I’ve always found stir fry to be a bit challenging to make at home. Home stovetops just don’t get hot enough to stir fry quickly. In an effort to conquer this challenge, I’ve developed some handy tips to help everything cook evenly. First step, cook the meat in small batches. A good marinade adds flavor to the meat and helps it caramelize to perfection. Firsthand Foods Stir Fry Slices are cut with quick cooking in mind. Second, blanching or steaming some vegetables beforehand can be vital to getting that crisp tender texture. Broccoli is one vegetable that benefits from a little pre-cooking.

Finally, don’t be afraid to layer the flavors. Adding more garlic, ginger, and seasoning sauces to the stir fry in its final moments of cooking can be the difference between bland and wow! Soy sauce is a great way to add umami and salt. Fish sauce will do the same. Oyster sauce, hoisin sauce, or fermented bean paste can also add a great depth. Mirin, sake, or rice vinegar, will add acid, which will balance the richness of the stir fry.

Stir fry is a great one-pot meal that can be adapted to the seasons or cuts of meat available. It can be Thai, Japanese, Chinese, Vietnamese—whatever flavors you are craving. Add noodles or put it over rice. Have fun with this recipe and playing with the options!