Vegetable Stir Fry

You're either cooking too slowly or overcrowding the wok. High heat is essential for the sear that keeps vegetables crisp-tender. Work in batches if needed so there's space around each piece. Also, don't add water or broth until the very end when you're adding the sauce.

Yes. Cook protein separately first: sear chicken breast cubes or shrimp until just cooked through, or crumble tofu and pan-fry until golden. Set it aside and add it back to the wok at the end with the sauce so it doesn't overcook. You can also use cooked leftover protein.

Yes. Cut vegetables up to 8 hours ahead and store them in airtight containers in the refrigerator. However, don't make the sauce more than 2 hours ahead—it can become overly salty as ingredients settle. Cook the stir-fry right before serving for the best texture and brightness.

Use a mix of firm (broccoli, carrots, snap peas) and softer (bell peppers, zucchini, mushrooms) vegetables. Avoid watery vegetables like tomatoes or iceberg lettuce. Bok choy, gai lan, snap peas, and water chestnuts are excellent. Cut everything to roughly the same size so it cooks evenly.

A wok is ideal because of its shape and heat distribution, but a very large (14-inch) skillet works if you're careful not to overcrowd it. A small skillet won't work—you need surface area for the stir-fry to sear, not steam. If using a skillet, work in two batches.

Yes. The cornstarch creates a glossy glaze and thickens the sauce slightly, but you can skip it for a brothier stir-fry. Alternatively, mix 1 tbsp of tapioca starch or potato starch with water—they work the same way. Without a thickener, the sauce will be thinner but still tasty.