Secret to great stir fry

ProMama5
ProMama5 Posts: 55 Member
edited November 14 in Food and Nutrition
What's the secret to stirfry where the vegetables stay crisp and the sauce isn't soggy?

Replies

  • GottaBurnEmAll
    GottaBurnEmAll Posts: 7,722 Member
    edited January 2017
    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
    happyauntie2015 Posts: 282 Member
    I'd say cook time and adding any sauce at the very end
  • Alatariel75
    Alatariel75 Posts: 18,224 Member
    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
    ProMama5 Posts: 55 Member
    I think my error has been letting it sit in the sauce too long. Thanks!
  • kayemme
    kayemme Posts: 1,782 Member
    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
    canadianlbs Posts: 5,199 Member
    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.
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