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Stir-frying/Frying

Equipment

You can use standard metal (iron/stainless steel/aluminum) or non-stick woks or frying pans.

The use of aluminum containers is not recommended; see the Food Safety section for details.

Precautions

  • Method to prevent sticking when using standard pans:

The Scrambled Egg Method

  • Before stir-frying any dish, scramble an egg first. Do not wash the pan afterward; the next dish you cook will not stick.

The Hot Pan, Cold Oil Method

  • Remember: it must be a hot pan with cold oil. First, heat the pan.
  • Place the clean, empty pan on the heat source and dry-heating it until it is evenly heated and hot.
  • Add cold oil and swirl the pan to coat the entire surface (swirling back and forth helps distribute heat evenly).
  • When you see vapor rising from the pan, the oil has reached the correct temperature.
  • Pour out the oil. Do not wash the pan after pouring it out.
  • You can repeat the above steps 2-3 times for better non-stick results.
  • Note: If using a gas stove, flames may flare up. Exercise caution.

The Hot Pan, Double Oil Method

  • First, heat the pan.
  • Place the clean, empty pan on the heat source and dry-heat it until it is evenly heated and hot.
  • Add a "small amount of cold oil" and swirl the pan to coat the entire surface (swirling back and forth helps distribute heat evenly).
  • When you see vapor rising from the pan, the oil has reached the correct temperature.
  • Add more cold oil, then begin stir-frying.
  • Note: If using a gas stove, flames may flare up. Exercise caution.

Supplement:

  • The goal is to coat the bottom of the pan with oil. This method works for all household pans available on the market. Once coated, they effectively become non-stick.
  • Food will not stick when stir-frying or pan-frying in a non-stick pan. The non-stick function comes from the coating on the inner walls. Metal spatulas will scratch the coating. Use wooden or silicone spatulas when using non-stick pans to avoid damaging the coating.

Procedure

Turn on the heat — Place the pan flat on the heat source to heat it — Pour oil into the pan and heat it — Add ingredients and stir-fry — Remember to add seasonings before removing from the pan.

Precautions

  • To check if the pan/oil is hot, hold your hand flat above the pan to feel the heat. Only add ingredients once the oil is hot.
  • Before pouring oil into the pan, ensure there is no residual water inside the pan. Water causes hot oil to splatter, creating a hazard.
  • Following the previous point, ingredients should be drained of water before being placed in the hot oil (egg batter is fine). Similarly, do not put frozen ingredients into hot oil, as melting ice can cause dangerous splattering.
  • If the oil catches fire, never pour water to extinguish it. This will spread the fire. When the fire first starts, quickly turn off the heat and cover the pan with a lid.