As Martin Yan always says: “It’s stir-fry, not stare-fry”.
High heat, loud sizzles, and a fast-paced, constant rocking motion. No, we’re not describing a summer blockbuster—we’re talking about cooking in a wok.
Watching vegetables, meat, and aromatics go from raw to crisp in seconds makes stir-frying in a wok a wicked way to cook. Yet so often, cooking in a wok reduces ingredients to a floppy, goopy mess. Why? Because we tend to treat woks like they’re skillets. And they’re not.
Source: How to Master Cooking With a Wok
Some other oil options, with respect to smoke point:
- Raw coconut oil tops out ~350 F, but refined coconut oil is just over 400 F
- Avocado oil is 375-400 F
…but sometimes you want to have a little oil smoke for flavor. Maybe not good for your health, but so tasty…
How does the “marinade but keep dry” thing work?
If it’s meat, take it out of the marinade with some tongs and let it drip dry for a few seconds and before putting it in the wok. If you’re using sauce on veggies, put it in at the last possible second – just long enough to heat it up.