What are the basics of stir-fry?
The basic components of most stir fries are the same:
- Oil Flavorings. These ingredients include things like hot chiles and spices like Sichuan peppercorns.
- Proteins. …
- Vegetables. …
- Additional ingredients. …
- Aromatics. …
- Sauce. …
Is stir-frying another name for pan frying?
Stir-frying is another name for pan-frying. Poached items should first be browned to caramelize the surface. … Foods cooked with moist-heat methods will caramelize.
Is saute a stir fry?
Learn what separates these two fundamental techniques. Stir-frying is similar to sautéeing, but amplified. With stir-frying, the heat is higher and the action is faster. Sautéeing cooks large or small pieces of food in a wide, shallow pan in a small amount of hot fat over medium-high heat, turning often or just once.
What order vegetables stir-fry?
Stir-fry onions first, then add hard vegetables such as carrot and broccoli. Quick-cooking vegetables, such as snow peas, leafy greens and bean sprouts, should be added towards the end of cooking. If using vegies that have a combination of both textures, such as gai laan, add the stems first and the leaves later.
Do you cook noodles before stir-fry?
For most noodles, this means cooking them for a few minutes in boiling water, but thinner noodles, like cellophane rice noodles, usually just need to be soaked. … To keep them from sticking and also make them easier to stir-fry, return the noodles to their pot after draining and toss the with sesame oil or cooking oil.
Can you use a saute pan for stir fry?
The great thing about making stir-fries is that the possibilities for variations are nearly endless. … A sauté pan (which most of us already have at home) makes a good substitute for a wok; just heat a few tablespoons of vegetable oil in the pan and stir-fry as usual.