If you love a good stir-fry as much as we do, you need to read on for tips and tricks from Ching-He Huang’s new cookbook Stir Crazy.
Stir-frying is quick and easy, and it’s become even better in our world since checking out Ching-He Huang’s new cookbook Stir Crazy. Check out the images below for a peek at just a few of the 100 delicious recipes in the book. And read up on tips from the author to improve your next stir-fry. 
Pineapple Chicken
The Wok
Choose a wok that is stainless steel and be sure to continue to season it throughout its use in your kitchen.
Prep Everything Ahead
Once the heat gets going in your wok, it’s hard to slow things down. Make sure all of your veggies are cut and your sauces are out and ready.
Bulgogi Beef
Get it Hot
Your wok should be hot enough that there is some smoke coming off of its surface. When you see this, you know it’s time to start adding oil to spread around its surface.
Water is Your Friend
For when things get too hot in your walk, have a small bowl of water near by so you can add a few drops to cool things down.
Choosing Oils
Ching suggests working with a bland oil that has a high smoke point, like canola, peanut or coconut oils.
Hokkien Mee
Come Back to the Holy Trinity
If you aren’t working from a recipe and want to make sure your stir-fry has good flavor, rely on the holy trinity – garlic, ginger, and chilies.
Salt the Oil
There’s a chef’s tale that salting your oil before adding your aromatics helps the vegetables to stay bright in color as they cook, plus it’s a great way to make sure your dish is evenly seasoned.
Using Inexpensive Cuts of Meat
Add a few pinches of baking soda to a tough cut of meat to help tenderize it. It will save the dish and save your budget.
Edamame and Mapo Tofu
