-
When stir frying, cut all vegetables to a uniform size so they cook at
the same rate
-
When wok frying, use an oil with a high smoking point
-
Olive oil has a low smoking point and is not generally suitable for wok
cooking.
-
Add sesame oil at the end of cooking as its fragrance is lost when fried,
and may turn bitter
-
Soy sauce can be used as a substitute for salt in Asian cooking. It
adds an extra dimension of flavour to a dish.
-
When using soy in your cooking, use the correct type for the
dish;
-
Light soy is saltier than dark soy, but will not discolour the dish in
which it is used. This style of soy sauce is good for light coloured
noodles or fish, and is mostly used as a seasoning and dipping
sauce.
-
Dark soy is used for colouring up a dish or casseroles. Use for
meat and marinades which need a richer and darker
colour.
-
If your dish is too spicy, add a little coconut milk of serve with rice
or cucumber slices.
-
If your dish is too salty, add finely chopped ginger.
-
If your dish is too sour, add sugar.