How to Stir Fry

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  • Chop or slice all ingredients and have them well organized before you start cooking. If the sauce has multiple ingredients, combine them before you start to fry.
  • Cut meat in small, bite-size pieces and slice vegetables in diagonal bite-size pieces. The extra surface area from slicing on the bias helps them cook more quickly.
  • Heat wok before adding oil (unless using non-stick). Drizzle oil down the sides as you add for even coating and quick heating.
  • Flavor hot oil by quickly stirring in garlic, ginger, and/or chili peppers – but don't' let them burn.
  • If stir fry includes meat, fry it first until it is almost cooked through, then remove from the wok. Work in batches to avoid over-crowding. Between batches, carefully wipe wok with a paper towel, add more oil if necessary, and give the wok time get hot again.
  • Add vegetables according to cooking time, for example add broccoli and carrots before leafy vegetables like bok choy or spinach.
  • Add the meat back when the vegetables are almost done, generally about the same time you add the sauce. Bring sauce just to a simmer and enjoy immediately with steamed rice or your favorite noodles.


Stir fry is a great way to whip up quick and healthy meals – and it's not just for Asian flavors! These techniques work well with all kinds of ingredients – experiment and find your favorite.
Note: If you have a ceramic cook top, it may be difficult to get the sides of a wok sufficiently hot to stir fry well. Try using a large, flat-bottomed sauté pan instead.

Recipe from Central Market Mill Creek - Culinary Resource Center
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