Onion, Champignon mushroom, butter and black pepper + chinese wine?

Hi, I would like to ask how to stir fry using wine, when does the wine comes in ? options are :

1. after I melt butter, onion, mushroom then wine comes in or

2. butter + wine together then mushroom and onion

3. mushroom with little water or chicken stock in a wok ( until mushrom little bit burned ), then wine and butter + onion



Any of you guys knows the better way or other inggredients to make my stir fry taste good ?

- I don't care what I cook, I wanna know the system of using wok and wine, ( which I supposed is the same in any recipes espc. in chinese cooking ) since wine can vaporize easily when enter in a hot metal.Onion, Champignon mushroom, butter and black pepper + chinese wine?
before i answer i gotta tell ya this...when i first became interested in cooking with wine, i went to the store and bought some kind of cooking wine i never heard of, then i was watching food network and they said to never cook with a wine that you will not drink, so, i went into the kitchen and took a drink of it and OMG! it was the nastiest thing i have ever tasted EVER! just thought i would tell you that.

i would add the wine early enough that it gets absorbed well, and worked through all the ingredience. so i would add the onion to the butter and let that cook for a couple of minutes then add the mushroom and wine



also, if you add some teryoke or soy sauce to the bits on the bottom of the pan after you are finished cooking, and a touch of wine, it is terrific sauce for linguini or spagetti noodles.Onion, Champignon mushroom, butter and black pepper + chinese wine?
There is/was a NASTY imported product called ';chinese cooking (rice) wine'; that I used to buy many years ago. It has a high sodium content (salt) added to prevent drinking it. It is used to splash onto the veggies and such in the last few minutes of the Stir-Fry. It used to put a nice gleemy, sheen (shine) on the sauce and veggies.



I prefer to use a white dry wine. Just a few generous splashy sprigs will do, added at the very last few moments before removing from the heat. Enjoy!



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