Ingredients such as eggplant, mushrooms and fish tend to absorb more oil and may require slightly more oil for cooking. Most stir-fry recipes require only one to two tablespoons of oil and if cooked quickly over high heat should not require more. If your stir-fry does require more liquid add a small amount of water or stock to complete the cooking. Heat oil before adding ingredients. Blanching vegetables like broccoli, cauliflower and asparagus before stir-frying ensures quick and even cooking.
Grated carrot cooks much quicker than sliced carrot.
Toss ingredients constantly as you cook over high heat. One teaspoon of cornstarch combined with a bit of water at the end of cooking thickens the sauce and gives a glossy appearance to the vegetables. In a large nonstick skillet or wok, combine oil and chicken. Stir-fry until chicken is just cooked. Add oriental vegetables, garlic and ginger root.