Eat Well, Live Free - Exploring Stir Fry

Stir fry - It seems like such a simple main dish to master. Veggies, lightly fried in a pan, with sauce. Regardless, over the years I have made many inedible stir fries that went into the trash.

Soggy, limp, overly salty, disastrous flavor combinations and unsatisfying. I consulted the internet and found ridiculous and difficult recipes that included ingredients such as ketchup and sugar. For years now I have believed that there is a stir fry recipe conspiracy.

My vision of a perfect stir-fry is a piping hot dish of fresh vegetables, that are still intact both in form and true flavor, colorful and vibrant, lightly glazed in a layer of chili’s and salt.

When we received the Breville Wok for a wedding present (Best “Off the Registry” Gift Ever from Tim and Dan), it was time to figure this disaster out. After about 12 attempts, I figured out the crucial basic steps. I have shared them below, because I can not be the only person outside of Asia to get this technique wrong.

Follow the easy step here.