To stir-fry means to cook food quickly, stirring constantly over extremely high heat in a small amount of fat. This technique is traditionally performed in a wok.
Since the heat is intense, it's best to use a fat with a high smoke point, such as peanut, canola, corn or safflower oil, or lard. The wok must be very hot before the fat is added or the fat and food will stick.
Stir-frying is a very quick-cooking method, so it is key to have all ingredients cut, dry and ready to go.
The foods that take the longest to cook, such as meat, go into the wok first. Wok cooking is so fast that some items, such as broccoli, may need to be partially cooked or marinated before adding them in. Near the end of cooking, the addition of flavorings and thickeners is not uncommon.

Instructor: Katherine Alford