After thirty years of stir-frying Chinese foods, I finally learn the basic rules from a Caucasian cooking expert, Lynne Rossetto Kasper, who on her April 4, 2009 The Splendid Table episode lists them for aficionados of the cooking technique from Asia.
Don't start heating the wok until all the ingredients are ready for perhaps the quickest technique in cooking of any cultural tradition. In minutes, the cooking is done. Most of the work is done before the fire is lit. (For my own stir-fry today, I made the mise en place in 40 minutes and cooked for five.)
Cut the ingredients according to how quickly they will cook at high heat. All ingredients, including the protein sources, should be dry! Heat the wok and then add the vegetable oil. If the wok is properly hot, the oil should be ready in seconds! Cook the aromatic herbs like garlic and ginger then the protein ingredients, tofu, shrimp, chicken, whatever. Remove from the heat and set aside. Kasper suggests wiping the wok clean. I would just scrape off whatever solid morsels are left on the wok but leave the flavor of the proteinaceous ingredient intact. Cook the vegetables in the order of first cooking those that will take the longest to cook. (We're talking in terms of a minute or a fraction intervals.) When vegetables are done (usually when they are uniformly coated with the hot oil), pour in your liquids with thickener (most often corn starch) and cook until sauce is thick. Threw proteinaceous ingredients back in, stir to mix and quickly remove from the heat. Voila! A hot, healthful lunch or dinner is ready.
I served my stir-fry with steamed Kagayaki organic short-grain white rice although I usually have steamed Nishiki medium-grain brown rice with Asian foods. This was my first time to try the Kagayaki rice. It's deadly serious. Each grain is packed with flavor. Each grain is like a miniature jewel, but then I grew up in Asia where rice is king!
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