A Tasty Way to Wok and Roll

Do you enjoy creating our own tasty meals?  If you do I recommend you try making your own stir-fry.  Stir-fry meals use one of the oldest forms of cooking and combine vegetables, meats and seasonings to produce a meal in a minimum of time with a wealth of taste.  And it can be done while enjoying your favorite music.


Image by pixbay

The secret of successful stir-frying is in three components.  First – and foremost – you need to prepare all meal ingredients prior to heating your wok.  This is essential because after you start cooking you have no time available for measuring, cutting, soaking or rinsing.  You should also chop fresh ingredients including garlic and ginger root.  Although these spices come in powdered form nearly everyone will tell you that nothing compares with the taste of freshly minced ginger and garlic.  These tasks must be done so desired ingredients are prepared and set out before you light the fire.

Secondly, all liquids must also be ready.  And many need no more than a tiny amount.  A few drops can dramatically alter the taste of a dish.  Soy sauce is a universal ingredient, but the taste can vary widely so it’s worthwhile to try different brands and versions until you find one you like.  Many chefs use a “light” soy sauce because dark ones are so intense that they overwhelm the taste of subtle ingredients.     And make certain you use the best possible cooking oil.  Canola or peanut oils are by far the preferred choices for stir-frying because they have high smoking points.

When you are ready to cook you heat your wok until it is nearly smoking.  Then pour in some oil and swish it around to coat the interior.  I do this while listening to some rap on the Dr. Dre headphones I bought for a great sale price on Groupon.  I even do my chopping and stirring to the beat of the music.  Toss in the seasonings to make the base for the meal.  Then I stir-fry the chopped meat and remove it when it starts changing color.  I add vegetables sequentially – firmest ones first and let they fry until they are wilted.  Then the lightly cooked meat is returned to the wok, covered and steamed for a minute or two.  Finally, I add the sauces, swish them until they start to thicken (a little cornstarch and water slurry may be added here) and coat the food.  Once the sauce is hot the meal is ready. It is out onto a plate with a bed of noodles or hot rice and served.  And that’s all there is to it – a great meal in less time that it takes to read this post!