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Stir-fry Fortnight I – The Meaning of Stir-fry
After ranting about the lack of accuracy and authenticity in Chinese cooking articles by Western food writers in my previous posts, I have to point out there are exceptions. Occasionally I come across...
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Stir-fry Fortnight II – What Ingredients?
Photography by Ron Boszko My neighbor, Kim, has been stir-frying, ever since I convinced her to move her wok from cold storage to stovetop. (She inherited a great wok, completely seasoned and...
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Stir-fry Fortnight III – Plain Veggie Stir-fry
We take for granted that stir-frying is just combining a bunch of ingredients, frying them in a wok, and seasoning them appropriately; that is partially accurate. What is rarely understood is that...
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Stir-fry Fortnight IV – Moist Stir-fry
If plain stir-fry is the least known stir-fry variation in America, then moist stir-fry is the best known. The gooey, tasteless sauces in “Chop Suey” and Moo Goo Gai Pan found in so many...
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Stir-fry Fortnight V – Dry Wok Stir-fry
I was living in Boston in the 1970’s when there was a sudden craze for dry wok stir-fry. I didn’t quite understand how the Boston public became such sudden converts of dry wok stir-fry. Possibly it...
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