Stir-Fry Recipes

Chef’s Tips on How to Stir Fry

1. Always prep your ingredeints ahead! Stir-frying only takes a few minutes of cooking time, so it helps to have all your stir-fry ingredients by the stove ready to go! Cut veggies uniformly in bite-sized pieces!
2. Best veggies for stir-fry? Quick cooking veggies like red bell pepper, onions, snow peas, asparagus, green beans, matchstick carrots, broccoli, zucchini, eggplant
3. It’s all about the stir-fry sauce! This is where many people go wrong- stir fry sauce is a fine balance between salty, sweet, tangy and spicy! Always follow the recipe, mixing the sauce ingredeints together first! Typical ingredients include garlic fresh ginger, soy sauce, sweetener (sugar, maple or honey) and sesame oil.
4. Get your wok smoking hot. Use a hot wok or large skillet over medium-high heat! Turn on your hood fan, and cook quickly and hot for those tender-crisp veggies we all love!
5. Don’t overcrowd the wok. If cooking more than ½ pound of protein, cook it in batches. Otherwise, your protein will steam rather than crisp up.
6. The order is important– Often, we’ll have you crisp up your protein first, then set it aside before cooking your veggies until perfectly tender-crisp. Add the protein back in, right at the end when you add the sauce, letting the sugars in the sauce carmelize for just a minute.
7. Don’t forget the toppings! These add texture and flavor- cashews, crushed peanuts, sesame seeds, green onions, and chili crisp!
8. Dietary constraints? Remember you can always use gluten-free liquid amino acid, and low-sodium soy sauce. Instead of chicken or beef, you can use tofu!