I bought a new wok - which i love - so more stir frying. But I am weak on the fundamentals of asian cooking method and sometimes it trips me up.
My question is around the aromatics/flavourings - I have been told that GSG is the mire-poix of asian cooking - garlic, scallion and ginger - but how to use these at such high heats without burning them? My inclination is to start most dishes with a little oil and GSG.
Most dishes require you to stir-fry meat first - remove and then do veggies...add meat...then create sauce.
If i add garlic to hot wok and stir-fry on high heat (either with meat or veggies) it burns. If i were to add later on a reduced heat - veggies would get soggy and it does not permeat dish.
What is the fundamental technique?
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