Stir-Frying

Appears in

Published 1998

About

Stir-frying is probably the most popular of all Chinese cooking methods. Stir-fried food has a crisp texture and taste, and the ingredients used should therefore be lip-smackingly fresh. At Wockpool we have some huge wok stalls and my tip is, be organised when you’re stir-frying, or you’ll end up burning something. The ingredients for stir-frying are usually cut finely and in some cases partly cooked. Your sauces must be at hand and you must be ready to handle a high heat.

I vividly remember the first time I cooked for service at Wockpool. A noodle bar order came in for Hokkien noodles, and I went to work. Greg Frazer was talking to me about a problem while I cooked. I turned up the heat, tipped in the oil, added the garlic and ginger, swirled them around. Then I added the prawns, pork, vegetables, stirred, added the noodles, kept stirring, Greg’s talking, I’m listening, not concentrating, things started to scorch, I got the stock in, some sauce ... and the whole thing turned black, the kitchen all smoked out. That wasn’t the last time either.

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Part of

From East to West, and the Harmony of the Two

Eastern Cooking

Frying

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