The Food That Made Me

Kids, as Niece #1 constantly reminds me, I should be teaching you how to cook. So, here is a tip that I have “mastered” in the last few weeks.

Put the lid on.

Where it is useful: stir-frying

Warning: I don’t actually know if this is the correct method. But it has been working for daddy. So, I’m going to call it a tool in my tool belt.

1. When you are stir-frying veggies such as broccoli or snap peas, do this:
   1. Start with hot oil in the wok. Throw the snap peas in. Try to do it in batches so that you don’t crowd the wok… I don’t necessarily follow this advice all the time.
   2. Stir it for about 30 seconds.
   3. Cover it with the lid.
   4. Depending on the veggie, you should leave it covered for a different amount of time to make sure it cooks to the level you want.
   5. Watch for the color to change to a more vibrant color.
   6. I wish that I could stir-fry on high heat without covering it to cook since that gives me more wok hei. But I haven’t figured that out yet, so bear with me. In the meantime, this is my hack to ensure that the veggies get done.