Quick Links:
Features
PRINT 
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 ComstiIt's all about high temperature, technique, and speed. Here's how to work the wok in 4 steps.
Photography by David Hanson | Produced by Angelo Comsti | Props from Living Well and Rustan's Department Store
Click here to see our stir-fried recipes
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.
3 Add your sauce when the vegetables are about two-thirds done. If the food will take longer to cook, cover and let it steam until done.
4 Add herbs last.
Related Articles
PRINT
Get first dibs on our latest promos and news, plus get to see our newsletter-exclusive Yummy menu!
Download Yummy Recipes on your phone! Text YUMMY RECIPES ON to 2640. P5.00 per mms.