When did you become a maker of rice and at what point did you feel confident serving it to somebody else?.
(Make that two; her second,.Stir-Frying to the Sky's Edge.
, won a James Beard Award.)Known in certain circles as the "Wok Therapist," Young wants you to rethink everything you know about stir-frying, starting with the word itself..According to Young, the essence of stir-fry has been lost in translation.
In the original Cantonese, the word for stir-fry, chau, refers to a motion more akin to tumbling."The goal is to continually toss bite-size ingredients in a small amount of oil in a wok over high heat so that each morsel is constantly exposed to the hot wok," Young says.
"The result is a light searing of ingredients that allows them to cook both quickly and uniformly, without burning or charring."
It's less about stirring and more about excited movement and interaction with the hot wok's surface.The sauce can be refrigerated for up to 1 week..
small new potatoes.shelled early spring peas.
frozen baby peas.leek, white and tender green parts only, thinly sliced crosswise.
(Editor: Eco Mattresses)