🥢
Stir-Frying
Dry Heat CookingAsian technique of cooking small pieces of food in very hot oil while stirring constantly. Creates wok hei (breath of the wok) flavor.
🔬 How It Works
Extremely high heat combined with constant motion cooks food in minutes. The searing heat caramelizes the exterior while keeping the interior tender.
📝 Step by Step
- 1
Prep all ingredients before starting
- 2
Heat wok until smoking
- 3
Add oil and swirl to coat
- 4
Add aromatics (garlic, ginger) briefly
- 5
Add ingredients in order of cooking time
- 6
Toss constantly, don't let food sit
- 7
Add sauce at the end
💡 Pro Tips
- ✓Cut all ingredients to similar size for even cooking
- ✓Cook in small batches for best results
- ✓Have sauce pre-mixed and ready
- ✓Work fast - the whole process takes minutes
⚠️ Common Mistakes to Avoid
- ✗Wok not hot enough
- ✗Adding too much food at once
- ✗Not prepping ingredients ahead of time
- ✗Letting food sit instead of constantly moving
📖 Recipes Using Stir-Frying
Hong Kong Style Stuffed Squid
Hong Kong
1 hour 15 minutes
Niu Rou Mian
Taiwan
4 hours 15 minutes
Taiwanese Shrimp Rolls
Taiwan
45 minutes
Phane Stir-fry with Vegetables
Botswana
35 minutes
Lao Lemongrass Fish Cakes
Laos
40 minutes
Pad Pak Bung Fai Daeng
Thailand
18-19 minutes
Taiwanese Stinky Tofu
Taiwan
25 minutes
Bajiyos
Djibouti
35 minutes
✅ When to Use
- Asian vegetable dishes
- Quick meat and vegetable combinations
- Fried rice
- Noodle dishes
🍳 Equipment Needed
- •Wok or large skillet
- •Wok spatula
- •High smoke point oil (peanut, vegetable)