So , Stir Frying isnt really as easy as we think it is … like everything else it needs practice and a keen eye to detail …
In most chinese restaurants , the stir fry vegies are crisp yet cooked … while when we do them at home many of the vegies go limp !
what are the tips that can lead us to get a perfect stir fry …
Re: Stir Fry Questions ..
use fresh veggies and stir fry at high heat, serve right away
Re: Stir Fry Questions ..
Its called stir fry because the heat should be so high that if you do not constantly stir the food it will get burnt within a few seconds.
Re: Stir Fry Questions ..
is it a election time political recipe? 
Re: Stir Fry Questions ..
Maybe you are cooking the veggies for too long. The meat should be cooked first in the oil, then when that is cooked, add the veggies and the sauce and stir-fry until the veggies are hot. That way, the veggies keep their fresh colour and they stay crisp. And serve right away, otherwise, it will keep cooking if it sits in the wok/karahi, because even if you take it off the heat, the wok and remaining food is still hot.
Re: Stir Fry Questions ..
Its probably not very common, but I think sometimes we wash the vegetables but we don't dry them out properly, they still have bit of water in them so when you put in stir dry they get limpy and cooked. So make sure your vegetables are totally dry besides being fresh) and never wash them after cutting! (I hope my sister's reading this. lol)
Re: Stir Fry Questions ..
Make sure everything is chopped and ready when you stir fry since nothing should be frying for too long...
Re: Stir Fry Questions ..
LOL, I just made a Thai Chicken Stir-fry with brown rice pasta.