Stir-frying is an ancient dry-heat cooking method whereby small pieces of food are quickly cooked in a wok over extremely high heat.

In addition to being quick and easy, stir-frying is also fairly healthy. It results in tender-crisp vegetables that retain more nutrients than if they were boiled. And since stir-frying requires only a small amount of oil (yes it requires a bit for anyone that is following a no-oil diet) the fat content is relatively low.

Stir-frying is a true art form because it forces the cook to demonstrate a number of other cooking skills in order to properly execute the stir-frying technique. You have to be great with your knife skills, a master and setting yourself up for success (mise en place), and you have to be able to think quickly and react according to several key indicators while you’re stir-frying. But once you get it, boy oh boy, is it fun.

Arm yourself with the knowledge you need to begin with this introductory lesson. In this lesson you will learn what stir-frying is, about its advantages, and how to choose, season and care for your beloved wok.