Stir-frying Tips

1.High moisture content vegetables, zucchini, sweet peppers, bean sprous, and spinach, for instance, you are supposed to stir-fry them over high heat without the addition of extra liquid.

2. However, denser vegetables with low moisture content do require more stir-frying time, such as broccoli and carrots, Chinese people tend to stir fry them briefly over medium heat, and then stew in liquid. Another option to reduce the cooking time is to blanch the vegetables prior to stir-frying in the wok.

3. For vegetables those have medium moisture levels and thickness, like snow peas, should stir-fry dry or stew in liquid then. On the other hand, vegetables like asparagus, is usually has a high moisture content but hard in texture, you would better add liquid and stew.

4. In order to cook vegetable evenly, you should cut them into uniform size prior to stir-frying.

5. Make sure that the vegetables are thoroughly drained before you add them into wok, wet vegetables can ruin the dish.

6. To prevent the vegetables from burning, you should stir them continually, if vegetables become too dry during stir-frying, sprinkle a bit of Chinese rice wine, dry sherry, or water over them.