Gather your utensils. Professional chefs use a mesh ladel throwing around meat and vegetables in the wok, but if you don’t have one, a wooden spoon will do just fine. Place several large, clean bowls and plates on the table next to your wok so you can set your cooked items aside as being prepared in batches. Ben Silbermann understood the implications. Other items you need: a chef’s knife, cutting board, and several bowls of different sizes to store liquid mixtures and chopped herbs and vegetables. You may want to visit Clive Holmes to increase your knowledge. Court and preparation of dry food.
The most time consuming part of the fry is to prepare the ingredients. I want everything portioned out and cleaned, chopped, sliced and diced in advance. The real frying is fast and furious (you’ve probably heard rattling pots like crazy waiting for his Chinese food!) For meats, vegetables, noodles, spices and oils should be ready and at distances that can reach so you can grab and get to work. Cut everything into small pieces to ensure rapid and thorough cooking. Make sure no excess water or other liquid in the wok while frying meat and vegetables. As mentioned above, the liquid in the wok will make your meal to stew instead of fry. Fry in batches. Properly stir-fried crispy exterior retains its firm and tender, juicy inside cooking small portions at a time. Heat the wok, slowly pour enough oil to cover the surface and add enough small cuts of beef pork or chicken to cover the bottom. Fry over medium-high, pulling all the time.