Saute & Stir Fry: Info & Tips
Saute & Stir Fry with Canola Oil
Canola oil's light texture is the perfect choice for sautéing or stir-frying. Stir-frying means quickly searing small pieces of food in a large pan or wok over high heat. Searing meat, vegetables and sauces at high heat seals in flavors and nutrients, caramelizes sugars and evaporates excess juices.
Preparation is Everything:
One of the most important steps in stir-frying or sautéing is to prepare all of the ingredients before starting to cook. In fact, the preparation often takes more time than the cooking. Here are some other tips:
- Read the recipe and assemble ingredients in the order in which they are to be added to the wok.
- Trim meat of visible fat, cut into strips. Partially freezing the meat for one hour allows for easier slicing.
- Marinate meat or other ingredients. Be sure to fully drain the marinade before cooking as the excess juice will stew rather than sear the meat.
- Combine sauce ingredients ahead of time and begin cooking side dishes, such as rice or noodles before starting to stir-fry.
- Do not cook more dishes than you can handle.
- Cut vegetables and meat uniformly to ensure fast, even cooking.
- Blanching vegetables like broccoli, cauliflower and asparagus before stir-frying ensures quick and even cooking. Grated carrot cooks much quicker than sliced carrot.
- Ingredients such as eggplant, mushrooms and fish tend to absorb more oil and may require slightly more oil for cooking.