Family Friendly Stir-Fry Seasoning

A tasty, not too spiced blend for all the family. The aromatic ingredients like garlic, ginger, green onions, chilies and spices i this seasoning mix are the key to a successful stir-fry.

These ingredients are typically added to the oil first to infuse it with flavor. You won’t need much; a few teaspoons to a tablespoon of total aromatic ingredients per person adds a serious amount of flavor.

For quick-and-easy weeknight dinner ideas, and stir-fry is a favorite. It’s a great way to pull together a custom, no-recipe-required dinner that’s ready to eat in 30 minutes (including prep time).

In order to prepare a stir fried dish, the first step is to cut the raw ingredients such as vegetables, mushrooms, ginger, garlic, meats and other ingredients into even sized pieces. As stir frying is a very fast process, it is necessary to keep the ingredients ready prior to cooking.

Stir fried recipes require the ingredients to be cut into even sized pieces, which is very important as the fierce heat to which the food is exposed while cooking may lead to uneven cooking, in case the food is unevenly cut.

Once all the ingredients are ready, the wok is placed on high heat and a small quantity of oil is poured on the wok, which is followed by dry ingredients such as garlic and ginger, which are sautéed for a few seconds.

The main ingredient, whichever takes longer to cook, is then added to the hot oil, and is tossed in the oil for a few minutes till it gets partially cooked.

All the remaining ingredients such as vegetables, broth, soy sauce etc. are added after stir frying the main ingredient and this mixture is again tossed in the hot wok for a short while, after which it is served immediately.

A high flame burner and a wok is the equipment required for preparing stir fried dishes. Stir fried dishes are an everyday preparation in China, whereas it is mostly consumed as fast food in the rest of the world.

Stir-frying was first developed in China as a cooking method that worked efficiently on simple brick stoves. The typical stovetop had a hole over the fire chamber. A round-bottomed wok fit over the lipped hole, capturing the heat efficiently. All it took was a small, hot fire to make the wok very hot.

Stir Frying exists in China as two separate methods, Chao and Bao, differing on the basis of the time of cooking, intensity of heat and amount of tossing involved. A round bottomed pan called a Wok is traditionally used to make stir fried dishes.

Stir Frying is advantageous over other methods of cooking as it requires very little oil, which is healthier than deep frying or pan frying, and it also retains the nutrients present in the food being stir fried. Stir Frying is a very fast process and it requires very little time to prepare stir fried dishes.