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"The goal is to continually toss bite-size ingredients in a small amount of oil in a wok over high heat so that each morsel is constantly exposed to the hot wok," Young says."The result is a light searing of ingredients that allows them to cook both quickly and uniformly, without burning or charring."
It's less about stirring and more about excited movement and interaction with the hot wok's surface.(A wok spatula, with its shovel shape, is great for this, but any metal spatula will do.).Here, Young shares three recipes to expand upon the fundamentals of stir-frying.
In a "simple" stir-fry, showcased in her Chicken Fricassee Stir-Fry, ingredients are continually added to the wok, layering flavor as each cooks perfectly.A "dry" stir-fry, like her Dry-Fried Sichuan-Style Green Beans with Shrimp, uses only a tablespoon of liquid in the entire recipe, illustrating how the heat and movement within the wok concentrate and intensify flavors.
Finally, her Stir-Fried Garlicky Snow Pea Shoots is an example of a "clear" stir-fry that uses very few ingredients, focusing on a pure translation of simple flavors—in this case, sweet, tender snow pea shoots that shine through mellow garlic and just a touch of red jalapeño.. Just bought a. great wok.
Chances are, it's unseasoned.Place a 1/2 cup ring mold (or a tuna fish can with both ends removed) in the center of one plate and spoon one quarter of the tomato tartare into the mold.
Carefully remove the mold.Repeat this procedure on each of the 3 remaining plates.
Sprinkle with the chopped tarragon or chives, decorate with the chive flowers, if desired, and serve..Originally appeared: June 2013."Sambal," chef William Wongso told me when I arrived in Jakarta in the summer of 2016, "is a state of mind.".