Stir-fry
Fat heat
Cooking in or with fat. Amplifies savory depth and richness. Tends toward tender, juicy, and crunchy textures.
01At a glance
CategoryFat heat
Taste impact↑ Umami, Fat
TextureTender, Juicy, Crunchy
02How to do it
- 1Prep and cut everything small and even before you start — it cooks fast.
- 2Heat a wok or wide pan until smoking, then add oil.
- 3Add ingredients in order of cooking time, tossing constantly over high heat.
- 4Add the sauce at the end and toss to coat.
03Doneness & pitfalls
Doneness cues
- Vegetables are crisp-tender and vivid; proteins are just cooked and juicy.
Common mistakes
- A pan that isn't hot enough steams and stews the food.
- Overcrowding the wok drops the heat — cook in batches.
- Adding everything at once overcooks the quick items.
04How it shifts taste
Taste multipliers
mutesamplifies
Sweet
—
Sour
—
Salty
—
Bitter
—
Umami
1.15×
Fat
1.15×
Heat
—
05Texture outcomes
Tender9.0
Juicy7.2
Crunchy5.8