Stir Crazy - stir fry recipes

Vegetarian Times, May, 2000 by Peter A. Cervoni

All About Oil

Never underestimate the role oil plays in successful stir-frying. Here are some important tips to follow.

* Never use any toasted oils, such as sesame, for stir-frying because they are unstable at high temperatures. My personal favorite is olive oil, although peanut, safflower and soybean oil are also good choices.

* After you place oil in the wok, gently swirl it around to coat the sides. This will prevent food from sticking to the sides as you stir.

* Never heat oil to the smoking point. At this temperature, the oil could ignite.

* If oil does ignite, don't panic. First, turn off the flame. Then throw some salt on the fire or put the cover on the wok to cut off the oxygen supply. Do not use water to quench the fire and don't dump the oil in the sink.

PETER A. CERVONI most recently served as executive chef of Angelica Kitchen, a vegan restaurant in New York City. A 1993 Culinary Institute of America graduate, he's also worked in the kitchens of New York City's River Cafe and La Cote Basque.