Stir-frying is one of the many methods used in Chinese cooking. Stir-frying is usually done in a wok but a large thin-bottomed pan or frying pan can be used instead. The basis of the technique is that the food is cooked quickly, over high heat, in very little oil. The food to be cooked is finely sliced or shredded into similarly sized pieces, using a sharp knife. Pork is one of the meats often found in Chinese cooking and works well in a stir-fry.
Things You'll Need
- Wok or deep frying pan
- Cooking Oil
Cut the pork into pieces. Ensure that the pieces are of a similar size so that they cook at the same speed. The pork can be marinated first if desired.
Heat the oil in the wok or frying pan. Sesame oil is commonly used in Chinese cooking.
Place the pork into the oil. The oil starts to steam when it is ready.
Stir the pork around the wok or frying pan with the spatula quickly, ensuring that the meat is coated in the oil so that it does not stick to the pan. The pork will be cooked in a few minutes; the amount of time it takes depends on the size of the pieces of pork.
Tips & Warnings
- Do not use olive oil for stir-frying as the oil burns at too low a heat to be effective.
- If the pork is being cooked with other ingredients, ensure that each ingredient is thoroughly cooked before serving.
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