The Chinese must have taken that pronouncement to their very hearts. They invented stir frying, an ancient cooking method of preparing meat and vegetables that ensures food will retain at its tastiest best, un-changed by elaborate cooking formulas and procedures. It has been said that the chronic shortage of wood and other fuel in China is also responsible for the popularity of stir frying and it makes sense, it takes only two or three minutes of cooking to turn out a main course for any number of people in the gathering.

1. Stir Fry Cooking Is Now Perfectly Up To Date
“There is no man who does not eat and drink but there few who appreciate taste”, said
Confucius.
The Chinese must have taken that
pronouncement to their very hearts. They
invented stir frying, an ancient cooking
method of preparing meat and vegetables that
ensures food will retain at its tastiest best, un-
changed by elaborate cooking formulas and
procedures. It has been said that the chronic
shortage of wood and other fuel in China is
also responsible for the popularity of stir frying
and it makes sense, it takes only two or three
minutes of cooking to turn out a main course
for any number of people in the gathering.
Just because you don’t have a wok doesn’t
mean you can’t try stir frying, says Geoffrey Lee, owner of Allentown’s Mandarin House
Restaurant. He admits that the wok is most efficient utensil for the task, but said an ordinary
frying pan is an acceptable substitute although it distributes heat differently. The shape of the
wok makes the heat more intense and spread out through the entire interior of the wok. The
straight sides of frying pans cause the heat to go only upward, as he have observe.
Whether using a wok or a frying pan, forget the lid. The main purpose of stir frying is to
evaporate the moisture from the foods. If the moisture is trapped by a cover, the vegetables
will lose their color and crispness and the meat will pass the point of tenderness. IN short,
your food will be stewed, not stir fried.
Mr. Lee and San Cheung, both chefs, recently demonstrated the stir fry method used at
Mandarin House. So rapidly did Cheung work that blinking an eye meant missing two steps in
the procedure. The ingredients were transformed from a hodge-podge of raw summer and
Chinese vegetables along with a handful of beef to a mouth watering completed dish in less
than a minute. It takes a little bit longer to do it at home, because the average home kitchen
doesn’t have access to the kind of heat they have in the Mandarin House Restaurant.
Foods should be cut into fairly uniform pieces before beginning the stir fry process. It is the
preparation that takes most of the time in the stir fry cooking method. After washing the
vegetables, be sure to shake off the excess moisture. Too much water will make the steam in
the cooking and your food will be steamed rather than stir fried. The Chef also advises against
stir frying frozen vegetables for just that reason. There is just too much moisture in the frozen
foods, and besides they are not fresh anymore. But this advice is for commercial purposes, like
restaurants and hotels and other food parks in the city. Home cooking may require you to
finish off leftover vegetables and be sure to unfreeze your vegetables and meat, shake off the
excess moisture before you start to stir fry.
Happy cooking to everyone, and please continue cooking. Create your own recipe using
common sauces you can find in the web.

2. About the Author:
I'm Dylan, a business enthusiast. I love cooking and reading recipes about stir fry and I want to
share my knowledge about cooking stir fry.
Are you looking for more? Check this new Stir Fry Recipe.