Wok Stir Frys tips

• Prepare the ingredients in advance .Woks cook so quickly that you'll need everything ready before you start cooking.
• Prepare vegetables correctly. Firm vegetables such as carrots, courgettes and peppers should be cut into thin strips or pieces. Leafy ones like broccoli, Chinese leaves (or Chinese cabbage) or, pak choi (otherwise known as bok choy) need to be cut diagonally to increase exposed area and decrease cooking time. Smaller, bite-sized vegetables like baby corn, water chestnuts and beansprouts can be left whole.
• Cut meat correctly . Fish, poultry and other meats should be cut into thin slices across the grain to ensure it cooks quickly and evenly. Cutting across the grain will also prevent the meat falling apart during cooking. Prawns can be cooked whole.
• Choose the right oil. Use a bland oil, typically a vegetable or sunflower oil. This will not compete with the tase of your ingredients.
• Get your wok ready. Make sure it's clean and dry. Place over a high heat, and, when its hot, add the oil and swirl it around so that all surfaces of your wok are coated. Any flavourings, such as ginger, chillies, garlic or onions should then be added and tossed around for about a minute.
• Add ingredients in the correct order. Those foodstuffs that require more cooking time, such as meat or poultry, should be added first. Followed by firm vegetables (carrots, peppers, etc). And then leafy vegetables (spinach, beansprouts, etc). Toss all the time. At the last minute add any flavourings such as soy sauce, chile oil, or herbs.
• Cook in batches. Large batches cooked at the same time will come out stewed.
• Don't add unnecessary liquids . In particular, do drain any foods that have been marinating thoroughly.
• Keep your wok hot. At all times during the cooking process, to ensure the food remains sealed and succulent.
• Warm your plates . And enjoy!