| Want to enjoy the tantalizing taste of Asian food | | | | batches. Properly stir-fried food retains its crisp, |
| at home? Invest in a wok! Stir-frying is one of | | | | firm exterior and tender, juicy inside by cooking |
| the easiest ways to create a delicious, healthy | | | | small portions at a time. Heat the wok, drizzle in |
| dinner in minutes. Learn to prepare meals the | | | | enough oil to coat the surface, and add enough |
| Asian way: light on meat, heavy on the | | | | small cuts of beef, pork or chicken to just cover |
| vegetables, and quick-cooked on high heat to | | | | the bottom. Fry on medium-high heat, tossing the |
| retain vitamins and flavors. A few basics is all you | | | | entire time. When your first batch of meat is |
| need to get cooking!Purchase your wok. You don't | | | | thoroughly cooked, remove from the wok and |
| need to spend hundreds of dollars on | | | | drain on paper towels. Fry the second batch in a |
| state-of-the-art cookware. A standard, | | | | little more oil, and then set aside. Oil the pan once |
| stainless-steel wok, purchased for less than $50, | | | | more, toss in a few cloves of crushed garlic and |
| will serve its purpose well. The heavier the wok, | | | | or ginger, and stir-fry the vegetables, adding the |
| the better it will retain heat. This is important | | | | thicker ingredients like potatoes and carrots first, |
| because you must cook at a high temperature to | | | | and then tossing in quicker-cooking ingredients like |
| avoid stewing or steaming your ingredients.Season | | | | scallions and mushrooms at the end. When the |
| your wok. Before you use your wok for the first | | | | vegetables are done, return the meat to the pot |
| time, you must season it. Seasoning the wok is a | | | | with the vegetables, and finish with your liquid |
| way to "break it in" to ensure even | | | | sauces and seasonings. Give everything a quick |
| heat-distribution during stir-frying, and helps lock in | | | | toss, simmer for a few minutes and then remove |
| the flavors of the food as it's cooking. When you | | | | from heat.Learn the flavors. Thai cooking is |
| remove your wok from its packaging, you may | | | | immensely popular right now; similar to Chinese, |
| notice a greasy film on the surface. Wipe this film | | | | but with its own exotic spices and flavorings, |
| away, and wash your wok in warm, soapy water. | | | | some of which take their cue from Indian cuisine. |
| To season your wok, put it on the stove over | | | | Malaysian, Japanese, Vietnamese and Korean fare |
| medium-high heat for a few minutes. Add a drop | | | | all boast their signature recipes as well. With |
| or two of oil, and swirl it around to coat the | | | | practice, you'll learn which spices and sauces go |
| surface evenly. Remove from the stovetop to let | | | | with what and how to identify their flavors. You |
| cool for a bit, and then use a paper towel to wipe | | | | can buy most of what you need at an Asian |
| out the oily residue. You may want to season | | | | specialty store.Always have some Asian cooking |
| your wok once more before you begin cooking | | | | staples on hand: soy sauce, oyster sauce, hoisin |
| with it.Gather your utensils. Professional chefs use | | | | sauce, fish sauce. Fresh ginger, garlic, chillies, |
| a mesh ladel to toss meat and vegetables around | | | | galangal, Asian shallots, scallions, kaffir lime leaves, |
| in the wok, but if you don't have one of these, a | | | | cilantro and lemongrass. Green or red curry paste, |
| wooden spoon will do just fine. Place several large, | | | | shrimp paste. Noodles and rice. And of course... |
| clean bowls and plates on the counter next to | | | | plenty of fresh meat, fish, tofu and vegetables. |
| your wok so you can set your cooked items | | | | Pork, chicken, beef, shrimp, prawns, scallops. |
| aside as you prepare them in batches. Other | | | | Onions, carrots, broccoli, snow peas, bok choi |
| items you'll need: a chef's knife, cutting board, and | | | | (Chinese cabbage), mushrooms (regular, oyster |
| several bowls of different sizes to store liquid | | | | mushrooms, shitake mushrooms).There really is |
| mixtures and chopped herbs and vegetables.Cut | | | | no limit to what you can do with a wok, an |
| and dry food prep. The most time-consuming part | | | | assortment of meats, vegetables, spices and |
| of stir-frying is preparing the ingredients. You'll | | | | sauces. If you're the creative chef, feel free to |
| want everything portioned out and cleaned, | | | | experiment. If you're a "by the book" cook, go |
| chopped, sliced and diced in advance. The actual | | | | out and purchase a stir-fry cookbook which will |
| stir-frying is fast and furious (you've probably | | | | explain each technique in detail as well as |
| heard those pans rattling like mad while waiting for | | | | familiarize you with the exotic ingredients. Above |
| your Chinese takeout!) so meat, vegetables, | | | | all: know that stir-frying is a healthy way to |
| noodles, spices and oils should be ready and within | | | | prepare and enjoy the foods you love in the |
| reaching distance so you can grab and get on | | | | comfort of home.Copyright 2005 Dina |
| with it. Chop everything into bite-sized chunks to | | | | Giolitto.Liked this article? Have more of the same |
| ensure quick and thorough cooking. Make sure | | | | emailed to your inbox each month. Sign up for the |
| there's no extra water or other liquid in your wok | | | | Copywriting and Marketing Ezine from Dina at and |
| while stir-frying meat and vegetables. As | | | | learn to write search engine friendly web copy |
| mentioned earlier, liquid in the wok will cause your | | | | and market your web based business for free. |
| meal to stew instead of lightly fry.Stir-fry in | | | | |