Food Cooking Techniques Saute and Stir-Fry The Best Way to Stir-Fry, According to a 'Wok Therapist' Grace Young shares her tips for smarter stir-fries. By Kelsey Jane Youngman Kelsey Jane Youngman Kelsey Jane Youngman is a New York–based cook, baker, writer, and editor for Food & Wine with over 7 years of experience in food media. Kelsey has developed recipes, worked in culinary production, starred in cooking videos, and baked cookies for Cookie Monster.Expertise: recipe development, cooking, baking, food styling.Experience: Kelsey Jane Youngman has spent her life in kitchens, and began her professional training at the San Francisco Cooking School before moving to New York City to attend the Natural Gourmet Institute. She completed an externship in the Good Housekeeping test kitchen and cooked on the line at several city restaurants before joining Food & Wine's test kitchen editorial team. There, Kelsey has managed the kitchens, tested and developed recipes, written feature stories, worked as a culinary producer on multiple video series, and starred in her own series, "The Best Way," as well as several episodes of "F&W Cooks." Food & Wine's Editorial Guidelines Published on May 18, 2021 Grace Young has literally written the book on wok cooking. (Make that two; her second, Stir-Frying to the Sky's Edge, won a James Beard Award.) Known in certain circles as the "Wok Therapist," Young wants you to rethink everything you know about stir-frying, starting with the word itself. According to Young, the essence of stir-fry has been lost in translation. In the original Cantonese, the word for stir-fry, chau, refers to a motion more akin to tumbling. "The goal is to continually toss bite-size ingredients in a small amount of oil in a wok over high heat so that each morsel is constantly exposed to the hot wok," Young says. "The result is a light searing of ingredients that allows them to cook both quickly and uniformly, without burning or charring." It's less about stirring and more about excited movement and interaction with the hot wok's surface. (A wok spatula, with its shovel shape, is great for this, but any metal spatula will do.) Here, Young shares three recipes to expand upon the fundamentals of stir-frying. In a "simple" stir-fry, showcased in her Chicken Fricassee Stir-Fry, ingredients are continually added to the wok, layering flavor as each cooks perfectly. A "dry" stir-fry, like her Dry-Fried Sichuan-Style Green Beans with Shrimp, uses only a tablespoon of liquid in the entire recipe, illustrating how the heat and movement within the wok concentrate and intensify flavors. Finally, her Stir-Fried Garlicky Snow Pea Shoots is an example of a "clear" stir-fry that uses very few ingredients, focusing on a pure translation of simple flavors—in this case, sweet, tender snow pea shoots that shine through mellow garlic and just a touch of red jalapeño. Just bought a great wok? Chances are, it's unseasoned. Young's favorite way to season a wok quickly is to make popcorn. The high-heat frying and even spray of oil from the bursting kernels helps fortify the patina of a wok, resulting in both a snack and a well-seasoned pan. How to Stir-Fy 1. Prepare Wok Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Missie Neville Crawford Heat wok or skillet over high until a drop of water evaporates in 1 to 2 seconds; swirl in 1 tablespoon oil. 2. Add Chicken Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Missie Neville Crawford Add seasoned chicken to wok; cook, undisturbed, 1 minute. Cook, stirring and tossing constantly, until chicken is no longer pink, about 1 minute. 3. Add Vegetables Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Missie Neville Crawford Swirl in 1 tablespoon oil; add asparagus, carrots, thyme, and ½ teaspoon salt. Cook, stirring contantly, 1 minute and 30 seconds. 4. Stir in Liquid Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Missie Neville Crawford Whisk broth mixture; add to wok. Cook, stirring and tossing constantly, until well combined, about 30 seconds. 5. Cover and Simmer Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Missie Neville Crawford Cover wok with a baking sheet or wok lid. Cook, undisturbed, until sauce comes to a boil and thickens, about 1 minute. 6. Finish Cooking Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Missie Neville Crawford Uncover wok; add scallions and parsley. Cook, stir-frying constantly, until chicken is cooked through, 30 seconds to 1 minute. Chicken Fricassee Stir-Fry with Asparagus Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Missie Neville Crawford "Once you understand the basics of stir- frying, you don't have to limit yourself to Asian flavors," Young says. Here, she uses white wine in place of rice wine, garlic instead of ginger, and cream to enrich the sauce. Get the Recipe: Chicken Fricassee Stir-Fry with Asparagus Dry-Fried Sichuan-Style Green Beans with Shrimp Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Missie Neville Crawford Instead of leaning on a sauce, "dry" stir-fries like this recipe use a small amount of liquid (in this case, fish sauce), relying on heat and movement in the wok to intensify each ingredient's flavors. To ensure that the beans blister, dry them thoroughly with a kitchen towel before cooking. Pickled sushi ginger adds mild, well-balanced sweetness and a hint of spice. Get the Recipe: Dry-Fried Sichuan-Style Green Beans with Shrimp Stir-Fried Garlicky Snow Pea Shoots Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Missie Neville Crawford This "clear" stir-fry has a stripped-down ingredient list, letting each individual fla- vor and texture shine. Here, white pepper perfumes delicate snow pea shoots with its mild heat and fragrant floral notes. If using a skillet, cook the pea shoots in two batches to avoid crowding the pan. Get the Recipe: Stir-Fried Garlicky Snow Pea Shoots Was this page helpful? Thanks for your feedback! Tell us why! Other Submit