Feed the work: learn how to make ultra-seasonal, knock'em-dead stir-fries with veggies from your garden or farmers' market

7 TIPS TO BECOMING A STIR-FRY MASTER

6 | Drizzle sauce down the inner edge of the wok so the temperature stays high.2 | Cut veggies into same-size pieces so they cook evenly.7 | Don't overstuff the wok or the food will steam instead of fry.3 | Get the wok really hot, i.e., it's just starting to smoke, before adding oil.5 | Add dense vegetables and meat first, seasonings (ginger and garlic) and fragile ingredients (like leafy greens) toward the end, and sauce last.4 | Swirl in oil with a high smoke point, like sunflower or peanut.

7 | Don't overstuff the wok or the food will steam instead of fry.