Stir-frying is a quick and easy cooking technique that has become a standard method used in Chinese recipes. Here are some of the basics to get you sizzling in the kitchen.

• Make the pan hot. Whether you’re using a wok or a sauté pan, you should always make sure its surface is very hot before cooking a stir-fry. Heat an empty pan for 5-10 minutes on high, before adding your choice of oil (pick one that can the heat, like peanut). Let the oil heat up for at least one minute before adding other ingredients to the stir-fry.
• Fry in batches. You don’t want to crowd the pan with ingredients, this will steam your food instead of stir-fry. If you’re using meat, cook it first in batches, then remove it from the pan. Cook your veggies next and then bring it all back together at the end.
• Prep your carb. Whether you’re making a stir-fry with rice, like this Hoisin Chicken & Plum Stir-Fry, or noodles, like a Chilli Beef Stir-Fry, start cooking your carb at the right time. Put on a pot of rice before you start stir-frying, or cook your noodles at the same time. Stir-frying doesn't take long, so when everything is ready, be prepared to throw it all together so you can enjoy it while it’s hot.
• Keep it moving. The key to a good stir-fry is to keep your ingredients moving. Once the pan is hot, things will cook fast, so keep stirring with a wooden spoon or shake the pan to let it move. You’ll want your vegetables to be cooked tender-crisp, with a bit of snap.
• Sauce finale. A stir-fry sauce should be sweet, acidic and salty. For example, a standard sauce combines soy sauce, oyster sauce, mirin and rice vinegar. Mix them together and leave the sauce to pour over your cooked meat and vegetables at the end of the cooking process.