Crazy According to
Ching-He Huang, we’ve been doing stir-fries all wrong.
H
ow many of us have lumped for a supermarket stir-fry mix, complete
with sickly packet sauce, dumped it all in a wok, burned the bottom, and wished we’d just ordered in chow mein? We’re betting this happens a lot. But it doesn’t have to be that way. In her new cookbook, Stir Crazy, TV chef, foodie entrepreneur and Chinese cookery aficionado Ching- He Huang has come up with 100 stir-fry recipes that won’t involve dry, frazzled chicken and limp beansprouts. You can’t beat a stir-fry for speed “We are living in a fast-paced world and time is of the essence,” she says, explaining why our obsession with flash-fried noodles and crunchy veg isn’t likely to wane. “Tey’re quick, accessible, speedy and non- threatening - you don’t need a lot of fancy kitchen equipment.” However, despite how quick and easy they are, in the West, we’re still prone to messing up our stir-fries.
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“People add everything in at once and hope for the best, but really, the simple message is that every ingredient needs its time,” says Taiwan-born Ching, 38. “Tat’s the beauty of stir-frying, you heat the wok up to a really high heat, then you add the oil - when you swish the oil around it creates even heat distribution. “Ten you add garlic, ginger, chillies - the holy trinity - and I always love to add all three, because why not? Tey need a few seconds, then add your protein or crunchier vegetables, carrots first, then let everything settle and caramelise on one side, saute, then turn and toss to cook; season and serve. “Every element of that process needs its own time,” she says, making rapid-stir frying sound more therapeutic than manic. “Be mindful that having all the ingredients prepped beforehand helps,” she adds. “Tat’s where people go wrong, because they think, ‘I’ll chop and just chuck it
Stir
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