The secret ingredient in Chinese stir fry is aromatics as well as cornstarch and fermented bean paste.
The aromatics in Chinese stir fry are garlic, ginger, scallions, Chilies, onions, lemongrass, Basil and Cilantro.
The fermented bean paste in Chinese stir fry is a flavor enhancer that is made from fermented beans, spices, rice and salt.
Cornstarch is a white powder carbohydrate which can also be used to thicken sauces and is added to Chinese stir fry dishes.
To make the best Chinese stir fry add a few teaspoons to a tablespoon of aromatic ingredients per person in order to infuse flavor into the oil.
And stir constantly when making the Chinese stir fry so that the vegetables have enough room to move around and don't become soggy.
Cook the meat and vegetables for your Chinese stir fry in batches if the wok gets too full and ensure you use fresh ingredients for the best tasting Chinese stir fry.
The first of rule for stir frying is to cook your protein and your vegetable separately, and then combine them only after both have been fully cooked.
A second rule for stir-frying is that you should choose one vegetable per stir-fry.
And the third rule for stir frying is to always remember to add liquid only after everything is more or less finished cooking.