Before cooking, prepare a sauce mixture and bring it to a boil in a wok over high heat, then add the pre-cooked ingredients and stir-fry quickly over high heat until evenly coated, then remove from the wok—this technique is called flash-frying or quick-frying with sauce.
Key Tips
Searing, like stir-frying, requires high heat. The key points for searing are as follows.
Step 1: Most ingredients need to be pre-cooked in oil first—some are quickly fried in oil before being flash-fried with sauce, like velveted pork tenderloin; others are deep-fried until crispy before being flash-fried with sauce, like crispy fried fish fillets.
Step 2: First, prepare the seasoning sauce. Add an appropriate amount of starch to the sauce to thicken it, allowing it to coat the ingredients.
Step 3: To achieve a tender, silky texture, the finished dish should contain a small amount of sauce—known as a "wide sauce"—rather than being dry like a flash-fry.
Example in practice
Stir-Fried Three Delicacies in Sauce
