The Perfect Stir-Fry - Chef Alex James Tips

As you already are aware of, I have done a lot of the hard work for you already like preparing some of the vegetable cuts, making of the stir-fry sauce and marination of the protein. However, should you want to create your own stir-fry from scratch, the below formula is key:

Cut vegetables strategically: slice, dice, and chop your different vegetables into approximately the same size so they cook in the same amount of time. This is particularly important if you’re cooking harder vegetables like carrots

Prep everything before you heat up: chefs call it mise-en-place, meaning you have all your ingredients washed, dried, and chopped and sauces made ready — basically all in place for the cooking to begin

Use the correct pan: if your wok or skillet is too small, the vegetables get crowded, and they’ll steam rather than fry. When in doubt, go big.

Heat your pan before oiling it: when you drizzle cold oil to a hot wok, it prevents sticking. You can tell the pan is hot enough by sprinkling a few droplets of water into the wok. When it sizzles, and evaporates almost immediately, your pan is ready to be oiled.

Add your vegetables in the proper order: like tasting wines from red to white, go hard to soft in the order you toss in your vegetables.

Delicious is our moto and with these steps you are Chef in your own kitchen!