Kambrook KEW5 - Manual (Page 6)

Stir-fry tips
Buy meat strips from your butcher
or supermarket, or prepare meat strips
from recommended cuts listed above by
removing any fat and slicing thinly across
the grain (across direction of meat fibres).
Slicing across the grain ensure tenderness.
Cut into very thin strips, approx 5 – 8cm
in length. Partially freeze meat (approx 30
minutes) to make slicing easier.
Stir- fry meat strips in small batches
(approx 200 – 300g) to stop meat shedding
its juice and ‘stewing’, resulting in tougher
meat.
When adding meat strips to the wok,
the strips should sizzle.
Stir-fry meat strips for 1 – 2 minutes.
Any longer will toughen meat.
Remove each batch when cooked and
allow wok to reheat before stir-frying the
next. By cooking in small batches the heat
of the wok remains constant, ensuring the
meat doesn’t stew and toughen.
A small amount of oil can be added mixed
through the meat strips before adding to
the wok, along any other flavouring such
as garlic, ginger and chilli. A little sesame
oil can also add flavour. Mixing the meat
with the oil rather than heating it separately
in the wok eliminates using too much.
Drain off thin marinades from meat strips
before stir-frying to prevent stewing and
spatter.
Stir-fry vegetables before meat in a little
oil (or sprinkling of water) until vivid in
colour.
This brief cooking time will keep
vegetables crisp.
Peanut oil is traditionally used for stir-fry
Asian style dishes. However other oils
such as vegetable, canola, sunflower and
light olive may be used.
Do not over fill the wok. If necessary
cook in batches and reheat at the end of
stir-frying. If using this method remember
to under cook slightly so reheating will
not spoil the finished dish.
Serve stir-fried foods immediately to
retain their crisp texture.
Shallow Frying
Recommended temperature
probe setting 8 to 10
Used to crispen and cook foods in a small
amount of oil.The foods may have already
been cooked.
Use approximately 1 cup of oil.
Steaming
Recommended temperature
probe setting 3 to 6
Steamed foods are tender and juicy and
retain most of their nutritional value.
To steam foods using your wok follow
6
3 minutes 2 minutes 1 minute
Onion, Snow peas Minced
quartered garlic
Broccoli, Capsicum, Minced chilli
flowerettes sliced Minced ginger
Carrots, Zucchinis, Shallots,
sliced sliced chopped
Soaked Water Bean sprouts
Chinese dried chestnuts
Mushrooms
Bamboo
shoots