Stir-frying is a high speed Chinese cooking technique, excellent for cooking seafood. The wok is the Asian cooking utensil of choice; it's curved sloping sides and narrow bottom facilitate the stir-frying process. Small pieces of fish and shellfish cook efficiently within 2 to 3 minutes. Little oil is required because of the wok's concave shape. Among seafoods suggested for stir-frying are shrimp, squid cut in rings, cubes of firm-textured fish and pieces of crab.
* It is crucial that all ingredients be prepared, measured and arranged in containers on a tray before the cooking begins. There is no time for preparation once the stir-fry process has begun.
* Be sure your wok is well seasoned. You will need less oil for cooking and foods will not stick to the pan.
* Heat the wok before adding the oil, then roll the pan around so that the oil coats the entire bottom. The wok and oil should be very hot before the seafood is added.
* Stir rapidly and constantly with a Chinese stir-fry shovel to make sure foods cook evenly. The shovel is specially designed to scoop and toss foods with maximum efficiency and speed.
* Never stir-fry more than 1 pound of seafood at a time; cooking less in 2 or 3 batches is better.
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