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Questions tagged [stir-fry]

63 questions
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Lots of liquid in bottom of wok when stir frying

When making stir fry, I use chicken, onion, bell peppers, green onions, bean sprouts, water chestnuts and bamboo shoots. When doing this, I use just enough peanut oil to coat the bottom of the wok, and heat the wok up on high until the oil just…
Matt Sieker
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Avoid charred marks when stir-frying with curry powder

When I stir-fry veggies, I have noticed that using curry powder gives a different result than other spices. I follow these steps: in a wok pan, I pour sesame oil. Enough to cover the bottom add the spice to the oil. heat the oil until warm on high…
L.Dutch
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Cooking beef for pepper steak

From American-"Chinese" restaurants, I usually order a dish called "Pepper Steak with Onions". This seems to be a simple enough dish, mostly a straightforward stir-fry, except for one unique characteristic: the beef comes out soft and easy to chew,…
Yamikuronue
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Stir-frying: how much of the oil evaporates?

When you're stir-frying or sauteeing, I'm sure some of the oil get evaporated due to high temperature. How much of the original oil evaporates? Since I suppose it depends on the kind of oil, temperature and duration, can you give example for several…
Fitri
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How to cook using a wok

I've heard that using a wok helps ensure not only perfectly cooked meats and vegetables, it also just makes food taste better. I've purchased a new wok and am looking forward to putting it to use. As a beginner, what are the key steps I need to…
Tim R
5
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How to stir fry frozen veggies?

There are various frozen veggie mixes available in my local grocery shops, that are meant to be used in stir fries (according to their description at least), but I can't seem to get satisfactory result out of them. Whenever I try to stir fry them,…
Nikita B
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Is it okay for oil to smoke in stir-fry?

I've always been taught that when frying anything at all, it's of the utmost importance keep the oil below its smoke point. Once the oil starts smoking, I've heard, it's game over-- the oil is denatured and everything in it will have its flavor…
jepugs
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How do I make sure I don't overheat my teflon pan?

I cook in my teflon wok pans all the time. I recently saw an answer here suggesting to preheat a pan to a high temperature and cook in small batches when preparing stir-fry food. I would like to try that, and several other things like roasting…
JohnEye
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Why are we frying in the oil, but not in any other liquid? (besides the temperature)

Yes, water is boiling at ~100°C (212 F), but boiling point also depends from the pressure. If we could achieve 180°C (350 F) for water, at very high pressure, could we fry something in that water? Or oil has any other characteristics, that are…
OPTIMUS PRIME
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Should I get a thin, flat bottomed wok to stir fry large amounts of veggies on an electric stove?

Currently I stir fry veggies in a flat non-stick frying pan. It's OK but it doesn't have much volume so I can't cook a large amount of veggies unless I do so in batches, which I don't want to because I'm lazy. I want to throw in a bunch of veggies…
Alex Hall
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What gas output required for home stir frying?

I love stir fries, but I've never been happy with the result from using my 2400w electric nonstick wok. I've bought a nice heavy steel one and know I need a gas burner but not sure of the output I really need? My bbq has a 12000btu output side…
Sam
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Wok patina; when to redo seasoning?

This is a new carbon steel wok, seasoned on a gas stove with oil and had one stir fry made in it: I've seen other posts where advice was given to let the scratches repair themselves over the many dishes to be made. While others said to scrub the…
Ayman Elmasry
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How can I improve an asian sauté / stir fry?

When I make a sauté, I use bell peppers, green onions, beef slices, carrots, ginger and mushrooms. I fry all the ingredients together, add some lime juice, soy sauce, salt, pepper and oregano. Then, I serve the fried ingredients over white sticky…
Curry
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Lining a frying pan with aluminum foil to reduce post-cooking cleanup?

I make a lot of stir fry in my frying pan, and I hate cleaning it up. Often, if I do not clean the pan immediately, the stir fry residue (little pieces I have failed to scooped out when moving the food from pan to plate) sticks to the bottom, and I…
JSW189
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How can I tell when ground beef is fully cooked?

So, how do you know that the ground beef is fully cooked when you are stir frying it on a sauce pan ?
hasan
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