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Message: <blockquote data-quote="niklinna" data-source="post: 8810635" data-attributes="member: 71235">Oh, I learned from books. But I did a quick search and found an interesting video. It shows 4 different ways to stir-fry the same dish.[MEDIA=youtube]WujehK7kYLM[/MEDIA]Cooking in separate stages is important if you're cooking a big dish (like for a family). You never want to overload a wok all at once. I do the all-in-one method because I am cooking just for myself.I do my basic veggie stir-fry like this:<ul> <li data-xf-list-type="ul">I have a small Cantonese-style cast-iron wok and a gas stove. This isn't ideal, as the flames form a ring around the bottom, rather than making the lowest point the hottest, but you work with what you got. (A friend was going to make me a metal flame concentrator but she moved away.)</li> <li data-xf-list-type="ul">Heat up the pan and add peanut oil.</li> <li data-xf-list-type="ul">Add finely diced ginger/garlic/chilis and the denser things(carrots & cauliflower, for example) together first. Fry them in the oil for a minute or two, then add just a bit of sauce to give them some steam, and start stirring. Always add just a tiny bit of liquid at a time, otherwise it will cool down the pan and turn your stir-fry to a soggy mush.</li> <li data-xf-list-type="ul">Once the liquid has evaporated, add other things (broccoli, mushrooms). Fry them for a bit, then add the sauce a bit at a time and fry til it evaporates fully, and repeat 3–4 times or more. Very important to be stirring continually here. Any time during this, add a splash of toasted sesame oil (you should not add it earlier because it has a low smoke point.)</li> <li data-xf-list-type="ul">Add in ground black pepper & cardamom.</li> <li data-xf-list-type="ul">Finally add things you want to just get hot without breaking down too much (onions, tomatoes). Crank up the heat a bit. You'll know when it's done by the scent!</li> </ul>Sometimes I toss walnut halves in after the the carrots & cauliflower have been frying but before I add the sauce. I generally don't bother with tofu as I'm single and can't get through a pack quick enough!I also found a video about pre-steaming carrots, cauliflower, and such, but the whole point of a stir fry to me is to have super-hot but crisp veggies, so that didn't make much sense to me. String beans are an exception, though, you would want to precook those a bit before frying them to a delightful light char.One last thing: All the veggies should be dry when the go into the wok, even though you're going to add liquid later. Otherwise they get steamed too early and draw heat away just when it should be at its most intense.</blockquote>

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