Stir-Frying
Stir-frying is a quick and easy dry-heat cooking method that uses high heat and minimal oil to cook food in a wok or skillet. It's perfect for busy weeknights, allowing you to create flavorful and healthy meals in minutes!
Tips for Success
Prepare all your ingredients before you start cooking. This is called 'mise en place' and is crucial for stir-frying because the cooking process is so fast.
Cut your ingredients into small, uniform pieces to ensure they cook evenly and quickly.
Don't overcrowd the pan. Cook in batches if necessary to maintain high heat and prevent steaming.
Use a high smoke point oil like peanut, canola, or avocado oil to withstand the high heat.
Add sauces and seasonings towards the end of the cooking process to prevent them from burning.
Recipes
(57)
Beef and Broccoli Stir-Fry
A quick and delicious Chinese-American stir-fry featuring beef and broccoli in a sweet-savory soy glaze.
Black Pepper Beef Stir Fry
Enjoy this simple stir fry of beef sirloin strips and colorful bell peppers, brought alive with our signature Black Pepper Sauce.
Budget Low FODMAP Beef Stir-Fry
An economical and quick beef stir-fry using affordable cuts and seasonal vegetables, maximizing flavor while adhering to low FODMAP constraints.
Cashew Pork and Pineapple Stir-Fry
A delightful stir-fry combining tender pork, sweet pineapple, crunchy cashews, and a savory sauce with a hint of ginger.
Cauliflower Fried Rice
A delicious Asian-inspired fried rice made with cauliflower, featuring eggs for protein. This vegetarian, gluten-free, low-carb, and keto-friendly dish is perfect for a quick meal.
Cauliflower Rice Stir-Fry
A quick and easy vegetarian stir-fry featuring cauliflower rice and eggs, seasoned with simple spices and served with fresh scallions.
Chicken & Green Beans Stir-Fry
A quick and healthy stir-fry featuring chicken and green beans, cooked over high heat for a crisp-tender finish.
Chicken & Veggie Stir-Fry
A quick and healthy stir-fry featuring chicken and crisp-tender vegetables in a light sauce, served over steamed rice.
Chicken Lo Mein
A delicious Chinese-American noodle dish featuring chicken stir-fried with vegetables in a sweet-savory soy glaze, enhanced with garlic and ginger.
Chicken Stir-Fry with Veggies
A quick and flavorful chicken stir-fry featuring crisp-tender vegetables and a savory garlic-ginger sauce, served over steamed rice.
Chicken Teriyaki Stir-Fry
A quick and flavorful chicken stir-fry coated in a glossy teriyaki glaze, served over steamed rice with crisp-tender vegetables.
Chicken Veggie Fried Cauliflower Rice
A quick and flavorful stir-fry dish featuring chicken and mixed vegetables with cauliflower rice, perfect for a gluten-free and keto-friendly meal.
Best Cookware
Frequently Asked Questions
What temperature should I use for stir-frying and how long does it take?
Stir-frying thrives on high heat! Aim for medium-high to high heat on your stovetop. If you're using an electric stovetop, preheat your wok or skillet until a drop of water sizzles and evaporates almost instantly. This ensures your ingredients sear properly instead of steaming. The total cooking time usually falls between 5 to 15 minutes, depending on what you're cooking and how much food is in the pan. Remember, it's better to work in batches to maintain that high heat. Overcrowding the pan will lower the temperature and result in soggy, unevenly cooked food. Smaller, evenly sized pieces will cook more quickly and evenly. Keep the food moving constantly to prevent burning and ensure everything is cooked through. A good rule of thumb is that vegetables should be tender-crisp and proteins should be cooked to a safe internal temperature.
What are the best foods to stir-fry?
Stir-frying is incredibly versatile, but some ingredients shine more than others. For vegetables, think quick-cooking options like broccoli florets, bell peppers (sliced thinly), snap peas, bok choy, carrots (julienned), and mushrooms. For protein, lean options such as chicken breast (cut into bite-sized pieces), shrimp, tofu (pressed and cubed), and thinly sliced beef or pork are all excellent choices. It's important to cut your ingredients into similar sizes to ensure even cooking. Dense vegetables like broccoli and carrots may benefit from a quick blanching before stir-frying to speed up the cooking process. Don't forget aromatic ingredients like garlic, ginger, and scallions, which add a ton of flavor! Avoid overly watery vegetables like zucchini, unless you enjoy them slightly softer in texture. They can release excess moisture into the pan and hinder the searing process.
How do I prevent my stir-fry from becoming soggy?
Soggy stir-fry is a common pitfall, but easily avoidable! The key is high heat and not overcrowding the pan. Make sure your wok or skillet is ripping hot before adding any ingredients. Work in batches if necessary; it's better to cook smaller amounts at a high temperature than to overload the pan and drop the temperature, which leads to steaming instead of searing. Ensure your ingredients are dry before adding them to the wok. Patting vegetables and proteins dry with paper towels removes excess moisture. Use a cornstarch slurry for your protein; it helps create a protective coating that prevents it from releasing too much liquid. Finally, add your sauce towards the end of the cooking process. Adding it too early can also lead to a soggy result. Keep the food moving constantly to encourage even cooking and prevent any one area from becoming too wet.
Do I really need a wok for stir-frying, or can I use a regular skillet?
While a wok is the traditional and ideal tool for stir-frying, you can definitely achieve great results with a regular skillet, especially a large, heavy-bottomed one like cast iron. The wok's curved shape and thin construction allows for even heat distribution and helps keep ingredients moving easily. If you're using a skillet, choose one with a wide surface area to prevent overcrowding. A flat-bottomed wok designed for electric stoves is another good alternative. The key is to ensure the skillet is preheated properly and can maintain high heat throughout the cooking process. Avoid using non-stick pans, as they often don't get hot enough for proper searing. A well-seasoned carbon steel skillet is an excellent substitute for a wok and can withstand high temperatures. Ultimately, the technique is more important than the specific pan; focus on high heat, proper ingredient preparation, and constant stirring.
What's the best oil to use for stir-frying?
When it comes to stir-frying, you need an oil with a high smoke point to withstand the high heat without burning or imparting a bitter flavor. Refined peanut oil is a classic choice and offers a neutral flavor. Canola oil, grapeseed oil, and avocado oil are also excellent options due to their high smoke points and relatively neutral flavor profiles. Avoid using olive oil (especially extra virgin olive oil), butter, or other oils with low smoke points, as they will burn easily and negatively impact the taste of your stir-fry. Sesame oil is commonly used in stir-fries, but it should be added towards the end of cooking as a finishing oil because of its lower smoke point and strong flavor. Using a combination of a high smoke point oil for cooking and a small amount of sesame oil for finishing will give you the best of both worlds!
Stir-frying vs. Sautéing: What are the key differences?
While both stir-frying and sautéing are dry-heat cooking methods using a pan and oil, they differ in a few key aspects. Stir-frying uses significantly higher heat than sautéing. Sautéing typically uses medium heat. Stir-frying involves constant and rapid tossing of the ingredients, while sautéing allows for more resting time between movements. Stir-frying often involves smaller, uniformly cut pieces of food that cook quickly, whereas sautéing can accommodate larger pieces. Stir-frying is typically done in a wok, with sloped sides, while sautéing is usually performed in a skillet with a flat bottom. The higher heat and constant movement in stir-frying result in a seared, slightly charred flavor, while sautéing produces a more gently cooked and tender result. Finally, sauces are more frequently used in stir-fries. Think of stir-frying as a high-intensity, quick-cooking method, and sautéing as a more gentle and versatile approach.