FAQs
The key to stir-frying is to constantly stir. Your veggies must have enough room to move around in the wok. A -crowded wok will lead to veggies that are soggy instead of crunchy. If your wok is getting too full, cook your meat and then veggies in batches.
What is the secret to a successful stir-fry? ›
The key to stir-frying is to constantly stir. Your veggies must have enough room to move around in the wok. A -crowded wok will lead to veggies that are soggy instead of crunchy. If your wok is getting too full, cook your meat and then veggies in batches.
Why does my stir-fry come out mushy? ›
Damp vegetables drop the temperature of your wok or skillet and can turn your stir-fry into a soupy braise. Pat vegetables dry or run leafy greens through a salad spinner until dry to the touch. Otherwise, they will steam and braise in the pan and lose their crispness.
What are the three rules of stir-frying? ›
Food & Dining
The first is to cook your protein and your vegetable separately, and combine them only after both are fully cooked. A second rule of thumb for stir-frying: Choose one vegetable per stir-fry. Finally, always remember to add liquid only after everything is more or less finished cooking.
How to fix bland stir-fry? ›
If you do not want your stir-fry to be bland, you can also enhance the flavor by adding wok sauce or utilizing ingredients like fresh chilies, Sriracha sauce, fresh lime juice, garlic, ginger, and lemongrass. Or you can add a few drops of sesame oil, stock, wine, coconut milk, or beer.
What should you not do when stir-frying? ›
How to stir-fry: 10 common mistakes to avoid at all costs
- But first… what IS stir frying? ...
- #1: Using the wrong pan. ...
- #2: Slicing ingredients too large or thick. ...
- #3: Being unorganised. ...
- #4: Not getting the wok hot enough. ...
- #5: Adding the oil before the wok is hot. ...
- #6: Throwing every ingredient in at once. ...
- #7: Crowding the protein.
What is the secret ingredient in stir fry? ›
Ketchup Is The Secret Ingredient For A Top-Notch Stir Fry.
How can I improve my stir-fry? ›
Stir fry cooks fast and hot so make sure you are using your heaviest frying pan or wok and are stirring continuously. Don't overload your wok as the ingredients will become soggy. You can cook things in batches if necessary, for example, you can cook the protein first and set it aside to add back in later.
How do you make stir-fry taste like a restaurant? ›
Aromatic ingredients like garlic, ginger, green onions, chilies and spices. These ingredients are typically added to the oil first to infuse it with flavor. You won't need much; a few teaspoons to a tablespoon of total aromatic ingredients per person adds a serious amount of flavor.
Should you stir-fry with butter or oil? ›
Stir-frying: Butter has a lower smoke point than our favorite oils for stir frying. Use ghee or clarified butter here for best results. Pan-frying: Yes, you can use butter for simple pan-fried recipes! Like sautéing, you'll want to slowly melt the butter and let the moisture cook off before adding your food.
Adding soy sauce too early can burn it. Remember, timing is key. Add soy sauce midway for that perfect cook.
What goes first in a stir fry? ›
Stir-fry onions first, then add hard vegetables such as carrot and broccoli. Quick-cooking vegetables, such as snow peas, leafy greens and bean sprouts, should be added towards the end of cooking. If using vegies that have a combination of both textures, such as gai laan, add the stems first and the leaves later.
What is the best oil for stir-frying? ›
So many different oils, the good news is you can stick with what you know – canola is great! The best oils for stir frys are the oils with the higher smoke points. These tend to be the “thinner” oils such as peanut, grapeseed or canola.
How to fix soggy stir-fry? ›
Ways to fix a soggy stir-fry
It's relatively easy to save a liquidy stir-fry, though you'll have to act quickly to save the dish from becoming overcooked mush. If you're using sturdy ingredients that can withstand being cooked down a little longer, you can simmer the liquid in your pan until it thickens up naturally.
How to make the perfect stir-fry? ›
How to make a stir-fry
- Prepare all the ingredients before turning on the heat. ...
- Slice meat and vegetables for maximum surface area. ...
- Use a wok or cast-iron pan. ...
- The aromatics should be cooked low and slow. ...
- But the stir fry needs to be cooked fast and hot. ...
- Add ingredients according to cook time. ...
- Stir your ingredients often.
How to add more flavor to stir-fry? ›
5. Add flavour.
- Herbs: basil, oregano, cilantro.
- Spices: cumin, coriander, cardamom.
- Reduced sodium or no sodium added broth.
- Fresh lemongrass, garlic or ginger.
- 100% fruit juice.
- Citrus zest.
- Lower sodium soy sauces (<600 mg sodium per tablespoon)
How do you make stir fry taste like a restaurant? ›
Aromatic ingredients like garlic, ginger, green onions, chilies and spices. These ingredients are typically added to the oil first to infuse it with flavor. You won't need much; a few teaspoons to a tablespoon of total aromatic ingredients per person adds a serious amount of flavor.
What makes a stir fry good? ›
A great stir-fry typically consists of four important components: protein, vegetables, aromatics, and sauce. Standard stir-fry starts with one pound of protein and two pounds of vegetables, and a basic stir-fry sauce (recipe below). You can add aromatics or herbs to change the flavor profile of your dish.