Is the garlic supposed to stay golden? I found it impossible to do with the high heat and especially if garlic goes in first. It doesn't help that my heat is electric not gas. Lower the heat? Don't cook garlic first? Bigger cuts of garlic? Or is it normal to burn all the garlic by the time you are done with stir frying? Help would be very much appreciated.
ingredients? I always cook the vegs then meat first, add garlic (finely minced and alone), stir few seconds, add ginger, stir few seconds, onion if using then add the sauce ingredients. I have never burned the garlic. You just have to cook it for seconds.
I know from my experience that garlic burns if going in first so based on my judgment I would really put meat/veg in before garlic, but I keep reading recipes that tell me to cook garlic first so I tried it several times [sigh]. I know cooking it later will solve my problem.
Do what you have to to keep the garlic from burning. Put it in early with the ginger to flavor the oil then take it out before it burns. Add it later when there are other foods in there so it won't burn. Both will work. I promise the stir fry police won't come after you.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
I put it in with onions but once they are no longer completely raw, which is about 15 seconds on my stovetop, I add the next ingredient (ie. meat or veggies) and mix it quickly so that the garlic is not in the oil anymore. Usually works for me and does not get burnt that way