What Is Stir-Fry?

What Is Stir-Fry?

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Stir-fry is a term that refers both to a style of cooking and a type of dish. The method is quick and uses a minimal amount of oil, and the ingredients are generally simple to prepare. This versatile technique involves quickly cooking bite-sized pieces of vegetables and meat in a wok and finishing with a quick sauce, sometimes thickened with cornstarch or flour.

Many popular dishes in Chinese, Korean, Thai, Vietnamese, and Indian cooking are stir-fried, incorporating various proteins including chicken, beef, pork, fish, or tofu and a nearly endless list of vegetables and greens; noodles are often stir-fried as well.

Click here to see the Ayam Sambal Recipe.

When stir-frying, it's important to do all the prep work in advance. That means peeling (if necessary) and cutting all the vegetables, mixing together any sauces, chopping up all of the meat, and preparing anything else that should be at hand once the cooking process starts. This is because stir-frying is quick — so quick in fact, that there really isn't time to turn away from the stove and do anything else, especially if stir-frying bits and pieces of garlic and ginger, which burn quickly, and this is often the first step in many stir-fry recipes.

While it may seem like stir-frying is all about getting a wok smoking hot, it's probably not practical to expect to achieve the same level of heat on home equipment that a cook would get on a professional-grade stove at a restaurant. Nor is it probably a good idea. (See inset photo at left.) The key here is actually to regulate the heat level and make sure that the ingredients are cut properly and cooked in the correct order. A proper wok helps as well (flat-bottomed ones are recommended since round-bottomed ones… well, we'll let you do the math on that one). (Photo courtesy of flickr/techne)

First things first — make sure you have the right kind of oil. Oils with high smoke points such as canola, safflower, and soybean oil work best. Olive oil is a big no-no since it breaks down and imparts a bitter flavor at high temperatures, which would mar the overall flavor of the dish. And sesame oil is generally used as a flavoring agent at the end, not for cooking.

Next, make sure that all of the vegetables are cut on a bias. This helps maximize the surface area that will be cooked and helps achieve that crisp-tender texture sought after by many cooks. It's also important to preheat the wok before adding the oil. How can you tell if it's hot enough? Sprinkle a drop of water on the wok (preferably prior to adding the oil) and if it goes tssss, it's ready to go. Once the oil is hot, toasting any spices in oil in the beginning will help extract maximum flavor from these sometimes pricey ingredients. (Just don't burn them, or you'll have to start over!)

Click here to see the Korean Spicy Stir-Fried Squid Recipe.

Earlier, we mentioned cooking the ingredients in the "correct order." This means figuring out which ingredients take the longest to cook since those are the ones that should be added first. Some examples include carrots, celery, firm tofu, broccoli, and bell peppers. Delicate greens and other ingredients that wilt easily, such as scallions, cilantro, or mint should generally be added at the end. Meat should be browned over high heat first, without moving, to develop a flavorful crust. And as always, avoid crowding the pan. Once browned, the meat should be removed from the wok and then added back in to heat through with the sauce when the vegetables are almost done.

Click here to see the Beef and Broccoli Recipe.

The sauce should be cooked with the ingredients to meld the flavors together, and if a thickening agent is used, it should be poured into the center of the wok (with all of the ingredients pushed to the side) and allowed to thicken before mixing with the ingredients.

Lastly, any noodles should be precooked in advance (except for very thin noodles, which will cook with just about ¼-cup water added to the sauce, right before the vegetables are done — reduce heat to medium and cover with a lid until done).

Click here to see the Japchae Recipe.

Stir Fry Sauce Recipe

Making your own stir fry sauce is so easy. This recipe is perfect for making delicious oriental inspired dinners at home. This recipe is only 3 ingredients and so much better than any store bought stir fry sauce!

The key to the best ever stir fry is in the sauce recipe.

I have tried endless store bought sauces, and none of them ever tasted good enough to get that takeout taste that I was craving.

What I discovered was that all of those sauces were far too watered down.

How to make a stir-fry

1. Prepare all the ingredients before turning on the heat

Once the heat is on, things move quickly. Have your ingredients sliced and your liquids measured before you start, and keep them close by. Be prepared to add things quickly, making sure each component is cooked properly.

2. Slice meat and vegetables for maximum surface area

The goal is to expose as much surface area as possible: vegetables are often sliced thinly on a sharp diagonal aromatics like garlic and ginger are usually finely chopped and meat is always sliced against the grain to increase tenderness. The greater surface area gives it all more contact with the heat and more flavour.

3. Use a wok or cast-iron pan

If you have a wok, always use it. A wok has a large surface area and retains heat very well, making it ideal for stir-fries. If you don’t have a wok, opt for a cast-iron pan. As you add more ingredients, you want the pan to remain very hot and cast iron pans will retain heat better than other materials. This makes it particularly important when cooking on an electric stove, because, compared to a gas flame, the element has more difficulty retaining heat.

4. The aromatics should be cooked low and slow

There is one exception to cooking at a high heat, and that’s when you’re using finely chopped aromatics such as ginger, garlic, lemongrass or green onions. They should be cooked first, at a lower heat. If added to a wok or pan on high heat, they will burn quickly and taint the flavour of the stir-fry. As these items are used to flavour the oil, heat the oil over medium heat and cook the aromatics gently. Make sure to spoon them out of the pan before increasing the heat. (They can be added again at the end if desired.)

5. But the stir fry needs to be cooked fast and hot

Your heat should be set to high—but it still needs to be controlled (you don’t want it smoking). Heat your wok or pan before adding the oil, as this step will help prevent sticking. Once the oil is added, roll it around the pan to coat it well. Select oil with a high smoke point. (Peanut oil works very well for stir-fries.)

6. Add ingredients according to cook time

Make a plan and decide what order to add the ingredients into the pan, based on their cook time. (Some items will take as little as 30 seconds to cook.) Don’t be afraid to cook the meat first and take it out of the pan, to be added again at the end. This will allow you to cook the vegetables without overcooking the meat. Don’t expect the meat to appear browned—in stir-fries the meat is only just cooked through, so there’s no time for caramelization.

7. Stir your ingredients often

Your ingredients should cook fast, but to ensure that everything is cooked evenly, stir constantly (hence the name). It’s important to move the food in and out of the centre of the pan quickly.

8. Thicken the stir-fry sauce

Some recipes will call for a mixture of cornstarch and water to thicken the sauce at the end of a stir-fry. If this is the case, make sure that they are mixed until smooth to prevent clumping when added.

9. Always add a garnish

Serve stir-fries with a steaming bowl of rice or noodles, but don’t forget to add a fresh element: herbs, sprouts or fresh citrus wedges make a big difference.

What Is A Stir-Fry?

A discussion thread for a recipe on a Disqus channel I followed made me realized that there are some misconceptions about the stir-fry technique we associate with Chinese and other Asian cuisines. This recipe was for an Italian Chicken Stir Fry. Could you use traditional Italian ingredients and make a stir fry dish? Sure! But it is not the ingredients that make it a stir fry, it is the technique.

This recipe involved cooking methods you’d find in many Italian recipes. The chicken is marinated then seared in oil and set aside. Then the vegetables are sauteed in oil. Then the chicken and sauce ingredients are added and everything is cooked together. While generally, this seems similar to many stir-fry dishes, there are some crucial differences.

Stir-Frying vs. Saute

Stir-frying and sauteing are very similar and they can seem at first glance to be two different names for the exact same thing. However, a stir fry is not a saute. A saute is a quick cooking in a small amount of oil. In fact, such a small amount of oil is used it can be considered a dry-heat method of cooking. A stir fry, however, involves even higher heat and more fat is used.

In a saute, the different ingredients can be cut to different sizes. For example, a small dice of onions might be quickly sauteed, and the onions allowed to brown, but, also, relatively large pieces of chicken might be sauteed. This is why in the recipe mentioned the pieces of chicken were quickly browned first and then set aside.

On the other hand, all the ingredients for a stir fry are cut the same small size. Despite the huge chunks of broccoli you might find in your Chinese takeout, the vegetables and meat or poultry in a stir fry are chopped small. Constant stirring with more oil means that the temperature of the wok or pan stays relatively stable. All the ingredients are constantly exposed to the high heat and cooked evenly and very quickly. A wok is usually used for an Asian stir-fry because it’s shape is perfectly suited to stir-frying techniques. A saute can be a cooking technique that is used once to make a dish that involves other cooking methods. While a dish that primarily relies on sauteeing may be called a saute, a stir fry is always a stir fry. In other words, while the technique is important, the point is to make a discrete ‘stir-fry dish.’

Stir, Stir, Stir!

In the words of Martin Yan in Chinese Cooking for Dummies:

Stir, stir, stir. That’s how the technique got its name. Rapidly toss and stir the ingredients to expose all their surfaces to the heat. Don’t load the work with vegetables and meat and just stand there and stare at it. Good stir-fry dishes require plenty of elbow grease. Remember that it’s stir-fry not stare-fry!” 1 Yan, Martin. Chinese Cooking for Dummies. IDG Books Worldwide, 2000.

While this Italian chicken dish I mentioned would take around 15 minutes to complete, stir fry dishes are very quick! A stir fry really should not take more than around 5 minutes. And, while for the Italian dish the chicken was removed while the vegetables cooked (so as not to overcook the chicken), stir fry ingredients are added in a sequence without removing ingredients (although this may happen from time to time). The shape of the wok allows you to push ingredients you want to keep warm up to the side while quickly frying other ingredients.

Everything goes very quickly and to do it properly everything must be prepared and ready to go in advance. The vegetables should be bright and crisp, never soft and mushy.

Perhaps the best way to see the difference between a stir-fry and a saute, or a dish that involves sauteing, is to see the two in action. The first video below is from SisiYemmeTV, cooking a dish she calls Stir-Fry Chicken Spaghetti. It certainly looks delicious but it is by no means a stir-fry dish.

Now, watch CiCi Li make Stir Fry Beef with Scallions. First, notice the flame. That is not ‘high heat,’ that is an inferno. This is the kind of heat that is used in stir-frying. Wowza! Now, notice the amount of oil. The previous video uses a small amount of oil. Stir-frys use a lot of oil. Here, three cups of oil are added to the wok. This is indeed a FRY. Not all recipes will use this much oil, and the shape of the wok makes it easier to actually fry the ingredients in a smaller amount of oil. If you tried to do this in a flat-bottomed pan you’d need even more oil. It is hard to tell with editing, but even though the beef is removed and the oil is taken out to fry the scallions, the whole thing doesn’t seem to take more than about five or six minutes, not counting the advance prepartion such as marinading the beef, of course. The ‘stir-fry spaghetti’ takes 30 minutes.

Here are some more specific resources to help you make the perfect stir fry dish:

When meat or poultry is marinated in soy sauce, wine, and corn starch, which is often the case with such Chinese stir-frys, a large amount of oil helps keep the meat from sticking to the wok. Much less oil can be used when using a non-stick wok, such as a Circulon Contempo Nonstick 12-Inch Stir Fry Pan, but a great deal of care must be taken, just as with any non-stick cookware, to not damage the surface.

How to Make Stir-Fry at Home That's as Delicious as Takeout

Do you like takeout but not the extra cash and calories that often go with it? Learn how to make stir-fry at home for a fresh meal that's fast. Score all of our top Test Kitchen tricks and you&rsquoll be a master of the stir-fry basics in mere minutes.

Rarely does takeout or delivery fall under the “healthy eating” category. But you can get the same taste experience once you learn how to make stir-fry at home. It will convince you that the classic Asian-style cooking method can (and should) be part of your weekly dinner meal plan. With oodles of vegetables, lean cuts of meat, and a splash of stir-fry sauce, this customizable cooking method is easy, nutritious, and a brilliant way to use those bits of ingredients leftover from previous meals. A few asparagus spears, a cup of diced chicken, and a handful of sliced carrots can become a mouthwatering dinner if you follow our tips and tricks for how to make a good stir-fry.

So what, exactly, does it mean to stir-fry? It’s a technique of quickly cooking small, uniform pieces of food in a little hot oil in a wok or large skillet over medium-high heat. We love it for highlighting vegetables, in particular, as the cooking style helps them retain their color, crunch, and nutrients.


Nutrition: 276 calories, 15 g fat (1 g saturated), 352 mg sodium, 7 g carbs, 3 g fiber, 3 g sugar, 25 g protein

Carroodles? Apparently they're a thing and you want to be involved. Aside from delivering over a day's worth of vitamin C (124%) and 65% of your vitamin A quota, these noodles have 25 grams of satiating protein and just 7 grams of carbs!

Get the recipe from Inspiralized.

Stir Fry

Marinate pork: Whisk together soy sauce, sherry, and cornstarch in a medium bowl until cornstarch is dissolved. Add pork and stir until coated marinate 10 minutes. The marinade is all you need for flavor no heavy sauce is added later.

Preheat a 14-inch carbon-steel wok over medium-high heat until very hot, about 2 minutes (a sprinkle of water should evaporate immediately). Add 1 tablespoon oil and swirl to coat sides and bottom.

Cook garlic, ginger, and chile, turning over with a wooden spoon or shovel-shaped wok spatula, until golden, about 10 seconds. Hear that sizzle? That?s the sound you want throughout the stir-fry.

Add marinated pork, spreading into a single layer. Let sear (do not stir) until golden on bottom, about 1 minute. Toss and turn occasionally until golden on all sides and just cooked through, about 1 1/2 minutes.

Transfer pork and aromatics to a shallow bowl or plate. While meat rests, reheat wok over medium-high heat until sizzling-hot. Add remaining tablespoon oil and swirl to coat sides and bottom.

Cook Broccolini, tossing and turning occasionally, until bright green and lightly seared, about 1 minute. Mild, tender Broccolini is a trademarked hybrid of standard and Chinese broccolis.

Push Broccolini up sides of wok and add carrots and scallions to bottom. Cook, tossing and turning, until crisp-tender, about 1 1/2 minutes. Incorporate Broccolini, and season stir-fry with salt.

Transfer pork and any accumulated juices (they help provide depth of flavor) to wok. Cook, tossing and turning, until pork and vegetables are combined and pork is heated through, about 30 seconds.

Divide stir-fry among bowls of rice. Stir-frying lends itself to improvisation, so have fun experimenting with other proteins and vegetables (or just vegetables) in similar amounts, cut in similar fashion.

The 5 Healthiest Stir-Fry Recipes You Can Make

There are hundreds of reasons to love a stir-fry, but because you only have so much time, here are the best: They're superhealthy, often supplying more than a serving of vegetables with minimal saturated fat. They're fast and ready in less than a half hour&mdashabout the time it takes to order in takeout. They're pretty tough to mess up, even if you can't tell a skillet from a wok. (Hint: You don't need to.) In fact, you can get a delicious, health-boosting stir-fry on the table fast simply by following these principles: select, sizzle, and season.

Select the vegetables first. Look for firm colorful veggies (bright hues are a sign of high phytochemical content). Bell peppers, shiitake mushrooms, carrots, bok choy, broccoli, and cauliflower are all excellent choices (frozen works, too). Choose at least two different vegetables and trim them into 1-inch pieces so they cook quickly and evenly. Then pick a protein&mdashjust 3 ounces per person is all that's needed. Excellent vegetarian options include tofu or legumes (about ½ cup per person) and toasted nuts (about 1 ounce or 2 tablespoons per person).

Sizzle your ingredients in 2 to 3 teaspoons of canola, peanut, or toasted sesame oil, all of which are low in saturated fat and can sustain high heat. (Skip the olive oil&mdashit will smoke and turn bitter in a stir-fry.) To prevent ingredients from losing their crispness, use a very hot wok or a large nonstick skillet, cook no more than a pound of ingredients at a time, and keep them moving (it's not called a "stir"-fry for nothin'!).

Season your stir-fry with pungent sauces, condiments, and full-flavored ingredients, such as fresh ginger, garlic, chile paste, soy sauce, or oyster sauce. These flavor boosters pull the entire stir-fry together, just like vinaigrette does with a salad. Beware of the salt, however. Choose reduced-sodium condiments, and thin prepared sauces, such as hoisin and oyster, with broth, juice, or water.

Superfood: Spinach
Garlic Shrimp with Spinach and Shiitake

TIME: 21 minutes

2 Tbsp reduced-sodium soy sauce
2 Tbsp sherry or 1 Tbsp rice wine vinegar
1 tsp packed brown sugar
2½ tsp toasted sesame oil
½ lb fresh shiitake mushroom caps, sliced ¼" thick
1 lb med shrimp, peeled and deveined 4 cloves garlic, minced
1 Tbsp finely chopped fresh ginger
9 oz baby spinach leaves (about 12 c)

1. WHISK together soy sauce, sherry, and sugar in small bowl.
2. HEAT oil in wok or large nonstick skillet over medium-high heat. Add mushrooms and stir-fry 2 minutes. Add shrimp, garlic, and ginger and stir-fry 1 minute. Add spinach and soy mixture and continue stir-frying until spinach has just wilted (shrimp will be cooked), about 1 minute.

NUTRITION (per serving) 203 cal, 27 g pro, 13 g carb, 4 g fiber, 5 g fat, 1 g sat fat, 172 mg chol, 540 mg sodium

Superfood: Bok Choy
Sesame Tofu with Bok Choy & Corn

TIME: 20 Minutes + Draining Time

2 Tbsp sesame seeds
1 pkg (16 oz) firm tofu, drained, and cut into bite-size cubes*
4 tsp toasted sesame oil, divided
1½ lb baby bok choy, cut into 1" pieces
2 Tbsp finely chopped fresh ginger
3 cloves garlic, minced
1 can (15 oz) baby corn, rinsed and drained

1. PLACE sesame seeds in medium bowl. Add tofu and gently roll around to coat cubes. Heat 2 teaspoons of the oil in medium nonstick skillet over medium heat. Add tofu and cook, turning occasionally, until golden brown on all sides, about 10 minutes.
2. HEAT remaining 2 teaspoons oil in wok or large nonstick skillet over high heat. Add bok choy, ginger, and garlic and stir-fry 4 minutes. Add baby corn and stir-fry 2 minutes longer. Toss in tofu and heat through.

NUTRITION (per serving) 241 cal, 17 g pro, 11 g carb, 3 g fiber, 14.5 g fat, 2 g sat fat, 0 mg chol, 368 mg sodium

*To drain tofu, place between 2 plates lined with paper towels. Let towels absorb excess liquid for about 30 minutes.

Superfood: Soybeans
Edamame with Asparagus, Scallions, and Egg

TIME: 27 minutes

2 lg egg whites
1 lg egg
¼ tsp freshly ground black pepper
2½ tsp toasted sesame oil
1 lb fresh asparagus, trimmed and cut on diagonal into 1" pieces
1 bunch scallions (about 6), trimmed and cut into 1" pieces
1½ c frozen shelled edamame, thawed
3 cloves garlic, minced
1 Tbsp finely chopped fresh ginger
2½ Tbsp reduced-sodium soy sauce
¼ c chopped fresh cilantro

1. WHISK together egg whites, egg, and pepper in small bowl. Set aside.
2. HEAT oil in wok or large nonstick skillet over high heat. Add asparagus, scallions, edamame, garlic, and ginger. Stir-fry 6 minutes.
3. ADD egg mixture and soy sauce. Stir-fry until egg is just cooked through, about 30 seconds. Toss with cilantro.

NUTRITION (per serving) 159 cal, 13 g pro, 11 g carb, 6 g fiber, 7 g fat, 1 g sat fat, 53 mg chol, 388 mg sodium

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Superfood: Wild Salmon
Sweet and Tangy Wild Salmon with Onion and Tomatoes

TIME: 28 minutes

2½ tsp toasted sesame oil
1 med red onion, halved and thinly sliced
½ tsp chile paste with garlic
4 plum tomatoes, cored and chopped
3 Tbsp packed brown sugar
2 Tbsp reduced-sodium soy sauce
2 tsp rice wine vinegar
3 c mung bean sprouts (8 oz)
1 lb boneless, skinless wild salmon, cut into bite-size cubes
1 Tbsp finely chopped fresh ginger
¼ c chopped fresh cilantro

1. HEAT oil in wok or large nonstick skillet over high heat. Add onion and chile paste. Stir-fry 2 minutes to brown onion. Stir in tomatoes, sugar, soy sauce, and vinegar. Cook 3 minutes, stirring occasionally.
2. ADD sprouts, salmon, and ginger. Cook, stirring often (but gently to avoid breaking salmon), 3 minutes or until slightly pink in the center. Sprinkle with cilantro.

NUTRITION (per serving) 279 cal, 26 g pro, 21 g carb, 3 g fiber, 10.5 g fat, 1.5 g sat fat, 63 mg chol, 336 mg sodium

Superfood: Walnuts
Gingered Beef with Broccolini and Walnuts

TIME: 16 minutes

2 Tbsp oyster sauce
2 Tbsp finely chopped fresh ginger
1 Tbsp reduced-sodium soy sauce
1 tsp chile paste with garlic
¼ c + 1 Tbsp water, divided
2½ tsp toasted sesame oil
1½ lb Broccolini, trimmed and cut into bite-size pieces
¾ lb lean flank steak, cut into thin strips
1 bunch scallions (about 6), trimmed and cut into 1" pieces
⅓ c walnut pieces, toasted and coarsely chopped

1. WHISK together oyster sauce, ginger, soy sauce, chile paste, and 2 tablespoons of the water in small bowl.
2. HEAT oil in wok or large nonstick skillet over high heat. Add Broccolini and stir-fry 3 minutes. Add remaining 3 tablespoons water and stir-fry 2 minutes. Add steak, scallions, and oyster sauce mixture and stir-fry 1 minute or until beef is rosy and just cooked through. Stir in walnuts and serve immediately.

NUTRITION (per serving) 298 cal, 27 g pro, 16 g carb, 3 g fiber, 14.5 g fat, 3 g sat fat, 28 mg chol, 300 mg sodium

Veggie Stir-Fry

This gorgeous, luscious stir-fry will knock your socks off! I could eat it every day for the rest of my life.

sherry (or low-sodium vegetable broth)

sriracha (more or less to taste)

whole yellow onion, cut into large chunks

whole red bell pepper, seeded and cut into large chunks

whole yellow bell pepper, seeded and cut into large chunks

whole garlic cloves, minced

whole medium zucchini, cut into large wedges

15-ounce can baby corn, drained and halved crosswise

head broccoli, cut into florets

Cooked noodles or rice, for serving

  1. In a bowl, mix together the soy sauce, sherry, brown sugar, cornstarch, sriracha, and ginger. Set aside.
  2. Heat the oil in a large skillet over medium-high heat. Add the onion and peppers, and stir, cooking for 2 to 3 minutes. Add the garlic and cook for 30 seconds to 1 minute more, stirring continuously. Add the zucchini and stir it around, cooking it for 2 minutes more. Add the baby corn and broccoli and cook for a couple of minutes, then, while the veggies are still firm, pour in the sauce.
  3. Stir the veggies in the sauce, cooking for 1 to 2 minutes more, or until the sauce is very thick. If it needs to be a little saucier, pour in 1/4 to 1/2 cup hot water and splash in a little more soy sauce. Serve over noodles or rice, with a sprinkling of sesame seeds. Tips: Prep all the veggies and make the sauce up to 24 hours ahead of time. Keep in separate containers in the fridge.

This gorgeous, luscious stir-fry will knock your socks off! It&rsquos so easy to make and is big on flavor, and here&rsquos my favorite thing about it: You can prep all the veggies and make the sauce up to 24 hours in advance, and just keep them in separate containers in the fridge. Then, when you get home after a crazy-long day, all you have to do is heat the oil in a skillet and you&rsquoll have dinner within about 12.112983474 minutes.

Serve it over rice. Serve it over noodles. Eat it straight out of the skillet, it doesn&rsquot matter.

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i have read this several times, it really informs my cooking of “free style” stir fry. thanks so much for sharing your insights.

/>Judy says

Glad this post is helpful to you, Joe :-)

/>Judy says

Thanks for sharing the information with us, it was very informative! may be this article will help you for your visitors https://www.wokall.com/how-to-deep-fry-in-a-wok/

/>Judy says

Anytime I need to make a dish, I RUSH here. Your recipes are so detailed and precise, you make cooking a lot of these dishes very easy for this Nigerian cook lol. Can’t wait to try more recipes on here.

/>Judy says

Lovely, Ladi, I am glad you like our recipes :-)

This website is an incredible resource. Thank you for taking the time to share the secrets of how to truly cook refined, incredible, authentic Chinese cuisine. I had the pleasure of visiting Hong Kong before this terrible incursion when it was left alone to thrive and be as glorious as it just was. I was working with a friend’s father in a hospital in Happy Valley. The family were insanely into food as I also grew up with world travels and wonderful recommended restaurants from NYC to everywhere. My hosts in HK enjoyed gifting me as many unique, authentic culinary experiences as they could. When I returned to the US, I struggled adjusting as I had become so easily adapted to the way of life. Also, I headed directly to Chinatown and bought special tools and ingredients. With your blog, I am gifted a resource to perhaps recreate some of what I experienced. I tend to travel the world looking for local, off-the-beaten-path restaurants. The food I had in China was like none other. My uncle lives in Asia, speaks multiple languages (a genius MIT grad), and will never return. I almost didn’t as I visit countries to learn about the way of life and respect and am interested in local traditions, instead of insisting everywhere molds to my American ways. (I blend and tend to gasp in horror when I see the blithering idiocy and rudeness of this latter habit.) Again, thank you for sending me down memory lane and gifting this to the world. Website permanently a bookmark.

/>Judy says

Thank you so much for your kind words, Abby. Food is the gateway to the world’s fascinating cultures and our ways of life.

Thanks for this wonderful article! What kind of wok do you recommend (brand)? Woks always get a bad rep…

/>Judy says

Hi Siliana, here are a couple posts for you: and .

Ah, thanks for these comprehensive list of pointers.

/>Judy says

You are very welcome, Linda.

Is it possible to get a decent stir fry on an electric stove (mine is a flat top)? Will I be able to get my wok hot enough and do you have a wok recommendation for an electric stove?

/>Judy says

Yes, it’s possible as electric stoves can get pretty hot: .

I’m so glad to have joined The Woks of Life,. You and your sister are very friendly and down to earth. I am sure your whole family are too. You explain the procedures so that they are very easy to understand and are enormously helpful. THANK YOU GF

/>Bill says

Hi garry, thanks so much for your kind comment. We try our best to make things easy for everyone cooking at home.

Great information that I will use when I make my next stir fry!
Thank you!

Watch the video: Migos - Stir Fry Official Video (May 2022).