when making stir fry dishes, i add garlic towards the end cuz i don't want it get burned...this correct?

Question

i see recipes which add the garlic with the onions..i never liked this method cuz the garlic always got burned...something i'm doing wrong? or does it depend what your making..thanks you fellow cooks!

Answer 1

no that is wrong//the purpose of stir fry is to do it in very high heat and fast and keep moving the food///u andd fresh ginger and garlic first to flavor the oil///if u want take it out before it gets real dark, then the oil will b flavored///

Answer 2

If the onions don't burn, neither should the garlic. Try smashing the garlic with the flat side of a cleaver, then chopping fine and add to onion. Also, if you add more garlic later (same with pepper) if will have a different and good taste. Just as long as there is time for the garlic to cook, most westerners don't like it crunchy.

Answer 3

i cooked Chinese professionally for 4 years. you cant cook it too hot unless your frying rice or noodles. your onions, garlic, ginger, black bean sauce, go in first, and your meat should be thrown in just after, and stirred immediately. the idea is to time it so that your your onions and garlis are opaque as your meat is done searing.
your meat wether it be beef, chicken, whatever, should be seared, but not fully cooked, then add your veggies. they only need to cook a few minutes as a well cooked chinese dish should leave the veggies crunchy. i usually stir in the veggies, stir it up, then push the whole mix to the sides while i add sugar, salt, and msg(if you use it), and try to throw in equal amounts of each. (the amount depends on the size of your dish, and you can always add more easier than you can take it out, BUT a little sugar will tame salty, and vice-versa). stir it all up, push it to the sides again, dip your finger (quickly) in the juice gathered at the bottom and give it a taste and adjust accordingly. by this time your meat and veggies are done. add your cornstarch/water mix or any sauces, stir it up once more and your a freakin Iron Chef!!! the trick in Wok cooking is to keep it moving as much as possible for even heat distribution. tempurature only effects how FAST you can cook it. in one kitchen i worked in we used 500,000 BTU burners that we had to get special extinguishers for and permission from the fire cheif to install. 500-700 degrees is optimal in this particular style.

Answer 4

No, if you want the flavor after you put your oil in the pan add the chopped garlic and stir for about 30 to 45 seconds so that it becomes glazed, then add all the rest of your ingredients that will make everything taste a lot better.

Answer 5

You need to add the garlic at the beginning, otherwise it doesn't get infused into the oil and then into the food. What type of oil you are using matters as well as heat. You should get the oil hot, add your garlic and ginger, stir it up for a minute, then add your onions, then veggies/meat. You don't need max flame to stirfry. If your oil is smoking, it is too high. I use peanut oil or sesame oil.

Answer 6

Yes!

By adding the garlic too soon it will burn and spoil the whole dish.

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Answer 7

That's right. Garlic needs much less cooking than onions.

Answer 8

I add it at the beginning and my garlic does not burn. Maybe you are not using enough cooking oil, or do you have the heat on too high?

Answer 9

the reason your burning the garlic is that you have your burner too high, lower the temp and saute the garlic it should be opaque then add whatever.

Answer 10

uh uh, you start with the garlic but just blanch it for a few seconds than add the meat