How to Cook Stir Fry Vegetables in a Wok

Learn to make delicious stir-fried vegetables using a wok with this step-by-step family guide.

1. Prepare Your Vegetables. Wash and cut all vegetables before you start cooking. Cut them into similar-sized pieces so they cook evenly. Hard vegetables like carrots and broccoli stems should be cut smaller than softer ones like bell peppers. Arrange vegetables on a plate in the order you'll add them to the wok, with the hardest vegetables first.
2. Heat Your Wok Properly. Place your wok on high heat and let it warm up for 2-3 minutes until it's very hot. You'll know it's ready when a drop of water sizzles and evaporates immediately. Add 1-2 tablespoons of oil with a high smoke point, like vegetable or peanut oil. Swirl the oil around to coat the bottom and sides of the wok.
3. Add Vegetables in the Right Order. Start with the hardest vegetables that take longest to cook, like carrots, broccoli stems, or cauliflower. Add them to the hottest part of the wok (the center bottom) and let them sear for 30-60 seconds before stirring. Next, add medium-firm vegetables like bell peppers, snap peas, or broccoli florets. Finally, add soft vegetables like mushrooms, bean sprouts, or leafy greens.
4. Keep Everything Moving. Use a wok spatula or large spoon to constantly toss and stir the vegetables. This technique is called 'tossing' and it ensures even cooking while preventing burning. Move vegetables up the sides of the wok if they're cooking too quickly, and bring them back to the center as needed.
5. Season and Finish. When vegetables are bright in color and tender-crisp (usually 3-5 minutes total), add your seasonings. Try soy sauce, garlic, ginger, or a splash of rice wine. Toss everything together for another 30 seconds, then remove from heat immediately. Vegetables should still have a slight crunch when done.