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A good stir-fry moves quickly. Most of the work happens before the pan gets hot, and small batches keep ingredients searing instead of steaming.
Choose a wok that fits your stove
A flat-bottomed wok sits steadily on most home cooktops. This 13-inch carbon steel wok (paid link) comes pre-seasoned and includes a lid. Check that any pan you choose works with your cooktop.
Prepare everything first
Cut ingredients into similar sizes, mix the sauce, and keep everything within reach. Once cooking begins, there is little time to chop. Dry washed vegetables well, because extra water cools the pan.
Heat the wok, then add oil
Preheat the wok over medium-high to high heat, then add a small amount of oil with a high smoke point, such as peanut or canola. Be careful around the hot oil and keep a lid nearby.
Cook in batches
Crowding lowers the temperature and leaves food steamed. Cook protein first until nearly done and move it to a plate. Add firm vegetables next, followed by quick-cooking ones. Add garlic and ginger near the end so they do not burn.
Bring it together
Return the protein, pour the sauce around the edge of the pan, and toss until glossy and hot. Taste, adjust the seasoning, and serve straight away. Make sure meat is cooked through before serving.
Care for carbon steel
Wash the wok soon after cooking, dry it over low heat, and wipe on a thin layer of oil. Like cast iron, carbon steel builds a better surface with use, and the same habits in our cast iron care guide apply here.
Short on ideas? Try the meal finder with the vegetables and rice or noodles you already have.