All oils contain emolients that have to be released before cooking can take place, so it is very important to heat the oil in a HOT WOK to release these emolients.

Water, scallions, onions, ginger and garlic all contain emolients.

Thus, the use of garlic oil, a method used by quite a number of chefs, is practically unknown or not used by 90% of teachers who either haven't taken the time and especially by new students not use to high heat, thus burning the ingredients. Common sense will overcome this method. Special preference may call for extra garlic (whole buds to be discarded before continuing). I personally use extra garlic in all my marinades.

NOTE:

SHRIMP: Prepare 1/3 lb. at a time. Fry in marinade and oil. Don't pick up water or they will be rubbery.

WATER in Chinese steaming and poaching is used to crystal fry and also to release and distribute water solubles to sauces and soups.

STARCH - both corn and tapioca are used to thicken water and oil flavored based sauces so their flavor adheres to the food. This is usually with a light glaze rather than a mucky gravy which is generally present in Cantonese and resaurant food.

Your approach to eating out will change drastically after you have finished this course and possibly go on to an advanced course. I will try to transfer the Chinese style as taught to me to you, so it can be used in other genetic styles. Frying has no location, it is the style and technique that prevail. Your complete attendance is necessary so that you loose nothing.