How To Cook Chicken Stir Fry


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Stir fry is a pair of Chinese cooking techniques for preparing food in a wok: chǎo and bào. The term stir-fry was introduced into the English language by Buwei Yang Chao, in her book How to Cook and Eat in Chinese, to describe the chao technique. The two techniques differ in their speed of execution, the amount of heat used, and the amount of tossing done to cook the food in the wok. Cantonese restaurant patrons judge a chef’s ability to perform stir frying by the “wok hei” produced in the food. This in turn is believed to display their ability to bring out the aroma of the wok and essence of the food cooking.
The History Of Stir Fry
Stir fry originates from the Han Dynasty, but did not fully develop until the Song Dynasty. Although there are no surviving records of Han Dynasty stir frying, archaeological evidence of woks and the tendency to slice food thinly indicate that the technique was likely used for cooking. It was not until the Ming Dynasty that stir frying was popularized as primary cooking method of Chinese cuisine. Stir fry was brought to America by early Chinese immigrants, and has been used for non-Asian cuisines.

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18 comments

  1. Skip the premade sauce. Make your own……. 2 tbs. Oyster sauce, 2 tbs. Soy sauce, 1 tsp. Lee Kum Li Chili Garlic sauce, 2 tsp. sugar (brown or white) or you can use a tbs. of molasses, splash of Rice Vinegar, and a heaping tbs. of corn starch. Mix all well in a measuring cup and once mixed fill to about 1/2 cup line with water, and mix well. You can also mince garlic and put it in your sauce. If you do this, allow it time to meld the garlic flavor in. About 1/2 hour.

    Stir fry your veggies, meats, on Med. High in a wok or case iron skillet (I put my broccoli in my large glass measuring cup with a couple tablespoons of water, and put a lid over it, then into the microwave and set it for 1 minute 15 seconds, to steam the broccoli before putting in the wok with other ingredients (experiment with the microwave time setting for the al dente ness you prefer), when almost done to the consistency you prefer, al dente for me, move all to the sides forming a circular space in the center of your wok or cast iron skillet, turn heat to high, and once you hear the veggies begin to sizzle, pour your sauce in. Allow the sauce to begin to bubble and thicken to molasses like consistency, then turn off heat, stir in the ingredients sitting on the side and coat well. You will never again buy the premade sauces full of preservatives and coloring. I swear! PS Peanut oil is ideal, but pricey.

  2. This isn’t stir frying.  it’s sauteing.  That pan is not nearly hot enough. The pan is barely sizzling!  It should be blazing hot, and you’d have to circulate the food rapidly to keep it from burning. Tha’ts how real stir frying is done!  The whole process shoudl take five minutes tops. 

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