I need some help when it comes to my stir frying. Right now I have a couple of equipment challenges 1.) electric stove top 2.) non-stick wok. Both of those will go away after a move in several months, but until then I still want to make a decent stir fry.
The main problem: too much water is released in the wok and everything ends up steaming instead of searing. I have generally started by heating the oil at the hottest temp possible, then add aromatics like ginger and garlic for a 60 second stir, then the meat or denser veggies like bell peppers and carrots. I try to let those cook for a few minutes until tender and then add in any other veggies that I'm using, and finish it with a stir fry sauce of some kind (bottled or homemade with cornstarch as a thickener). Usually by the time I'm done adding the meat or denser veggies, there is a significant amount of moisture in the bottom of the wok that I can't get to go away, even after a long period of cooking (not the right idea with stir fry, I know.)
Help! Should I break everything down into very small batches? Am I doomed to soggy stir fry until I can purchase a not non-stick wok? Thanks for any ideas you all may have.