Home Cooking


Stir Fry - Please Help - too much water in wok


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 8

Stir Fry - Please Help - too much water in wok

ExercisetoEat | Jun 28, 2007 01:24 PM

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.

Want to stay up to date with this post?

Recommended From Chowhound