Stir-fries
High-heat, quick-cook dishes tossed continuously in a hot wok or skillet. Every element must be prepped before the heat goes on. The cooking itself takes minutes. Dry ingredients and a very hot pan are the two keys to a proper sear instead of a steam.
Used for
- jasmine rice
- soy sauce
- noodles
In the kitchen
- Mise en place first.
- Highest heat possible.
- Toss constantly.
Related terms
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