Perfect Stir-frying Techniques

5 from 7 votes
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Learn the secret techniques for perfect Chinese stir-frying, from selecting the right tools and utensils to ingredients prepping, stir-fry sauce and so much more!

Perfect Chinese stir-frying techniques produces silky smooth and tender chicken in a stir-fry sauce.
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Stir-frying is one of the fundamental techniques of successful Chinese cooking, one that you ought to master if you wish to make Chinese recipes at home. Here are my quick techniques and tips for perfect everyday stir-frying.

Chinese wok on a stove top in a kitchen. Chinese wok is perfect for stir-frying.

1. The wok or skillet must be fully heated before stir-frying. You’ll know if the wok or skillet has reached the optimum heat when a swirl of white smoke starts appearing on its surface.

2. Add the oil after the wok or skillet is fully heated. Make sure that the oil completely coats the bottom surface of the wok or skillet.

Cashew Shrimp Stir-Fry with shrimp, snow peas, carrots, mushrooms and cashew nuts.

3. Cut the ingredients, such as chicken, beef, pork, or seafood, into uniform pieces. Also, it’s very important to have all the ingredients prepared, measured, and placed close to the wok or skillet. Once in the wok or skillet, spread the ingredients in one layer to ensure even cooking.

Chinese brown stir-fry sauce for stir fries, made with corn starch.

4. Stir-fries are generally prepared with a light sauce. Mix the sauce in advance in a small bowl by combining all the ingredients in the sauce. If cornstarch is used, make sure that it’s completely dissolved. Before adding the sauce into the stir-fry, quickly stir the sauce one last time to ensure that nothing settled at the bottom of the bowl. An authentic Chinese stir-fry dishes shouldn’t be doused in too much sauce; the sauce should barely cling to the ingredients.

Chinese wok on a stove top in a kitchen. Chinese wok is perfect for stir-frying.

5. The spatula should play an active role in stir-frying. Use it to continuously stir and toss the ingredients in a back and forth, circular, turning, and/or flipping motions


Classic Stir-Frying Recipes

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5 from 7 votes

Perfect Stir-Frying Techniques

Learn the secret techniques for perfect Chinese stir-frying, from selecting the right tools and utensils to ingredients prepping, stir-fry sauce and so much more!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Keyword: Perfect Stir-Frying Techniques
Servings: 8 servings
Author: Bee Yinn Low
Cost: $20.00

Equipment

  • Wok
  • Spatula

Ingredients

  • Veggies
  • Protein
  • Sauce

Instructions

  • The wok or skillet must be fully heated before stir-frying. You’ll know it has reached optimal heat when a swirl of white smoke begins to appear on its surface.
  • Add the oil once the wok or skillet is fully heated. Make sure the oil completely coats the bottom surface.
  • Cut the ingredients, such as chicken, beef, pork, or seafood, into uniform pieces. It’s also important to have all the ingredients prepared, measured, and placed close to the wok or skillet. Once added, spread the ingredients in a single layer to ensure even cooking.
  • Stir-fries are generally prepared with a light sauce. Mix the sauce in advance in a small bowl by combining all the ingredients. If using cornstarch, ensure it is completely dissolved. Before adding the sauce to the stir-fry, give it a quick stir to make sure nothing has settled at the bottom of the bowl. Authentic Chinese stir-fry dishes shouldn’t be doused in too much sauce; the sauce should barely cling to the ingredients.
  • The spatula should play an active role in stir-frying. Use it to continuously stir and toss the ingredients in a back and forth, circular, turning, and/or flipping motions.

About Bee Yinn Low

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

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29 Comments

  1. Stephanie Gildnes says:

    Hi,
    What wok and spatula do I get?
    Your recipes look amazing.
    Thank you

    1. Bee Yinn Low says:

      You can use Chinese cast-iron wok and any steel or wooden spatula.

  2. Remy Michelle Nakao says:

    5 stars
    Hi. thank you for sharing and I loved them appreciated and im enjoying all your techniques simple and easy to understand and follow. Exactly I have yellow noodle available in my fridge and I will be cooking it tomorrow, but I have ground pork available, maybe ill just use this with bokchoy ?
    Thank you will be keep on watching your cooking while Im still recuperating from my surgery.
    Thank you very much. Pls take care n God bless.

  3. William says:

    Great tips I learn and apply. Thank You!

  4. Ally says:

    5 stars
    Very informative and helpful tips.
    Looking forward to a ‘part 2’

    1. Rasa Malaysia says:

      Thank you!

  5. Joyce Scheminant says:

    Good sweeps. Great prizes.

  6. Anita Sue Hamilton says:

    5 stars
    Enjoyed

    1. Rasa Malaysia says:

      Thanks Anita.