I realize that traveling in Asia I have spent more time looking at running a wok chefs visiting monuments. I love the skill, the force used, the hiss of the flames from under the pan. Has some deeply hypnotic and beautiful.
The sauteed in wok is one of the most common techniques in the cuisines of Asia, and also that has broken stronger in our cities.
With this post I demonstrate how easy it is to make a stir-fry at home. It's simple, fast, healthy and very wealthy, available to anyone, novice or expert. It is also a first step to become familiar with Asian cuisine and tackle more complex techniques.
Often, however, the results can be disappointing home ...
But we should not worry, just improvise and use a couple of tricks.
speed and heat are the keywords.
The intensity of the fire. That's the only problem that we face in our house. Asian cooks, when cooked in wok, have an authentic "flamethrower" in their pans. That is the secret to it all cook quickly, sealing and maintaining food freshness, juiciness, color and texture. In our kitchens this is impossible because the fires never have the power to achieve these results. Not to mention the glass ceramic ...
Since we need to maintain high and uniform temperature, the best solution is to cook the various ingredients in batches, not overfill the wok, to prevent stewing. So keep the heat as high as possible.
To achieve the food court is crucial, especially in plants. It is best to cut them in different sizes, depending on the hardness and the time needed for cooking. For example a carrot finely itch a red pepper. It is important to cross-sections, for a more surface is in contact with the skillet. A good solution is to cut them into strips. In this way we add all vegetables to wok at the same time. You can also whiten the toughest plants previously, by drying them thoroughly before putting them into the pan.
The meat cuts are also very important. It is best to be uniform and as thin as possible to facilitate fast cooking.
If your main ingredient is chicken it is best to marinate it prior to "soften" and give it more juicy. 20 minutes is sufficient. (Here's how to do it).
not be discouraged if you do not have a wok, or just available ceramic. In both cases a perfect substitute can be a heavy skillet and sufficiently open to allow liquid to evaporate and the ingredients are not cooked.
Speed \u200b\u200bis another key. To cook in a wok should not be used more than 10 minutes. Therefore the first step, and more importantly, preparing the ingredients. It is essential to cut, chop, and prepare the sauce in advance and have everything ready in time that put the wok on fire.
If you follow these simple steps you will see the result;
Prepare all ingredients and let the sauce list.
uses an oil with little flavor, not having too much presence at the plate. For example, the sunflower.
Once you have everything to hand place the wok into the fire at full power. Add oil only when it begins to smoke and let it warm up well, spreading it evenly across the surface. Then enter the main ingredient (meat, fish, shellfish ...) and sauté 1 minute. It should be juicy and tender inside, and slightly crispy on the outside. Remove from heat and set aside.
Put a little oil and wait until it is hot again. Add the aromatic base, ginger, garlic and shallots, and sauté 1 minute.
Stir vegetables and continue frying 3 to 4 minutes, depending on how crunchy you like. If too dry or sticking was add one or two tablespoons of water.
reinstate the main ingredient and the sauce, mix well and let everything infusion for 20 seconds. Remove and serve hot.
To show you the simplicity of this process today prepared;
FRIED SHRIMP WITH VEGETABLES AND SESAME
Ingredients
12 peeled prawns y desvenadas
12 snow peas, you can replace the green beans, broccoli ...
3 siitake rehydrated mushrooms and cut into two
1 carrot, peeled and chopped
1 chopped onion
2 tablespoons of a mixture minced garlic, ginger and shallot
1 teaspoon toasted sesame seeds
Salsa (we can prepare different sauces or whatever we have at hand)
1 teaspoon cornstarch
2 tablespoons light soy sauce
1 / 4 cup chicken broth (I had and put the mushroom soaking water)
2 tablespoons Chinese wine or sherry
1 tablespoon salsa Hoisin or oyster sauce
1 teaspoon sugar
1 teaspoon sesame oil
Preparation
Put the wok to the heat to high. When Hume add a tablespoon of oil. Saute the shrimp for 1 minute until slightly toasted on the outside but still juicy. Reserve.
Add a little oil to wok. Hope this puts smoking and vegetables. Sauté 1 minute and stir in the garlic, ginger, and continue sautéing 3-4 minutes.
reinstate the shrimp to the pan and moisten with sauce. Mix for few seconds.
Serve garnished with sesame seeds. Eat with rice or noodles.
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