Sauteing is a Chinese style of cooking that has been practiced for more than 1500 years in that it is the quick, high-heat cooking of meat and/or vegetables in oil using a skillet or smooth metal bowl (traditionally, a wok called a wok). In recent years, the popularity of the sauteing technique has spread all over the world because of its speed, convenience, and delicious results. See Step 1 below to add this easy and fun technique to your cooking!
Step
Part 1 of 2: Making a Basic Stir-fry Dish
Step 1. Prepare the meat or protein by cutting it into thin slices
Stir-fried dishes certainly don't require the inclusion of meat in the dish, so if you're a vegetarian, feel free to make stir-fry dishes with substitutes like tofu or just vegetables. If you will To include meat (or tofu, etc.) in your recipe, start by cutting it into thin, small pieces for quick cooking. Speed is key in sauteing - you need your ingredients, especially the meat, to cook as quickly as possible.
Step 2. Prepare the vegetables as needed
Most stir-fry dishes include vegetables of some kind. Just like you would with meat, vegetables should also be cut into small and thin pieces to cook quickly. This means the peppers have to be cut into thin slices, each onion has to be chopped, etc. Here are some vegetables you might consider adding to your stir-fry - feel free to add more types of vegetables that you like!
- Paprika
- Hotter types of peppers (red peppers, etc.)
- Purun rat
- Onion
- Carrots (sliced or thinly sliced)
- Broccoli
- Garlic
- Peas (especially thin peas)
Step 3. Heat your wok or wok
Traditionally, stir-fry dishes are cooked in a curved, steep pan called a wok. However, it is also okay to use a flat, Western-style skillet. What's important is that the pan is made of sturdy metal and will fit all your ingredients. Heat your frying pan (which has not been added to the ingredients in it) on the stove over a moderately high heat for about 1 to 2 minutes.
Usually, the pan will start to smoke when the temperature is right. You can also test the heat of your skillet by tossing a drop of water into the pan - if the drips immediately hiss and evaporate or "dance", your pan is already hot enough
Step 4. Pour some oil (1-2 tbsp) into your pan
Usually you don't need a lot of oil - you're sautéing, not frying. At this stage, you will also add herbs and/or spices that you use for your cooking. You have many options here. You can, for example, add red chili flakes for a spicy sensation or add a little liquid seasoning like soy sauce to the oil for a classic taste. The choice is up to you – below are some other suggestions for you to choose from!
- Sherry or rice wine
- Minced garlic or garlic powder
- Salt and pepper
- Ginger (if you use it, be careful you don't burn it)
Step 5. Add the meat, while stirring
If you include meat or other protein sources, include them first. If your pan is hot enough, the meat or other protein you use will immediately burn on the surface. Once burned, continue to move the meat, stirring until the meat is fully cooked. This usually takes about 5 minutes.
Note that adding meat will temporarily lower the pan's temperature. To work around this, you'll need to turn up the heat a little for a minute or so
Step 6. Next add the slowly cooked vegetables
When the meat is almost cooked, add the vegetables you have prepared. Start with thick, tough vegetables that take a while to cook - you'll need to put them in early for a few minutes to soften them before adding the rest of the vegetables. Below are vegetables that generally take extra time to cook:
- Broccoli
- capri
- Carrot
- Red onion
Step 7. Finally add the vegetables that are cooked quickly
Next, add the rest of your vegetables. These vegetables will be tender in no more than a few minutes of cooking. At this stage, the vegetables you can include include:
- Bean sprouts
- Mold
- All vegetables packaged as ready-to-cook or ready-to-use vegetables
Step 8. Finally add the stir fry sauce that you will use
Add the sauce you want on your stir fry. Even though you've previously added a small amount or more of the liquid flavoring, now you need to add the main part. However, it is best if you are quite conservative about your sauces. Try not to add too much sauce at once, as this can make the vegetables mushy and lower the temperature of the pan. Below are some examples of sauces you may want to add at this stage.
- Salty soy sauce
- Peanut sauce
- Oyster sauce
Step 9. Cook for 3-4 minutes
Let your stir fry cook and the water is slightly reduced. Keep stirring as needed - if you're confident, you can even occasionally "flip" the ingredients in your stir fry with a quick flick of your wrist. After a few minutes, the vegetables and sauce should be well combined.
Step 10. Serve
Congratulations - you have just made your first stir fry dish. Enjoy your stir fry or use one of the ideas provided below to perfect your dish!
Part 2 of 2: Making a Complete Stir-fry Meal
Step 1. Try serving it with rice
What's the point of this article without mentioning this Asian staple? Rice provides a neutral carb base for vegetables, meat and sauces in your stir-fries. The stir fry and rice alone will make a complete and perfect meal or it can be served as a main course in a larger culinary experience.
You have a lot to choose from when it comes to rice - not only are there different types of rice to choose from (brown rice, Angkak, jasmine, basmati, etc.), but there are also many different ways to prepare the rice. For example, try fried rice for full flavor or plain brown rice for maximum nutrition
Step 2. Try serving it with Asian noodles
Another good carb served with stir-fry is noodles. Traditionally, of course, stir fry is paired with Asian types of noodles, but there are no rules preventing you from using other types of noodles. If you're adventurous, you even apply the stir fry technique to Italian pasta dishes - use your own imagination!
Step 3. Try making stir-fried bok choy as a healthy alternative
The procedure above describes the types of sautéing techniques that are "commonly" practiced - in fact, there are countless dishes for this style of cooking, each with its own unique taste. One of the most famous is bok choy, a dish made from Chinese cabbage. Not only does it taste delicious - it's also quite nutritious and low in calories. Use your sauteing knowledge to the test by serving this dish as a side dish or snack!
Tips
- When adding sauces or liquids, pour them in a circular motion to the sides of the pan, rather than pouring directly into the center of the pan. This will keep the pan hot.
- Make sure you drain the vegetables before adding them to the pan. Wet vegetables are not suitable for stir-fry, make it a stew. This will also prevent the stir fry from getting soggy.
- Try not to cook it too long after the vegetables have been added, and don't add too much sauce at once. This way, the vegetables will cook, but stay fresh.
- This style of cooking is best done with a turkey fryer. The bigger the fire the better.
- Peanut oil and saffron oil are better at retaining heat than other vegetable oils.
- Don't be afraid to add herbs like cilantro or even basil.
- Vegetables should be cut uniformly to ensure they cook evenly.
- The great thing about a wok is that it allows you to move ingredients out of the cooking zone (the very center) to keep them warm, but not overcooking. Once the meat is cooked, set it aside to the side of the pan.
- You can also soak the vegetables with spices beforehand. The mushrooms will absorb the rice vinegar for a good flavor combination.
- Try marinating the meat with spices before cooking (many marinades are available in supermarkets).
- Be careful not to add too much meat. This will lower the temperature of the pan, making it a steamer, not a stir fry.
- Add the meat evenly and let it rest for 20 seconds. This will allow the meat to cook on its surface. Saute for a few seconds, then let it rest for another 20 seconds and then continue to sauté.
- Make sure the skillet is fully heated, then immediately remove it from the heat and pour the oil in a circular motion to prevent it from smoking.
