Follow these easy steps whenever you plan on tossing some meat in a wok
Stir-frying with pork strips, diced or minced pork:
- For stir-frying pork, use a high heat for two to three minutes until light brown.
- Have all your ingredients chopped and ready to go before beginning to cook.
- Try to have your ingredients fairly even in size so that they cook evenly.
- Add the ingredients that take longer to cook first, such as: onions, celery and carrots.
- When cutting meat for stir-fry, always cut meat across the grain.
- Always have your wok nice and hot - you should be able to see a heat haze when it is ready to go. Try not to burn the oil, as burnt oil could affect the taste of your meal.
- Cook in small batches (200 g) to keep the heat in your wok.
Stir-frying with pork strips, diced or minced pork:
- For stir-frying pork, use a high heat for two to three minutes until light brown.
- Have all your ingredients chopped and ready to go before beginning to cook.
- Try to have your ingredients fairly even in size so that they cook evenly.
- Add the ingredients that take longer to cook first, such as: onions, celery and carrots.
- When cutting meat for stir-fry, always cut meat across the grain.
- Always have your wok nice and hot - you should be able to see a heat haze when it is ready to go. Try not to burn the oil, as burnt oil could affect the taste of your meal.
- Cook in small batches (200 g) to keep the heat in your wok.