Shallow Frying - Gastroback Design Wok Advanced Pro Operating Instructions Manual

the next batch. By cooking in small batches, the heat of the wok remains con-
stant, ensuring the meat does not stew and toughen. A small amount of oil can
be mixed through the meat strips before adding to the wok, along with any other
flavoring such as garlic, ginger and chili peppers. A little sesame oil can also add
flavor. Mixing the meat with the oil rather than heating it separately in the wok
eliminates using too much.
• Drain off thin marinades from meat strips before stir-frying to prevent stewing and
splatter.
Stir-fry vegetables after sealing the meat in a little oil (or sprinkling of water) until
vivid in color for:
3 Minutes
Onion, quartered
Broccoli, flowerets
Carrots, sliced
soaked Chinese dried mushrooms
This brief cooking time will keep vegetables crisp.
• Peanut oil is traditionally used for Asian style stir-fry dishes. However other oils
such as vegetable, canola and light olive may be used.
• Do not overfill the wok. If necessary cook in batches and reheat at the end of stir-
frying. If using this method remember to under cook slightly as to not overcook
the end result.
• Serve stir-fried foods immediately to retain their crisp texture.

SHALLOW FRYING

Recommended Temperature Probe setting 8 – 10.
Used to crispen and cook foods in a small amount of oil. The foods may have alrea-
dy been cooked.
• Use approximately 750 ml of oil, or sufficient oil so that half the food is immersed.
• Preheat the oil before adding food. When using oil never cover with the glass
lid. Shallow frying as this will cause condensation to drip into the oil and result
in bubbling and splattering.
• Do not move the wok during heating or cooking.
• Wipe moisture from foods to avoid splattering.
2 Minutes
Snow peas
Bell peppers, sliced
Zucchinis, sliced
Water chestnuts
Bamboo shoots
1 Minute
Garlic, minced
Chili pepper, minced
Ginger, minced
Shallots, chopped
Bean sprouts
65