Lesson 8: How to stir-fry

Once the domain of accomplished Asian cooks, stir-frying, or quick cooking in a wok or skillet, has gone mainstream. Anyone with a $20 steel wok can turn out crisp, flavorful meals. Stir-fry meals are also quick. Walk through the door at 6 p.m. and be enjoying dinner in 30 minutes or less.

Follow these steps to perfect stir-frying:

• A must-do for stir-fry is preparing the ingredients in advance, even the seasonings. Once food hits the wok, it's too late to chop or mix.

• Cut against the grain of meat or vegetable to prevent stringy foods. Chop vegetables and meats in uniform pieces to ensure they cook evenly.

• Before cooking, heat the wok on high. Next add oil, preferably peanut oil, which gets the hottest without smoking. Canola oil, or other vegetable oils also work.

• When hot, add the protein, whether beef, pork, chicken or seafood, stirring and cooking for 2 to 3 minutes. Make sure protein is dry before adding to wok to prevent sticking.

• Remove with a slotted spoon or tongs and drain. Next add vegetables by density, from carrots to bok choy.

• The last step is to add the sauce and stir. Bring to boil and remove to serving plate.

Spicy Chicken and Vegetables

From chef Christopher Green
Ingredients:
5 tablespoons soy sauce (divided use)
4 tablespoons rice wine or sake (divided use)
2 teaspoons toasted sesame oil (divided use)
1 teaspoon plus 1 tablespoon cornstarch (divided use)
1 1/2 pounds chicken breast, skin removed and cut into 1/2-inch-thick strips
2 pounds assorted vegetables, such as zucchini, summer squash, onions, mushrooms, red bell peppers or broccoli
3 tablespoons peanut, canola or corn oil
3 tablespoons scallions, minced
2 tablespoons garlic, minced
2 to 3 tablespoons fresh ginger, minced
1 teaspoon hot chile sauce or paste
3/4 cup chicken broth
1 teaspoon sugar
1/4 teaspoon salt

For the marinade, combine 2 tablespoons soy sauce, 2 tablespoons rice wine or sake, 1 teaspoon toasted sesame oil and 1 teaspoon cornstarch. Place chicken strips in the marinade. Cover with plastic wrap and marinate in the refrigerator at least 30 minutes, up to several hours.

Cut vegetables into even, bite-sized pieces. Blanch the green vegetables for 20 seconds in salted boiling water. Refresh immediately in cold water and drain. Set aside.

Heat a wok or large skillet until very hot. Add 2 tablespoons peanut, canola or corn oil and heat until almost smoking. Drain the chicken from the marinade and add chicken to the pan, stirring until the meat changes color and separates, approximately 3 to 4 minutes. Remove chicken with a slotted spoon or tongs. Drain the chicken and wipe out the pan. Add remaining 1 tablespoon peanut, canola or corn oil and heat. Add the scallions, garlic, ginger and hot chile sauce or paste. Stir-fry for about 15 seconds, then add the vegetables, from dense to delicate. Stir-fry for about 1 to 2 minutes.

For the sauce, combine in a small bowl the chicken broth, sugar and salt with the remaining 3 tablespoons soy sauce, 2 tablespoons rice wine or sake, 1 teaspoon toasted sesame oil and 1 tablespoon cornstarch. Mix well. Add the sauce to the pan, stirring constantly, and cook until sauce is thickened. Return chicken to pan, toss to coat and serve.

Makes 4 servings.

Whole Shrimp with Chili and Garlic

From the Chicago Tribune
Ingredients:
5 large, medium-hot red chile peppers, seeds removed
3 cloves garlic
3 cloves pickled garlic
1/4 cup vegetable oil
3 tablespoons fish sauce
3 tablespoons oyster sauce
1 tablespoon palm or brown sugar
1/2 teaspoon ground white pepper
1/2 cup chicken broth
1 pound jumbo shrimp, shells on
Slivered fresh lime leaves or quartered fresh limes

Puree chile and garlic in blender or food processor fitted with metal blade. Heat 2 tablespoons of the oil in wok or heavy skillet over high heat; stir-fry chile mixture 1 minute (Note: Fumes will be pungent!).

Stir in fish sauce, oyster sauce, sugar, white pepper and chicken broth until blended. Cook 1 minute; set aside.

Heat remaining oil in wok or skillet. Cook shrimp until pink and cooked through, about 2 minutes. Divide shrimp among serving plates. Top with spoonfuls of chile sauce; garnish with lime leaves or quartered limes.

Makes 4 servings.