Beat the Clock - Cooking for One or Two by Dueep J. Singh & John Davidson

Author:Dueep J. Singh & John Davidson [Singh, Dueep J.]
Language: eng
Format: epub, azw3, mobi
Publisher: JD-Biz Corp Publishing
Published: 2014-12-09T08:00:00+00:00

Stir Fry Pork with Vegetables

Let me give you one reason why stir-fry pork is one of the most popular street foods in many parts of the East, as well as in the West. That is because it is fast to cook and good to eat. So if you are moving around in the market of your choice in the East, and you find yourself beguiled by the aroma of some pork being stir fried somewhere in a Wok, you may just want to stop, appreciate the aroma, and ask for a heaped plateful being cooked in unhygienic surroundings right in front of you.

Stir-fry cookery, especially when it is done in a Wok, is one of the easiest ways in which you can cook a meal really fast. Millenniums ago, when the people of the East were more often nomadic tribes, or were often on the move, because of warring factions invading their settlements and tribes, these hardy people made sure that they had just the basic number of utensils which could be carried from one place to another easily. That is when the Wok was invented.

It was a deep utensil in which food could be cooked, heated, stir-fried and even eaten in the bare minimum of time with the bare minimum of fuss. The even distribution of heat all over the surface of the Wok made it easy for the cook to dump the food in, stir-fry over a campfire with a spoon, feed the family, when the food was cooked, and then this Wok was washed out with water or with sand and placed in the saddle bag for use in the evening or the next day.

Wok cookery is normally done in the open air, especially when you have a large fire going. But many of us do not have cooking ranges of very high temperatures in our kitchens because we are not professionals. Nevertheless, always put your wok on to the highest temperature, and heat before you add the food.

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