00:00:01brilliant stir-fried stir fries are
00:00:03fantastic they’re quick they’re exciting
00:00:05they’re tasty and absolutely a perfect
00:00:0720-minute meal now there’s loads of
00:00:09different recipes that we’ve got and
00:00:11we’re going to add to the application as
00:00:12time goes on but I want to get your head
00:00:14around some of the critical points
00:00:15because I’ve seen loads of people do it
00:00:17and you wouldn’t believe what some
00:00:18people do so first and foremost you want
00:00:20to get it gassed up on full whack and
00:00:22you want to get the wok hot hot hot
00:00:26when it comes to the wok you want to get
00:00:27a good quality one ideally round sided
00:00:29thick bottoms and obviously got that
00:00:32curve so that you can toss the food
00:00:34inside it you know different recipes
00:00:37kind of vary but generally a stir-fry is
00:00:40about assembly getting things sliced up
00:00:43chopped up and bits kind of ready like
00:00:45I’m kind of sitting here now and then
00:00:47the cooking starts and you can do a bit
00:00:49extra then but really when you’re
00:00:51cooking you’re normally cooking so first
00:00:54and foremost I normally use olive oil
00:00:56with most of my cooking we’re not going
00:00:57to do that today olive oil would burn at
00:01:00the temperature that I’m going to
00:01:01stir-fry it so I would normally use
00:01:03vegetable oil or a ground nut oil here
00:01:05and these can get to much higher
00:01:07temperatures
00:01:08so what hot a little oil in your pan go
00:01:14straight in with your meat obviously
00:01:17different recipes vary you can see it’s
00:01:22cooking straight away you see it’s
00:01:24sizzling you can go straight in with
00:01:25your carrot onion garlic goes in but in
00:01:31essence what happened here was very
00:01:35quick very immediate and this stir-fry
00:01:39will be ready in about literally two
00:01:41two-and-a-half three minutes depending
00:01:43on how hot your pan is now what I want
00:01:47to kind of sort of reassure really is
00:01:49that you should only ever do a stir-fry
00:01:52for a maximum of two portions at a time
00:01:54if you try and put four or six portions
00:01:57of food into your wok it’s not going to
00:02:00stir-fry it was
00:02:01color it’ll sort of steam and boil and
00:02:04that will make the meat go tough and it
00:02:07just won’t taste stir fried when it
00:02:11comes to stir frying the reason you want
00:02:13that round wok is so you can get good at
00:02:15tossing the food like that if you don’t
00:02:18feel confident at doing this there’s
00:02:21nothing wrong with using a spoon and
00:02:24just sort of move it around and agitate
00:02:26it and you’ll get pretty much the same
00:02:28effect some of the basic real good tips
00:02:32and hints on stir-fries is a good
00:02:34quality wok get it really really hot get
00:02:37most of your vegetables and bits and
00:02:39pieces assembled beforehand and ready to
00:02:42go and then when it comes to cooking you
00:02:44want to really try and agitate the food
00:02:46by either tossing quickly or using a
00:02:49spoon to really move it around nice and
00:02:51quick stir frying is really fresh
00:02:54energetic tasty food follow some of
00:02:57those tips and you’ll be knocking out
00:02:58some great stir fries good luck
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