Usually when a free style vegetable stir fry is prepared the main meats used are either chicken or beef, seafood like fish or shrimps are rarely used. The reason behind it might be because seafood is hard to handle in stir fries. Fish flakes easily, squid tends to be rubbery when over cooked and prawns don’t give a lot of flavour compared to the non-seafood counterparts. Well that all can be partly true as I had the same dilemma before when I started to learn how to properly stir fry at home but with proper techniques in cooking them it is relatively easy to do.
I did not learn that from TV or reading magazines and blogs, I learned most of it by watching Chinese chefs in restaurants. I specifically look how they use their wok and how they prepare their ingredients, if you notice the key thing here is everything is already pre-cut, some are pre-cooked mix that with a really hot wok then everything should flow easily. So ordering your takeaways can be a learning experience too, that is why when you visit your Chinese takeaway next time be attentive on how they prepare your favourite stir fry, you will definitely learn a lot but for now all I can do is just tell you through this blog.