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Adjust the cooking time if a vegetable is too mushy or crunchy. Blanch or soak hard vegetables that take too long to cook. Soak dried mushrooms in hot water before using. Experiment with garnishes. Finished.

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The size of the vegetable pieces, their variety and age, and your personal preference all dictate how long a vegetable should be cooked. Cooking several stir fries using your favorite vegetables will help you get a feel for how long each vegetable should stay in the wok. If you find a particular vegetable in the stir fry too crunchy, add it earlier next time. If a vegetable feels too soft or falls apart, add it later next time. Carrots, cauliflower, and broccoli are often the culprits, since they are hard and can be difficult to cut into small pieces. If these or other tough vegetables take too long, you have a couple options: Blanch them before frying. If your vegetable pieces are at least half an inch thick, steaming them for a short time will quickly make them softer. Always pat them dry before frying. Alternatively, add a small amount of water, broth, or dry sherry during the cooking. Cover for one to two minutes until the vegetables are tender, then continue stir frying as normal. You'll need to soak dried mushrooms for five to fifteen minutes or until tender before you can use them in a stir fry. Adding them dry will result in hard, chewy bits in your stir fry. To soak dried mushrooms, boil some water, then remove from heat and add the mushrooms. Remove them from the water once they're plump, after three to five minutes. Dried shiitake are harder than other varieties, so they may need to be soaked for up to 10 minutes. After the stir fry has been taken off the heat, you might want to add a flavorful decoration that doesn't require cooking in the wok or skillet. For that perfect final touch, here are a few good options: Sesame seeds or toasted nuts sprinkled over the stir fry add satisfying crunch. Parsley, basil, or other fresh herbs look attractive and add a pleasant scent. Sprinkle on a few thin slices of raw vegetables to add a brighter color and different consistency to the dish.