How to make stir fry is actually very easy to do, better-than-takeout. Create delectable sauce that wraps over buttery nuts or proteins, and colorful veggies. It’s versatile so you can also add meat, tofu, or seafood. Follow this guide for the top ten tips to make the best stir fry.

The Best Tips to make Perfect Stir Fry with Sauce

Tip #2

Toasted sesame oil is a must have. It has that a perfectly nutty and toasted essence that adds that layer of flavor to this recipe which only has three major ingredients. If you can get organic, even better.

This also brings on that better-than-takeout style to stir fry.

Not only is sesame oil easily accessible in almost every grocery store, its so versatile. I love sesame oil in making the best sesame dressing for Chinese chicken salad, japchae, and it’s a must for many stir fry dishes.

Tip #3

Oyster Sauce is essential to adding that Asian seasoned flavor. You can do vegan or regular.

In regards to vegan versions of oyster sauce, I love that the variety of vegan products is so wide today. You can almost find anything in a vegan form and oyster sauce has come to the shelves.

I recommend a quality brand to get the best high quality ingredients and level of umami and savory flavor to bring on the benefit of using oyster sauce.

If you go to a major grocery store, they have quality vegan oyster sauces to select from. In addition, natural grocery stores are experts in the top vegan products and will most likely carry this item.

In my city, the store called 99 Ranch carries Vegan oyster sauce as well as a ton of brands to choose from regular sauces and every Asian sauce thinkable.

Keep it in that pantry because you’ll love using it for Vegan pancit and stir fry noodle recipes and easy fried rice.

Tip #4

Stir Fry quality depends on sautéing proteins and aromatics FIRST, adding sauce LAST. Oh I cannot stress this enough. This is a small technique that will take stir fry to another dimension.

By sautéing nuts like cashews, first, similar to as you would with non-plant protein, you bring out the oils and enhance the natural flavors of the cashew. Be sure to incorporate garlic and onion while doing this so the protein becomes very seasoned with the fragrant and aromatic ingredients.

If you are non-vegan, you would stir fry the meat first as well. Remove the meat or seafood when it’s close to done. Add back meat towards the end so it doesn’t overcook.

Give the proteins time to get a little browned and seared before you proceed.

Well seasoned and seared protein will elevate the flavor and make your dish stand out. Lastly, the protein will have a good, tender bite without being tough.

Tip #5

Cut the vegetables uniformly and not too thick. I highly recommend the crisp vegetables to be cut with a thickness a little less than quarter inch thick. As a time saver, use a simple mandolin slicer to help make julienne slices.

For celery and carrots, diagonal slices that are about a quarter inch in thickness, not more than that, allow a piece of every ingredient in every bite and give more area for the sauce to coat everything.

Mincing garlic is essential and chopping onions small so they season the dish, but don’t overpower the overall taste will create a balanced and flavorful meal.

Add more veggies as you like. If you are into mushrooms, slice them lengthwise and for green beans, remove the ends and cut into 3″ long pieces.

If using tofu, make sure it is previously frozen tofu for a meatier texture and so it holds it’s shape.

Tip #6

Mix the sauce ingredients first then set it aside. Take your liquid, which is vegetable broth in this recipe suggestion below, and add the other liquid ingredients. They can all go in together.

Use cold liquids or refrigerate for a few minutes, then add the cornstarch and mix till the cornstarch is totally dissolved. A whisk, fork, or chopsticks work to dissolve cornstarch easily.

Doing this simple step is a total time saver.

Tip #7

Sit on it! When you drop in the onions and nuts or protein, let it be so the ingredients have time to brown a little. This draws out so much good flavor and allows the ingredients to cook faster.

Tip #8

Always have your mise en place. A setup of all ingredients laid out and prepped is essential when making these quick stir fry recipes.

Time is of the essence and if everything is measured out and within arm’s reach, the cooking process becomes easy peazy and surprisingly, there is a lot less mess.

Tip #9

Use high heat tolerant oil or ghee. This includes coconut oil, ghee, and avocado oil. These have a high smoke point and allow for beautiful searing and browning of proteins and veggies.

These are not seed oils…which are more heart healthy as well.

These oils work well in cast iron pans and have the best tolerance for stir frying over high flame.

Burning oil will ruin a dish, resulting in acrid and bitter taste, so use a good high tolerating oil for the ultimate stir fry perfection.

Tip #10

Remove as soon as everything is cooked. Stir fry usually has thin sliced veggies and small meaty morsels so overcooking can make a soggy, overcooked, or tough dish.

The minute everything is glistening, colorful, and cooked…take it off the burner.

Better yet, transfer the dish into a serving platter. The food will certainly continue to cook in the heat or the sauce so it is imperative to remove this quick cooking dish off the stove as soon as it’s done.

BONUS TIP

Have fun with it! Once you know these tips you can add different ingredients, spicy elements, and go from meat to vegan versions if you like. Enjoy your perfect stir fry!

Find stir fry recipes here!