What’s the correct order to add garlic and ginger in stir-fries?

Question

Find the best sequence to add garlic and ginger for even flavor and no burning.

Answer 1

Add ginger to the wok first, followed by garlic a few seconds later. This sequence allows the ginger's flavor to infuse the oil before the garlic burns.

Detailed Explanation:

The order in which you add garlic and ginger to a stir-fry significantly impacts the final flavor profile. Ginger, being more robust, benefits from a slightly longer cooking time to release its aromatic oils and impart its characteristic warmth to the dish. Adding it first allows it to gently infuse the oil without burning.

Garlic, on the other hand, is more delicate and prone to burning quickly. Burnt garlic becomes bitter and overpowers the other flavors in the stir-fry. Therefore, it's best to add garlic a few seconds after the ginger. This short cooking time is sufficient to release its pungent aroma without risking bitterness.

Here's a step-by-step breakdown:

1. Heat your wok or pan over medium-high heat.
2. Add your cooking oil (e.g., vegetable oil, peanut oil).
3. Add the minced or grated ginger and stir-fry for about 10-15 seconds.
4. Add the minced or grated garlic and stir-fry for another 5-10 seconds, until fragrant. Be careful not to burn it.
5. Proceed with adding the rest of your ingredients according to your recipe.

Pro Tip:

Keep a small bowl of water nearby. If the garlic or ginger starts to brown too quickly, add a splash of water to the wok to lower the temperature and prevent burning. The water will evaporate quickly, leaving the flavors intact.