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Stir-fry is simple, satisfying and can be a great way to get your vegetables. But what if your sauce always burns or comes out thick?
Lisa Sue has tried orange sauce, soy sauce, brown sauce, and lobster sauce... but her wok skills leave something to be desired. Chef Emeril will give her a lesson in Basic Vegetable Tofu Stir Fry and then introduce her to Eggplant And Green Beans In Spicy Garlic Sauce. Stir Fry Shrimp And Snow Peas In Lobster Sauce addresses the use of cornstarch and then we wok on the wild side with a Sweet And Hot Pepper Chicken.
Emeril's Kitchen Tips:
Cornstarch
- Dissolve Cornstarch in cold water to avoid lumps
- Cornstarch is found in many gluten-free recipes
Stir Fry Cooking Tips
- Prepare ahead by cutting, measuring and marinating before you start the wok
- Cut ingredients into uniform, bite-size pieces to cook quickly and evenly
- Always heat any wok for one or two minutes before you add any ingredients, including oil
- Keep it moving with long chop sticks or spatula to prevent burning
- Too much food will cool off the heat and prevent foods from browning or cooking evenly; avoid this by cooking meat first, removing it from the wok, cooking the vegetables and then returning the meat to the wok
Watch this video for tips from an expert on cooking with a wok.
Recipes featured in this episode:
Basic Vegetable Tofu Stir Fry
Eggplant And Green Beans In Spicy Garlic Sauce
Stir-Fry Shrimp And Snow Peas In Lobster Sauce
Sweet And Hot Pepper Chicken
Emeril's Egg Drop Soup
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When You Can, Eat Locally!
