I discovered a way of getting some "char" on vegetables like broccoli, cauliflower, bell peppers without using any oil. Veges are cut medium-sized. In a medium-heat wok ( mine is non- stick) n not advised to go too high heat, I put each veg n stir- fry them individually until I get a light char n smell the fragrance. Remove n fry the next veg until all done. Oops,😀 I forgot that as the char appears, add 2-3 tbsp water n cover till desired softness. Then only I add oil, fry ginger slices, garlic n any other aromatics, put in all the pre- fried veg n finally the sauce. Cover, stir n it's done. Haha, I even blow my stand fan to cool the dish..so that they remain crunchy ( not mushy) hours later...N with a little " wok- hey"😂
The problem with trying to achieve wok hey is that a lot of oil is needed to cook a small amount of food. this makes the dish unhealthy. If not enough oil is used, food will start sticking to the wok. You are frying veg so it won’t stick so bad. But if it is rice or noodles, then it will stick pretty aggresively to the wok if not enough oil is used. 😢😢😢😢
I agree. Using more oil definitely makes stir frying starchy food easier. I don’t like to see oil on the bottom of the plate. With rice, I cook rice with less water so it’s less sticky when cooking. When the wok is hot enough, even starchy food becomes easy to handle. I use a “moderate” amount of oil depending on the food, and cut down on portions when cooking sticky food. Trying to maintain a balance of flavor and health.😊😝
I use a Gas Burner from a Turkey Fryer Base to heat up my Wok outdoors to get it to a really good restaurant temperature.
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Hmmmm :) Looks so yummy.
Can't wait for the Sweet n Sour Pork to try this.
Well done, thank you for the information.
Gave you a thumbs up love it thank you
Your information is excellent. Thank you. You really can't cook on electric - it has to be gas
Thanks
I discovered a way of getting some "char" on vegetables like broccoli, cauliflower, bell peppers without using any oil. Veges are cut medium-sized. In a medium-heat wok ( mine is non- stick) n not advised to go too high heat, I put each veg n stir- fry them individually until I get a light char n smell the fragrance. Remove n fry the next veg until all done. Oops,😀 I forgot that as the char appears, add 2-3 tbsp water n cover till desired softness. Then only I add oil, fry ginger slices, garlic n any other aromatics, put in all the pre- fried veg n finally the sauce. Cover, stir n it's done. Haha, I even blow my stand fan to cool the dish..so that they remain crunchy ( not mushy) hours later...N with a little " wok- hey"😂
Interesting!
Msg
The problem with trying to achieve wok hey is that a lot of oil is needed to cook a small amount of food. this makes the dish unhealthy. If not enough oil is used, food will start sticking to the wok. You are frying veg so it won’t stick so bad. But if it is rice or noodles, then it will stick pretty aggresively to the wok if not enough oil is used. 😢😢😢😢
I agree. Using more oil definitely makes stir frying starchy food easier. I don’t like to see oil on the bottom of the plate. With rice, I cook rice with less water so it’s less sticky when cooking. When the wok is hot enough, even starchy food becomes easy to handle. I use a “moderate” amount of oil depending on the food, and cut down on portions when cooking sticky food. Trying to maintain a balance of flavor and health.😊😝