When adding garlic or ginger to heated wok oil as a base for stir-frying vegetables, it starts to burn quickly. To avoid this, add oil to a cold wok, then add the minced ginger/garlic to the cold oil.
Then turn on the heat to medium. As the wok and oil heat up, the ginger and garlic gently sizzles. The longer the aromatics stay in contact with the oil, the more flavor it infuses into the oil.
Then turn on the heat to medium. As the wok and oil heat up, the ginger and garlic gently sizzles. The longer the aromatics stay in contact with the oil, the more flavor it infuses into the oil.
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