Stir-Frying
Cooking small pieces of food rapidly in very high heat with constant motion in a wok or large pan.
What You're Doing
Cooking small, uniform pieces of food rapidly in very high heat with constant motion. Originated in wok cooking, this technique preserves crispness and freshness.
Visual Cues
Look for these signs to know your technique is working:
- Wok smoking before oil is added
- Ingredients searing on contact
- Constant motion keeps food from burning
- Bright colors maintained in vegetables
Why It Works
Extremely high heat (over 200°C) combined with constant motion creates wok hei — the characteristic smoky, charred flavor. Small pieces cook in seconds, preserving fresh textures and nutrients.
Failure Modes
Avoid these common problems:
- Wok not hot enough - food steams
- Adding too much at once - temperature plummets
- Ingredients not prepped ahead - burning while cutting
- Using a western pan - not enough heat concentration
Requirements & Guidelines
- Everything prepped before you start (mise en place)
- Wok must be smoking hot
- Cook in small batches for proper heat
Technical Details (CKL)
pan "wok" 35cm
heat pan to 230C
apply "oil" to pan
apply "vegetables" to pan
wait 3min