All lessons in the Dry-Heat Cooking Methods section:
Stir-frying is an indispensible cooking technique because nearly any ingredient can be stir-fried. Once learned, stir-frying will provide you with the flexibility to build any dish to suit your tastes whether you’re craving black bean flavors, sweet and sour, ginger and garlic or flavors such as lemongrass and chilies. With stir-frying, you can take any ingredient and transform it into a delicious meal, whether you are using chicken, beef, pork, prawns, scallops or noodles. And because stir-fries highlight the use of vegetables, very little (if any) meat needs to be incorporated into a dish, so it is a great cooking method that caters to all menus.
In this lesson, you will learn about the five main components of a stir-fry and how to properly prepare these ingredients prior to cooking. You will learn about a technique known as velveting, as well as many other valuable tips for successful stir-frying so you can avoid those soggy and disappointing dishes. Finally, you will learn a very common sequence used to properly and quickly stir-fry a dish over very high heat.
Stir-frying is all about preparation, timing and handling high heat effectively. Since all of the prep is done ahead of time, the actual cooking takes only a matter of minutes. With just a few ingredients, you will soon be able to build a variety of nutritious and flavorful dishes in a flash.
At the end of this cooking school lesson, you will be able to:
- list the components of a stir-fry
- properly prepare ingredients for stir-frying
- define the term velveting
- velvet proteins by oil- or water-blanching them
- list various stir-frying tips
- explain why different components are added at different times to the wok
- implement the stir-fry technique
In partnership with:
Northwest Culinary Academy of Vancouver