Many Asian countries will use the stir-fry method to cook their food. This cooking method is also sometimes called the quick-cooking method, as the ingredients are cooked very quickly on very high heat.
The Asian stir-fry cooking method is a technique of cooking that started in China but has since spread to the rest of Asia. The food is cooked using the quick-cook method by constantly stirring the ingredients as it is cooking. It is an effortless and healthy cooking technique that anyone can master.
Stir-fry food tastes better. Like most Asian cooking, if you follow a few basic rules, you can cook up some very healthy and delicious meals in no time.
Table of Contents
- The Asian Stir-fry Cooking Method
- Stir-fry Cooking Tips and Pointers
- What Meat Can I Combine What Vegetables in a Stir-fry?
- Related Questions
The Asian Stir-fry Cooking Method
The stir-fry cooking method originated in China but then spread to other parts of Asia. Many Vietnamese dishes also use this method for cooking.
Stir-frying is a very old method of cooking. Some scholars believe that the stir-fry method was being used in China during the Ming Dynasty (1369- 1644). The stir-fry cooking method has been around for a long time. In China, this kind of cooking is simply called “chao.”
The Oxford dictionary defines stir-fry as:
Today most stir-fry is done in a wok. This is due to the shape of the wok and how it allows you to cook the food. You can give some of the meats an intense heat at the bottom of the wok, while you push some other items to the side.
When cooking with a wok, you can also use minimal oil in your cooking. Also, water tends to be used a lot in the Vietnamese stir-fry method. If you are stir-frying a lot of Asian food, investing in a good wok is essential.
Stir-fry cooking is a healthy way of cooking food. This is because the natural flavors of the meat and food are brought out in this cooking method.
Our beef, green beans, and tomato stir-fry are great examples of easy-to-make Vietnamese stir-fry. You can find how to make this recipe and also watch our video by clicking on Vietnamese Stir-fry Beef, Green Beans and Tomatoes Recipe (Đỗ Xào Thịt Bò) by clicking here.
Stir-fry Cooking Tips and Pointers
A bit of skill can be required to properly stir-fry food and not overheat or burn the food. But if you follow these tips and pointers, it will help to ensure that your food comes out tasty.
Here are some of our tips and pointers on how to correctly stir-fry:
- Prepare everything before cooking – When you are stir-frying, you must prepare everything before you start to cook. Everything you will use for the stir-fry should be cut up and ready to be put into the wok.
- Heat the wok – When stir-frying, always heat the pan first. Do not try to stir-fry when the pan is cold. Take the time to make sure the pan is very hot. Do not be afraid to use a very high temperature.
- Pour the oil down the side of the wok – When the pan is hot, then you can pour the oil into the pan but not before. Pour it down the sides. As the pan is hot, you should immediately see the oil cook or bubble.
- Stir Constantly – Stir-fry is known as stir-fry, as you should be constantly stirring the food while it is cooking.
- Ginger, Garlic, Shallots, and Scallions Cook First – You should always cook the ginger, garlic, shallots or scallions first. If you are using a regular onion, then also cook that at this time. When you cook these ingredients, cook them fully so the flavor will get into the oil. As you are cooking, you must constantly stir and toss them so they will not burn.
- Start with the longest cooking ingredients first – When stir-frying, you start with the most extended cooking ingredients, usually the meat. Be sure not to overcook the meat. Sometimes we may cook the meat, set it aside, and put it in later.
- Meats must be skinny slices or cut into tiny pieces – This is an area many people make a mistake when stir-frying; they do not cut the meat thin enough or small enough. The meat should be cut very small, so it can cook very quickly. If you cook the meat too long, it will change the dish’s flavor. The thin meat gives the dish a lot of flavors you will not get otherwise.
- Vegetables should also be in small pieces – When cooking vegetables, it should also be in very small pieces. For some vegetables like beans, carrots, and potatoes, you will want to first give them a quick boil which is cooking them for a few minutes (they should not be fully cooked). This will allow you to cook them very quickly in the stir-fry.
- Add water – If you feel the wok is getting dry and you do not want to add more oil, add water. Usually, about a 1/4 cup is fine. The Vietnamese use a lot of water in their stir-fry dishes.
- A pinch of salt – A pinch of salt will help the green vegetables to retain their bright green color.
- 2 to 1 rule for the vegetables to meat portions – The general rule and guide is that twice as many vegetables should be in a stir-fry dish than meat. Always cook the vegetables from those that take the longest to cook first and those that cook the shortest to last. You never want to overcook your vegetables in a stir-fry dish.
If you are looking for a healthy evening meal that you can prepare ahead of time, stir-frying is a great option. You can marinate the meat, quick-cook the vegetables and have everything cut up so that you can quickly stir-fry them for a very healthy evening meal.
What Meat Can I Combine What Vegetables in a Stir-fry?
Here is a chart to show you some basic combinations of what meat and other things go well with what vegetables and meats. There is no hard-fast rule for this, so you can use this as a guide.
Most Chinese cooking will add fresh garlic, salt, pepper, or ginger to taste, along with some soya sauce. Fresh ginger is an excellent complement to seafood and chicken. And beef or port always tastes better if you marinate it in a bit of soya sauce.
The chart below is considered to be the best combination of meat with vegetables, but like with most Asian cooking there are no hard fast rules.
Basic Stir-fry Ingredients Combinations
Stir-frying is a healthy and quick way to cook meat and vegetables. With the correct mean and vegetable combinations, you can cook some excellent Asian food.
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