Part 8/9:
Prepare proteins, vegetables, and sauces ahead of time.
Use a starch slurry to thicken sauces but avoid making them too watery.
Cook ingredients in the order they need to be tenderized, starting with tougher items like broccoli or string beans.
Finish on the stove immediately after adding sauces or aromatics, serving hot and fresh.
Endless Possibilities
While Huang covers three core techniques, he underscores that stir-frying is highly adaptable, allowing cooks to experiment with various vegetables, proteins, seasonings, and even leftovers. The fundamental principles—high heat, quick movement, and proper preparation—apply universally.