A mixture of water and cornflour, slurry is a paste that takes home-made stir-fry to pro level. But there are a couple of other commandments you need to follow to achieve stir-fry perfection.
A piping hot wok is one of them. Stir-frying your ingredients in batches – protein first, then vegetables, then aromatics like ginger, onion and garlic – is also key to a crispy success story.
But perhaps our favourite ace up the ol’ stir-frying sleeve is adding a final flourish: the cornflour slurry. Once you’ve cooked all your ingredients, return them to the wok and deglaze the bottom of the wok with a splash of soya sauce, stock or rice wine vinegar.
Adding a mixture of cornstarch and water – your slurry – transforms all those accumulated pan juices into a slightly thickened, glossy sauce that will coat the ingredients and distribute all those delicious flavours equally.
Try it: it’ll wok your world.
Want to try your hand at this cool new stir-fry trick? You’ll need ingredients. Woolies has a rather delicious selection of products that make stir-frying super convenient, including diced veggies, meat strips, sauces and noodles, to get you going. The best part? They’re currently on promotion as part of Woolies’ Eat-in for Four for under R150 deal!
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