Mastering the Art of Stir Frying
October 2nd, 2007Stir frying became popular for economic, not culinary, reasons. Quite simply there was shortage a of fuel. People discovered that food cut into small pieces and cooked over extremely high heat takes less cooking time and less energy. Plus it tastes great!
With practice and concentration you can master the art of stir-fry; setting up a steady rhythm so that every few seconds the food is moved around the wok by the spatula. Be certain that you push the spatula through the center of the wok, turning all food to keep it from sticking to the bottom. Stir-frying is possible in a Dutch oven or skillet, but it is quite a bit easier in a wok.