When it comes to stir-fries, preparation is key; our Test Kitchen experts have all the tips you need for stir-fry success!
Before you start cooking, make sure you’ve chopped up any vegetables and aromatics (onions, garlic, chilli), mixed up your sauces and marinaded any protein, ready to go.
If your wok isn’t non-stick, you’ll need to season it before you start cooking.
To do that, add a splash of oil and some salt, and place the wok over a high heat. When it starts to smoke, use some paper towel to wipe it clean.
Now your wok is seasoned and ready to use!
Step 1: Add some neutral oil, like grapeseed, vegetable of peanut oil, which all have a high smoke point. Once the oil shimmers on the surface, it’s hot enough to start stir-frying.
Step 2: Start with your proteins, cooking them in a couple of batches so that you don’t get a “stewed” effect. Transfer to a plate.
Step 3: Stir-fry your aromatics, tossing quickly so as not to burn the garlic. Then add your harder vegetables, cooking for a couple of minutes.
Step 4: Return your meat back to the work along with the sauce and any leafy veg; cook until the veg has just started to wilt.
Step 5: Serve straight away, on a bed of steamed rice and with some fresh herbs sprinkled on top.
Using this technique will make sure that your veg stays crunchy, your protein tender and the whole process will stay quick and simple.
If you’re feeling inspired, try one of our favourites: tofu and sugar snap pea stir-fry, Thai lamb and noodle stir-fry or beef and ginger stir-fry.
