It’s tempting to simply toss some delicious ingredients into a wok, stir them, toss the pan occasionally and hope for the best. But, while a stir fry is a really simple dish to prepare there are a few basic tips which will help you get it exactly right – every time.
Here, Food Expert Lyndey Milan whips up everyone’s favourite – the chicken stir fry – and she kicks off with the most simple of tricks: how to keep the chicken tender – and it’s all about how it’s cut.
Lyndey gets the wok containing a little oil really hot to start so the meat sizzles when she adds it, she says “if you’re not hearing the sizzle, then your pan’s not hot enough”. While she cooks the meat in batches, it’s also important not to add the sauce until later, otherwise it’ll turn into a stew.
Lyndey emphasises the importance of having all the ingredients prepared before-hand so you can keep the action and the cooking happening quickly so all the ingredients are perfectly cooked at the same time.
Do you have any other secrets which will make stir fry the easiest and tastiest ‘fast-food’? Spread the word with the Carousel community by adding it to the comments below.