Savory Soybean Stir-Fry

Cooking Temperature

• Wok must be preheated until oil shimmers and smokes lightly (~400°F/200°C) before adding ingredients to achieve proper wok hei and ensure safe cooking of soybeans.

• Soybeans must reach safe internal temperature during the 2-minute stir-fry with sauce to eliminate potential bacteria from raw soybeans.

Equipment Safety

• Use appropriate wok工具 (spider strainer, long-handled wok spatula) to prevent burns from splattering hot oil at extremely high temperatures.

Cross Contamination

• Thoroughly wash cutting boards and utensils used for raw soybeans before preparing vegetables to prevent bacterial cross-transfer.

• Ensure soybeans are fully drained and rinsed before cooking; improper rinsing can introduce contaminants to the wok.

Storage

• Refrigerate leftover stir-fry in airtight containers within 2 hours of cooking; consume within 3-4 days for optimal safety.

• Reheat leftover stir-fry to165°F (74°C) or higher throughout before consuming to ensure food safety.

Allergen Warning

• Contains soy and sesame; verify all guests have no allergies before serving; these are among the 'Big 9' allergens requiring disclosure in food service settings.

High Risk Population

• Immunocompromised individuals, pregnant individuals, young children, and elderly should ensure soybeans are cooked thoroughly and reheated properly due to soy's potential for bacterial contamination if undercooked.

Handling

• Keep scallion whites and greens separated during prep to maintain texture contrast and prevent loss of aromatic compounds from over-mixing.