So what exactly does stir-fry involve? You can pretty much use any type of cooking pot or pan, but of course, a Chinese wok is preferred. You'll also need some type of spatula - a stainless steel one is preferred, unless you're using Teflon coated wok or pan. Then use a wooden or plastic spatula.

You also need a decent amount of oil (canola oil is best for stir-frying. With a good stove that can generate lots of heat, you're set to go. Gas stoves are the best, since you have better and quicker control over the fire than electric stoves.

How to Stir-fry
Before you even start stir-frying, you have to always keep one thing in mind: speed is the most important when stir-frying. Why? Simply because stir-frying is designed for quick cooking. This not only makes your food taste great (and fresh) it also preserves the color and aroma of the cooking ingredients.

Forget what you 'think' you know about stir-frying, you always have to stir-fry on the highest heat possible. You got to stir-fry at oil's smoking point!

So why should you stir-fry at oil's smoking point? For the quickest stir-fry possible. Remember speed is of the essence. Follow these few simple steps to the perfect stir-fry every time.

1. Prepare your ingredients ahead of time. That includes washing and chopping them up.
2. Add a good amount of oil into the wok - 3 to 5 tablespoons recommended.
3. Turn the heat on highest, and wait until the smoking point.
4. Add in any spices you have first such as garlic, ginger, or chilies.
5. Add in your ingredients according to density. Always stir-fry meat first. If you plan on mix frying dense veggies such as broccoli or cauliflower, blanche or parboil these veggies first.
6. Add in your seasonings such as salt, sugar, hot sauce, etc...
7. Stir-fry only to the point where the ingredients are just cooked, and NO longer.
8. Dish up and serve while hot.