Essential Techniques for Perfect Stir-Fry

The Importance of Heat

High heat is the secret to perfect stir-fry. Your wok should be hot enough that oil shimmers immediately, and ingredients should sizzle on contact. This creates the characteristic flavor and texture that makes stir-fry special.

Equipment You Need

• Wok: A 14-inch carbon steel or cast iron wok is ideal
• Spatula: Use a wok spatula for proper tossing and movement
• Ingredient Prep: Everything should be cut and ready before you start

Mise en Place: The Key to Success

In French, "mise en place" means "everything in its place." For stir-fry, this is absolutely critical. Slice all vegetables, prepare your sauce, and have all ingredients within arm's reach before you start cooking.

The Stir-Fry Process

1. Heat your wok until it's smoking hot
2. Add oil and swirl to coat
3. Add protein (if using) and cook until partially done
4. Remove protein and set aside
5. Add vegetables starting with hardest (longer cooking time)
6. Return protein to wok
7. Add sauce and toss everything together

Common Mistakes to Avoid

Don't overcrowd the wok, don't add cold ingredients to hot oil, and don't stop moving your ingredients. Keep everything moving for even cooking.

Flavor Balancing

A good stir-fry sauce should have balance: salty (soy sauce), sweet (sugar), sour (vinegar), and spicy (chili). Adjust these components to your taste.