Comments on: Stir Fry Technique II: Ten Steps to Better Chicken From a Wok

By: Barbara

Barbara — Mon, 11 Feb 2008 22:35:46 +0000

Hello, EK–sorry it took me a week to get to your question, but my Dad has been in the hospital recovering from open heart surgery, so I have been busy.

Yes, you should halve the aromatics, and in generally, most of the sauce ingredients.

However, when you are dealing with very small amounts of sauce ingredients and deglazing, the wok is very hot, and so it will flash evaporate. You have two choices–you could use more of the deglazing and sauce ingredients than a halved amount would be–reduce the liquid amounts by 1/3 say, instead of by 1/2–or you could also remove your wok from the heat briefly to cool it slightly before proceeding to deglaze. This will help, but you run the risk of overcooking your protein ingredients and vegetables that way. I think that the first method will work better for you at first, until you get to where you can maneuver your wok off and on heat quickly and efficiently.

Once stir frying becomes second nature to you, you will be able to move the wok around on and off heat very easily and it will all become instinctual to you.

By: EK

EK — Wed, 06 Feb 2008 23:37:44 +0000

Hi Barbara,
I stumbled upon your blog a couple of weeks ago and have been looking through your archives. First of all I wanted to say thank you for such an instructive blog. This and the other ten step stir-fry article, in particular, were revelatory. I tried to make one of your other recipes using the techniques outlined here and it turned out so much better than what I had been making in the past! I just have a couple of questions and was hoping you could answer those:
First, I am usually cooking for either one or two rather than four, so I just halved your recipe. Is it correct to simply halve all sauce and aromatic ingredients? Second question is regarding the deglazing step: Because the pan was so hot, the sauce flash-boiled and most of it evaporated in a couple of seconds. I had to stir like mad just to get the sauce to coat the ingredients, so I had no time at all to scrape anything from the bottom. Was I doing something wrong? Is it because I halved the sauce ingredients and therefore did not have enough liquid?

By: Barbara

Barbara — Fri, 30 Nov 2007 16:51:28 +0000

Leosatter–what do you mean by quality food/healthy food? Are you talking about fresh vegetables, fruits and meats or packaged items?

I will note that when I lived in Maryland, I knew of a local health food store that let you order by fax or online, and in the local area, they had a delivery service. Similarly, in the northeast, and in other big cities, you can order groceries from local stores online and have them delivered. I know that friends of mine in the Boston area used Peapod and were quite happy with it.

Be more specific so I can help you out.

By: leosatter

leosatter — Thu, 29 Nov 2007 03:53:11 +0000

I hope you can help me out. I am trying to get my health under control so starting to eat right is my first step. Do you know where I can purchase quality food online? (that is on the healthy side) I am starting to do all of my shopping online because of various reasons…so I am hoping you can help me out with a suggestion or two.
So far I have only tried Celebrity foods (which is outstanding by the way)
I am in desperate need to grow my list of quality services or stores, where I can buy my food from. Thank you and have a great day or night (depending on when you read this. LOL!

By: Eatingcleveland.com » Blog Archive » 50 Fabulous Food Lists: A Cleveland Food Blog - Cleveland Restaurant Reviews - Kitchen Product Reviews - Recipes

Thu, 29 Nov 2007 01:37:11 +0000

[...] 50 Best Cookie Recipes on the Internet 29 Healthiest Foods on the Planet The 88 Least Healthy Foods Top 25 Food Hacks 10 Foods to Help You Fight Cholesterol Top 5 Brain Health Foods 11 Mood-Lifting Foods World’s 50 Best Restaurants 10 Tips for Low-Fat Cooking 10 Basic Cooking Tricks 6 Most Terrifying Foods in the World 8 Foods You Should Eat Every Day 100 Foods to Improve Your Productivity 50 Ways to Save Money on Your Grocery Bill 11 Things Dwight K Schrute has Taught Me About Food and Frugality 20 Lessons to Kick Start Your Cooking Skill Top 10 Detox Foods 7 Steps to Kitchen Frugality and Tasty Food 50 Sexiest Places to be Fed 10 Pantry Staples for Quick Cooking 10 Tips for Low-Fat Cooking 10 Best Foods You Aren’t Eating 25 Alternative Uses for Olive Oil 10 Easy Ways to Improve Your Cooking 20 Ways to Save on Groceries 100 Cooking Secrets 10 Ways to Cut Cooking Time 10 Tips for Vegetarian Diets 25 Best Food Markets in the World 10 Tips for the Greatest Grilled Cheese 62 Little Known Uses for Vinegar 6 Superfoods that Prevent Disease 50 Things Every Foodie Should Do Top 10 Specialty Chips Top 10 Restaurants of 2007 8 Steps to Hamburger Perfection 10 Tasty Breakfast Ideas Top 10 Food Movies 5 Easy Ways to Find Great Food When Traveling 10 Ways to Improve Your Cooking 10 Best and Worst Foods 15 Foods You Shouldn’t Live Without 10 Foods for a Good Night’s Sleep 50 Sites to Learn About Food 4 Foods to Fight Cancer 10 Frugal Food Hacks 17 Foods to Try Before You Die 10 Ways to Convince Anyone You’re an Ace in the Kitchen 10 Ways to Control Portions 100 Tastes to Try in 2007 10 Steps to Better Stir-Fry Chicken [...]