Pantry to Pan

Techniques › Heat and cooking methods

Stir-frying

Intermediate Heat and cooking methods

Stir-frying is cooking small, evenly cut pieces fast in a very hot wok or skillet with a little oil, tossing constantly.

By , founder of Pantry to Pan · Published · Updated

Written with AI help from the sources listed, and published by Cory. Sources: USDA safe minimum internal temperatures, USDA on the danger zone (40-140°F). Spot a mistake? Tell us and we'll fix it.

How do you do it?

  1. Cut everything into similar bite-size pieces and set out all ingredients and sauce before you start.

    1Cut everything into similar bite-size pieces and set out all ingredients and sauce before you start.

  2. Heat the wok or skillet on high until a drop of water sizzles away instantly, then add 1-2 tablespoons oil.

    2Heat the wok or skillet on high until a drop of water sizzles away instantly, then add 1-2 tablespoons oil.

  3. Cook protein in small batches until browned, then remove it.

    3Cook protein in small batches until browned, then remove it.

  4. Add vegetables, longest-cooking first, toss 2-4 minutes, return the protein, and add sauce.

    4Add vegetables, longest-cooking first, toss 2-4 minutes, return the protein, and add sauce.

Why does it work?

High heat and small pieces mean food sears and cooks through in minutes, keeping vegetables crisp. Cooking in batches keeps the pan hot so food browns instead of stewing in its juices.

What are the common mistakes?

Still stuck? Watch someone do it on YouTube.

Learn by cooking. In Pantry to Pan, technique words in your recipes' steps link straight to guides like this one, right when you need them.
Try it free for 14 days

More heat and cooking methods