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Stir–frying fish locks in flavors and glazes the surface of the fish with your sauce. You’ll want to use a flat–bottom 12 or 16 inches diameter heavy wok with one long wooden handle and one short handle.

Never stir–fry more than 1 pound of fish or 4 cups of vegetables at a time. If you want to stir–fry a larger amount, use two woks or sauté pans.

Heat the wok over the highest possible heat until very hot. Tap the sides of the wok with your fingers to make sure it is evenly heated. Add 1 tablespoon of peanut, safflower, or corn oil to the center of the wok, and roll the oil quickly around the bottom third.

When the oil just begins to give off a wisp of smoke, add any firm fish that has been cut into very think bite-sized pieces. stir–fry the fish until the color changes, about 1 minute. If there are no vegetables, add the sauce and bring to a low boil so that it thickens. Slide the fish onto a serving place or dinner plates.

If the stir–fry includes vegetables, remove the fish from the wok after its preliminary cooking. Immediately return the wok to high heat and add 1 more tablespoon peanut, safflower, or corn oil. When the oil is hot, add the vegetables. stir–fry until the vegetables brighten in color. Return the fish to the wok, pour in the sauce, and stir–fry for about 1 more minute until the sauce glazes the vegetables and fish.

Take note that the flaky fish is not given a preliminary stir–frying because the fish quickly breaks apart into little pieces. Cut flaky fish into larger, bite–sized pieces. Heat the wok over high heat and add the oil. When the oil is hot, add the vegetable and fish. stir–fry for 1 minute, then add the sauce and cover the wok. Lift the lid every 30 seconds, stir briefly, and then cover. When the vegetables turn a bright color, the fish loses its raw color, and the sauce fully glazes the ingredients, transfer the food to plates or a serving platter.