Break in your Wok (so food won’t stick) Dry thoroughly. Preheat the wok over high heat; add 3 tablespoons vegetable oil, 1/2 cup sliced fresh ginger and 1 bunch scallions, cut into 2-inch pieces. Stir-fry over medium heat, pressing the oily aromatics over the entire surface for 15 minutes.



Why do you cook stir-fry in a wok?

A wok should be used instead of a frying pan because it is made up of carbon steel, it cooks quickly, and helps to stir-fry the food with less oil. The curved and round shape of a wok ensures that the cooked food is less oily. A wok also has a larger capacity to cook food compared to a frying pan.

How to cook stir fry vegetables in a wok?

The first step to cook stir fry vegetables in a wok is to wash all vegetables except the onions and cut into thin strips. Remember not to dice the vegetables, to follow the traditional recipe make thin and long strips.

What is the best way to make stir fry?

Step 1: The Wok. 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. Step 2: Hard Veggies. Start with the hard vegetables like carrots and broccoli. Stir and scoop vegetables to the side to make room for more.

Should you use a wok or stir fry pan?

No matter which wok or stir fry pan you choose, as long as you stick to the best practice of stir frying and use solid recipes, you can create better and healthier food in your own kitchen instead of ordering Chinese takeout. What is your current stir fry setup? Do you have a favorite wok or stir fry pan that you’d like to recommend to others?

How high up should a wok be for stir fry?

A good rule of thumb: your stir-fry should occupy no more than a third of the total volume of your wok. If all the ingredients were to be flattened into the bottom of the wok, they should be, at most, halfway up the height of the wok.