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Stir-frying is all about quick, high-heat cooking—the trick is to prep everything before you start and follow a few key techniques to avoid overcooking. Here's how to do it right:
🔪 1. Prep Ingredients Before You Turn on the Heat
Stir-frying moves fast. Cut your veggies and proteins into uniform, bite-sized pieces. Have your sauces, oils, and seasonings ready to go so you’re not scrambling once the pan is hot.
🔥 2. Use High Heat
A very hot pan (preferably a wok or large skillet) is essential. High heat helps sear the food quickly, locking in flavor and preventing sogginess.
🥄 3. Don’t Crowd the Pan
Too much food lowers the temperature of the pan and causes steaming instead of frying. Stir-fry in small batches if needed, especially with meat or tofu.
🕐 4. Cook in Stages
Start with the ingredients that take the longest to cook:
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Aromatics first (garlic, ginger, green onions) – quick sauté.
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Then add protein, cook until just done.
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Remove and set aside, then cook vegetables, from firmest (carrots, broccoli) to softest (spinach, bell peppers).
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Return everything to the pan at the end to heat through and coat with sauce.
🥢 5. Keep It Moving
Keep stirring and flipping with a spatula or tongs to cook evenly and prevent burning.
🧂 6. Add Sauce Last
Sauces should go in at the very end—just long enough to coat everything and thicken slightly if needed.
⏱️ 7. Don’t Overcook!
Veggies should be bright and crisp-tender. Proteins should be juicy, not dry. The whole process usually takes less than 10 minutes once cooking starts.