Stir-frying involves quick cooking over high heat in a small amount of oil. Quick cooking in this manner preserves the flavor, color and texture of the food and the vegetables come out slightly crisp with all of their vitamins intact.
When stir-frying you may use a traditional Chinese wok or a heavy gauge 14 inch stir fry pan that has sloping sides of a typical wok. A pan like this is similar in that the heat concentrates at the bottom of the pan and the curved sides allow you to push the ingredients to the side. A stir-fry pan will also feature a long handle for easy maneuvering.
Stir-fry calls for oil with a high smoking point, such as corn or safflower and heating oil to the smoking point. Choosing a heavy gauge wok pan and there isn’t any need for such oils. Continue reading “Enlightened Tofu, Snow Peas and Brown Rice”