Why do you add the ingredients in sequences when stir frying?

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Quick Answer about "Why do you add the ingredients in sequences when stir frying?"

You add ingredients at different times so that the longer cooking ingredients will have time to cook and be ready at the same time as the shorter cooking ingredients. If you have ingredients with approximately the same cooking times, by all means, add them together.

What order do you add ingredients to a stir-fry?

The key to a great stir-fry is to have everything prepped in advance because the cooking process goes fast. A wok is best for stir-fries because its shape keeps the food moving. Put it over super-high heat, add the oil and then add aromatics like garlic and ginger.

Why are ingredients in a stir-fry cooked in stages?

Prep the Ingredients Stir-frying in a wok uses high heat to cook each component very rapidly. This means that before the cooking process starts, you'll want to wash, cut and measure everything out so that you can swiftly grab and add.

When making stir-fry in which order did we add vegetables Why?

Stir-fry onions first, then add hard vegetables such as carrot and broccoli. Quick-cooking vegetables, such as snow peas, leafy greens and bean sprouts, should be added towards the end of cooking. If using vegies that have a combination of both textures, such as gai laan, add the stems first and the leaves later.

Why is it important to cook the meat in batches rather than cooking it all at once if you were making a stir-fry using meat?

Cook and stir until the meat is cooked through. (If necessary, cook the meat in batches to prevent overcrowding. If the pan is too full, the meat will water out and steam instead of fry.)

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