What is Stir Frying?
If you want to learn how to stir fry, it’s important to understand that stir frying is a unique cooking method that originated in China. Traditional stir frying requires the use of a wok and calls for ingredients cut into bite-sized pieces, which are then sautéed or fried on high heat in a small amount of oil while being tossed and stirred frequently. This technique ensures fast cooking without burning the food.
The Chinese word for stir frying is 炒 (pronounced: chao). Today, many Chinese and Asian dishes around the world are considered “stir fry” dishes because of the way they are cooked. Stir-fried dishes are often prepared with a sauce, but they can also be dry or “sauceless.”
A Brief History of Stir Frying
Many academics believe that Chinese pan cooking may date back to around 206 B.C. during the Han Dynasty. However, the Han likely used this method to dry harvested grains rather than cook food in the way stir-fry dishes are made today.
True wok cooking, as we know it, began during the Ming Dynasty around 1368. At that time, stir frying was mostly done by restaurants and wealthy families because it required oil—which was expensive—and significant fuel to generate high heat. Most households relied on boiling or steaming their food.
It wasn’t until the 20th century that stir frying became common in Chinese homes as cooking oil and fuel became more affordable. Over time, how to stir fry properly spread through Asia and eventually to the West, which is why stir-fried dishes are now common in Thai, Vietnamese, Singaporean, Malaysian, Korean, and other Asian cuisines.
Stir-Fry Equipment
The most important tool for learning how to stir fry is a good wok. The ideal wok for home-cooking that we recommend should be at least 14 inches in diameter. It should be made of carbon steel or cast iron because these materials develop a ‘patina’ at the bottom, are good conductors of heat, and impart a flavor to dishes (see ‘wok hei’ below) over time.
We do not recommend purchasing a wok with a nonstick bottom because they do not generate the heat required to stir-fry. Also, there have been some questions about the safety of nonstick materials when cooking over very high heat.
Your wok should ideally have a curved or rounded bottom if you are cooking over a gas flame. If you have an electric stove at home, you will need a flat-bottomed wok so that it can sit comfortably while cooking. A gas stove produces higher heat and is preferable over an electric stove, but many homes do not have that option. If you are using a gas stove, a wok ring (pictured above) helps the wok sit comfortably over the flame.
Typical shallow saute pans commonly used in western cooking are not ideal because they do not have sloped sides like a wok does. This makes it difficult to toss the food like an experienced stir-fry chef would. It also means that most of the food will be sitting at the bottom of the saute pan and that can lead to over-cooking.
The only other piece of equipment we recommend is a wok spatula that is slightly curved. This will enable you to scrape food off the sides and bottom of the wok.
Wok Hei
Literally translated, wok hei means ‘breath of the wok’ in English. Wok hei is the smoky, charred flavor that results from caramelization and maillard reactions associated with cooking over extremely high heat.
Most home cooking ranges do not have enough BTUs to generate the heat that is common in commercial Chinese kitchens, but, over time, and with a carefully seasoned wok, some wok hei may be achieved.
Stir-Frying Tips, Tricks and Mistakes - Master How to Stir Fry
- Invest in a good wok. As we discussed above, western saute or fry pans are not ideal.
- Use the right cooking oil. Because stir frying calls for cooking at very high heat, an oil with a high smoke-point is key. Fats with low smoke points like olive oil will burn and turn rancid. It also is important to use a relatively neutral oil so that it does not permeate the dish. We recommend using peanut, canola, vegetable, or grapeseed oil. NEVER use butter.
- Cook over high heat. Stir frying in a wok calls for high heat. While you may not be able to replicate the heat generated in a commercial Chinese kitchen, it is important to remember that stir frying is a quick-cooking method. Cooking over high heat ensures that your vegetables will still have a crunch or bite to them while also retaining color and flavor. The high heat is what produces the wok hei we talked about. So crank up the heat!
- Cut your ingredients into the right size, preferably bite-sized. Traditionally, Chinese stir-fry dishes are eaten with chopsticks, so cutting your ingredients into bite-sized pieces is important if you do not want to use a knife. Also, since stir-frying is a quick cooking technique, you want to cut your ingredients relatively small so that they cook quickly, but do not overcook. Cut each ingredient according to its density and water content. For example, carrots should be sliced thinly whereas snap peas and green onions can be cooked as is. That is why it is important to understand the nature of the ingredients you are using. Do not worry as you will get better with more experience.
- Never overcrowd the wok. One of the most common mistakes people make when stir frying is adding too many ingredients to the pan at once. Overcrowding the pans lowers the heat in the wok and causes uneven cooking. It also can cause your ingredients to steam and overcook. Most experienced Chinese chefs are bona fide experts at timing and add one or two ingredients to the wok at a time. Another common technique is to remove ingredients from the wok after cooking briefly and adding them back to the wok at the end. So add your ingredients in increments.
- Some ingredients should be partially pre-cooked. In many Chinese restaurants, certain ingredients are pre-cooked beforehand to facilitate faster cooking and better texture. For example, we recommend steaming (do not boil as this dilutes flavor) broccoli until it is halfway done and then shocking it in an ice-bath or under cold water. This helps to retain its green color. Other examples of ingredients that should be pre-cooked are potatoes or root vegetables. They are then added towards the end of stir-frying.
- Cut and prepare all your ingredients before you begin cooking (French: mis en place). Because stir frying involves fast cooking, it is important to have all your ingredients cut into appropriate sizes and readily accessible. This should also include your stir-fry sauce (if you are using one), your slurry thickener (if you are going to thicken your sauce), and even your serving plate. You will not have time to make a sauce or cut your ingredients once you have begun cooking. The French call this preparation ‘mis en place’, or everything ready in place.
- Make a flavorful sauce beforehand. Many stir-fried dishes call for adding a sauce at the end. Very often, this sauce is what adds saltiness and flavor to the dish, although some dishes like stir-fried spinach with garlic do not call for a sauce. Your sauces should be robust and flavorful if you want your dishes to be tasty.
- Only add your oil when the wok is hot. Experienced Chinese chefs will always heat up their wok before adding the oil. Not only does this prevent sticking, it also prevents the oil from breaking down and creating free radicals. Adding the oil after the wok is very hot allows you to use less oil in your cooking because the oil heats up very quickly and easily coats the wok.
- The stir-fry sequence: Although there are variations, of course, depending on the ingredients used, there is a general stir fry-sequence to follow.
- Heat wok, then add oil.
- Add your aromatic ingredients like ginger, garlic, the white parts of green onion. Other aromatics include chilis, pickled vegetables, etc.
- Add ingredients that take longer to cook, like bell peppers or carrots.
- Add ingredients that take a shorter time to cook, like bean sprouts, leafy green vegetables, and snap peas.
- Add your stir-fry sauce.
- Add your slurry to thicken the sauce.
- Add your garnishes like green onions, cilantro, etc.
- Plate.
Mastering how to stir fry is both a science and an art. With practice, patience, and attention to timing, you’ll be able to cook delicious stir-fried meals at home.