The secret to good chinese stir fry is in the prep. Cutting up the meat into small and even pieces will ensure quick frying that produces evenly cook meat. Always fry your meat to brown it first, remove it from the pan; then fry the veg. Veg cooks at about 84. Meat cooks at about 60. Cooking the meat then the veg allows you to use less oil(meat will release some oil) and the veg to pick up the meat flavor. If you cook the veg before the meat, often times you will need a lot of oil and the veg will be overcooked. Adding in the raw meat later will produces pale colored meat. And if you turn up the heat to try and brown the meat, your veg will absorb most of the heat, release water and burn. If you remove the veg, then brown the meat, your veg will wilt. Basically you get a mess la.
Posted on: Wed, 12 Jun 2013 11:52:38 +0000
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