INTRODUCTION

Stir-frying is one of thai cooking techniquse which is very easy and very quick. It requires very few ingredients while the cooking technique is extremely simple. One can find Thai stir-fry in myriad styles, such as stir-fried vegetables, hot and spicy stir-fried meat, or stir-fried meat in sweet and sour sauce. Stir-fried Chicken with Hoy Basil is wonderful for its hot and spicy flavor from chilies and holy basil leaves. The King Prawn in Tamarind Sauce has a perfect combination of sweet , sour,and salty taste with the subtle flavor of tamarind that enhances the taste. Meanwhile, Stir-fried Beef with Oyster Sauce is flavorful from the use of oyster sauce as seasoning.Stir-fry dishes using curry pastes are also under this category.
The key to cooking delicious stir-fry dishes is the freshness and quality of the ingredients.All ingredients should be well selected and properly stored.In addition, the particular kitchen utensils- a wok and a stove-also play an important role in making a big difference to stir-fry dishes, both in appearance and flavor.

Herbs and Vegetables

Spring onion: This vegetable has apungent smell.Select the fresh stalks without bruises or yellow ends.


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 Coriander: The leaves have a cool aromatic fragrance. It is preferably used for garnish. Select the medium bunch with bright green leaves and without bruises.
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Chinese celery: This stalk vegetable with a pungent smell is in the parsley family.The fresh leaves and stalks are added to enhance a unique aroma, especially to reduce the odor of meat Select the young plants with bright green leaves.
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Small garlic:This kind of thai garlic has a strong distinctive odor. Select the bulb which has pinkish skin. Store by hanging or placing in a basket and keep in a ventilated area in order to prevent them from beging rotten or spoiled.
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Shallot: The essential oil in shallot has a sweet-pungent taste with spicy smell. Select the medium size with shiny violrt red skin
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Ginger: lt has a sharp pungent taste.The mature ginger is more aromatic and spicy than the young one.
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Holy basil: Having a sharp and spicy flavor,it is usually added in many spicy stir-fry dishes like phat cha and phat khee mao.Select the fresh leaves without bruises. The small leaves provide stronger aroma than the larger ones.

Sweet basil: This herd has green leaves and light purple stems and flowers. It has  subtle mint flavor and is normally used in spicy stir-fry dishes.Select the fresh and medium size
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Kaffir lime leaves: Its essential oil has a citrus aroma. Use the leaves that are not too young or too mature. Tear the leaves ans immediately add to food to retain its full fragrance.
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Hot chili: It has a small size but very hot so it is usually used in the hot and spicy stir-fry dishes.
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 Green pepercorns: Select young fruits which are still juicy as they give atender and hot flavor. The herb can be used whole or crushed.
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