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Stir crazy: 20 of the best stir-fry recipes

Monday, August 4, 2008
Stir-fry recipes

Turn up the heat this week, and whip out the wok. It's time to stir things up in the kitchen with some delicious, quick and easy stir-fry recipes from Recipe Finder.

Check out 20 of the best stir-fry recipes here.

Originating from the Chinese, the technique of stir-frying involves tossing ingredients in a deep wok to a high heat, for fast, easy cooking. There are two Chinese cooking techniques; Châo and Bào, which differ in their speed of execution, the amount of heat used, and the amount of tossing done to cook the food in the wok.

The Bào technique is the quicker of the two, and involves adding the oil, seasonings and meats in rapid succession with no pause in between. The main ingredients are usually cut to smaller pieces.

Top tips for creating great-tasting stir-fries:

  • Add meat to a stir-fry at the first moment the dry seasonings (including garlic and ginger) can be smelled, for optimum flavour
  • To keep the meats juicy, take the seared meat out before vegetables are added, and return to the wok just before the vegetables are done
  • Once vegetables and liquid ingredients have been added, cover the wok for a moment so that the sauces can warm up the new ingredients as they steam off
  • Add a dash of wine spirit to give the food extra flavour
  • Add water to the wok if vegetables become too dry
  • Consider your vegetables before tossing them into the pan. Cook thicker and harder vegetables like broccoli and carrot first, since they take longer.

Check out Recipe Finder's mouth-watering selection of stir-fry favourites here.

YOUR SAY: Do you have any great stir-frying secrets? What do you add to the wok to bring out the flavour? Tell us below!

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