Anyone else sauté vegetables but call it stir-fry?
Is this an acceptable practise done by others?
And while I’m confessing, does anyone else blanch or steam some veggies to add to the stir-fry...umm sauté? I’ve found if I don’t steam my broccoli and cauliflower for a couple of mins there is no way they will cook through before something burns in the pan.
I’ve read a few threads where people have said that unless you have a commercial stovetop there is no way you will have enough btu’s to get a proper stir-fry. If this is the case can I not by that wok I’ve been eyeing off and instead keep using my sauté pan or conical sautéuse?
If there were ever a time for Mise en Place ~~~ Hot Wok and Oil ~~~ Meat First (Not seafood) ~~~ Remove to a platter ~~~ Vegetables next...Separate or all together depending on amount/type ~~ Cook them in small batches if need be ~~ Keep the Wok Hot!!! ~~~ Everything back in ~~ Add any sauce/thickener ~~ (Add seafood) ~~ Cook to finish!
Turn your hottest burner on the highest setting, let the oil get as hot as it can, and throw in one broccoli floret. I predict that floret gets burnt to a crisp in no time. The issue is not whether you can stir-fry, but rather how much you can stir-fry at once. This depends not only on the stove, but also on the heat capacity of the pan.
I saute my veggies in hot, but not smoking oil first, then add meat, chicken, then some liquid. I don't blanche my veggies. Don't know what this method is called. I guess it's saute and simmer, but I tell my family we're having stir fry for dinner, especially if the veggies are crisp and the simmering liquid has reduced enough for the sauce to be somewhat thick. All are happy as long as the meal tastes good.
The way I was taught was to start by heating the oil with ginger and garlic, then fry the meat and veg separately. Throwing a bit of liquid on the veggies to steam them without covering isn't cheating. At the end put everything back in and add whatever sauce you are using.
You might also cut the broccoli differently so that it cooks faster and marinate the meat.
At least that's how my Chinese roommate taught me.
It is my understanding of stir frying, that if you can get your oil smoking or close to, you can stir fry. If I remember the instructions I read all those years ago, you pour your oil around and high up in the pan, and it heats as it flows to the bottom. Once you get your oil really hot you put the stuff that cooks the longest in first.
The technique I use that isn't strictly speaking stir frying, is to add a little liquid, pop the lid on, and steam cook for a bit.
I love cooking stuff so fast. Used to do it for my family a lot.
I understand that some people use skillets to stir fry. I don't know if it matters what you call it if the food that comes out of the pan is good!