Secret to great stir fry

ProMama5

What's the secret to stirfry where the vegetables stay crisp and the sauce isn't soggy?

GottaBurnEmAll

Well, the sauce is wet, so I don't understand how it won't be soggy. Perhaps you mean gluey? Don't use too much cornstarch. Skinnytaste has some good stirfry recipes and videos on her site.

As far as crispy vegetables go, don't overcook them!

happyauntie2015

I'd say cook time and adding any sauce at the very end

Alatariel75

Definitely cook time and also, having a little oil to cook the veg in helps (I know many people try and avoid adding oil to stirfry). Add the sauce right at the end, don't cook the veg in the sauce.

ProMama5

I think my error has been letting it sit in the sauce too long. Thanks!

kayemme

Its in the timing of adding vegetables

I usually stir fry in order of hard-to-soft excluding ng base of onion, ginger and garlic. So carrots, celery, cabbage...

canadianlbs

my order of business for stir fries is: garlic/ginger and meat, vegetables in order of cooking time. and the soy sauce only goes in at the end when all the other flavours are blended so i can more accurately adjust by taste. it's sort of trial-and-error, and you get better at knowing which stuff to give a headstart to the more you do it. i rarely add water, as a fair bit will cook out of the vegetables over time anyway.

also, heat. idk how most people stir fry because i've had my wok for 30+ years. but i lucked into a really good one and i suspect that not being able to get enough heat going could be a factor in some people's disappointments as well. i'm a big believer in the melodramatic sizzle when making stir fries.