Cause a stir: 5 steps to stir-fry success

1. USE A LARGE WOK OR PAN

If it’s too small, ingredients will end up steaming rather than frying and you’ll lose texture and flavour.

Try: Chinese beef stir-fry.

2. HEAT THE WOK TO A HIGH TEMPERATURE

Before adding the oil and swirl it around the sides.

Try: Quick-and-easy pork-and-Tenderstem broccoli stir-fry.

3. COOK THE PROTEIN FIRST

And remove it from the wok, then stir-fry the veg (in batches, if necessary). Cook the aromatics (ginger, garlic, chilli) last, before returning the other cooked ingredients to the wok.

Try: Asian-style crunchy stir-fry wrap.

4. LIGHTLY THICKEN THE STIR-FRY

By drizzling a corn flour slurry (a few teaspoons of corn flour mixed with enough water to achieve the consistency of thick cream) around the edges of the wok over a high heat.

Try: Mixed baby veg and tofu vermicelli.

5. YOUR STIR-FRY SHOULDN’T SWIM IN SAUCE

There should be just enough to coat the ingredients.

Try: Asian-braised chicken and tenderstem broccoli with rice noodles.

Discover more stir-fry recipes here.