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9 Secrets to A Better Stir-Fry

By,
Gourmandize
Remember: Hot Wok, Cold Oil 3/10

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Remember: Hot Wok, Cold Oil

Contrary to most recipes, a stir-fry doesn't require heating the oil before cooking. You do, however, have to heat the pan to a high temperature, right as it smokes or just before. You'll know it's ready when you add a drop of water, and it sizzles and evaporates in the blink of an eye. Then you can pour in a small quantity of oil and add your dry aromatics (garlic, scallions, ginger and shallots). This is how you stir fry using the chao technique, which follows the expression "hot wok, cold oil". Doing so prevents the food from sticking and the oil from reaching its smoking point, which could strip nutrients from the ingredients and alter the flavor. 


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Chef Tips and Tricks

VIDEO: Tasty Beef Tomato Pockets

Looking for an easy snack or party appetizer? These little beef pockets are a pinch!

Ingredients

Dough:

  • 2 cups flour
  • 1 cup olive oil
  • 2 tbsp sugar
  • 2 tsp salt
  • 1/4 cup milk
  • Water

 Filling:

  • 1 onion, diced
  • 1 lb ground beef
  • A pinch of salt
  • 1/2 cup water
  • 1 cup tomato sauce

 Method

  1. Mix flour, sugar, salt, milk, and water in a pan, and mix until you form a dough.
  2. In a saucepan, heat a splash of olive oil and add the onion. Cook on medium-high until onion has softened.  
  3. Add the ground beef, and add the salt, water, and tomato sauce. When the meat has browned, remove from heat. 
  4. Dust a flat surface with flour, and roll out the dough into a flat sheet. 
  5. Use a ramekin or cup to cut out circles. 
  6. Add a dollop of beef-tomato mixture to the center of each circle. 
  7. Pinch the dough into a little pocket.
  8. Bake in the oven at 350° F for 15 minutes.
  9. Enjoy!