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Once prepared, the protein is cooked over high heat in a preheated wok, then combined with par-cooked broccoli, and finally coated with the prepared sauce. The process emphasizes rapid cooking, high heat, and careful sauce reduction to achieve that glossy, clingy coating—deliciously hot and full of flavor.
2. Dry-Fried Vegetables
Dry stir-fries focus on flavor from high heat, aromatic vegetables, and rendered animal fats rather than sauces. Huang exemplifies dry-fried string beans, a Chinese restaurant classic.
Method:
String beans are topped and tailed, coated lightly with oil and salt.
They are broiled or par-cooked at high heat to remove moisture and develop a slight char.