Transcript Principles of Stir

PRINCIPLES OF STIRFRYING
CAH II 6.02
Mrs. Rebecca Benners
What is Stir-frying?
Stir-frying is cooking
food in a wok or
similar pan at high
heat for a short
amount of time by
stirring it very quickly.
 An assortment of
thinly cut vegetables
and meats can be
stir-fried

Cuts Common in Stir-Fry
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Most cuts are completed with a chef knife, which is all
purpose.
Julienne: 1/8th inch matchstick cuts; this cut is used for
almost all vegetables, especially longer and denser
vegetables.
Cuts Common in Stir-Fry
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Bias cut: to cut a 45 º angle against the grain of a
tubular vegetable, like carrots. this increases surface
area and decreases cooking time; also looks pretty.
Round Cut
Bias Cut
Vegetables Used in Stir-Frying

Bulbs
Onions: come in a variety of colors; become translucent
when stir-fried
 Garlic: distinct flavor in Asian cookery; breaks down when
minced to distribute flavor more evenly
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Flowers
Broccoli: green, tough stemmed plant; can buy in stalks,
crowns, or florets. Flowerets or florets are used.
 Cauliflower: white and fluffy (but actually tough), “flowers”
are more dense

Vegetables Used in Stir-Frying
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Fruits of the plant include:
Squash: some common types are yellow summer squash,
butternut and acorn; come from the gourd family
 Zucchini: type of summer squash that is green with a white
flesh
 Pepper: bell varieties (green, yellow, or red) add flavor;
spicy peppers add heat
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Leaves include:

Cabbage: thinly slice (Chiffonade) this leafy vegetable;
comes from the same family as brussel sprouts; has waxy
leaves
Vegetables Used in Stir-Frying
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Root vegetables include:
Carrot: member of the parsley family with lacy green
foliage and long slender roots; will add color to stir-fry
 Turnip: also a root vegetable; white skin and a purple
tinged top; one type of rutabaga, milder than radish
 Radish: small with pinky-purple skin and white flesh; spicy
 Tubers: like water chestnuts add crisp flavor

Vegetables Used in Stir-Frying

Vegetable seeds – used in stir-fried rice
Corn: called maize by American Indians; comes in white
and yellow varieties;
 Peas: small, round, green seed
 Green beans: long, slim green colored beans
 Snow peas: legume that has an thin, green edible pod
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Stem vegetables – cut on the bias
Asparagus: long, tender shoots with fluffy tips
 Celery: stringy unless peeled, light colored, very watery
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Apply it: Name a
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Stem vegetable
Flower
Fruit of the Plant
Bulb
Leaf
Root Vegetable
Vegetable Seed
Meats and Such Used in Stir-Frying

Meats:
 each
type has its own minimum internal temperature
 Must select tender cuts because stir-frying is a dry heat
method
 Should be added first when stir-frying because they
will take longer to cook than the vegetables
Meats and Such Used in Stir-Frying

Meat:
Beef: usually prepared with green peppers and onions;
cook to 145
 Pork: tenderloin is best cut to use; cook to 145
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Poultry:
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Chicken: most frequently used and cut into strips; cook to
165
Seafood:
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Shrimp: may be stir-fried whole; cook to 145
The Stir-frying Technique
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Determine which meats and vegetables have to cook the
longest and add them first.
Stir foods quickly, do not let them rest or stick.
To thicken stir-fry, use corn starch and water to make a thin
paste (this is called a slurry) which adds a gel-like thickness.
After the slurry is added it needs to be cooked for several
minutes to remove the starchy taste
Serve and enjoy 
Equipment
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Sauté pans: cookware with long handles and straight
sides
Sloping sided skillet: saute pan with sloped sides is
used to mix food or push cooked food to the side
Wok: piece of cookware with very sloped sides,
often cast iron or other metal; can be very large or
small
Wooden spoons and spatulas: for stirring and lifting
foods
Safety and Sanitation
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Wash your vegetables before you cook them!
Avoid cross contamination of raw meats and
vegetables
Clean and sanitize equipment after each use
Use caution with hot food and when handling hot
pans and equipment