Introduction to Stir-Frying | Rouxbe Cooking School Lesson

Stir-frying is an ancient dry-heat cooking method whereby small pieces of food are quickly cooked in a wok over extremely high heat. Stir-frying is a true art form because it forces the cook to demonstrate a number of other cooking skills in order to properly execute the stir-frying technique.

A stir-fry is the ultimate one-pan dish and literally any combination of ingredients can be used to create a stir-fry. Whether chicken, shell-fish, pork, beef or simply vegetables are used, with the stir-frying technique, you can prepare highly-flavorful meals in a matter of minutes.

In this Rouxbe Cooking School lesson on the Introduction to Stir-Frying, you will learn about the importance of high heat and the many advantages of this extremely versatile cooking method. You will learn about the basic equipment required for stir-frying and how to choose a wok or pan that works best for your heat source. You will also learn how to season a carbon-steel wok and how to care for it during its long life time.

Stir-frying is an indispensible technique in any serious cooks repertoire but before you run, you need to learn how to walk (no pun intended). This lesson will show you the steps on how to get there and properly set yourself up. So get out and there and buy yourself a flat-bottomed or round-bottomed wok (if you don't already have one) and be sure to season it because the next lesson, which is just around the corner, is going to teach you how to easily create an endless number of THE most delicious stir-fries! Here is a sneak peak (sorry only the picture for now...you will have to wait for the recipe) of one of the many, and we do mean MANY, stir-fry recipes you can look forward to.