Get equipped
A wok is optimum, but a large frying pan will do the job. Just make sure it's non-stick so you use less oil and keep cooking healthy. Look for something large, at least 12-14 in. (30-35 cm.) wide.
Stir it up
The second most important utensil is in your hand - the spatula. Look for something large and sturdy, wooden or plastic, to keep things moving. The wider your spatula the better it is for stirring, scooping and tossing, especially rice and noodle stir-fries.
Get ready
Preparation is the name of the game. Lay out every prepared ingredient, whether it's cut, poured and measured - inside bowls beside the stove before you turn on the heat. Stand by your stir-fry and resist the urge to answer a ringing phone.
Keep it uniform
When chopping anything, chop it the same size. A hot wok is an equal playing field; uniform dice, slice or shreds guarantee that everything gets properly cooked at the same time.
Add stock
In restaurants and homes, all good Chinese cooks rely on flavourful stock instead of oil when the wok gets dry. Keep a box of Knorr ready-to-use chicken broth beside your wok or sprinkle some Knorr bouillon powder directly into the mix, then add a little water.
Marinate first
Whether it's beef, pork, poultry or even tofu, it will taste better if it's marinated first. Knorr 30-Minute Marinades make the job seamless with ginger or teriyaki flavours.
Keep it moving
High heat means your stir-fry has to keep moving, but not every single second! Let meat, poultry, fish and tofu sit still in the middle of the wok or pan for the first 30 seconds of cooking to sear and caramelize.
And don't forget, practice makes perfect!
