Farberware FSW343 Instruction Manual - Methods of Chinese Cooking
5
METHODS OF CHINESE COOKING
An old Chinese saying is, “A well-prepared dish should appeal to
the eye by its coloring, to the nose by the aroma, to the ear by its
sounds, and to the mouth by its flavor.” Using the
FARBERWARE® Electric Wok for stir-frying, steaming or red-
stewing makes this possible.
STIR-FRYING
is cooking foods over a high heat, 350°F on the
heat control dial of the FARBERWARE® Electric Wok, and by
stirring constantly. A small amount of cooking oil is placed in the
wok to heat before the other ingredients are added. The food is
stirred gently and continuously for a short cooking time.
Stir-frying quickly seals in natural flavor while preserving the
color. A dish prepared in this manner should be cooked just
before serving.
STEAMING
is cooking with a small amount of water in the
bottom of the wok. Add vegetables or other foods and cover. The
steam from the boiling water cooks the food. Do not let the wok
boil dry.
RED-STEWING
is cooking food with soy sauce and water;
sherry, ginger and green onions are often added along with the
meat. The heat control dial is set at 250°F and the meat is
cooked until tender, usually an hour or longer. This same method
is used for cooking other types of stews and soups.