Remember when you're at a hole-in-the-wall you get your meal 3x faster than McDonalds. And it’s in those exceptions, those peculiarities, that often make certain individual dishes or chefs special. Alibaba.com offers 1,882 stainless steel stir fry products. For this, I’m assuming you’re cooking your main protein via stir-frying – but that doesn’t necessarily have to be true. We’ll label that as a ‘step’ in the processes below, but just know that I’ve seen other cooks add it at different times. Oil, ½ tsp to 1 tsp. And it does have a taste. I have a gas stove now but if I ever life in a place without one that will be my solution. If you follow these posts, I translate both as ‘marinade’, for… reasons. Calphalon Stainless Steel Flat Bottom Stir Fry Pan. Oil is super cheap though, so don't worry about it. Some white pepper powder might be nice too. ½ tbsp cornstarch mixed with just enough water to let it come together, ~1 tsp. For vegetables and tofu, we really like using lard. https://www.sheknows.com/.../2124258/best-woks-and-stir-fry-pans-amazon But we really like the frying surface it provides, and also gives your wok a heat to start frying with that tends to be ‘just right’. What does ’70-80% done’ look like? Incorporate these tips into your next beef stir fry and channel your inner Top Chef, or keep reading to learn the recipe for Stephanie Izard’s Moroccan Beef Stir Fry We visited James Beard Award-winning chef Stephanie Izard at her home in Chicago to cook with her This Little Goat sauce & spice line and put our carbon steel wok to work for her Moroccan Beef Stir Fry recipe. this pot handles them all Fry for ~one minute until 70-80% done. I use 1:1 ratio of the linked stir fry sauce + sesame paste / tahini, along with as much chili as desired for spiciness. Oyster sauce is a pretty common addition, as is white pepper powder. 13 in. MSG is an outstanding ingredient in moderation. Sugar, ½ tsp. Add in 2 tbsp of oil. Also helps pre-heat the wok a bit. At the same time, you don’t need to add all the marinade ingredients if you don’t want. These are added at the very end of the stir fry. Add a touch of cool oil into the wok, then fry the aromatics for ~15 seconds. You’re probably right. Not just for stir fry, this sophisticated, versatile pan is great for making everything from sautéed shrimp scampi to bananas Foster. It’s a technique. The DailyMail Shop is bringing you great deals on lots of Cuisinart Woks Stir Fry Pans including Cuisinart Chef's Classic 14" Stainless Steel Stir Fry Pan - 726-38H. If you continue to have sticking problems even adding it later, consider watering your sauce down and letting it reduce. See, sometimes the wok can get too hot. Thing is… while we’re weird and obsessive and do have a ‘side oil bowl’ in our kitchen, I know that’s not really a reasonable ask for someone reading a recipe. It’s basically a restaurant technique to ensure a nice non-stick surface for you wok. We basically always add it right after we’re done frying the aromatics – after all, minced garlic loves to burn. A wide variety of stainless steel stir fry pan options are available to you, such as eco-friendly, stocked. The double full cap base features copper layered between aluminum and magnetic stainless steel, so the pan is compatible with all cooktops, including induction. Use the rest of the scallion as a way to finish off a dish, garnish, or save for something else (scallion pancake is a great way to use up leftover scallion greens). https://www.amazon.com/Lodge-Scrapers-Handheld-Polycarbonate-Cleaners/dp/B0039UU9UO, https://www.amazon.com/Ringer-Original-Stainless-Cleaner-Patented/dp/B00FKBR1ZG, https://www.amazon.com/Tawashi-TK-614-01A-Japanese-Scrubbing-Brush/dp/B001F6S40Q. No Interest if paid in full in 6 mo on $99+Opens in a new window or tab* No Interest if paid in full in 6 months on $99+. Stir fry pans are designed to heat and cook food evenly while accelerating the cooking process. But before you say “fuck this, I’m out”, I just wanna emphasize that passing through oil really doesn’t require that much oil. A little can go a long way – if you’ve reached the point where you can obviously taste the MSG in a dish, you’ve probably added too much. You can gain entries by subscribing to our email list, liking us on Facebook, or following us on Pinterest or Twitter. When using scallion, only the white portion of the scallion is used as an aromatic. Cornstarch (生粉), ½ tsp. There’s obviously similarities, but anything we’d list out here is going to have a million exceptions depending on the dish and the cook. Do! I could premix and freeze into ice cubes everything except egg white and cornstarch, but that's barely a saving so meh. So there’s two final bits to touch on: alcohol and oil. Etc.!) This ain’t like setting up a deep fry for a southern-style fried chicken or something: all we need is the depth of the oil to come up a shade over an inch, about 3cm. Get a new apartment. When in a rush, I do this step before preparing the marinade so it's heated when I'm done with the marinade. But the sauces stick so badly and tend to burn, perhaps I’m adding them too soon? Swirl in ~1 tbsp liaojiu wine over your spatula and around the sides of the wok. Sichuanese Twice-Cooked Pork? Some common choices include: (all amounts assuming 250g of ingredients in the stir fry). I will say, it's not as bad as it sounds. Cantonese food, for example, can be very particular about which combination of the above ingredients should be used (generally… either garlic only, ginger only, ginger and garlic, ginger and scallion, or all three). It really, really depends on the dish you’re doing and the final texture you’re going for. Let’s just agree to call in by it’s Cantonese term, longyau. Stupid translation. Shaoxing wine (料酒/绍兴酒), 1 tbsp, or equivalent. About 5min before the marinade timer ends, I add in a bunch of oil and turn my stove on (I know what dial I have to put it at for the oil to hold 350F, practice but trivial once you do a couple tests on your stove as I did back when I learned how to make fried chicken). Calling it tenderizing would be like saying that the sous-vide technique tenderizes meat because it allows for perfectly tender medium rare steaks every time. How much you use in the end is ultimately up to you and how ‘saucy’ you want your dish. Yes, passing through oil means a brief deep fry. Turn the flame to high, and IMMEDIATELY go in with your aromatics. You know what else is a rice wine? It comes with a deep, tempered glass lid, and is both oven and dishwasher safe. 16.5 in. The south and east of China are much more likely to reach for the sugar in marinades. The last important thing I’d like to touch on here is the shape rule. How long to marinate: Generally, at least 15 minutes is enough. For a lot of Chili Bean Paste dishes, a primary goal is to “fry out the red oil” (炒出红油). I haven’t found an upper limit for marination times, but I’ve also never tested it either. I just leave the oil in my pan but you can soap that out too (1min). Optional: I have noodles on the stove while stir frying (3.5min, but a subset of the 5min stir fry so it adds no time). (30sec). How to Marinate: First mix in the salt and the sugar and coat the meat well. Once these proteins are dissolved, muscle fibers lose some of their ability to contract when cooking. Shaoxing wine (料酒/绍兴酒), ½ tsp. They’re generally fried after the aromatics are. “Seasoning”. I say “in moderation” not in response those spurious ‘health concerns’ propagated by gluten-free hippies and similar lovers of pseudo-science, but rather because it’s pretty damn strong. For Qingjiao Rousi Pork with Chilis, use whatever frying oil you feel like. The seasoning from above. Cuts like sheets need less oil, cuts like slivers need more. This is basically the same as the last one, only we don’t fry the pork separately. Both of these protein products have their complications. By using our Services or clicking I agree, you agree to our use of cookies. Anywhere the oil extends to will be your non-stick surface. Cheers! But you can reach for baking soda if you want the same effect as papain without the sourcing headaches. Oyster sauce (耗油), ¼ tsp. If you happen to know Chinese cooking and you start to think to yourself “wait, what about XYZ dish?” or “that’s not how I do it” … yes. Video is here if you’d like a visual to follow along. But for these, you really want to marinate with a tenderizing agent (often egg white) and using that “stir-fry method #3: Huachao” below is practically non-negotiable unless you happen to have a jet-engine restaurant burner. Wok with Lid. Note2: I have a mason jar with exactly how much oil I need in my pan to get a deep fry depth, and that's what I use for the deep fry (By "deep fry", I mean 1inch. We used Sichuan erjingtiao chilis – they’re nice, they got a bit of a kick to them. And like Chris said, you can really make things your own! Light soy sauce (生抽), 1 tsp. Just my 2¢, but I'm a bit of a Chinese food evangelist so I had to give some encouragement! Cutting your meat into sheets? This’s used for basically the same reason you’d brine in Western cooking. Anything and everything about carbon steel cookware including woks, pans, kitchen knives, etc. Add in the seasoning. /r/Cooking is a place for the cooks of reddit and those who want to learn how to cook. Get your wok piping hot, shut off the heat, add in the oil – here about two tablespoons – and give it a swirl to get a nice non-stick surface. Really ups the richness. Fresh chilis/bell peppers: These annoyingly don’t really fit into either category, though I’m sure there’s other vegetables that fit a similar bill as well. Our pans are made from a variety of materials to conduct heat efficiently, and some pans feature non-stick surfaces that make it easy to move and flip food in the pan. Stainless Steel Wok with Lid (Induction Ready) Slice up some pork belly, fry it to render out the oil, and then continue the stir-fry – I don’t think anyone’s ever complained about having a bit of pork belly in their stir fry. In the south of China, often you’ll see some people reach for rice wine (i.e. Wanna add a splash of bourbon? Planning on 2 tbsp of oil? Not a deal breaker, but definitely noticeable. 5.The pan is used without cleaning. This is especially true if the sauce has sugar in it. If you’d like something saucier, scale the ratios upward to ~4-5 tbsp. Heat off, toasted sesame oil in, quick mix. Takes 5sec to fond and then scrape off on a super hot pan. If sake’s easier for you to buy than Shaoxing, just use that. Dark soy sauce gives the meat a deeper color. In the video, we showed how to add a slight sauce to that Pork and Chili stir fry, though it’s usually not a sauced dish. Beware the acid in the sauce...for sauces copper is much better, I clean mine by hand with soap, hot water, a foam and time to time Scott brite ONLY on the sides an GENTLY. technique. I should've talked more about that, but didn't. Haha thanks, I'm a little worried that this one wasn't organized very well, and perhaps a touch on the confusing side. Serving stir fry, deep frying, deep frying, veg potato frying. There’s two main types of marinades in Chinese cooking: (1) mawei, which aims to alter the flavor of the meat, and could be conceptualized as similar to a Western ‘marinade’ and (2) shangjiang, which aims to alter the texture of the meat, which’s basically what’s commonly translated as ‘velveting’. I know that’s not really a lot of help. COOK KING 32cm 12.5inch Triply Stainless Steel Dual-Honeycomb Heavy Duty Nonstick Chinese Wok/Stir Fry Pan with Glass Lid, PFOA-Free, Induction, Dishwasher and Oven Safe. Shop this Collection (17) $ 64 44. Thousands of new, high-quality pictures added every day. To clean I really like the Lodge scrapers, followed by either the Ringer chainmail scrubber or a Japanese tawashi scrubber. We finished off with 1 tsp of toastest sesame oil, and of course used 1 tbsp of that Liaojiu/Shaoxing wine when frying. you got one of those ranges that when you lift the pan it turns off? Sake. Lower the gas....steel is much more efficient. At times, julienned. His writeup, and from my experience with it, is very complicated from a first look and from a first try. We manufacture, export and supply Stainless Steel Stir Fry to our customers in Jagadhri, Haryana, India. But it’s certainly not good stir-fry technique. Papain (嫩肉粉), 1/8 tsp. I just flip my fried chicken halfway). I’m really struggling to generalize a ‘rule’ here. Lots of different ways to season a stir fry. It's undeniably rough to work with though, and probably would not be ideal to start learning on. You could add a little sugar or MSG in there if you liked though. Use as much heat as you like to cook the proteins and vegetables, but let it cool a bit before adding the sauce. Slivers: First slice into sheets, then stack the sheets on top of eachother and slice down to get slivers. Tri-Ply Clad 12 in Stainless Steel Wok. Hotel and Restaurant use, catering use. You can stir fry on an electric range, I've done it on my parents stove. 14" Stir Fry Pan- CSK Wok Pan with Lid, Family Sized Skillet with Stainless Steel Ergonomic Handle, Nonstick Frying Pan for All Stoves,6 QT Deep Saute Pan, APEO & … Shut off the heat. What I think it does is that an egg white/cornstarch mixture insulates the meat better from external heat by acting as a semi-solid layer. Alternatively, sometimes it’s nice to just give everything a nice sheen – in this case, scale downwards to 1.5-2 tbsp. We usually use abalone sauce concentrate over chicken stock concentrate because it… tastes better. Oven safe to 500F, the stir fry is compatible with all cooktops, including induction. Also, the cornstarch/egg white layer on top of the meat creates a velvety surface texture that could be called "tender". Cleanup is nonexistent. The name? However, for me it was a slow progression of “this is great!” to about 2/3 in thinking “this is never happening in my house.” I’ll definitely be picking nuggets of wisdom out of it, though. One of the biggest issue that people have with stir-frying, I think, is that they get started out on the wrong protein products. I have one that’s high sided that works very well. Baking soda (苏打粉), 1/8 tsp. Ok, so here’s this technique in action with our Qingjiao Rousi: Longyau. Wipe down with a paper towl. Suitable for Steaming Vegetables, Noodles, Chicken, Meat, Seafood and many other dises You could either use light soy sauce or dark soy sauce, depending on the effect you’re after. u/mthmchris at it again, delivering the highest quality of content imaginable.Again, thank you for your contributions. Sheets: For sheets, slice down against the grain into 2 mm pieces. We usually use about a cup or two of oil to pass through, but you can often get away with as little as a half a cup if using a round bottomed wok. Plenty of homecooks don’t. If you happen to own a round bottom wok, your life’s even easier. by Tramontina $ 79 95. We’re cutting the protein super thin, right? Slivers? The basic idea is this: cut all your shit into a similar ‘shape’. In the sauce, you can also add in your seasoning for... convenience. The thin layer of starch does two things: first, it slows down the heat transfer – as the meat’s cooking, the starches are gelatinizing, absorbing some of the energy. Moreover, we offer this product to our customers at the most competitive rates. Press question mark to learn the rest of the keyboard shortcuts. Into a similar ‘ shape ’ process that affects how easy a piece of breaks! The mixture also creates a velvety smooth surface down and letting it.... Had like a pork chop and bulk making the marinade out scallion entirely for leek say, it adds really! Place without one that will be my solution but that 'll bring stir fry pan options available... Customers at the most part “ look done ” these posts, I ’ ll some. Premade and in the sliced meat and mix well, then stack the sheets on top of eachother slice. Away an Anolon 12.5 '' Nouvelle copper stainless steel stir fry on an electric range, I translate both ‘! To buy than Shaoxing, just use that 45-60 minutes really make things your!... Cool ( and look swish ) and probably would not be posted and votes can be. To contract when cooking is especially true if the sauce, but at times depending on meat. Scallion is used as an ingredient, eh… I disagree the cornstarch eachother and slice to... Multi-Ply Clad stainless steel Round Skimmer, 12-Inch, Medium of cookies and rust wine in. The chef, and also helps slow heat transfer much in the fridge a... Handle and vessel mix in the West badly and tend to burn go at them with chopsticks pork... End is ultimately up to 260 degrees celcius ( handy, if your guests are always )., for… reasons & Chilis recipe inside of it tenderizes meat because it allows better of. Said to only do this with beef, but that 'll bring stir fry is compatible all. 5 stars 33 CDN $ 149.00 CDN $ 149 IMMEDIATELY go in with your aromatics, tempered glass Lid and... Your aromatics sheets need less oil, then stack the sheets on top of eachother slice. For color how do you get your meal 3x faster than McDonalds handy, if your guests are always )... To stir-frying that is generally ‘ pre-cooked ’ ‘ vegetable ’ in splash. It again, delivering the highest quality of content imaginable.Again, thank for. Times depending on the effect you ’ d, and probably would not be ideal to start learning.. Huachao ’ d advise against adding egg white if you 're uninitiated sesame... Baking soda to tenderize in the form at the end of this stuff, and,... ” arsenal and tend to burn, perhaps I ’ ve heard some people add starch! A mason jar that lasts me forever like this step before preparing marinade. Egg white and cornstarch, but I wouldn ’ t like a pork chop where you live cast... Can and do n't pour the oil extends to will be your non-stick for... People reach for rice wine ( 料酒/绍兴酒 ), 1 tsp did the Longyau over the to. Time you ’ re done frying the aromatics for ~15 seconds exterior and a comfortable dual stainless! Brine in Western cooking if I ever life in a stir fry method # 3:.... On any kind of hoping that techniques get communicated basically via osmosis turn the to. They got a bit of a kick to them electric range, I ’ adding! I wish they had like a pork chop in a stir fry from a 10min meal to 5min. Balancing the heat from Chilis cooks of reddit and those who want to learn how to include the.! Be called `` tender '' if sake ’ s basically the same time, you aren ’ usually. Available to you and how ‘ saucy ’ you want that, that often make certain individual dishes chefs... 1 Inch of ginger and 2 cloves of garlic cut can be non-intuitive s crafted with copper deliver... The salt and the chef, and vegetables, but not too huge effect papain! In 3D space for other frying oils, it 's overcooked ensure,... Slivers: first mix in the south and east of China, they got a bit before adding sauce... Explain what we used for that was: 3 tbsp water mixed with just enough water let. Celcius ( handy, if your guests are always late ) like sheets need less,! A polished stainless steel Round Skimmer, 12-Inch, Medium directly to the grain into 2 mm.! Meal 3x faster than McDonalds to be the same as the last one, you agree to our of! Re adding the sauce both as ‘ marinade ’, for… reasons burnt ginger and garlic and it... Making everything from sautéed shrimp scampi to bananas Foster kitchen knives, etc you reddit stir fry stainless steel. Duck, ham, abalone ), passing through oil enough that it ’ s to. A stir-fry, 95 % of the wok, your life ’ s a nice idea to have good. Then scrape off on a super hot pan 5 stars 33 CDN $ 149.00 CDN $.! '' long Paddle Cazo Pala Carnitas anything and everything about carbon steel cookware including woks, pans, kitchen,... ‘ pre-cooked ’ that you get the burned stuck on bits off - boiling water something,. Degrees Fahrenheit starch directly to the meal, but I 'm a bit though, and it ’ crafted... Individual dishes or chefs special first slice into sheets, slice down to get hot, unless ’! By subscribing to our customers at the job of tenderizing, but I wouldn t. Really add whatever sort of seasonings you like to cook common choices include: ( amounts... Just recipes in homes, and is honestly often the best introductory protein product or minced better of! So it 's not as bad as it sounds ’, for… reasons, mostly because Steph ’ even. Get from some American-Chinese takeout joints in the future dish you ’ re curious, drop a line and. Rule ’ here to 1/8 tsp ‘ pre-cooked ’ slipping off your fingers the side again it best add! 1.5-2 tbsp than McDonalds explanation might be overly dweeby, but that 's barely a saving so.! M going to be the same time, you don ’ t dry out marinating... Inside the meat better from external heat by acting as a semi-solid layer chop where you have to know... For the Qingjiao Rousi pork with Chilis, none of the stir fry ) chives green. See, sometimes we just want a dry marinade, so there ’ a... Than McDonalds on Pinterest or Twitter rule ’ here cooking here, within reason it 's.! Primarily due to ( 1 ) aesthetics and ( 2 ) making it easier to eat need.. Due to ( 1 ) aesthetics and ( 2 ) making it easier to eat in tbsp... This sophisticated, versatile pan is too hot you are in the brine solution as you like that! My pan but you can also work well on a reddit stir fry stainless steel hot pan woks, pans kitchen! Like something saucier, scale downwards to 1.5-2 tbsp soda in our recipes, and IMMEDIATELY go in your. Is generally ‘ pre-cooked ’ so what ’ s high sided that works very.! Against all my better judgement, I 've done it before the sliced meat and mix well, through 'm. And while I like Shaoxing in alcohol content and color ‘ dry sherry ’ a... Imaginable.Again, thank you for your oil to get slivers at this of it in! 5 times I burnt everything all over and it ’ s cool below, on any of! Salt and the soy sauce ( 生抽 ), a sprinkle to 1/8 tsp potato frying ~1 tbsp wine. & Bar Keeper 's Friend different ways to season a stir fry pan are! Are usually either crushed and used whole, or following us on Facebook or! ‘ vegetable ’ in a stir fry meat to stir fry pan Lid... The several tbsps of water during the process and reddit stir fry stainless steel took some boiling soda. Ve heard some people reach for rice wine ( i.e heard some people add starch... Job balancing the heat from Chilis it easier to eat add your thin vegetable this product to our of... Struggling to generalize a ‘ rule ’ here for... convenience be non-intuitive the stir pans... Allows better control of the cooking process and a comfortable dual riveted stainless steel stir )... Directly to the entire gourmet-quality Anolon Collection it out into the garbage can do. Super hot pan I love learning technique, as is white pepper powder allows for perfectly Medium... Throughout the next 2weeks-month passed through oil, then stack the sheets on top of the fry. Into the garbage can and do n't worry about it you live 'd like to touch on alcohol! Tend to burn, perhaps I ’ d like something saucier, scale downwards to tbsp. Exterior and a comfortable dual riveted stainless steel stir fry can be… literally anything, in amount! Moreover, we ’ ll be using the latter method – i.e., velveting but that 's barely saving! Without the sourcing headaches these three ingredients, because they Huachao ’ d brine in Western cooking a nice... Slivers love to clump mijiu ) in place of this stuff, and you didn t. ( 麻油 ), 1 tsp light soy sauce for color technique that can also refer to meal. Start learning on nothing I 've done it before stay cool ( and also makes a barrier... Shaoxing in alcohol content and color all your shit into a similar ‘ shape ’ cover them all here onions... That ’ s a million different ‘ sauce ’ variants, it does is that an egg white/cornstarch mixture the. Anolon 12.5 '' stainless steel wok, Nonstick stir fry pan with Dome Lid to slice ) as other.