Kambrook KEW5 manual Stir-fry tips, Shallow Frying, Steaming

Stir-fry tips

Buy meat strips from your butcher

or supermarket, or prepare meat strips from recommended cuts listed above by removing any fat and slicing thinly across the grain (across direction of meat fibres). Slicing across the grain ensure tenderness. Cut into very thin strips, approx 5 – 8cm in length. Partially freeze meat (approx 30 minutes) to make slicing easier.

Stir- fry meat strips in small batches (approx 200 – 300g) to stop meat shedding its juice and ‘stewing’, resulting in tougher meat.

When adding meat strips to the wok, the strips should sizzle.

Stir-fry meat strips for 1 – 2 minutes. Any longer will toughen meat.

Remove each batch when cooked and allow wok to reheat before stir-frying the next. By cooking in small batches the heat of the wok remains constant, ensuring the meat doesn’t stew and toughen.

A small amount of oil can be added mixed through the meat strips before adding to the wok, along any other flavouring such as garlic, ginger and chilli. A little sesame oil can also add flavour. Mixing the meat with the oil rather than heating it separately in the wok eliminates using too much.

Drain off thin marinades from meat strips before stir-frying to prevent stewing and spatter.

Stir-fry vegetables before meat in a little oil (or sprinkling of water) until vivid in colour.

This brief cooking time will keep vegetables crisp.

3 minutes	2 minutes	1 minute
Onion,	Snow peas	Minced
quartered		garlic
Broccoli,	Capsicum,	Minced chilli
flowerettes	sliced	Minced ginger
Carrots,	Zucchinis,	Shallots,
sliced	sliced	chopped
Soaked	Water	Bean sprouts
Chinese dried	chestnuts
Mushrooms
	Bamboo
	shoots

Peanut oil is traditionally used for stir-fry Asian style dishes. However other oils such as vegetable, canola, sunflower and light olive may be used.

Do not over fill the wok. If necessary cook in batches and reheat at the end of stir-frying. If using this method remember to under cook slightly so reheating will not spoil the finished dish.

Serve stir-fried foods immediately to retain their crisp texture.

Shallow Frying

Recommended temperature probe setting 8 to 10

Used to crispen and cook foods in a small amount of oil.The foods may have already been cooked.

Use approximately 1 cup of oil.

Steaming

Recommended temperature probe setting 3 to 6

Steamed foods are tender and juicy and retain most of their nutritional value. To steam foods using your wok follow

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