Five steps to the perfect stir fry

Photo: Andre Martin

1. Get organised
Before you even think about getting your wok out, chop, measure, toast and roast your ingredients so everything is prepped and ready to go. Also, gather the utensils and serving plates you’ll need so they’re within easy reach.

RECIPE: Satay pork stir fry

2. Think same sizes
Stir-frying is a fast-cooking method, and cutting veg into similar sizes ensures they cook evenly. This also applies to meat, which should be cut into thin, uniform sizes for a nice colour and seared texture on the outside.

RECIPE: Beef and lemongrass stir fry

3. Heat things up
Your wok should be smokin’ hot – hot enough to evaporate a bead of water on contact. Add the oil after the wok has heated, then tilt the wok around so the oil disperses evenly. If using a frying pan, a large, wide one allows food to make more contact with the hot surface.

RECIPE: Thai pork stir fry

4. Cook in small batches
Cooking no more than a cup of ingredients at a time keeps the wok nice and hot. This allows you to sear ingredients, rather than accidentally stewing or sweating them, which results in chewy meat and soggy vegies. Once a batch has cooked, set it aside in a large bowl. Let the wok reheat again before cooking your next batch.

RECIPE: Sesame chicken stir fry

5. Go with this flow
Cook ingredients in the following order: protein (in batches, then set aside), vegetables (in order of firmness and in batches, if large quantities), aromatics, noodles/rice (if using), leafy greens, nuts and fresh herbs.

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