Sick of your chicken, pork or beef stir-fries producing watery, pale results? It’s all down to technique.
First step: choose a large pan. Overcrowding is the main reason chicken goes watery when you stir-fry.
Second: let the pan get nice and hot. Add a little oil (spray oil is good) and let it heat. Then add your meat. If you have more than two serves, do it in batches, cooking one lot and, when it’s cooked through and golden, remove it and do the next batch. Toss gently with a spatula or chopsticks.
Pro tip
For a mixed stir-fry, cook your meat first then remove it and cook the veges, combining everything at the end. This will ensure everything is perfectly cooked and the meat isn’t overdone.
What not to do
Don’t be tempted to put a lot of meat into the pan and expect it to brown. A little patience gives great results.
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