michael s
(Michael S)
#1
it constantly with a wooden spoon to ensure even cooking. Remove the
meat, fish, or poultry and set aside.
2. SCRUB THE WOK QUICKLY under cold water to wash out any protein bits
that might burn and taint the flavor of your vegetables. Return the wok
to the heat and coat with new oil. When hot, add a teaspoon of garlic
and cook for 15 seconds.
3. ADD EVENLY CUT VEGETABLES and cook for 2 minutes. Keep moving
them around with your wooden spoon to cook evenly. A perfectly stir-
fried vegetable is fork-tender with a little crunch. Add a splash of
Chinese cooking wine and let everything sizzle for a few seconds.
4. ADD BACK THE PROTEIN to the wok. Many Chinese chefs add 1/3 cup
broth and a pinch of cornstarch. Cook over high heat until the broth
thickens, about 1 minute, then add a few shakes of soy sauce.
Master grilling.
Choose your fire. Charcoal grills make for tastier meats, but propane
grills are generally healthier for cooking. One study found that charcoal-
grilled meats contained more carcinogens called polycyclic aromatic
hydrocarbons (PAHs) than meat heated with propane-fueled flames.
When fat drips from the meat and burns, it creates PAH-infused smoke,
which coats what you’re cooking. Charcoal, by nature, creates more
smoke than gas does. Not only that, it burns hotter, which chars meat
and creates heterocyclic amines (HCAs), another hard-to-pronOUNCE
carcinogen. It’s your choice. I use both types for my grilling. To limit
PAHs and HCAs, do this:
TRIM FAT FROM MEATS. Less dripping means less smoke, which reduces
PAHs.
MARINATE. Soaking meat in balsamic vinegar and lemon juice reduces
HCAs by 90 percent.
