9 Secrets to Better Stir Fries
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Use an Actual Wok
Probably one of the most important factors in making a better-than-average stir fry is using an actual wok. The best kind is made of carbon steel with a flat bottom, which helps ensure the cooking surface draws in the most heat, as it's concentrated just above the burner. Carbon steel is also naturally non-stick once you add some oil seasoning to the pan and contributes to those delicious smoky and caramelized flavors. Woks are also made with high sides so you can easily toss the ingredients, without worrying about them flying out of the pan. Of course, if you don't have a wok, you can still use a skillet with slanted sides that can tolerate a high heat. It won't be as good, but it'll get the job done.
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Chef Tips and Tricks
Looking for an easy snack or party appetizer? These little beef pockets are a pinch!
- 2 cups flour
- 1 cup olive oil
- 2 tbsp sugar
- 2 tsp salt
- 1/4 cup milk
- 1 onion, diced
- 1 lb ground beef
- A pinch of salt
- 1/2 cup water
- 1 cup tomato sauce
- Mix flour, sugar, salt, milk, and water in a pan, and mix until you form a dough.
- In a saucepan, heat a splash of olive oil and add the onion. Cook on medium-high until onion has softened.
- Add the ground beef, and add the salt, water, and tomato sauce. When the meat has browned, remove from heat.
- Dust a flat surface with flour, and roll out the dough into a flat sheet.
- Use a ramekin or cup to cut out circles.
- Add a dollop of beef-tomato mixture to the center of each circle.
- Pinch the dough into a little pocket.
- Bake in the oven at 350° F for 15 minutes.