How to Cook the Perfect Stir-fry

Here are some great tips for making the best stir-fry ever!

Prepare all your ingredients before to you turn the heat on.
Make sure the frying pan or wok is hot before you add any oil.
If using oil, use it in a spray form and one that has a high smoking point such as rapeseed, sunflower, peanut or vegetable oil. You should avoid Extra Virgin Olive oil for stir-frying.
If you are adding meat or poultry, cook it first and then set it aside, keeping it warm. That way you'll know it's cooked thoroughly and safely.
If you are using sesame oil in a stir-fry don’t overheat it or it will become bitter.
Pre-cook any ingredients that may burn or overcook and give a bitter/burnt flavour, such as garlic, fresh ginger, onions, chilli and dry spices. Once cooked set aside, keep warm and re-add just before the end of cooking.
Add ingredients based on the amount of time they need to cook. Broccoli and carrots for example, should go into the frying pan before pak choi or spinach. Beansprouts should always go in towards the end.
If you like broccoli cooked a little more, blanch it in boiling water for two minutes. Drain and then add to the stir-fry, cook as you would if it were raw.
Keep your stir-fry moving. If you allow it to sit still, it will start to go mushy and sloppy
If your stir-fry is not cooking quick enough, add 1 tbsp of water to the pan to create steam and pop a lid on (or cover with foil) for 1-2 minutes.

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