STIR-FRY
1. Chop ingredients into thin, bite-sized pieces for evenly-cooked stir-fry. The
temperature control should be turned to maximum heat. Wait to add
ingredients until the wok has heated up completely.
2. First add the denser vegetables that take the longest to cook, and then add
the meat, letting it brown before
stirring. Always stir-fry with
lean meat.
3. Finally, clear the center of the
wok, pushing food up the sides
before adding sauce, so it can
fully thicken.
TEMPURA
1. Turn temperature dial to medium heat and add oil, allowing it to heat up
completely before adding other ingredients. Add a drop of the batter to the
oil - if the batter immediately rises, you are ready to cook tempura!
2. Dip the batter-coated food into the hot oil using a skewer or fork. Note that
cooking time is shorter for seafood
(2 minutes) and longer for vegetables
(4-5 minutes). Once batter turns slightly
brown, remove it from the oil and place
on tempura rack to drain.
TIP
: When cooking stir-fry, preparation usually requires more time
than cooking, so make sure to have all the necessary
ingredients ready before heating up your wok!
Stir-Fry Favorites: Beef, Chicken,
Lamb, Pork, Veal, Onion,
Mushrooms, Peppers, Scallions,
Bamboo shoots, Water Chestnuts,
Zucchini & Snow Peas
TIP
: When making the batter for tempura, always use sifted
flour and ice-cold water.
Tempura Favorites: Shrimp,
Scallops, Calamari, Chicken
Breast Cubes, Steak Cubes,
Mushrooms, Asparagus,
Japanese Eggplant, Green
Beans & Squash
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HELPFUL HINTS
