Chinese Cooking Method - Stir-Frying

The main styles of cooking are stir-frying, steaming, deep-frying and roasting. Wood, charcoal and coal were used in early days. Today all these forms of cooking are carried out with modern gas and electric works or microwave ovens.

Stir-frying technique is used for tender cuts of beef and port and beef, seafood, poultry and vegetables. The ingredients are sliced, shredded, diced or minced, then stir-fried in a wok using a spatula. Cook over high heat with a minimum of oil. this method seals in the natural juices and preserves color, texture and flavor.

Gas is preferred for Chinese cooking for the instant control of temperature. If using an electric stove, flat bottomed woks are available from most Chinese food stores. Ingredients are added to the wok in order of texture and cooking time. The preparation of ingredients and being well-organized are the keys to success in Chinese cooking.

Step 1: Collect all ingredients required for the recipe. Allow time for soaking dried ingredients like Chinese mushrooms.

Step 2: Slice meat, poultry and seafood. Arrange in order of cooking on a large platter. Prepare marinades if required, and marinate. This can take up to 30 minutes.

Step 3: Wash, drain and cut vegetables to size. Parboil or blanch if necessary.

Step 4: Measure liquid ingredients like oil, sauces, stock and seasonings. Blend any thickening agent with stock or water and stir before adding to wok. Chop ginger garlic and chili peppers. Arrange ingredients in the order that they will be added to the wok for cooking.

Step 5: Collect cooking utensils and warm serving dishes.

This basic preparation should be done for all recipes before any style of Chinese cooking is started as it makes Chinese  coking easy . Confucius once said, " Cooked Chinese food waits not for any man". It should be served and eaten at once, to experience the best flavor, texture and color of the food.