According to one source, a stir-fry has long been Britain’s favourite foreign dish to cook. It’s a meal among others that is favoured for being delicious and filling, yet quick and simple to whip up. As an ideal mid-week meal that the whole family will enjoy, it’s easy to overlook the amount of preparation an authentic stir-fry can take, even when it has a vegetarian spin on it. You might not realise how important vegetables are in a stir-fry, which is why we’re going to explain the ins and outs of stir-fry vegetables in this article. So which vegetables are most suitable, how can you prepare them and what technique is used to cook them? Let’s take a closer look:

Make sure you choose the right vegetables for stir-frying

Despite common belief, not every single vegetable that you come across is suitable for stir-frying. There are some vegetables that are more commonly used in a stir-fry, and for good reason. Some vegetables are better cooked in other ways, such as boiling, steaming or roasting. While it’s possible to stir-fry almost any vegetable, it doesn’t always guarantee great results. Some of the most common vegetables placed into a stir-fry are as follows, although there are other vegetables you can choose from that aren’t on the list:

• Carrots
• Spring onions
• Brown onions
• Peppers
• Mushrooms
• Celery
• Garlic
• Edamame beans
• Bean sprouts
• Water chestnuts
• Pak choi
• Baby sweetcorn
• Courgette
• Mange tout
• Ginger

Prepare the stir-fry vegetables accordingly

Preparing your stir-fry vegetables is the task that will take the most time, surprisingly. This is because fresh stir-fry vegetables have to be cut a certain way if you’re looking for an authentic meal. While there are pre-packaged, pre-cut packets of stir-fry vegetables available in the supermarkets, a stir-fry needs to be as fresh as possible, and you’ll only get that by avoiding those pre-packaged kits and collecting up fresh individual vegetables instead. 

Most commonly, stir-fry vegetables are cut diagonally. This is because it increases the surface area that is exposed to the heat. The more of the vegetable that’s exposed to the heat, the better. This is beneficial because it means that the vegetable will cook quicker and it will also absorb more of the flavours, species and herbs that are added to the wok, therefore elevating the taste of an already-fresh vegetable. 

As well as being done for practical reasons, it’s also done so that the dish itself looks beautiful and appetising. From carrots and spring onions to mushrooms and peppers, thinking carefully about how each one is cut will transform an everyday dish into something that is impressive and worthy of any dinner table. 

If you’re wanting to know, in more detail, about how to cut and prepare your stir-fry vegetables, then join School of Wok on our dedicated Chinese cooking classes in London. We have a team of professional chefs who will teach you everything there is to know about the meal, from the preparation and cooking right through to the presentation and serving. 

Add your stir-fry vegetables to the wok

It’s imperative that your wok is oiled and piping hot before throwing the stir-fry vegetables in. You need to hear a sizzle as soon as the ingredients are tipped in and tossed around. This allows for even cooking and even flavour. There’s no real technique to this when it comes to everyday cooking, but if you want to create a stir-fry that’s authentic as possible, you should look to attend one of our Chinese cooking classes in London. We will be able to tell you everything there is to know about cooking your vegetables for a stir-fry. 

Stir & toss the vegetables periodically 

Stir-frys often involve a lot of stirring and tossing of vegetables in a wok. You’ll see a lot of chefs tossing the vegetables up and out of the wok, sizzling as they run up the edges and sometimes encouraging a flurry of flames to burst from the stove ring. While you can do this yourself at home, you can, alternatively, stir the vegetables instead of tossing them. 

For a more charred and well-done finish to your stir-fry, tossing them about in the wok will also suffice. There’s just one thing to remember, however, when it comes to stir-frying your vegetables and that’s to avoid over-crowding the pan. Don’t fill it to the brim with food because your vegetables will not cook very evenly, leaving some over-done and others under-cooked, and you don’t want that. 

Serve your stir-fries vegetables with either rice or noodles

Once you’ve choked your stir-fry mix by tossing and stirring it regularly, but still allowing for some slight charring of your vegetables, you can serve and present your dish to your dinner guests. Traditionally, stir-fried vegetables are served with either rice or noodles. But even then, there are numerous options available to you when it comes to stir-fry accompaniments. 

For example, there are a variety of different types of noodles on the supermarket shelves, including rice noodle, medium noodles, fresh egg noodles, wholewheat medium noodles, Udon noodles and fine egg noodles, to name just a few. The same also goes for the different rice options that are available. 

You’ll have a choice between the following: fried rice, egg fried rice, long-grain rice, jasmine rice, cauliflower rice, mushroom rice and sticky rice. We can tell you which of those options is best, depending on the type of stir-fry you’re making, through our Chinese cooking classes in London available from us here at School of Wok. 

If you’re looking to create an authentic stir-fry that will impress your dinner guests, whether it be a Saturday night meal or a mid-week dish, look to School of Wok for Chinese cooking classes in London. We have a team of professional chefs available who will be able to teach you how to cook delectable, aromatic Chinese dishes, including traditional stir-frys, to a professional standard. If you would like further information about our Chinese cooking courses in London, then get in touch with a member of our friendly, knowledgeable team today - you can give us a call on 0736 526 6695 or email us via [email protected].