Stir-fries are fast, full of flavour and extremely versatile. But if that’s got you looking forlornly at your wonky wok, electric cooktop or last night’s soggy sweat-fest, then I’m here to tell you all is not lost. In fact, you don’t even need a wok!
The key to a great stir-fry is in the name; it’s about moving ingredients around at a vigorous pace, on a vigorous heat, with as much pan contact as possible. And while woks heat up quickly and offer plenty of surface area to burnish every ingredient, they’re also reliant on flames licking up the sides for the “wok hei” (breath of the wok) or fancy-schmancy induction wok burners that you’ll rarely see beyond commercial kitchens.
