Stir-Frying
High-heat cooking method using a wok or large skillet with constant stirring and tossing. Originated in China, widely used across Asia for quick, flavorful dishes.
When to Use This Technique
- Quick weeknight dinners
- Cooking mixed vegetables with meat
- Fried rice and noodle dishes
- When you want charred, smoky 'wok hei' flavor
Temperature Guide
Temperature Range
Extremely high heat (450-600°F / 230-315°C)
Visual Cue
Oil smokes immediately, food sizzles furiously on contact
Readiness Test
Drop of water evaporates in less than 1 second
Step-by-Step Instructions
Prep all ingredients before heating the wok — stir-frying is too fast to chop mid-cook
Tip
Mis en place is non-negotiable. Everything in piles by the stove.
Heat wok over highest heat for 2-3 minutes until smoking hot
Tip
The wok must be screaming hot before any oil goes in
Common Mistake
Under-heating leads to steaming, not stir-frying
Add high smoke-point oil — swirl to coat sides of wok
Tip
Use 2-3 tbsp avocado, vegetable, or peanut oil
Add aromatics (garlic, ginger) for 15-20 seconds only
Tip
They should sizzle furiously. Any longer and they burn.
Add proteins first, spread flat, don't touch for 30-60 seconds
Tip
Let the initial sear happen before tossing
Add vegetables hardest-to-softest (carrots before greens), toss constantly
Tip
Keep everything moving. Toss every 10-15 seconds.
Add sauce around the edges of the wok, not over food
Tip
Hitting hot metal caramelizes the sauce faster for better flavor
Visual Cues to Look For
- Food chars slightly at edges — this is 'wok hei'
- Constant steam and sizzle throughout cooking
- Vegetables stay bright and crisp
- Proteins slightly charred but juicy inside
Regional Variations
Chinese
Highest heat possible, wok hei essential, soy/oyster/hoisin sauce base
Thai
Fish sauce and oyster sauce, fresh basil added at end, often includes chilies
Indian Indo-Chinese
Adapted with Indian spices, schezwan sauce, heavier seasoning
Equipment Needed
- Wok or large flat-bottomed skillet
- Long spatula or wok ladle
- High BTU burner (outdoor preferred)
Related Techniques
Quick Reference
Difficulty
Medium
Time Required
5-10 minutes
Category
Dry Heat Cooking