Notes from the Chef, December 14, 2011: Stir Fry!
Tonight we’re firing up the wok for some delicious stir-fry! Stir-frying is the English term for the ancient Chinese technique for preparing food in a wok. The term stir-fry was introduced into the English language in 1945, when Buwei Yang Chao published what is considered the first authentic Chinese cookbook in English, How to Cook and Eat in Chinese. The main advantage of wok is its curved concave shape. It produces a small, hot area at the bottom which lets some of the ingredients be seared by intense heat while other ingredients cook more slowly on the sides. This means a large amount of food can cook with a small amount of oil. We hope you enjoy!
– Nate Keller, Executive Chef
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