Basic Preparation and Stir-fry Methods for Cooking Chinese Food Pt.3
Table of contents for Basic Preparation and Stir-fry Methods for Cooking Chinese Fodd
- Basic Preparation and Stir-fry Methods for Cooking Chinese Food
- Basic Preparation and Stir-fry Methods for Cooking Chinese Food Pt.2
- Basic Preparation and Stir-fry Methods for Cooking Chinese Food Pt.3
Alright I’m gonna squish around a little bit and have your cut vegetable ready and put them in there, stir fry it and the reason you got to rush a little bit is because the garlic gets a little burned if you don’t and all your vegetables whatever you decide should be within the reach of your arm.
And therefore - in fire seasoning though of course we just got garlic in here, there’s salt, pepper and hoy sin sauce, a little chilli paste. If you wanted you could add them at the end of your cooking that would be great. What ever taste you would like to be and in stir fry generally you do not need to specially - cover especially small quantities like this.
But you have a large quantity then you need to use the wok cover.
In case you didn’t see the video in part 1 of this series… here it is again.
Tags: french cooking, indian cooking, southern cooking recipes
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