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Stir-Frying
Appears in
Published 1985
This is certainly the most dramatic of all Chinese cooking techniques. It is fascinating to watch finely sliced and chopped foods being whisked through a touch of oil and tossed with a spatula. Hands and arms move, the wok is often tipped back and forth. Stir-frying is all movement, all rhythm. What leads to it is all preparation.
The object of stir-frying is to cook vegetables precisely to the point at which they retain their flavor, color, crispness, and nutritive values. Meat is generally shredded or thinly sliced and seared so that its juices are retained. To do this you must prepare all of the ingredients of the recipe before stir-frying.
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