Gastroback 42515 Design Wok Advanced Pro - Manual (Page 15)

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stir-fry tips
• Buy meat strips from your butcher or supermarket, or prepare meat strips from recommen-
ded cuts listed previously by removing any fat and slicing thinly across the grain (across
direction of meat fibers). Slicing across the grain ensures tenderness. Cut into very thin strips,
approximately 5 – 8 cm in length. Partially freeze meat (approximately 30 minutes) to make
slicing easier.
• Stir-fry meat strips in small batches (approx. 225 g) to stop meat from shedding its juice and
›stewing‹, resulting in tougher meat.
• When adding meat strips to the wok, the strips should sizzle.
• Stir-fry meat strips for 1 – 2 minutes. Any longer will toughen meat.
• Remove each batch when cooked and allow the wok to reheat before stir-frying the next
batch. By cooking in small batches, the heat of the wok remains constant, ensuring the meat
does not stew and toughen. A small amount of oil can be mixed through the meat strips before
adding to the wok, along with any other flavoring such as garlic, ginger and chili peppers. A
little sesame oil can also add flavor. Mixing the meat with the oil rather than heating it sepa-
rately in the wok eliminates using too much.
• Drain off thin marinades from meat strips before stir-frying to prevent stewing and splatter.
Stir-fry vegetables after sealing the meat in a little oil (or sprinkling of water) until vivid in color for:
3 Minutes 2 Minutes 1 Minute
Onion, quartered Snow peas Garlic, minced
Broccoli, flowerets Bell peppers, sliced Chili pepper, minced
Carrots, sliced Zucchinis, sliced Ginger, minced
soaked Chinese dried mushrooms Water chestnuts Shallots, chopped
Bamboo shoots Bean sprouts
This brief cooking time will keep vegetables crisp.
• Peanut oil is traditionally used for Asian style stir-fry dishes. However other oils such as
vegetable, canola and light olive may be used.
• Do not overfill the wok. If necessary cook in batches and reheat at the end of stir-frying. If
using this method remember to under cook slightly as to not overcook the end result.
• Serve stir-fried foods immediately to retain their crisp texture.
shallow frying
Recommended Temperature Probe setting 8 – 10.
Used to crispen and cook foods in a small amount of oil. The foods may have already been
cooked.
• Use approximately 750 ml of oil, or sufficient oil so that half the food is immersed.
• Preheat the oil before adding food. When using oil never cover with the glass lid. Shallow
frying as this will cause condensation to drip into the oil and result in bubbling and splattering.