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Jewish Recipes --> Recipes --> Stir Fry

Stir frying is a pair of Chinese cooking techniques for preparing food in a wok: chào and bào. The term stir-fry was introduced into the English language by Buwei Yang Chao, in her book How to Cook and Eat in Chinese, to describe the chǎo technique.

 

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Kosher Chinese Recipes

Bao technique

The wok is heated to a dull red glow. With the wok hot, the oil, seasonings, and meats are added in rapid succession with no pause in between. The food is continually tossed, stopping for several seconds only to add other ingredients such as various seasonings, broths, or vegetables. When the food is cooked it is poured and ladled out of the wok. The wok must then be quickly rinsed to prevent food residues from charring and burning to the wok bottom because of residual heat.

The main ingredients are usually cut into to smaller pieces to aid in cooking. As well, a larger amount of cooking fat with a high smoke point, such as refined plant oils, is often used in bao.
 

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods