Stir-frying is a healthy way of cooking which takes only a few minutes. Tossing foods around in a lightly oiled wok over very high heat forms the basis of stir-frying. Sounds easy? But many of us are unable to even stir-fry kangkong belacan without turning out a dish of limp, dark mess. So stir-frying has its secrets.

If done properly, stir-frying retains much of the nutrients, taste, texture and colour of foods. It is a versatile cooking method that can be used for meats, seafood, vegetables, rice and noodles. Now, let’s learn the finer points of this art.

First, we need a wok. A heavy one retains heat without scorching the food. Next, a little oil. Peanut oil is good as it has a high smoking point. Now, for the ingredients. All foods to be stir-fried should be cut into small or thin pieces for quick cooking. Cut meats against the grain. You can marinate the meat to add flavour and to tenderize it. However, drain off the juices before stir-frying, otherwise you would be simmering the meat instead!

For fish, choose those that can be sliced and stir-fried without breaking up.  Vegetables are fantastic for stir-frying. Combine vegetables of different colours like carrots, baby corn, capsicum and broccoli. Cut them up into small, even pieces. The trick here is to cook the harder vegetables first, followed by the softer ones. The end result is a dish of attractive colours that crunch with every bite, oozing great taste and freshness!

Here are some more tips to help your stir-fries turn out nice:
• Get all ingredients ready. Hunting for your MAGGI® Chicken Granules or MAGGI® Light Soya Sauce will burn the food in the hot wok. So, get together the whole gang - your MAGGI® Seasoning, MAGGI® Belacan Granules, MAGGI® Oyster Sauce and even your cornflour mixture for thickening the sauce before you start.
• Heat your wok and add only a little oil, swirling it to cover the sides of the wok. When the oil smokes, fry flavouring ingredients like onion or garlic first.
• If your stir-fry is too dry, add a splash of water or stock.
• For tougher foods, cover the wok with a lid to speed cooking.
• Stir-frying can be done in stages. Cook the tougher ingredients first. Remove them from the wok. Stir-fry the other ingredients and then return the earlier ingredients to the wok to complete the dish.
• You can even stir-fry by holding the wok on one ear and tossing the food  continuously. This retains crispness and colour. Good for kangkong belacan!