Stir-fry

To stir-fry is to cook small pieces of food over very high heat in a wok or wide pan, keeping them moving the whole time. A little oil coats the pan, and most dishes are done in 3 to 8 minutes. The method comes from Chinese cooking, where the smoky flavor of a very hot wok is called wok hei, the breath of the wok. It suits thinly sliced meat, shrimp, tofu, vegetables and noodles.

How to do it

1. Prepare everything before you start: cut, measured and within reach. This is your mise en place. There is no time once the wok is hot.
2. Cut food into small, even pieces. Slice meat thinly across the grain. Many cooks velvet it first.
3. Mix the sauce in a small bowl, often soy sauce, Shaoxing wine, sugar and a little cornstarch.
4. Heat the wok over the highest heat until it just smokes. Add 1 to 2 tablespoons of oil and swirl.
5. Cook the meat first in a single layer, let it sear for 30 seconds, then toss. Take it out when just cooked.
6. Add aromatics such as garlic, ginger and scallions for 15 to 30 seconds.
7. Add the vegetables, hardest first. Toss until bright and crisp-tender.
8. Return the meat, pour the sauce around the edge of the wok and toss until glossy.

How to tell it is done

The vegetables are bright and still have bite. The meat is seared and just cooked. The sauce coats everything in a thin, shiny layer rather than pooling.

Why it works

Small pieces and constant motion mean each piece touches the hot metal for short bursts. The outside sears before water can leak out and pool, so the food tastes fried, not stewed.

Common mistakes

• Crowding the wok. Home burners are weaker than restaurant ones. Cook in small batches.
• A wok that is not hot enough. The food releases water and boils.
• Adding garlic first on a very hot wok. It burns in seconds.
• Wet vegetables. Dry them after washing.
• Too much sauce. It should coat the food, not drown it.

In recipes

"Stir-fry until fragrant" refers to the aromatics, usually under a minute. "Stir-fry until just cooked" means the meat has lost its raw color and no more.