Stir Fry Cooking: What You Need to Start

Though stir-fry cooking began long ago in China, it has found its popularity all over the world. A quick search will find many recipes for stir-frying; however, before venturing into the world of stir-fry, it's important to make sure you have the right tools and ingredients. Here is a list of some common and a few uncommon tools and ingredients that will make your stir-fry delicious.

The Essential Stir Fry Cooking Tools
The central cooking tool for stir-fry is the wok. The old versions of woks had two rounded handles but newer models now have a long single handle for easier maneuvering. You can buy a wok in most any material; however, the best is carbon steel, as it will heat up quickly and conducts that heat evenly. A 14-inch diameter wok works well in most kitchens. The traditional wok in China has a rounded bottom but in American kitchens, a flat-bottomed one will work better.

Other essential tools include the wok spatula, which has a rimmed edge designed to be used in a wok. You will probably need a perforated or wired strainer to scoop out boiled foods. Make sure you have a hefty and sharp cleaver made from carbon steel so that it holds it edge longer. A good cleaver will make cutting and chopping ingredients easier. Other items include a pair of scissors to cut noodles, a mortar and pestle for crushing herbs and a wok brush to clean your wok without soap after use to preserve the seasoned patina.

The Essential Stir Fry Cooking with Liquids and Sauces
The most widely used flavoring in Chinese cooking is the light soy sauce. Soy sauce is made with fermented soybeans and grain, and the best ones are brewed and aged. Use light soy sauce for light colored foods such as fish or chicken. The dark soy sauce is a thicker and heavier sauce with more complex flavors and sweetness. The dark soy sauce should be used for dark meats such as pork belly.

Look for black rice vinegar to taste very similar to balsamic vinegar. Use it to braise as well as a dipping sauce. Toasted sesame oil is usually added to marinades or near the end of your wok cooking to add flavor.

The Essential Stir Fry Cooking with Dry Seasonings
To thicken the sauces in your stir-fry use cornstarch or potato starch. These are also good to dust on meat and fish before you fry them. One of the most basic flavors in stir-frying is fresh ginger. It gives your food a lemony zing to it. Try using dried red chiles to your cooking. Don't cut them up; use them whole so as not to release too much heat to your food. Look to add white pepper rather than black as it has a deep musky flavor that will not interfere with your food.