I love Chinese cuisine, I’ve lived in China for two years and I’ve had stir-fried dishes countless of times during my time there. I love how social the experience of eating the stir-fried dishes is.
Outside of my school there where several restaurants were my classmates and I would go to have lunch or dinner. Oftentimes, we would be 5-10 people ordering and sharing the dishes. Back in those days (and I think even now) eating out was extremely affordable. We would pay 1-2 euro for a varied and filling meal consisting of a rice bowl and several stir-fried dishes. My favourite dish was DiSanXian (地三鲜), which consists of stir-fried potatoes, aubergine and paprika in a umami filled garlicky sauce. Here is a great recipe for the dish.
Stir-frying using a wok might seem pretty straight-forward and basic but creating the perfect combination of textures, flavours and aromas requires perfecting the technique and becoming a wok master takes time.
The first step is having the right wok and putting some effort into seasoning it.
Carbon steel woks are the gold standard—they heat up fast, cool down fast, and get better with time. You do need to season them, though, and care for them properly. But once they develop that beautiful non-stick patina, cooking becomes an absolute dream.
If you’re cooking on an electric stove (like I do now), go for a flat-bottomed wok—it sits better and transfers heat more efficiently. A size around 35 cm (14 inches) is perfect for stir-frying 1–2 portions without overcrowding the pan. And if you can, get one with a long wooden handle—it makes tossing much easier (and safer).
Seasoning your wok is a small ritual I’ve come to enjoy. Basically, you scrub it clean, heat it up, and rub it down with oil, Chinese chives, and ginger to create the first layer of flavour and protection. Over time, the wok develops its own character and personality—it becomes part of your cooking journey.
Once your wok is ready, it’s all about mise en place. That’s just a fancy French way of saying “get your stuff together before you start.” Stir-frying happens fast, so everything should be washed, cut, and within reach.
I usually prep:
- Veggies cut into small, even pieces (think bite-sized)
- Protein like tofu or tempeh, marinated or plain
- Aromatics like ginger, garlic, chili
- Sauce mixed ahead of time
- Maybe some toasted peanuts or sesame seeds for a final touch
Harder vegetables (like carrots, broccoli stems, or green beans) benefit from a quick blanch before hitting the wok. Leafy greens, on the other hand, should go in raw—blanching them just makes everything soggy and sad. And remember to keep your ingredients at room temperature—adding cold food cools down the wok, and you lose that sizzle.
Now the fun begins. Stir-frying is all about heat and speed. You want your wok really hot. I test it by flicking a drop of water in—if it sizzles and evaporates in a second, it’s good to go.
Here’s my usual stir-fry flow:
- Add a tablespoon of high-heat oil (sunflower or canola work great) and swirl it around the sides.
- Add your protein first, sear it until it gets colour, then take it out.
- Toss in your vegetables, starting with the ones that take longest to cook.
- Add aromatics and stir for a few seconds to release their magic.
- Return the protein to the wok.
- Pour in the sauce along the sides so it caramelizes slightly as it hits the heat.
- Toss everything together. If it looks a bit dry, add a tiny splash of water or oil.
- Finish with garnish and serve immediately. No waiting around!
The key is to listen. You should hear a constant sizzling sound—no hissing = not hot enough. Also: don’t crowd the wok. I usually cook 1–2 servings at a time for best results.
Stir-frying is more than just a technique—it’s a rhythm. The more you do it, the better you get at sensing when to toss, when to pause, when to pour the sauce. And the best part? You can change up the ingredients endlessly and always end up with something new.