Quote:
Originally Posted by fotze2
Home stir fry's are garbage. 100% of the time. Soggy. If you have some technique let me know.
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Most home stoves won't get up to the high temperatures needed for restaurant quality stir fries. However you can do apply good techniques to get close. Mainly high heat in small batches, so you don't crowd your wok. Do the garlic and make and heat the sauce separately at the end before throwing everything together.
Also secret ingredient to your sauce is a splash of Chinese cooking wine and chicken powder