I love stir fried foods. I am still trying to learn some of those Ancient Chinese Secrets for creating that particular flavor. I don’t have a Wok yet, just a large, deep skillet with a glass dome cover.
Once in a while, I make something stir fried that tastes quite nice, except usually, it’s too greasy.
I’ll eat some of it anyway, but my stomach gets even later on.
How much oil do you generally use in an average sized Wok or skillet? OR do you simply spray some oil on as needed?
You use relatively little oil; once you get the wok really hot, you swirl a little oil down the sides - don’t dump it in all at once, that will reduce the temp of the pan.
One of the ‘Ancient Chinese Secrets’ is just the smoky flavor that a seasoned wok gives, increasingly, to everything that is cooked in it.
The Chinese call this, phonetically, the ‘Hay’ - the breath, spirit or energy - of the wok. (Which, if you actually pronounce the word, makes a lot of sense ;-)
Grace Young has written a very good book entitled ‘The Breath of a Wok’: