A stir-fry cooks small, even pieces of food in a very hot pan with a little oil, tossing often. The cooking takes only minutes, so the vegetables stay bright and crisp. A simple sauce of soy sauce, garlic, ginger, and a touch of sweetness ties it together.

The key is having everything chopped and ready before the heat goes on. Stir-fries are faster than curries and casseroles, and they cook with a lighter sauce that coats rather than simmers. They are usually served over rice or noodles.

Questions folks ask

What pan is best for a stir-fry?

A wok works well, but a large, wide skillet is fine. Choose one that heats evenly and has plenty of room.

How do I keep stir-fry vegetables crisp?

Use high heat, cook for a short time, and do not crowd the pan. Add harder vegetables first and soft ones last.

What can I serve with a stir-fry?

Steamed rice or noodles are the usual choice. Fried rice and rice bowls are good ways to use leftovers.

Kitchen tips

Cut everything into similar sizes so it cooks at the same pace.
Get the pan hot before adding oil and food.
Cook in batches so the pan does not crowd and steam the food.
Mix your sauce in a small bowl ahead of time.
Add quick-cooking vegetables last so they stay crisp.