Heat
How to stir-fry
Cook small, even pieces over very high heat, keeping them moving, so they cook in minutes and stay crisp.
Step by step
- Cut everything and mix the sauce before you turn on the heat; it goes fast.
- Heat a wok or large skillet over high heat until a drop of water sizzles away at once.
- Add a high-heat oil, then the food that takes longest, in batches.
- Keep the food moving with a spatula, tossing every few seconds.
- Add the quick-cooking things and the sauce last and toss until glossy.
How you know it's done
Vegetables are bright and crisp-tender, meat is just cooked, and the sauce clings instead of pooling.
Common mistakes
- Overfilling the pan, so everything stews.
- Stopping to chop halfway through.
Simmerbee recipes that use it (4)
- Chicken and Broccoli Stir-Fry
- Crispy Tofu and Vegetable Stir-Fry
- Shrimp Fried Rice
- Vegetable and Egg Fried Rice
In those recipes the word is underlined in the steps; tap it for the short version. In hands-free cook mode, ask “How do I stir fry?”