A wok is best for stir-fries because its shape keeps the food moving. Put it over super-high heat, add the oil and then add aromatics like garlic and ginger.
Start with the hard vegetables like carrots and broccoli. Stir and scoop vegetables to the side to make room for more.
Then add the softer vegetables, like sliced mushrooms and zucchini. Pour in some stock or water and always keep the veggies moving in the pan. If you want something to stay crunchy, add it at the end.
When your vegetables are at their desired doneness, add your sauce. We use soy sauce and Chinese rice wine.
It’s just as fast as takeout and a lot fresher. Watch our how-to video for more.
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