Cooking stir fry

For the longest time, we didn’t eat yard-long beans stir-fry. The ones that usually end up in the buffet table are soggy, rubbery and has a distinct smell which just doesn’t sit well with my olfactory. When I finally learned some tricks on stir-frying, I tried cooking the dish; and what do you know, the husband who used to snub stir-fry yard long beans gobbled everything up. The stir-fry was crisp but cooked-through, devoid of any unpleasant smell, and the meat was well-seared and browned. This is why:

• The meat that will go with the vegetable dish was cooked separately to sear and retain it's freshness. It was then added a few seconds before turning off the stir-fry heat.
• The stir-fry was cooked with the most heat my trusty La Germania stove can handle.
• The wok was heated at its maximum before the oil was poured.
• The oil was heated until it changes consistency before anything was sauteed.
• Two turners were used in stirring the vegies so as to distribute equal heat on every slice.

That's it. Pretty simple yet those tricks can bring a lot of difference on your stir-fry dishes. Just remember to test the done-ness of your vegies from time to time as different vegies have different cooking time. When stir-frying different vegies, start with those that take longer to cook.

Goodbye to soggy stir-fries, here's to crisp, fast and delicious vegetable dishes.


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image from http://sapsiamfood.com/