Stir frying is very similar to sauteing.
It's a high heat cooking method with a small amount of fat.
We traditionally use a wok to stir fry in.
We'll get it high heat heated up until it's almost smoking.
The best woks are actually of thin metal, because they conduct the heat quickly.
We add a little oil and you see how it kind of does like little rivers.
That means the wok is nice and hot.
The first thing we're going to add is our finely minced garlic and ginger.
Saute that for just a second and you see how it immediately sizzles.
That's exactly what you want.
When you start to smell the garlic and ginger you're ready to put in your minced chicken.
Chicken cut into thin strips.
You don't need to cook it all the way through at this point.
You want to cook it part way.
Very quickly.
At this point I'm going to add something called shrimp paste.
And it's very strong.
So I'm just going to add a little tiny bit to cook in the oil.
Your seasonings are optional.
You can change them to whatever you'd like.
But ginger and garlic is one of the basics.
So you can see it's almost-- most of it is kind of cooked.
So at this point I'm going to add my shallot.
You could add onion.
You could add green onion.
Then I'm going to add my shrimp.
These were peeled and deveined.
And they cook very quickly.
I think I need a little more oil.
You can do this with thinly sliced pork, beef, you can do tofu of course.
You can skip the proteins and just do vegetables.
When you see the shrimp starting to go opaque, it's time to add the next step.
Since the chicken is pretty much cooked, I'm going to move the shrimp towards the center,
where most of the heat is.
And add my carrot, a little celery, and zucchini.
Here's some bok choy that I've cut up.
And the idea is your vegetables should stay pretty crisp.
But you want them slightly tender.
Once the bok choy is wilted little bit, you can add a little chiffonade of basil.
This is a little sambal.
It's a type of chili paste.
You could add fresh chilies, sriracha sauce, if you want something spicy.
If not, you don't have to have anything.
Little salt.
The shrimp are cooked.
The vegetables are hot.
So what I'm going to do now is I'm going to make a little slurry.
And I'm taking my cornstarch and my soy sauce and then mixing it together.
You could use stock, you could use any kind of liquid really, a little wine.
And just mix it to dissolve the cornstarch.
And then you add it in.
Toss it with the hot vegetables and the shrimp and chicken.
And that'll help thicken up any juices in the bottom, thicken up a little bit and create
a little sauce, kind of bind it all together.
And that's it.
That's stir fry.