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The Stir-Frying Process

Appears in
top 1000The Key to Chinese Cooking
The Key to Chinese Cooking

By Irene Kuo

Published 1977

  • About

As for the cooking itself, stir-frying is composed of either three or four fast steps: (1) quick exploding, to bring out the aromas of any flavoring ingredients such as garlic, scallions, ginger, etc., in the oil; (2) rapid searing, to acquire a protective shield for the main ingredients; (3) vigorous steam-cooking under cover, when a little liquid is added to “blossom” the ingredients into a cooked state; and (4) fast blending with dissolved cornstarch and/or final seasonings to complete the character and consistency of the dish.

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