Stir fry king
The king of stir fry is this Cantonese classic. What makes this dish the king is the unique blend of textures, created during the cooking process.
Each ingredient is stir fried separately, to ensure the perfect texture, and they're then all brought together at the end with a light sauce.
It's simpler than it sounds, all you have to do is keep the wok on the stove, prepped ingredients on a bench nearby, and a clean plate to place the already cooked items on before returning them to the wok at the end.
If you don't own a wok you can make this in a large frypan.
How to avoid soggy stir fry
I have three main pieces of advice on this dish, or any stir fry or quick-cooking dish that requires timing for success.
First, make sure your pan can reach a high heat. Place it on a large burner and pre-heat the pan properly. You don't want to burn the house down, but you should give a pan 2-3 minutes to warm up before adding any food. Always add the oil after the pan is hot, not before. This will also avoid sticking.
Second, prep your ingredients fully before you cook. This will make cooking any recipe easier. Just enter your inner TV chef mode and chop all that stuff up, then set it aside in some little bowls or on a chopping board. You won't have time to prep in between steps when stir-frying and making this a habit will reduce stress in the kitchen.
Lastly, read the recipe fully. Timing is important when cooking, so you should be across the brief before starting the job. Make sure you know which ingredients go in next and have them ready. Better still, line up the items on the bench in the order of addition to streamline the process.
Slice the prawns lengthways for a better eating experience and nice presentation.
Tips before you begin
- Dried seafood adds flavour and texture, you can't skip it.
- If you buy preserved radish packed in salt, rinse it first or risk the dish being too salty.
- Ask for flowering garlic chives, not the regular thin and flat garlic chives.
- The garlic chives cook quickly so turn off the heat once they start to wilt.
What's your favourite meal in Hong Kong? If you haven't got an answer, maybe it's time to find out. My pick is the stir fry king from Ho Lee Fook. Try your luck with this recipe.
- 2 tbsp Lee Kum Kee sesame oil
- ¼ cup raw cashew nuts
- 100 g prawns, sliced lengthwise
- 20 g dried prawns, soaked in cold water for 2 hrs
- 20 g dried squid, soaked in cold water 2 hrs
- 2 tbsp preserved radish
- 1 knob ginger, julienned
- 1 red chilli, thinly sliced
- 2 small bunches flowering garlic chives
- 1 tbsp Lee Kum Kee soy sauce
- 1 tbsp Lee Kum Kee oyster sauce
- ½ tsp sugar
- ¼ cup seafood soaking liquid, or water
- ½ tsp cornstarch
- Lee Kum Kee Chiu Chow Style Chilli Oil, to serve
- Steamed white rice
- Assemble and prep all ingredients.
- Mix sauce ingredients together in a small bowl and set aside.
- Place a large wok over medium-high heat. Add the seame oil and cashew nuts, cook, stirring til brown and roasted. Remove, then add the prawns and cook until set, around 1 minute. Remove.
- Add the dried seafood to the pan and cook, stirring, until beginning to crisp. Add the radish, ginger and chilli, and cook another 30 seconds or so.
- Turn the heat to high. Add the chives and sauce, and cook, tossing together for 2-3 minutes until starting to wilt. Return the prawns and cashews, toss again. Season with salt to taste, then remove from the heat.
- Garnish with a drizzle of chilli oil. Serve with steamed rice.