Radio Kitchen | Yesterday

May 14,2013   #1134   Secrets of Stir-Frying

We Americans are great borrowers of cooking techniques from all sorts of foreign traditions.   We've learned to steam our rice and veggies and melt our cheese in a fondue pot.   We roll sushi like we were born to the craft, and we are comfortable making our own pasta.   From Asia we learned about the wok and the art of stir-fry.   We believe the stir-fry is simple but there are some nuances we should master.