What is stir-frying?
Stir-frying is cooking small pieces of food over very high heat in a wok or large pan while stirring constantly, so everything cooks in just a few minutes.
Why it works
High heat cooks small pieces fast, so vegetables stay crisp and meat stays tender. Tossing exposes every surface to the hot pan, and a wok's shape concentrates heat. When food hits very hot metal, you can get a smoky flavor called wok hei. Prep everything first since the cooking itself takes only minutes.
How to do it
Common mistakes
- Overcrowding the pan, which drops the heat and steams the food.
- Not prepping first, which leads to burnt garlic while you chop.
- Using a low heat, which makes the food soggy.
Questions about stir-frying
What oil is best for stir-frying?
Choose one with a high smoke point such as peanut, avocado, or refined vegetable oil. Avoid extra virgin olive oil.
Do I need a wok to stir-fry?
No. A large, heavy skillet works well if you cook in small batches to keep the heat high.
Why is my stir-fry soggy?
The pan was too crowded or not hot enough, so the food steamed. Cook in smaller batches on higher heat.
Soy Sauce
Ginger
Sesame Oil
Scallion
