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July 25, 2011

How to Stir-Fry

It's all about high temperature, technique, and speed. Here's how to work the wok.

By: Angelo Comsti

It's all about high temperature, technique, and speed. Here's how to work the wok in 4 steps.

Click here to see our stir-fried recipes

Photography by David Hanson | Produced by Angelo Comsti | Props from Living Well and Rustan's Department Store

1 Heat oil to almost smoking point. Use oil that heats up fast, like peanut oil or sesame oil. When hot, stir-fry aromatics like garlic, onion and ginger until fragrant.

2 Put in other ingredients according to their approximate cooking times. Meat like sausages should come first before vegetables. For seafood, order should be mussels/clams, fish, shrimp, squid, then scallops.