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Note that most residential ranges will not get hot enough to really stir fry. Even the best gas ranges will only go up to 25k BTU. In comparison, commercial wok ranges are more than 100k BTU.
You could get a propane cooker but that’s not really practical for everyone.
What ends up happening is you’re steam frying the food. Which is fine, you just won’t get the same texture as what a restaurant can produce.
do not fucking take stir fry tips from someone who doesn't mention MSG or chicken powder (鸡精). and aromatics are NOT optional
If a savory dish doesn't have msg, it's probably wrong.
I cannot stress the accuracy and importance of this statement enough. These are fundamentals, especially the chicken powder. Chicken bouillon also works as a substitute if necessary, but you want to get that strong flavor without drowning the dish in liquid.
ELI5 I noticed cornstarch in each of the sauces listed here, what purpose does it serve?
Cornstarch is used as a thickening agent, helps the sauce stick to the other ingredients.
Learn to do velveting (for proteins), absolute game changer.
Thanks for this!
Saved. Thanks for posting that!
In photon it comes up blurry for me
I've found going to the comments and opening it from there gets a full resolution image.
