How to Cook a Stir-Fry - Cooking Light

Photo: Johnny Autry

Steps to Stir-Fry Success

This fast, easy, and healthy way to cook involves just two commitments to ensure that your food has wok hay, the hard-to-describe but delicious seared, slightly smoky taste that you've enjoyed in any good Chinese restaurant. First: a wok that's cast iron, stainless steel, or rolled carbon steel. Second: a willingness to get that pan really hot. With those two things in place, you can swirl the ingredients briefly, which preserves crunch and heightens natural flavors as the wok hay develops. These three steps are key for stir-fry success.

View Recipe: Veggie and Tofu Stir-Fry

Photo: Johnny Autry

Heat Until Very Hot

Heat a wok over high heat for several minutes. Add oil, preferably canola, peanut, or another oil with a high smoke point.

Photo: Johnny Autry

Don’t Overcrowd

Add ingredients in stages so each sizzles and "fries." An overcrowded wok will steam the food. In this recipe, the tofu is prefried for maximum flavor.

Photo: Johnny Autry

Sauce It Up

Make your sauce, and add it to all the ingredients in the wok. This is the finishing touch to most stir-fries—one last toss to complete the dish.

View Recipe: Veggie and Tofu Stir-Fry

How to Stir-Fry

Steps to Stir-Fry Success

Heat Until Very Hot

Don’t Overcrowd

Sauce It Up