How to Stir-Fry Vegetables

It pains me to see packets of vegetables labelled as ‘stir-fry mix’ and jars that read ‘stir-fry sauce’ on supermarket shelves, when the world of stir-frying is one far beyond haphazard vegetables and a ready-made sauce. Stir-frying, when done correctly (fearlessly!) over high heat, needs very little seasoning, and certainly doesn’t require a jar of sauce. Use this technique to enhance the best vegetables the season has to offer, or give new vibrancy to the sad ones lurking in your fridge.

Salt is used in stir-frying the same way it is used in western cooking, to enhance the flavour of the ingredient. Stir-frying vegetables yields spectacular results when done correctly, bringing out a crispness and vibrancy that you won’t get from steaming or blanching. The addition of a little salt is all the dish needs to bring out the best from the season’s produce.