MIS en PLACE<\/p>\n This means get things ready, because at 450\u00ba things happen really quickly. Have all items sliced, diced and julienned before you even put oil into your wok. COOK HOT and COOK FAST<\/p>\n Hot pan, cold oil. You can also use a popcorn kernel, which explodes at about 350\u00ba<\/p>\n I have a cast iron wok that I use, but it’s not necessary. A large cast iron skillet will work equally as well. Cast iron holds the heat better than thinner skillets, although they will work too. Adding ingredients will drop the temperature of your skillet, so wait a few moments between adding ingredients. Also, don’t overcrowd your pan or your food will steam rather than sear. Remove your protein while you finish your veggies.<\/p>\n Use oil with a high smoke point, such as sesame oil. Also consider your cooking time. Carrots cook longer than cabbage.<\/p>\n Add the meat and sauce back in right at the end. This will only take a few seconds to finish.<\/p>\n A note about cleanup: NEVER immerse (or fill) your cast iron into water or use detergent. For stubborn food particles, use coarse salt.<\/p>\n <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" The first secret is heat. Lots and lots of heat. An infrared thermometer will help you here. ThermaWorks has one that I’ve purchased and have been very happy with. At just under $50 it seems a bit pricey, but I guarantee that this will change the level of your cooking. CLICK HERE TO VIEW or … Continue reading “Secrets to a Great Stir Fry”<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[179,177,171],"tags":[],"class_list":["post-8265","post","type-post","status-publish","format-standard","hentry","category-book-dinners","category-book-lunches","category-world-cuisine"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/8265","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=8265"}],"version-history":[{"count":11,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/8265\/revisions"}],"predecessor-version":[{"id":20916,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/8265\/revisions\/20916"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=8265"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=8265"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=8265"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"wok\"](\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2016\/01\/wok.png\")
<\/a>185\u00ba Perfect Hard Boiled Eggs
\n220\u00ba Marmalade
\n285\u00ba Slow cook meats
\n300\u00ba English Muffins
\n310\u00ba Hard Crack Candies
\n325\u00ba Fried Eggs
\n350\u00ba Pancakes
\n400\u00ba Hashed browns
\n450\u00ba Stir Fries<\/p>\n
\nChill meat 20 minutes in the freezer before cutting. This will help you with really thinly sliced meat<\/p>\n\n