Home Cooking

Garlic Cantonese

Tips on how to achieve the sweetness of the garlic in Cantonese Restaurant stirfry?

Share:

Home Cooking 6

Tips on how to achieve the sweetness of the garlic in Cantonese Restaurant stirfry?

Idas | May 20, 2013 12:00 PM

Hi,
Can someone share the secret to why the garlic is plentiful but not harsh in Cantonese stirfrys at the restaurant?

I imagine in the massive amount of garlic prep, for one, it sits pre-minced for much longer than I do before stirfrying.

Any other tips would be great, I love lots of sweet garlic flavour and so far I have had to cut back on garlic amount at home because it is too harsh.

Does the place where the garlic comes from (geographically) matter significantly?

much thanks!
Maybe using a non-stick wok alters the flavour compared to carbon steel?
I just seasoned my carbon steel wok, I should try it too for comparison

Want to stay up to date with this post?

Feedback