How to Make Restaurant-Style Stir Fry at Home

Most home stir fry is disappointing for a single, specific
reason: home stoves do not put out enough heat. A restaurant wok
burner hits 100,000 BTU. A good home gas burner hits 15,000.
Electric coil: 7,000. Induction: 10,000 with most home units.
You are cooking with one-tenth the firepower the recipe assumes.

But you do not need a restaurant burner to make stir fry worth
eating. You need to work around the heat limit by changing the
technique, not the goal.

## Why home stir fry fails

At home, when you add a pound of vegetables to a hot pan:

1. Pan temperature drops 100+ degrees instantly.
2. Vegetables release water that cannot evaporate fast enough.
3. The pan fills with steam.
4. Instead of searing, everything boils.
5. Result: limp vegetables, gray meat, pools of watery sauce.

A restaurant burner blasts through this by re-heating faster than
the moisture can accumulate. At home, you have to prevent the
moisture from accumulating in the first place.

## The three home-kitchen fixes

### Fix 1: Cook in small batches

Restaurant woks cook 1 portion at a time. Home cooks try to cook
4 portions at once in a crowded pan.

Do what the restaurant does: cook each ingredient separately.

1. Heat pan HOT (2 minutes empty).
2. Protein goes in first in a single layer. No stirring for 60
seconds (build a sear). Then toss 1 minute. Remove.
3. Vegetables go in by density — carrots and broccoli first (3
min), peppers and onions next (2 min), greens last (30
seconds).
4. Aromatics (garlic, ginger) fast, 20 seconds, or they burn.
5. Add everything back to the pan.
6. Sauce last, 30 seconds to glaze.

Yes, this takes 10 minutes instead of 5. But it is 10 minutes of
stir fry that actually tastes like stir fry.

### Fix 2: Use a flat skillet, not a wok

Counterintuitive, but a 12-inch stainless or cast iron skillet
outperforms a wok on a home burner.

Reason: wok shape was designed to concentrate heat at the bottom
of a round-bottomed vessel over a hemispherical flame. On a flat
home burner, a flat skillet contacts the heat directly across its
whole surface. A wok on a flat burner heats only a dinner-plate
circle at the bottom.

Pair a flat skillet with the batch technique and you get
restaurant results.

### Fix 3: Dry everything relentlessly

Surface moisture is the enemy. Every ingredient should be
patted-dry before it hits the pan.

- Protein: pat dry with paper towel. Marinate no more than 15
minutes. Drain excess marinade.
- Vegetables: wash the day before if possible, dry on a towel in
the fridge. Morning-of washed vegetables carry too much surface
water.
- Thawed frozen vegetables: do not. Use them frozen (they cook
down fast) or swap for fresh.

## The sauce: simpler than you think

A default stir-fry sauce for 2 people:

- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon oyster sauce (or fish sauce if avoiding oyster)
- 1 teaspoon sugar
- 1 teaspoon cornstarch dissolved in 2 tablespoons water
- A splash of sesame oil at the very end

Mix in a small bowl. Pour in at the last step and let it glaze
for 30 seconds. That is it.

## Velveting: the restaurant secret for meat

Restaurants velvet proteins before stir-frying. It is a simple
marinade that produces impossibly tender meat.

Per 1 pound of sliced chicken, beef, or shrimp:

- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon rice wine or dry sherry
- 1 teaspoon baking soda (for beef only — leave out for chicken)
- 1 tablespoon oil

Mix, let sit 15-30 minutes. The cornstarch coats the meat and
seals in moisture; the baking soda tenderizes beef. Stir-fry
normally.

Velveted meat is the single clearest upgrade from home-style to
restaurant-style.

## A real weeknight stir-fry, timed

15 minutes total including prep.

**Prep (7 min):**
- Slice 1 lb chicken thigh thin against the grain.
- Velvet: toss with 1 tbsp cornstarch + 1 tbsp soy sauce + 1 tbsp
sherry. Rest while you do other prep.
- Slice 1 bell pepper, 1 onion, 2 cups broccoli florets (small
pieces!).
- Mince 4 cloves garlic, 1 inch ginger.
- Mix sauce in small bowl.

**Cook (8 min):**
- Skillet very hot. 2 tbsp neutral oil.
- Chicken in single layer. 60 sec no touch, 60 sec toss, remove
to plate.
- Broccoli + pepper + onion. 3 minutes, tossing only every 30
sec.
- Garlic + ginger, 20 seconds.
- Chicken back in, sauce in, toss 30 sec to glaze.
- Off heat. Drizzle of sesame oil. Serve over rice.

Total: about 15 minutes. That is competitive with delivery AND
better food.

## What not to do

**Don't crowd the pan.** If the pan is full, split into 2 batches.
The extra 2 minutes is non-negotiable.

**Don't skip the mise en place.** Stir fry at home moves fast.
If you are chopping garlic while the chicken is already in the
pan, the chicken is overcooked. Everything prepped before the
pan heats.

**Don't add vegetables by dumping a bag.** Room-temperature
vegetables out of the fridge crash the pan temperature. Let them
sit on the counter 10 minutes while you prep.

**Don't substitute soy sauce with low-sodium.** Low-sodium has
more water, less umami, and changes the sauce balance. If sodium
is a concern, use regular soy sauce and less of it.

## Elevating at home

Once the basics click, the upgrades:

- Make your own chili oil (Szechuan peppercorn + dried chiles +
oil).
- Use Shaoxing wine instead of sherry.
- Fresh vs dried mushrooms (dried shiitake, rehydrated, pack more
umami).
- Black vinegar in place of rice vinegar for depth.

Track your favorites in your [recipe library](/blog/what-is-recipe-box)
with the exact ratios and pan you used — stir-fry recipes vary
wildly by cook's stove, and a scaled and personalized recipe
cooks the same every time.

Home stir fry will never replicate a $25 wok burner. But with
small batches, a flat skillet, dry ingredients, and a velveted
protein, it gets 85 percent of the way there — and that is
enough to skip delivery.