What's the secret to a perfect stir-fry?

Answer 1

-good prep.make sure all your veges and meat have been cut up already before you turn on the heat.
-a spacious wok.not non-stick and a nice, heavy weight.this helps in spreading and retaining the heat evenly.
-oil.pour a few drops into the wok and twirl it around so it coats the entire surface.turn up the heat so the oil gets really HOT.
-heat.keep your flame med-high always.food cooks faster,crispier more nutritious.
-strong arms.so you can keep tossing and stirring the veges constantly on the heat.
-a good recipe book.

Answer 2

Everything prepared in advance - veg cuts into strips, same with meat if using, flavouring, sauce at the ready (enough to flavor not drown) and as little oil as possible. Wok or pan has to be extremely hot. The whole stir-fry should be cooked in under 3 mins for a fresh crisp look and taste. You should never, ever reheat a stir-fry, looks soggy taste mushy.

Answer 3

Stir frying works on the principle that if the wok is very hot and the vegetables are finely cut the food will cook very quickly because it is steamed from the moisture in the food. In other words the food cooks from the inside out a bit like a microwave. To do this you need a good heavy iron wok. Therefore don't use one of those cheap Sainsbury woks.

Answer 4

Make sure the wok is hot with a little oil in. Make sure the meat is used is slice thinly for quick flash cooking. Meat should only take 1-2 Min's to cook. Make sure the veg is fresh and cut thinly. the sauce you have must easily cover the ingredients. All should be cook in no less than 4-5 Min's so it is crisp and doesn't go soggy. Another thing is that a stir fry you can easily experiment to find your own perfect style

Answer 5

Buying fresh ingredients from local independednt outlets, get the meat from you local farm shop, the herbs and spices from the local cornershop and get ingredients as fresh as possible.

If you are using beef, make sure the beef comes from a cow that has been hung for a long time, you can really taste the difference between properly hung local beef, and the stuff you find in supermarkets that doesn't even know it is dead yet when it ends up on your plate.

For a good stir fry, use a real, seasoned WOK, and Buy local, and fry hot!

Answer 6

Don't use anything prepackaged. Espcially stir fry sauces - full of rubbish and E numbers.

Just buy a good cookbook and follow the raw ingredients to the letter. Red hot wok, over gas, blanching vegetables first and frying meat in small batches also helps.

Answer 7

Prepare your ingredients. pre-cut.
Heat your wok with a little oil, ready when wooden spatula starts to bubble in it.
Only fry a serving bowl full of ingredient at a time.
Cook each ingredient separately.
In an old jar but an oxo-cube, tsp. sugar, dash of oyster sauce, couple of big glugs of soy sauce and a teaspoon cornstarch.
Put the lid on, shake up the jar.
Dump all your cooked ingredients in hot wok, form a bowl in the centre and dump in your jar of sauce, let it heat up, and stir all together.

Ps. sauce is traditional beef stir-fry but there are many more delicious ones.
Always remember to flavour, the dish with stir fried lemon-grass, or garlic or spring onion or pepper or lemon or......... Don't just use meat, onions, carrot, bell pepper etc like western cooking.

Answer 8

Chicken Stir-Fry



4 boneless skinless chicken breast halves
3 tablespoons cornstarch
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
3 tablespoons cooking oil, divided
2 cups broccoli florets
1 cup sliced celery
1 cup thinly sliced carrots
1 small onion, cut into wedges
1 cup water
1 teaspoon chicken bouillon granules


Cut chicken into 1/2 inch strips; place in a resealable plastic bag.
Add cornstarch and toss to coat.
Combine soy sauce, ginger, and garlic powder; add to bag and shake well.
Refrigerate for 30 minutes.
In a large skillet or wok, heat 2 tablespoons oil; stirfry chicken until no longer pink, about 3-5 minutes.
Remove and keep warm.
Add remaining oil; stir fry broccoli, celery, carrots, and onion for 4-5 minutes or until crisp-tender.
Add water and bouillon.
Return chicken to pan.
Cook and stir until thickened and bubbly.

Answer 9

Fresh ingrediants, lovely crisp vegetables, ginger and garlic. Don't overload on soy sauce as it covers all the delicate tastes of the other ingrediants that should go in it.

A stir fry wouldn't be the same without peppers, baby corn, bean sprouts, water chesnuts and carrot (it's lovely and crisp!).

Answer 10

stir-fry's are a great quick meal,you should marinade any meat product for at least 20 Min's,you can buy ready made from the store,make sure all your vegetables,meat are cut into thin strips,have all ingredients ready,heat up your wok or large frying pan till its really hot,keep the ingredients moving once you place them in the pan.most marinades have salt in them so taste before you add salt and pepper.good luck