{"id":1127608,"date":"2019-09-26T13:59:19","date_gmt":"2019-09-26T18:59:19","guid":{"rendered":"http:\/\/www.tasteofhome.com\/?p=1127608"},"modified":"2023-05-02T01:50:47","modified_gmt":"2023-05-02T06:50:47","slug":"how-to-stir-fry","status":"publish","type":"post","link":"https:\/\/www.tasteofhome.com\/article\/how-to-stir-fry\/","title":{"rendered":"How to Stir-Fry Like a Restaurant Chef"},"content":{"rendered":"I'm all about quick-and-easy weeknight dinner ideas<\/a>, and stir-fry is one of my favorites. It's a great way to pull together a custom, no-recipe-required dinner that's ready to eat in 30 minutes (including prep time).\r\n

Do You Need a Wok to Stir-Fry?<\/h3>\r\nNot really\u2014any large frying pan or cast-iron skillet will get the job done. But, if you plan to make a lot of stir-fry<\/a> or you like doing things the traditional way, it's worth investing in one. Most woks are made from carbon steel, which is similar to cast iron but more lightweight and durable. These pans can get hotter than stainless steel skillets, which is great for the quick-cooking items. Once seasoned, the pan also adds something called wok hei<\/em> to your food, a smoky, charred aroma that can take your stir-fry to the next level.\r\n\r\nThe major difference between stir-frying with a skillet and a wok involves the wok's sloped sides. They allow you to push cooked food up onto the sides, letting you focus the heat on the items in the bowl of the wok.\r\n\r\nUnless you have a gas cooktop, you'll need to look for a Western, flat-bottomed wok (like this one<\/a>). If you cook on gas and want to use a traditional, round-bottomed wok<\/a>, pick up an adaptor ring that allows you to set the wok directly over the flame.\r\n

What Kind of Oil Do You Use?<\/h3>\r\nUse any oil with a high smoke point<\/a>\u2014vegetable oil, canola oil and peanut oil are all good candidates because they can withstand temperatures of up to 400\u00b0F. But you'll want to avoid olive oil, sesame oil, coconut oil or butter, which can burn and impart bitter flavors into your food.\r\n

What Meats and Vegetables Are Best?<\/h3>\r\nYou can use any type of meats and vegetables, even if they're already cooked. Because you stir-fry food in batches, you won't run the risk of overcooking leftover chicken while you wait for your broccoli to cook through.\r\n\r\nWhen creating a stir-fry recipe, consider the following additions:\r\n