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PAge heAder.....
COOKING TECHNIQUES
STIR-FRYING
Recommended temperature probe setting:
HIGH SEAR for meats.
12-14 for vegetables and seafood.
• Stir-frying is an energy efficient and
healthy way of cooking foods. The
benefit of this method is its speed and
the flavor result. The non-stick cooking
surface on your wok also means that less
oil is required for cooking. The cooking
action for stir-frying is a continual
tossing motion to ensure the food is
evenly exposed to the heat and cooks
quickly and evenly in a couple
of minutes.
• Stir-frying should be carried out using a
high heat setting.
• Preheat your wok before adding any
ingredients, allow the temperature light
to cycle on and off as over cooking will
give a tough, dry result. Cooking times
depend on the size and thickness of the
cut, as the bigger the cut, the more time
that is needed.
RECOMMENDED CUTS FOR
STIR-FRYING
Beef
Lean beef strips prepared from rump, sirloin,
rib eye and fillet.
Chicken
Lean chicken strips prepared from breast
fillets, tenderloins, thigh fillets.
Lamb
Lean lamb strips prepared from fillet,
lamb leg steaks, round or topside mini
roasts and loin.
Pork
Lean pork strips prepared from leg, butterfly
or medallion steaks or fillet.
Veal
Eye of loin, fillet, round, rump or topside.
NOTE
Make sure to carefully cook the
meat to the minimum temperature
required to prevent contamination.
STIR-FRY TIPS
• Buy meat strips from your butcher or
supermarket, or prepare meat strips from
recommended cuts listed previously
by removing any fat and slicing thinly
across the grain (across direction of
meat fibers). Slicing across the grain
ensures tenderness. Cut into very thin
strips, approximately 2 - 3 inches (5 -
8cm) in length. Partially freeze meat
(approximately 30 minutes) to make
slicing easier.
• Stir-fry meat strips in small batches
(approx ½ pound; 225g) to stop meat
from shedding its juice and ‘stewing’,
resulting in tougher meat.
• When adding meat strips to the wok, the
strips should sizzle.
• Stir-fry meat strips for 1 - 2 minutes. Any
longer will toughen meat.
• Remove each batch when cooked and
allow the wok to reheat before stir-frying
the next batch. By cooking in small
batches, the heat of the wok remains
constant, ensuring the meat does not
stew and toughen. A small amount of oil
can be mixed through the meat strips
before adding to the wok, along with any
other flavoring such as garlic, ginger and
chili peppers. A little sesame oil can also
add flavor. Mixing the meat with the oil
rather than heating it separately in the
wok eliminates using too much.
BEW800XL_IB_B12.indd 16 13/09/12 1:24 PM