Whether its chicken, pork, or beef, these basics all apply.
knows that with a stir-fry, having all of your ingredients prepped and ready to go is of the utmost importance. Meat should be sliced, vegetables chopped, sauces mixed, and aromatics minced, all before you turn up that heat.
But there's another secret that will improve both the flavor and the texture of your proteins: proper marinating. When done right, a marinade is more than just a flavoring agent. It can help tenderize meat and alter its proteins so that it retains more moisture. It can improve the browning characteristics that is the goal of high-heat cooking. It can also help it absorb other flavors more easily.
While you can add as many aromatics to a marinade as you'd like, there are a few ingredients that serve as far more than just aromas—they actually physically alter the way meat cooks, aiding in flavoring, tenderizing, and browning. When I construct a marinade, I like to add my dry ingredients first , followed by my wet ingredients , then the oil, and finally some cornstarch.Both a flavor and a texture enhancer, salt is essential in all marinades. It brings out meat's natural flavors and also tenderizes it by breaking down myosin, a tough protein found in meat, just like in a good brine. Tenderized proteins also contract less during cooking, which means better moisture retention.
Of course, the idea is that once you have a good basic marinade, it becomes a building block for constructing stir fries on your own, but check out the recipes below if you want some ideas to get you started.
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