Transcript:

Hey again, /ck/. This is going to be a loud one, 'cause this is stir-fry. I've got the fan going, and some oil over a burner. [In a wok. -Ed] The great thing about stir-fry is that you can put anything you want into it, pretty much. Just chop it up into small, bite-sized pieces.

And to me, the real seret of stir-fry is understanding mass. Here is a small carrot that I'm planning on putting in my stir-fry. And here is, uh, let's see here...here's a little bit of mushroom. Now, look at these two side-by-side. You get an idea; one's bigger than the other. And obviously the mushroom has got some different things, but this is going to cook slower than this, because this is smaller and has less density. So this wants to go into the stir-fry earlier than this. So just sort all your ingredients by mass and put them in there.

The one exception is your meat, or your base ingredient, which you want to go in first just to sort of stir-fry it, if you're doing that. [Then you remove the meat and add it back in at the end. -Ed] Also the onions; you want the onions to go in first, which I'm about to do.

Here's my wok. Here are my onions. Oh, one second.

Stir-fry that quick.

Carrots! Bigger mass, so they go in first. Let those cook a bit.

This is tofu that I have marinated in sweet and sour sauce. That'll go in in just a minute.

Eh, I'm going to put in the mushrooms next.

Let this get really, really hot.

One of the things you'll notice: I'm spreading everything out so that it's close to the sides of the pan as possible. That's what has all the heat. If I let things mound in the middle, they won't cook.

And that's it! That's stir-fry.

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