THE SECRETS TO STIR-FRY SUCCESS

• Stir frying relies on high, even heat for best results. Traditionally, woks are used (especially in restaurants), but for home, a frying pan works just as well.

• An electric hotplate is best when using a frying pan, as the entire flat base will heat up evenly, giving you perfect cooking. A wok can be great for home cooking if you have a gas stove where the flame can heat up the entire pan.

• The fast cooking of stir-fries makes the preparation key. As each element usually only cooks for a few minutes, you need your next ingredient ready to go so you don’t overcook the dish and end up with soggy veg. Chop and dice all your vegies in advance and have all your sauces ready next to the stove.

• Don’t be tempted to add all your meat at once in stir-fries. Cooking in batches keeps the heat of the pan high to give you that lovely caramelised result and avoids stewing the meat (where it cooks at too low a heat and becomes tough).

• A few key staple sauces and oils in your pantry will give you great options when stir-frying – soy sauce, oyster sauce, kecap manis and sesame oil will provide you with a great variety to choose from when cooking. Sesame oil is very strong so you only need a little bit for maximum flavour!