FUN:) HCCA with Jason Li
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Chef Jason Li demonstrates a basic noodle stir-fry. This technique can be applied to all kinds of ingredients, but most important is to cut pieces evenly so that they can cook equally.
Ingredients used in this example:
- marinated chicken (Skill Video 17)
- fresh egg noodles (if using dried noodles, follow instructions to boil and strain first)
- Minced garlic and ginger
- onions, snow peas, shiitake mushrooms (Skill Video 09) baby corn, sweet peppers, chillis, (all sliced into slivers to mimic the shape of the noodles)
- bean sprouts
- coriander (optional garnish)
1) Heat wok until it begins to smoke, then add just enough vegetable oil to cover the base. Test if oil is hot by placing wooden spatula/spoon in oil, it will be ready if the oil bubbles around the wood.
2) Add marinated protein (chicken), stir consistently so nothing sticks to the wok. If there is sticking, add a dash of water (not oil).
**For stir-frying, high heat yields quick cook times, but requires near-continuous stirring so there is no sticking or burning. Use a spatula to scoop under ingredients and flip them over, or shake the wok. Always hold onto the handle!
3) Remove chicken when it is cooked through, reserve for later.
4) Stir-fry vegetables, adding in order of thickest to thinnest (ie, onions, carrots would go first, bean sprouts, leafy greens would go last).
5) When vegetables are cooked but still retain a crunch, stir in fresh noodles.
6) Add splash of dark rice vinegar, sesame oil, and dark soy sauce, stirring continuously.
7) *Don’t forget to add your chicken back in! It’s done off-frame here)
8) Stir-fry 1-3 minutes so noodles absorb the flavour of the sauces and other ingredients. If they appear too dry, you can add a sprinkle more water. Here, the chef covers the wok to quickly steam the contents for 1 minute.
9) Noodles are done when they are cooked through and have taken on the colour of the sauce. Ideally there should only be only a small amount of liquid remaining at the base of the wok, most should be absorbed.
10) Serve sprinkled with spring onions, coriander, sesame seeds, or other garnish of your choice.
Copyright 2017 FUN:) Healthy Chinese Cuisine Ambassadors Project
Music: Good For You - THBD https://soundcloud.com/thbdsultan
Creative Commons — Attribution 3.0 Unported— CC BY 3.0