Stir - Fries

This is the king of Chinese cooking techniques - and the one that people tend to find most approachable when cooking Chinese food at home. And why not? It’s simple and it’s quick. The whole idea of stir-frying is to retain the texture, flavour, vibrancy, freshness and nutritional value of the ingredients you are cooking.

The art of the stir-fry is the art of organisation. Things must be cut and positioned next to the wok in the order in which you will add them. If you double the recipe, stir-fry in batches so as not to reduce the heat too much and stew the food instead of frying it. Sauces to be added later can be mixed together in a bowl or shaken in a small glass jar.