Question about Asian Stir fry dishes, and also Scrambled eggs and potatoes.

I make stir fry at least 3 times weekly when I am home early. I don't lose color because I don't overcook it and I make it right before we are going to consume it. Stir fry meat and frozen  vege first then just toss in finished sauce is one way DONT BOIL. Keep in mind frozen veges are already blanched(cooked). Many times I use combo of fresh and frozen depending on whats in season. 

Eggs,,  after a while of sitting will get darker, potatoes and onions soggy. also cook almost to order for a better product. . If you do scrambled in volume and keep hot in chaffer or steamtable,make  sure you add a little sour cream to eggs when you are beating them, this stops the greening effect. also dont load chaffer make smaller amounts at a time.

Dry the defrosted vegies thoroughly with strainer and towel, coat with oil, place in the parchment-lined tray and put in the oven until dry but not burnt. 5 minutes at 350. The culprit is moisture from the ice.

Tried that. It did not work. Vegies (specially frozen corn, carrots, and peas) still came out steamed, mushy, and discolored. Your suggestion only works if you put a lot of cooking oil to compensate the water that will come out from the vegies after heat is applied. But the problem is I don't like too much oil, so I resort to using the oven.

If i remember it correctly, a wok can heat up 18x better than a flat skillet. I'm not sure about the numbers but i'm sure it can conduct heat pretty well than any flat cooker.

Quote:

Originally Posted by OnePiece 

Why is a wok better than a deep skillet while cooking certain dishes?

Even on an electric burner , which is not the best the wok seems to concentrate the heat to the center area    where as the flat skillet spreads the heat. The hotter the better

Quote:

Originally Posted by TransChef 

Tried that. It did not work. Vegies (specially frozen corn, carrots, and peas) still came out steamed, mushy, and discolored. Your suggestion only works if you put a lot of cooking oil to compensate the water that will come out from the vegies after heat is applied. But the problem is I don't like too much oil, so I resort to using the oven.

If you use frozen mixed veg like the soup type  diced carrot, niblet corn, peas maybe your right . I am talking larger actual stir fry cut. Also when using a wok you need less oil as it puddles in center unlike a fry pan. You have your  opinions and I have mine. thats what makes world go round.

Quote:

Originally Posted by OnePiece 

So a wok is better even on an electric burner because the heat is more concentrated.   So that means a round bottom, not flat, is better?

 

 

If you purchase a totaly round bottom, you must make sure it comes with a ring. If it does not it wont sit right on the burner.. In Asian places the stove itself has a built in lip or ring, or cutout where the flames come up, but then the woks themselves are about 30 inches across.a bit to big for the average home..

The smaller home versions sometime come with a flat 6 inch bottom but the  wok itself is about 1 foot across the top. This is second best procedure.