Avance Ultimate Wok - Breville

Cooking techniques continuedFry vegetables before meat in a little oil (orsprinkling of water) until vivid in colour for:3 minutes onion quartered, broccoli flowerets,carrots sliced, soaked chinesedried mushrooms2 minutes snow peas, capsicum, sliced zucchinis,sliced water chestnuts, bamboo shoots1 minute garlic, minced chilli, minced ginger,minced shallots, chopped bean sproutsThis brief cooking time will keep vegetables crisp.• Peanut oil is traditionally used for stir fry Asianstyle dishes. However other oils such as vegetable,canola and light olive may be used.• Do not over fill the wok. If necessary cook inbatches and reheat at the end of stir frying. Ifusing this method remember to under cook slightlyto not over cook the end result.• Serve stir fried foods immediately to retain theircrisp texture.Shallow fryingRecommended temperature probe setting: 8-10.Used to crispen and cook foods in a small amount ofoil. The foods may have already been cooked.• Use approximately 3 cups of oil, or sufficient oil sothat half the food is immersed.• Preheat the oil before adding food. When using oilnever cover with the lid during heating or cookingas this will cause condensation to drip into the oiland result in bubbling and splattering.• Do not move the wok during heating or cooking.• Wipe moisture from foods to avoid splattering.• Cook a few pieces at a time to ensure crispness.• Drain cooked foods on kitchen paper toreduce greasiness.• Never leave your wok unattended or unsupervisedwhile shallow frying.• Allow oil to cool before removing from wok.• Vegetable, peanut or canola oil is recommendedfor frying.12