How to Make Perfect Stir-Fry in 8 Minutes
There's a time and place for low and slow, but this isn't it. Grab your wok or another large, sturdy skillet and crank up the heat to high. Dinner's ready in 8 minutes flat!
Add your high-heat oil (like peanut or grapeseed), then the aromatics (garlic, ginger, chiles, etc.). Once they begin to sizzle, it's time to move on.
Feel free to fry an egg in the oil and set it aside to top your stir-fry. (Or not.) Next, add some thinly sliced protein (chicken, beef, tofu). Move it around so it cooks evenly, adding oil if things start to stick. When the protein is browned and cooked through (in the case of meat), transfer to a plate.
Add harder veggies like thinly sliced broccoli, cauliflower, carrots, peppers, and onion. Add a splash of water to help them cook.
Drop in softer veggies (mushrooms, greens) and stuff that should be served crisp-tender (celery, green beans). When the veggies are cooked, add the protein back in.
Using a spatula, swipe the stir-fry to one side, then add a splash of sauce (soy, teriyaki, etc.) to a corner of the pan. Let it cook for a minute to concentrate the flavor. Mix it all together, then dig in!
You know how cooking shows have the ingredients pre-chopped to keep things moving? Do that here to make sure you have what you need when you need it. Cut veggies into bite-size pieces and slice meat very thinly. Keep them near the stove, either on a cutting board or in small bowls.