Stir fries are extremely simple Asian meals that were first created to be able to mix anything and everything into one meal.

At their core, a stir fry consists of meat and vegetables, fried in a sauce.

You can have any sort of vegetables, the most common being stuff like broccoli, peppers and carrots, along with any kind of meat. You can even add things like noodles, sprouts, fish, anything that can be heated. A stir fry can be savory, spicy, sour, some people even have “dessert” stir fries!

The beauty of a stir fry lies in its flexibility. The upcoming video by CookSmarts provides a general case, as well as a nice sauce recipe, for anyone to follow. Again, a stir fry is great for using random food items you have lying around. I personally love a pork stir fry with some Shanghai noodles.

The most important thing about a stir fry is the order you put the ingredients in. You want to cook the food from longest cooking time to shortest, and that depends primarily on the desired texture and thickness of the food.

The thicker the food, or the softer you want the result, the longer it can be cooked for. For example, small diced mushrooms are cooked extremely quickly, while large broccoli chunks take a long time. Whenever I use onions, I like to cook them the longest to sweat out the pungent onion flavour.