Finally figured out why my stir fry always turned out soggy compared to restaurant ones
I've been making stir fry at home for years and it always came out kinda wet and limp, not crispy like at my favorite Thai place. Last week I compared two batches side by side, one where I dumped all the veggies in at once like I always did, and another where I cooked them in small batches. The difference was night and day. The single batch had all this steam building up and boiling the veggies instead of frying them. The small batch method let everything get that char and kept its crunch. I also realized I was using way too much sauce, like a quarter cup when I only needed maybe two tablespoons. So now I do batches and barely coat them at the end. Has anyone else struggled with this or found another trick for wok hei at home?