Basic Cooking Fundamentals

Heat Control

Wok hei doesn’t require a professional restaurant stove.
High heat: Stir-frying vegetables, quick meat searing
Medium heat: Braising, simmering sauces
Low heat: Slow stews and soups
If you only own a frying pan, slightly extend cooking time to mimic wok cooking.

Master the Sequence of Stir-Fry

The golden order for every stir fry:
Sear meat first, remove and set aside
Cook harder vegetables (carrot, broccoli)
Add tender greens
Return meat back, season and toss briefly
This prevents overcooked, soggy vegetables.