"Brian" > wrote in message
...
> Hi,
>
>
>
> I'm stir frying in a steel wok on an 18,000 btu gas burner, and while this
> is low power for Wok cooking, I compensate by cooking smaller batches of
> food at a time. I keep the heat on Max during the fry part and lower it a
> short while before adding the liquid (soy etc.). The problem I am
> encountering is charring.
>
>
>
> I add the aromatics to the slightly smoking oil right at the beginning and
> fry them for 20 seconds or so, then I add the veges. This is what all
> recipes I've seen recommend. However by the time veges are cooked (3 - 4
> minutes later) the garlic and ginger are practically transformed into
> charcoal. Of course I can add the garlic and ginger later in the process,
> but then the oil won't have as much flavor. What do you cooks with 30,000
> btu wok burners do to avoid the charring effects of such high heat? I also
> notice that my veges sear on the outside, in some cases to the point of
> having brown spots, yet still be firm-crisp on the inside. This all tells
me
> I am cooking at too high a temperature, but I know that Wok cooking calls
> for even higher temps then I am using. Any tips or suggestions for how to
> sear the food without creating brown spots on veges and make charcoal from
> garlic would be highly appreciated.
>
>

I have had siilar problems and have not found a cure-all solution. The best
aproach I have found is to regulate the heat and keep things moving. For
example, when I thrown the garlic and ginger into the pan the heat is on low
to medium - plenty hot for this. Then when I add the veggies or meat the
heat goes to high and I stir constantly - this prevents anything from
sitting in one spot for more than a second or so and getting charred.
Experience helps a lot too - stir frying is not as easy as it sounds!


--
Peter Aitken

Remove the crap from my email address before using.