Chinese wok stir-frying is the most used cooking method in my house, and I suspect in most Chinese households too!
Stir-frying is super-quick cooking; normally dishes can be cooked in less than 10 minutes. The wok that we use is 14-inches wide, plenty of space for searing, stirring, flipping, turning and adding lots of ingredients.
One of the challenges in stir-frying is the amount of heat and smoke that comes from the wok. In our old kitchen, the hood system was so dated and weak that I frequently had to open all the doors and windows to prevent the smoke detector from going off.
Since the remodel, with our new KitchenAid® 36″ Retractable Downdraft System, we’ve eliminated all the trouble. The powerful downdraft vent not only sucks in much of the smoke, but it also is retractable, hidden until you need it.
With just a push of the button:
The vent rises up from the countertop:
You can adjust the power on the side:
It’s the perfect combination of beauty and function.
A note from Jaden’s Designer, Susan Serra of The Kitchen Designer on the appliances:
There was no question that Jaden knew what performance attributes she needed as we talked about appliances. The KitchenAid® 36-Inch Induction Cooktop fit perfectly aesthetically and fit the bill performance-wise for Jaden’s cooking style. Jaden appreciates the safety features in this family-centric kitchen and the super quick response to increase or lower the heat. The 36-Inch Built-In Refrigerator and 24″ Architect® Series II Dishwasher, both with panel fronts, help to soften the kitchen design visually as the kitchen is an open plan space, connecting to the family room and lovely dining area. The powerful 36″ Retractable Downdraft System allows an unobstructed view above the island and rises very tall to capture the cooktop’s heat, odors and moisture. The 30-Inch Convection Combination Microwave Wall Oven‘s microwave and convection technologies? Perfect for the modern cook!
Black Pepper Steak
Makes 4 servings
1 egg white
1 teaspoon low sodium soy sauce
1/2 teaspoon vegetable oil
freshly ground black pepper
1 teaspoon corn starch
1 pound beef, thinly sliced (sirloin, flank are best)
1-2 bell peppers, cut into 1-inch pieces (any colors)
1 small onion, cut into 1-inch pieces
2 cloves garlic, finely minced
1 1/2 tablespoons oyster sauce
Vegetable oil, for stir frying
In a bowl, whisk together the egg white, low sodium soy sauce, vegetable oil, black pepper and corn starch. Add the beef slices and mix very well. Marinate for 10 minutes.
Heat a wok or large sauté pan over high heat. Swirl in about 1 tablespoon of vegetable oil. When very hot, add in the beef slices, spreading it out all over the surface of the pan. Let cook for 30 seconds, undisturbed, to get a nice sear. Flip the slices and cook another 30 seconds. Remove immediately to a clean plate.
Turn the heat down to medium-high. If needed, add in just a little more vegetable oil. Add in the bell peppers and the onion and stir-fry for 1 minute. Push the vegetables aside and make a little spot for the garlic. Add in the garlic and give it a few seconds to heat up and become fragrant. Toss garlic in with the vegetables.
Add the beef back into the pan. Toss very well. Pour in the oyster sauce and toss again. Season with more black pepper, if desired.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*