What is the correct way to salt stir-fried dishes?

Question

Find tips for salting stir-fries for even seasoning without overpowering.

Answer 1

Salt stir-fried dishes towards the end of the cooking process, after the vegetables have softened but before adding any sauces. This helps to control the overall saltiness and prevents over-salting.

Detailed Explanation:

Adding salt at the beginning of stir-frying can draw out moisture from the vegetables, making them steam instead of stir-fry, resulting in a less desirable texture. Salting too early can also lead to over-salting, as the volume of the dish reduces during cooking.

Here's a step-by-step guide:

1. Prepare your ingredients: Chop all vegetables and proteins into bite-sized pieces.
2. Heat your wok or pan: Ensure your wok or pan is very hot before adding oil.
3. Add oil: Add a high-smoke-point oil like peanut or canola oil.
4. Stir-fry aromatics: Add aromatics like garlic, ginger, and chili and stir-fry briefly.
5. Add protein: Add your protein and cook until almost done.
6. Add vegetables: Add vegetables based on their cooking time, starting with the ones that take longer to cook.
7. Salt: Once the vegetables are tender-crisp, add salt to taste.
8. Add sauce: Finally, add any sauces like soy sauce, oyster sauce, or hoisin sauce. Taste and adjust seasoning if needed.

Pro Tip:

Remember that soy sauce and other common stir-fry sauces already contain salt. Reduce the amount of salt you add directly to compensate for the saltiness of the sauces to avoid an overly salty final dish.