Stir-Frying Quotes

I love big shrimp, like Japanese botan shrimp and the meaty ones from Santa Barbara, Calif. In classic Japanese cooking, shrimp like these would be dropped into a broth or boiled as served with sushi. But I think boiling dilutes their great flavor, and they are better when stir-fried.

The wok is one of my favorite things to work with when I'm camping.

One day, the people who work in my kitchen stir-fried chopped Napa cabbage to serve with some meat or fish for their own dinner. I got to thinking: 'What if the cabbage was the most important thing on the plate?'

Chinese cooking is noisy - a multitasking activity that requires constant vigilance. There is no downtime.

I'm a bit of a gourmet chef. I love cooking - mostly Thai food.

Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.

Brussels sprouts are really quite versatile.

A well-seasoned and properly cleaned wok will always have micro-pores in the metal that hold some oil or food particulate, etc. - that's a good thing.

Remember for stir-frying not to use a wok bigger than 16 inches. Once it has food in it, you won't be able to work very efficiently.

I like to abide by the seasons and let the natural flavor in food speak for itself. I use quick cooking techniques of high heat with very little fat, such as quick saute or wok stir-frying.

After a day of writing, I love nothing more than to go into my kitchen and start chopping onions and garlic on the way to cooking an improvised meal with whatever ingredients are on hand. Cooking is the perfect counterpoint to writing. I find it more relaxing than anything else, even naps, walks, or hot baths.

A plancha is just a hot flat surface. So if you think about it, anything is a plancha, like a saute pan or a griddle. A la plancha is the perfect way to cook for a crowd.

I have a great time cooking and eating Thai green chicken curry.

A lot of people who want to cook with less fat are surprised by that. You can cook vegetables in a little water in a covered pan and then throw the fat into the residual liquid to coat them.

With wok cooking, you chop things up into little pieces for maximum surface area, so they can cook in minutes, if not seconds. Sauteing is energy efficient; baking is not.

Wok cooking is intimidating, but it's the most versatile and handy tool in your kitchen.

I look cooking! Particularly pad thai.

I always pan-fry sprouts - it retains texture and enhances flavour.