Monday, September 26, 2011

How to Stir Fry With a Wok: As Easy as Prep 1-2-3

Cooking with a wok is as easy as Prep 1-2-3.

First you prep. Prepare all your ingredients for cooking. Grind and mince your spices and cut your veggies.If you are adding tofu, slice it now.  Get your oil and soy sauce ready.  In this photo I grated fresh ginger and sliced some onion. Then I sliced mushrooms,  turnip root, bok choy, and kale.

When your ingredients are ready, it's time for step 1, tempering the spices. Turn on the fire under the wok, pour in a tablespoon or 2 of oil, and put in the spices. Heat the spices for a short time to allow them to infuse the oil.  Do not allow them to burn.

Now it is time for step 2, cooking the veggies. Start with the veggies that are cut into the biggest chunks. Cook them, stirring continuously with your wok spatula, but do not cook them completely.  I started by adding the turnip slices and bok choy stalks.

Then add the veggies that are cut into medium chunks, and finally the leafy greens.  Here I added the mushrooms and kale stalks, and then the bok choy and kale greens.

Step 3 is the easiest. Pour a splash of soy sauce into the wok and stir.  Cook the food until it is slightly crisp, not overdone.

Although your wok is Chinese in origin, you can use it to cook food from any culture.

You can use Indian spices such as onions, garlic, ginger, turmeric, coriander, and cumin.  For an Indian dish hold the soy sauce.  

For an Italian flair use olive oil and minced garlic for step 1 and basil and balsamic vinegar or wine for step 3.  Add a pinch of salt.

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