong like breaking spaghetti is wrong, but I just make sure to have smaller bits of noodle when making such stir fries. Either I smash the entire noodle block to pieces before throwing ...
Tinkeringbell's user avatar
4 votes
Accepted

Adding uncooked rice to a slow-cooked stir fry

You can certainly add rice to the slow cooker--but it will end up more like a rice stew, rather than a stir fry ("slow-cooked stir fry" is also an oxy-moron--the recipe that you link to is in fact a ...
user61879's user avatar
4 votes
Accepted

Is it okay for oil to smoke in stir-fry?

Yes, there's smoke coming off the oil, but it's not heavy, black smoke. If you're frying things, when I see that, it's a sign to either get the pan off the heat, or to get food into the pan to cool ...
Joe's user avatar
  • 80.9k
4 votes

What are some good ways to treat frozen vegetables such that they behave like fresh vegetables when stir frying them?

If you don't feel like waiting for them to thaw, you can submerge the bag in hot water like @GdD mentioned. I prefer steaming frozen vegetables however. The trick is properly steaming them though. ...
Sensoray's user avatar
  • 199
4 votes

Utensils for stir frying ground beef

I haven't cooked beef for a while, but a wooden spatula works very well, as it can break up clumps and is safe for non stick. I prefer the straight shape of the one I've got to any of my nylon ...
Chris H's user avatar
  • 44.4k
4 votes

Is the water released from mushrooms during stir-frying edible?

Some of the water may hail from the tap water + salt that I cleaned the mushrooms with. True. But depending on where you are, if your tap water is safe to drink after boiling, then it wouldn't be a ...
Anastasia Zendaya's user avatar
4 votes

How to evenly mix stir fried vegetables with noodles?

This is a problem in any noodle-centric dish, regardless of cuisine. I think overcrowding the pan does not help, but is not the only issue. The shape of these items generally means they don't mix ...
moscafj's user avatar
  • 75.8k
3 votes

Should I get a thin, flat bottomed wok to stir fry large amounts of veggies on an electric stove?

I'll try address your questions: Firstly, woks should always be thin. The point of a wok is to get extremely hot at the bottom, without heat being conducted much up the sides. Thin is best for this ...
canardgras's user avatar
  • 2,415
3 votes

How to make less salty Fermented Black Bean Stir Fry

There are two ways to reduce the saltiness of the finished dish: reduce the amount of salt you put in (in this case difficult, as it is in the sauce, so you'd have to put in less sauce) or increase ...
Michael Paul's user avatar
3 votes

Air Fryer effect on Vegetables?

Having experimented with an air fryer I think it's an alternative to stir frying, but not a particularly good one. An air fryer is basically a device that blows hot air on food as it slowly stirs it ...
GdD's user avatar
  • 76.7k
3 votes

Is there a rubric for what ingredients go into a Chinese stir fry?

There are 12 major Chinese cuisines in China, plus countless local specialties for each city and town. Outside China, there are many variations on expat Chinese cuisine, including Chinese-American, ...
FuzzyChef's user avatar
  • 65.2k

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