Kuaishou Stir-Fry

Author: Liang Qiongbai
Publisher:
Publish Date: 2005-03-01
Features: Utilizing common materials, it completes different flavors of dishes in the shortest time possible with high heat, defining the essence of stir-frying. The portions are not large, ideally served in small plates meant to be finished in one sitting, but the variety can be abundant. Stir-frying is primarily about tasting flavors, offering the experience of enjoying food at an economical price with simple and quick time. This is the impression and expectation most people have of stir-frying. The tools used in stir-frying are simple; almost a single wok is sufficient. Complex cooking utensils like pressure cookers and clay pots are completely unnecessary. Steaming baskets and iron plates do not meet the requirements of quick stir-frying and are not needed either. Therefore, stir-frying is the simplest and fastest form of Chinese cooking. Knife skills are crucial in stir-frying. To ensure food cooks easily and absorbs flavors quickly, all meats and seafood, except vegetables, are typically sliced, shredded, or diced. Moreover, to complement the accompaniments, the main ingredients sometimes need to adapt to the appearance of the accompaniments—for example, meats must be shredded when paired with vegetables like bean sprouts or celery. This illustrates the importance of knife skills in achieving a harmonious appearance in the final dish. Mastering the heat is also a key aspect of stir-frying. Many people believe that the heat at home is not as strong as that at street food stalls, so they struggle to make good stir-fries. However, this is a misconception. The intense heat at street stalls merely helps vendors quickly fulfill customers' orders. At home, there is no time pressure, allowing for a more leisurely preparation. Excessive heat can easily lead to mistakes.