How do I prevent my garlic from burning at the beginning of a stir-fry?

Question

Garlic burning too fast? Learn when to add aromatics in a stir-fry to build flavor without bitterness.

Answer 1

To prevent your garlic from burning at the beginning of a stir-fry, add it only after the initial batch of protein or harder vegetables has already started cooking, or add it with other aromatics and cook for only 15-30 seconds over moderate heat.

Detailed Explanation:

Garlic burns very quickly in a hot wok because it's finely minced and contains natural sugars. Burnt garlic turns bitter and unpleasant, which can ruin the whole stir-fry. Here's how to ensure it infuses flavor without charring:

• Timing is Everything:
  • Method 1 (Post-Protein/Veg): The safest bet is to add the garlic (and ginger) after your first batch of protein (like chicken or tofu) has cooked and been removed, or after your harder vegetables (like carrots or broccoli stems) have had a minute or two to cook. This slightly lowers the wok temperature, giving the garlic a safer environment.
  • Method 2 (Quick Aromatic Fry): If you prefer to add aromatics first, heat your wok until hot, add oil, then immediately add garlic and ginger. Cook for only 15-30 seconds, stirring constantly, until fragrant. Be vigilant and remove them quickly if they start to turn dark, or immediately add your next ingredients to cool the pan slightly.
• Heat Control: If you're adding garlic first, don't let the wok get too hot. Aim for high but not smoking violently.
• Don't Mince Too Finely: While fine mincing is good for flavor, extremely fine, almost pureed garlic will burn even faster. A slightly coarser chop can give you a tiny bit more leeway.

Pro Tip:

If you're making a stir-fry with a lot of ingredients, consider splitting your garlic and ginger. Add a small amount at the beginning for initial flavor, and then add the rest mid-way through cooking, when the wok temperature is slightly lower due to other ingredients.