Perfect Stir Fry: A Beginner's Guide to Quick & Delicious Asian Cooking

Prepare Your Workspace and Ingredients

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Before heating your wok or pan, organize all ingredients into groups: proteins, vegetables, aromatics (garlic, ginger, scallions), and sauce components. Cut all ingredients into uniform, bite-sized pieces to ensure even cooking. Proteins should be about 1-inch chunks, vegetables cut on the diagonal for maximum surface area, and aromatics finely minced. This classic Chinese cooking technique called 'mise en place' (everything in its place) is crucial because once you start cooking, the process moves very quickly.

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Heat Your Wok or Pan Properly

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Place your wok or large skillet over high heat and let it heat up until a drop of water evaporates within 1-2 seconds of contact. This step is crucial for achieving the proper sear and preventing ingredients from becoming soggy. Add your cooking oil (preferably one with a high smoke point like peanut or vegetable oil) and swirl to coat the cooking surface. The oil should shimmer but not smoke excessively.

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Cook Proteins First

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Add your protein (chicken, beef, tofu, etc.) to the hot oil in a single layer. Let it sear undisturbed for 1-2 minutes until golden brown on one side. Then stir and cook until just barely done through. Remove and set aside. This prevents overcooking while you prepare the other ingredients. The protein should be about 80% cooked at this stage, as it will finish cooking when returned to the wok later.

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Stir Fry Aromatics

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Add your aromatics (garlic, ginger, scallions) to the same pan, stir-frying quickly for 30 seconds until fragrant. These ingredients form the flavor base of your dish but can burn easily, so keep them moving constantly. If the pan seems dry, add a small amount of oil before this step.

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Add Vegetables in Order

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Add vegetables in order of cooking time, starting with the hardest (carrots, broccoli stems) and ending with the softest (leafy greens). Each addition should be done at high heat, stirring constantly. The goal is to achieve crisp-tender vegetables that maintain their bright color and slight crunch. This typically takes 2-3 minutes for harder vegetables and 1-2 minutes for softer ones.

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