Chef Shirley Chung emphasizes the significance of blanching vegetables in boiling water before stir-frying, ensuring they retain their vibrant color and crisp texture.
The key to achieving restaurant-quality stir fry lies in controlling the heat. A hot wok prevents veggies from becoming soggy and promotes that essential smoky-char flavor.
Blanching vegetables not only flash-cooks them but also prevents them from overcooking, resulting in crisper and sweeter veggies, making them ideal for stir-fry.
High flames and temperature control are crucial in stir frying to avoid steaming the food, which is a common mistake that leads to soggy results.
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