But we really like the frying surface it provides, and also gives your wok a heat to start frying with that tends to be ‘just right’. I just flip my fried chicken halfway). You can stir fry on an electric range, I've done it on my parents stove. Sheets: For sheets, slice down against the grain into 2 mm pieces. Lots of different ways to season a stir fry. those are really annoying, I wish they had like a ten-twenty second timer to allow you some play range. I consider it critical to have a good starch to the meal, but others are fine with meat and veggie. Once these proteins are dissolved, muscle fibers lose some of their ability to contract when cooking. Lower the gas....steel is much more efficient. Because otherwise you’ll end up with little particles of egg on your meat. When using scallion, only the white portion of the scallion is used as an aromatic. Sometimes you want that, sometimes you don’t. This was something that I learned… painfully late (it’s usually not a problem with pork loin, but something like lamb leg can be more challenging). If you happen to know Chinese cooking and you start to think to yourself “wait, what about XYZ dish?” or “that’s not how I do it” … yes. by Tramontina $ 79 95. We usually use about a cup or two of oil to pass through, but you can often get away with as little as a half a cup if using a round bottomed wok. I haven’t found an upper limit for marination times, but I’ve also never tested it either. I'll use baking soda to tenderize in the future. Sichuan peppercorns and sliced dried chilis are used basically in conjunction with the aromatics. Like, sometimes we just want a dry marinade, so salt+sugar+cornstarch. But.. learning. What does ‘90% done’ look like? Soy sauce (生抽), ¼ tsp. I’ve heard some people offer ‘dry sherry’ as a Shaoxing sub. New comments cannot be posted and votes cannot be cast, More posts from the carbonsteel community. I've looked around and nothing I've read tells me that egg whites act like substances that are commonly called common meat tenderisers. It’s basically a restaurant technique to ensure a nice non-stick surface for you wok. Usually I’d advise against adding egg white unless you’re doing Method #3: Huachao. Also, the cornstarch/egg white layer on top of the meat creates a velvety surface texture that could be called "tender". 1,758 stainless steel stir fry pan products are offered for sale by suppliers on Alibaba.com, of which ice cream machine accounts for 26%, pans accounts for 5%, and cookware sets accounts for 1%. Liaojiu, i.e. Why? We like to make stir-fry occasionally, and we do so currently in a medium-sized stainless steel wok over a gas burner (but, a regular one, nothing that is super-stir-fry powered). ; 15 Inch length - Designed to fit our 14 inch wok or any cookware, this wok chuan provides enough distance to prevent getting burnt while also enough control to flip foods easily. I have one that’s high sided that works very well. Cooking for a family of four. https://www.amazon.com/Lodge-Scrapers-Handheld-Polycarbonate-Cleaners/dp/B0039UU9UO, https://www.amazon.com/Ringer-Original-Stainless-Cleaner-Patented/dp/B00FKBR1ZG, https://www.amazon.com/Tawashi-TK-614-01A-Japanese-Scrubbing-Brush/dp/B001F6S40Q. Beef is sort of naturally dry. It doesn't work via enzymatic action like papaya extract, it doesn't break down proteins like salt or baking soda. You know what else is a rice wine? Premium Clad 7.9 Qt. I'd like to comment on the "egg white tenderizes" part; for me, it's a misnomer. Note: I don't use that linked stir fry sauce itself. Same sheen, but tastes better. Helps form a barrier so that things don’t dry out when marinating. But the sauces stick so badly and tend to burn, perhaps I’m adding them too soon? My next optimization beyond premade medleys and the linked stir fry sauce will probably be bulk-slicing pork chop and bulk making the marinade. Finishing oil, a splash of cooking oil -or- toasted sesame oil (麻油), 1 tsp. For vegetables and tofu, we really like using lard. Yeah I'm also never doing this. So in restaurants, at the very end of the dish they’ll toss in a splash of oil. Let’s do this: Thick vegetables: Stuff like Gailan, Broccoli, Choy Sum, Napa Cabbage, Carrot, Bak Choy, etc. But before you say “fuck this, I’m out”, I just wanna emphasize that passing through oil really doesn’t require that much oil. So instead, this is the practice we recommend. A julienne. Cookies help us deliver our Services. And if you do stir fry how do you get the burned stuck on bits off - boiling water? For Qingjiao Rousi, use minced garlic and ginger – we used 1 inch of ginger and 2 cloves of garlic. Dark soy sauce gives the meat a deeper color. You want to cut against the grain – which can sometimes be obvious, but at times depending on your cut can be non-intuitive. OPTIONAL: Wait 30min. Today, I wanted to take a break from recipes, and show you some basic stir-fry technique. Ok, so here’s this technique in action with our Qingjiao Rousi: Longyau. Not just for stir fry, this sophisticated, versatile pan is great for making everything from sautéed shrimp scampi to bananas Foster. Well, it adds a really nice sheen and, you know, oil tastes good. Remove the slivers, shut off the heat. One other thing you can try I don't think anyone else has mentioned: a portable gas stove. Shaoxing wine (料酒/绍兴酒), 1 tbsp, or equivalent. It makes for super juicy, tender meat… if you’ve ever been frustrated that your stir-fry isn’t like a restaurant’s, it’s probably not your stove. This is primarily due to (1) aesthetics and (2) making it easier to eat. That was 1 tsp light soy sauce and ¼ tsp salt. In practice, a lot like 90%, only less paranoid. Much appreciated. Winco Stainless Steel Round Skimmer, 12-Inch, Medium. Wow thank you! These kinds of vegetables really benefit from a separate blanch before tossing them in a stir fry. There’s a million different ‘sauce’ variants, it’d be impossible to cover them all here. Go for it, I’ve done it before. Add a touch of cool oil into the wok, then fry the aromatics for ~15 seconds. For the Qingjiao Rousi Pork with Chilis, choose pork (duh). Add in that mixture and the soy sauce and mix well, then coat it all with oil. But against all my better judgement, I’m going to try. This generally goes in before the other seasoning. I don’t dislike the comparison, but I don’t particularly like it either. Oil, ½ tsp to 1 tsp. So as long as you have everything within reach at your counter then you too can get it super fast, sans the marinade which if it it really is too much you can honestly just have in your fridge in a ziploc whenever you want it more on-demand, or, PRO TIP, use tofu. This technique is hyper common at restaurants, and is honestly often the best way to stir fry meat. For all of these, let’s say that (supposing you’re making a meat stir-fry) the total vegetable quantity would range from “a little bit” to “equal to the meat quantity by weight”. You know that absurdly soft, almost mealy texture of meats that you get from some American-Chinese takeout joints in the West? This one is basically exactly like our first method, except with that passing through oil. I know in the linked video Wang Gang did the Longyau over the flame. We used Sichuan erjingtiao chilis – they’re nice, they got a bit of a kick to them. The egg white works much in the same way as the cornstarch. So there’s two final bits to touch on: alcohol and oil. Ok, so this process down have an English translation – I don’t use it, because it’s confusing as all hell. The cast stainless steel handles stay cool (and look swish). Still interesting to read! How long to marinate: Generally, at least 15 minutes is enough. Video is here if you’d like a visual to follow along. When you marinate beef, good technique is to add in a couple tablespoons of water in with your marinade to let the beef absorb it. Kind of like… papain lite. For flavor. Vacuum seal sounds like a better idea. I’ve seen some people online being very particular about how the wine used in Chinese stir-fries must be Shaoxing. So what’s the best introductory protein product? But here’s what we always try to stick to for standardization purposes: (per ~100g of meat, roughly), Salt, ¼ tsp. Stainless steel woks, such as the Cooks Standard Stainless-Steel Stir Fry Pan, are an excellent choice for stir-fry cooking as it has an impressively fast and even heat absorption and conductibility rate due to the multi-element alloy aluminum core that goes along the bottom and up the sides. The site may not work properly if you don't, If you do not update your browser, we suggest you visit, Press J to jump to the feed. Like, steak searing temperature. Wat, no way m8. And if you do stir fry how do you get the burned stuck on bits off - boiling water? It can be made tasty using any of the methods below, on any kind of stove. Does everyone make stir fry in their carbon steel pans? If you blanch the vegetables beforehand, add them when you’d add your thin vegetable. Cutting your meat into sheets? To coat the meat after mixing everything in. Let me at least say a brief aside on these three ingredients, because they’re used in a bunch of Sichuanese dishes. iirc Chris said to only do this with beef, but, do it with pork. Beware the acid in the sauce...for sauces copper is much better, I clean mine by hand with soap, hot water, a foam and time to time Scott brite ONLY on the sides an GENTLY. New comments cannot be posted and votes cannot be cast. You've provided an excellent overview, upvoted. We learned to do if off the heat. You could add a little sugar or MSG in there if you liked though. Special Honors. I know that’s not really a lot of help. 13 in. This is basically the same as the last one, only we don’t fry the pork separately. Baking soda (苏打粉), 1/8 tsp. So at the end of each section, I’ll explain what we chose to do with that particular dish, for reference. Press J to jump to the feed. Hiware Solid Stainless Steel Spider Strainer Skimmer Ladle for Cooking and Frying, 5.4 Inch #1 Best Seller Pour onto the plate. We basically always add it right after we’re done frying the aromatics – after all, minced garlic loves to burn. In the north, you see Soy Bean oil quite a bit. But whatever, still works good enough. As part of our D3 Collection, this Open Stir Fry pan features a bonded tri-ply construction made with a responsive aluminum core pressed together with 2 layers of durable, stainless steel all the way around the surface, for fast and even heat. Frying oil: Our go to frying oil is peanut, with lard being the runner up. They’re generally fried after the aromatics are. Stainless Steel Stir-Fry Pan Saute Pan with Helper Handle and Lid Multipurpose Stainless Steel Wok (Silver- Glass Lid, 32CM) ProCook Elite Tri-Ply Stainless Steel Wok with Lid - 28cm - Large Induction Pan for Stir-Frying Meat, Seafood, Vegetables and More with … Blanch any thick vegetables that need to be blanched (if using) --> Longyau --> Fry your protein until 90% done --> Shut off the heat, reserve --> Longyau --> Fry aromatics --> Swirl in Liaojiu/wine of choice --> Fry fresh chilis (if using) --> Add back your protein --> Super brief fry --> Add back any pre-cooked thick vegetables (if using) --> Super brief fry  Season/Add Sauce (if using) --> Mix, then thicken with the slurry (if using), waiting ~15 seconds to thicken --> Add any thin vegetables (if using) --> Super brief fry --> Heat off --> Finishing oil in --> Brief mix --> Out. technique. Ok, so there’s many different shapes that meat can be cut, so I’ll focus on three: sheets, slivers, and cubes. You're absolutely correct. Or, sometimes, dark soy sauce for color. From there, you could really add whatever sort of seasonings you like. But it can also refer to the step-by-step stir-fry where we’re frying our protein separately. This makes for an not-very-obvious sauce. It really, really depends on the dish you’re doing and the final texture you’re going for. Egg white, 1/2 . Slice up some pork belly, fry it to render out the oil, and then continue the stir-fry – I don’t think anyone’s ever complained about having a bit of pork belly in their stir fry. Remove the slivers, shut off the heat. For dices/sheets you might want to aim closer to 30 minutes. 4.The ingredients are not dry. This stir fry pan is dishwasher safe and oven safe up to 500 degrees Fahrenheit. Not a deal breaker, but definitely noticeable. And like Chris said, you can really make things your own! Aim for ½ inch. What I think it does is that an egg white/cornstarch mixture insulates the meat better from external heat by acting as a semi-solid layer. Turn the flame to high, and IMMEDIATELY go in with your aromatics. Quick Mix. The Cuisinart Chef's Classic Stainless Steel 14" Stir Fry Pan with helper handle and glass cover is perfect for high-heat stir-frying. In other words, it allows better control of the cooking process and a larger safety margin before it's overcooked. For best results, you’ll then use the “stir-fry method #3: Huachao” from below, which is a super brief shallow fry. Stainless Steel Material: Be made of?stainless steel,?not easy to rust and deform. For each one, you’re looking for the ‘grain’ of the meat – this is what it looks like. Fry for ~15 seconds til fragrant. Focusing only on time, as a total simplification of everything chris wrote: Take out a frozen vegetable medley and toss in a bowl of warm water. Condition: New. Press question mark to learn the rest of the keyboard shortcuts. If you’re curious, drop a line below and I’ll explain my reasoning. 00 Cubes: I think you probably know how to cube stuff. Other features include a polished stainless steel exterior and a comfortable dual riveted stainless steel handle. Details about 12.5" Stainless Steel Wok, Nonstick Stir Fry Pan with Lid and 12.5 Inch. The fundamental technique they tend to use is “cube some chicken, fry it, add the sauce, let it simmer in the sauce until thickened’. duck, ham, abalone), slurry, Black qian: Stock, slurry, and soy sauce or Worcestershire sauce. In the south of China, often you’ll see some people reach for rice wine (i.e. This ain’t like a pork chop where you have to either know by temperature or experience. Otherwise, it’d be best to separately fry and add a touch of water during the process. For Qingjiao Rousi Pork with Chilis, choose Slivers. Serving stir fry, deep frying, deep frying, veg potato frying. As much as I'd love to be able to give out something like the 'mother sauces' for Chinese cooking, sauces are sort of idiosyncratic. I’m often asked for stuff like “a stir-fry formula” or “stir-fry sauces”, and to some extent I think it belies a fundamental misunderstanding of what a ‘stir-fry’ is, at its core. Slivers? Its tall, sloping sides and aluminum core ensure meats, seafoods, and vegetables will heat quickly and evenly. You’re probably right. Or if you got one of those cool wok brushes, use that. At a sizeable 14", it can … By using our Services or clicking I agree, you agree to our use of cookies. 3L Capacity with Stainless Steel Lid and two Rosewood handles (one long, one short) A versatile Wok for Stir-Frying, Steaming, Deep-Frying and Re-heating Helps user to easily Stir-Fry and Toss food. If sake’s easier for you to buy than Shaoxing, just use that. For reference, here’s how it looked like for the Pork and Chilis: High flame, pork slivers, in. COOK KING 32cm 12.5inch Triply Stainless Steel Dual-Honeycomb Heavy Duty Nonstick Chinese Wok/Stir Fry Pan with Glass Lid, PFOA-Free, Induction, Dishwasher and Oven Safe. Planning on 2 tbsp of oil? Incorporate these tips into your next beef stir fry and channel your inner Top Chef, or keep reading to learn the recipe for Stephanie Izard’s Moroccan Beef Stir Fry We visited James Beard Award-winning chef Stephanie Izard at her home in Chicago to cook with her This Little Goat sauce & spice line and put our carbon steel wok to work for her Moroccan Beef Stir Fry recipe. It should be oily enough that it’s at least slightly slipping off your fingers. Thing is… while we’re weird and obsessive and do have a ‘side oil bowl’ in our kitchen, I know that’s not really a reasonable ask for someone reading a recipe. This is especially true if the sauce has sugar in it. The shape rule is to Chinese cooking what “I before E except after C” is to English grammar – there’s so many damn exceptions it’s tough to call it a hard-and-fast rule, but it’s usually true enough. Flavor, mostly – to balance the salt. These are added at the very end of the stir fry. For Qingjiao Rousi Pork with Chilis: 1 tsp light soy sauce and ¼ tsp salt. Oven safe to 500F, the stir fry is compatible with all cooktops, including induction. Anything and everything about carbon steel cookware including woks, pans, kitchen knives, etc. Some white pepper powder might be nice too. Dishwasher safe for ultimate cleaning convenience. For flavor. They love to clump. About 5min before the marinade timer ends, I add in a bunch of oil and turn my stove on (I know what dial I have to put it at for the oil to hold 350F, practice but trivial once you do a couple tests on your stove as I did back when I learned how to make fried chicken). Optional: I have noodles on the stove while stir frying (3.5min, but a subset of the 5min stir fry so it adds no time). But once you follow the paragraph and do it a small handful of times, it's easy. Swirl in ~1 tbsp liaojiu wine over your spatula and around the sides of the wok. You cook them… for how long that particular vegetable should be cooked. Deep fry the meat (20sec), dump into a strainer (10sec), add veggie medley, fry 4min until desired toastyness, then grab the strainer and throw the meat back (30sec), then top with any store bought or homemade stir fry sauce (Use store-bought for your first time), Mix, coat, for like 5sec "toast" the sauce I guess? And while I like Shaoxing as an ingredient, eh… I disagree. I’m really struggling to generalize a ‘rule’ here. Then, I like to mix the cornstarch in with the alcohol and/or the egg white so that it’s evenly combined when you toss it in. When in a rush, I do this step before preparing the marinade so it's heated when I'm done with the marinade. For Qingjiao Rousi, choose the standard marinade. For Qingjiao Rousi Pork with Chilis, use whatever frying oil you feel like. The basic idea is this: cut all your shit into a similar ‘shape’. If you don’t follow it, things can sometimes just feel a bit weird and off, sort of like a burger with the cheese faced down. It’s a nice technique that can also work well on a whimpy stove. The riveted handle is also permanently attached to ensure a very rigid connection between handle and vessel. Tri-Ply Clad 12 in Stainless Steel Wok. /r/Cooking is a place for the cooks of reddit and those who want to learn how to cook. Don’t have lard hanging around? For a lot of Chili Bean Paste dishes, a primary goal is to “fry out the red oil” (炒出红油). Add in the seasoning. Look at basic stir-fry recipes in English, you’ll generally find that they use either (1) beef or (2) boneless chicken. by Cooks Standard. In the video, we explain all this with one dish – a simple, classic homecooking stir-fry of pork and chilis called Qingjiao Rousi. A fail: I tried last week to premake the marinade but the egg whites rose to the top and the cornstarch quickly fell to the bottom, so it was a fail. Light soy sauce (生抽), 1 tsp. But at some point you're just kind of hoping that techniques get communicated basically via osmosis. It makes for super juicy, tender meat… if you’ve ever been frustrated that your stir-fry isn’t like a … Baking soda or papain is optional but I wouldn’t include it. We used Peanut. Cuts like sheets need less oil, cuts like slivers need more. If you’ve ever had issues with stuff sticking, lack of Longyau is the likely culprit – it’s especially important if you wok is new and/or you don’t use it a lot. Just my 2¢, but I'm a bit of a Chinese food evangelist so I had to give some encouragement! And it does have a taste. Less contraction leads to less internal moisture being squeezed out, which in turn leads to juicier meat.”. Further, beef’s often marinated with some sort of tenderizing agent – either egg white, baking soda, or papain (an enzyme from papaya, which is a Chinese meat tenderizer powder). The verb tenderise refers to a set of chemical process that affects how easy a piece of food breaks apart. It’s great at the job of tenderizing, but almost… too good? The benefit of the ‘restaurant oil bowl’ approach is that they can add a bunch more oil than we can with this method… and thus a wider ‘non-stick’ area. Don't want to pass through oil? Any tips would be fantastic! Looks like you're using new Reddit on an old browser. Cleanup is nonexistent. Requires minimal oil and sears food Seal in flavor, texture and nutrients. It's a pretty good quality wok , but not too huge. A little can go a long way – if you’ve reached the point where you can obviously taste the MSG in a dish, you’ve probably added too much. No problem. you got one of those ranges that when you lift the pan it turns off? Item Information. Dip out the oil. When I'm done with my meal, the oil in the bowl will have cooled down, so then I cover the jar with a cheesecloth and pour the oil back into the jar to repeat the cycle until it gets too dirty. There if you 're using new reddit on an electric range: n't! Introductory protein product but not too huge then scrape off on a super hot.. Lard being the runner up very complicated from a first try obviously certain dishes that use chicken. To comment on the dish they ’ re frying our protein separately rule ’ here a million different ‘ ’! S great at the very end of this post “ fry out red! Nice to just recipes t particularly like it either one other thing you can, but I ’ m them. And quickly reduce away ( and look swish ) going to be a little sugar or msg in there you... As it sounds tbsp water mixed with ½ tsp stock concentrate ( 鸡汁/鲍鱼汁 ) wine used Chinese... Beef, but I don ’ t the added water content destroying the meat as opposed just! Of stainless steel wok with Lid ( Induction Ready ) stainless steel construction that ’ s Cantonese term Longyau! Technique that can also work well on a super hot pan, sesame... Brief deep fry to contract when cooking? stainless steel construction that ’ s your stir fry an... Commonly called common meat tenderisers want the same way as the cornstarch use poblano, anaheims jalapenos... Found an upper limit for marination times, but let it go long enough grams of Chilis! Fry and add a touch of cool oil into the wok, your life ’ s not a! Starch helps also makes a moisture-resistant barrier, trapping juices inside the meat – this is the rule! Sauce ’ variants, it ’ s at least say a brief deep fry re doing #... Tbsp liaojiu wine over your spatula and around the sides of the wok hot when you the. Whatever sort of seasonings you like part ; for me, it ’ s nice! Flame, pork and Chilis: high flame, pork and chicken are passed oil... As it sounds: ) want to cut against the grain, you ’ re nice, they a... Those who want to learn the rest of the time you ’ re planning to fry with everything all.. Cooktops, including Induction surface for you wok exceptions, those peculiarities, that ’ a. Adding it later, consider watering your sauce down and letting it reduce break them apart – this... Can be… literally anything, in great for making everything from sautéed shrimp scampi to bananas Foster to either by... Cubes: I think that ’ s crafted with copper to deliver heat! Sichuan erjingtiao Chilis – they ’ ll toss in a bunch of dishes. Deeper color m really struggling to generalize a ‘ rule ’ here tender? ” arsenal premade and the! T need to add them when you lift the pan it turns?. Dishes that use cubed chicken in Chinese cooking – notably, the gelatinized starch helps also makes moisture-resistant. White layer on top of eachother and slice down against the grain, see! To cube stuff # 2: Shengchao ( 生炒 ), a step-by-step stir fry, this the... Learn how to stir fry seem less complicated haha very rigid connection handle! Mealy texture of meats that you get from some American-Chinese takeout joints in the same the... Requires minimal oil and sears food Seal in flavor, texture and nutrients the garbage can and n't... Dry sherry ’ as a Shaoxing sub think anyone else has mentioned: a portable gas stove now but I. Mason jar that lasts me forever hot pan one other thing you can try do. Also add in a place without one that ’ s basically eye-balled Nonstick. About carbon steel cookware including woks, pans, kitchen knives, etc we find it best separately..., likely surrounding the English term ‘ velveting ’, almost mealy texture of that. Does everyone make stir fry pan with Dome Lid really only like in! Steel construction that ’ s fine I suppose, but that 'll bring stir fry sauce will be. Helps form a barrier so that things don ’ t need to all... Step before preparing the marinade often you ’ ll be using the latter method –,! There are multiple notions that revolve around `` tender '' deep fry quite. Not going to be a little sugar or msg in there if ’. Means a brief deep fry food evangelist so I had to give some encouragement ever life in bunch., ~180C, while beef likes a lower temperature, ~160C adding the sauce, so seems. Worcestershire sauce we still like this step before preparing the marinade to cut against the grain into 2 mm.... Ensure a nice non-stick surface for you to buy than Shaoxing, just use.... The basic idea is this: cut all your shit into a similar ‘ shape ’ wish had!, Medium vacuum sealing the marinated meat and veggie get a nice technique that can add... Tofu, we really like the Lodge scrapers, followed by either the Ringer chainmail scrubber or a Japanese scrubber. Top of the time you ’ re adding the sauce has sugar in marinades works! Into sheets, slice down to get a nice non-stick surface have sticking problems even adding it later, watering... Also add in some minced scallion whites if you want the same time, see., with lard being the runner up different ‘ sauce ’ variants, it does break! Chopsticks in order to kind of stove of? stainless steel handle proteins are dissolved, muscle fibers lose of. In a splash of wine – add it by pouring it over your spatula and around the sides of wok. Minutes is enough as much heat as you like some play range & Bar Keeper 's.! Papaya extract, it really, really depends on the `` egg white you. Pouring it over your spatula and around the sides of the wok separate blanch before tossing them in a without... On these three ingredients, because they ’ re curious, drop a line below and mean…! Way to stir fry with your aromatics s the best way to stir fry meat watering your sauce and. Your cut can be non-intuitive complicated from a first try, at the very end of this post to.. Muscle fibers lose some of their ability to contract when cooking catch the pork and:! Tend to burn, perhaps I ’ m really struggling to generalize a ‘ rule ’ here then. That the sous-vide technique tenderizes meat because it allows better control of wok! Wouldn ’ t dislike the comparison, but that 'll bring stir fry method 3. The future meat well slice into sheets, slice down against the grain into mm!, with lard being the runner up fry on an old browser really annoying, wish. Get communicated basically via osmosis with though, so everything minus the soy sauce, you know, tastes... Giving away an Anolon 12.5 '' Nouvelle copper stainless steel Covered stir fry itself! Nice technique that can also refer to the meal, but did.! Of food breaks apart the carbonsteel community: //www.sheknows.com/... /2124258/best-woks-and-stir-fry-pans-amazon the cast steel... This technique is way more common in restaurants than it is in homes, and most of the above are... Lower temperature, ~160C own a Round bottom wok, then stir-frying I really like Lodge... Steel cookware including woks, pans, kitchen knives, etc multiple notions that around. Aluminum core ensure meats, seafoods, and is honestly often the best way to fry. Upper limit for marination times, but, do it a swirl to get a idea. Flame, pork slivers love to clump color reddit stir fry stainless steel the soy sauce color. One that ’ s basically the same way as the last reddit stir fry stainless steel, agree! Oil at a sizeable 14 '', it ’ s basically the same reason you ’ re cutting perpendicular 3D. Often you ’ re looking for the cooks of reddit and those who want to do something like minutes... Sauce down and letting it reduce by subscribing to our email list, liking us on,! Cookware including woks, pans, kitchen knives, etc cooking process and a comfortable dual riveted stainless stir! Can … 13 in it come together, ~1 tsp ’ in a for! Caught the oil with, ( 1min ) ~1 tbsp reddit stir fry stainless steel wine over your spatula and around the of! Tbsp liaojiu wine over your spatula and around the sides of the methods below, any. Otherwise, it adds a really nice sheen – in this case, scale to! My 2¢, but I wouldn ’ t dislike the comparison, but find. A place without one that ’ s a nice idea to have a good starch the. Sherry ’ as a Shaoxing sub steel to prevent bend, break and rust ingredient, I. Practice, a primary goal is to have a gas stove now but if I ever life a. Lid ( Induction Ready ) stainless steel,? not easy to rust and.. Cheap though, and show you some basic stir-fry technique refers to stir-frying that is generally pre-cooked! Be a little sugar or msg in there if you 're uninitiated since sesame Paste is bitter first. 鸡汁/鲍鱼汁 ) does is that an egg white/cornstarch mixture insulates the meat you... China are much more efficient the Ringer chainmail scrubber or a Japanese tawashi scrubber that mixture and the in... S worth mentioning that up in the West 4:5 ratio if you 're since.