Stir-frying brings out the full flavor of a saute without the high calories of other frying methods. Less oil is needed due to quick cooking. Stir-frying is usually done at high heat in a wok, because it conducts heat quickly and evenly along all surfaces. Well-seasoned woks require only a little oil to prevent food from sticking.
During stir-frying you should toss the food using a wooden spoon or spatula.
Heat a small amount of oil and 1/4cup of wine or sherry in the wok or skillet. Use high heat when stir-frying. Then add the strongest-flavored vegetables (such as onions) and quickly toss with the cooking liquor to coat completely. Add other vegetables when the onions soften.
If you stir-frying vegetables with meat or fish, cook the meat or fish first; then remove from heat while vegetables finish cooking. Finally, season the stir-fry. The successful stir-fry has a bright appearance, a crisp texture, and plenty of seasoning.