The term “Stir fry” means to toss and stir ingredients gently over moderate heat. And what better way to achieve success with this cooking procedure than in your Saladmaster Wok. I’m convinced that the stir fry recipe which follows, significantly improved in flavor and texture once it was “Saladmastered”. It is important to prepare yourself well before cooking begins, ensuring all ingredients are evenly cut. Size and shape are important. As cooking time is often shortened, everything must be at your finger tips and ready to go. Stir frying in your Saladmaster Wok should not be done ahead. You want to prepare, cook and serve immediately. It is best to begin with your main protein and then introduce the densest to least dense ingredient. A great deal depends on texture when stir frying. When ready to serve, vegetables must be crisp and rich in color, and the meat cooked well but juicy, not overdone and dry. Nutritional integrity is also maintained when you follow this procedure. My Saladmaster Wok has not let me down yet! As a matter of fact, I now have two Saladmaster Woks. The other I use to prepare my favorite fried rice.
The Thai Chicken and Ginger Stir Fry recipe is a collection of palate-tingling ingredients that my family and friends have come to enjoy. However, I challenge you to personalize this and other recipes by introducing new and healthy ingredients. Bon Appetite and continued healthy cooking the “Saladmaster Way”
Click here for more tips.
This site is powered by the Northwoods Titan Content Management System