StirFryMise [pattern] v1.0.0

A stir-fry executes entirely in under 5 minutes over very high heat. Every component must be prepped, portioned, and arranged in cook-order before the wok heats. This pattern encodes the mandatory mise en place structure and cook sequence for a reliable stir-fry.

Label

Stir-Fry with Full Mise en Place

Problem

Stir-frying moves too fast to prep mid-cook. Pausing to chop garlic causes the protein to steam instead of sear; pausing to measure sauce causes vegetables to burn. A disorganized cook produces soggy, grey, unevenly cooked results.

Solution

    BEFORE touching the wok — mise en place:
      [A] Protein: sliced thin (< 5 mm), marinated (soy + cornstarch + oil), patted dry
      [B] Aromatics: garlic, ginger, scallions — minced, in separate bowls
      [C] Vegetables: uniform cut, grouped by cook time (dense → delicate)
      [D] Sauce: pre-mixed in one bowl (soy, oyster sauce, sesame oil, sugar, cornstarch slurry)
      [E] Neutral oil: in a spouted container
      [F] Garnish: sesame seeds, fresh scallion tops — ready

    COOK sequence:
      1. Heat wok until smoking (> 230°C / 450°F for carbon steel).
      2. Add oil; sear [A] protein in a single layer — do not stir for 45 sec.
         Remove protein before fully cooked; rest on plate.
      3. Add oil; fry [B] aromatics 20 sec until fragrant.
      4. Add [C] dense vegetables first; stir-fry 1–2 min.
         Add delicate vegetables; toss 30–60 sec.
      5. Return protein. Add [D] sauce; toss until evenly coated and sauce thickens.
      6. Plate immediately; add [F] garnish.
  

StirFryMise [pattern] v1.0.0

A stir-fry executes entirely in under 5 minutes over very high heat. Every component must be prepped, portioned, and arranged in cook-order before the wok heats. This pattern encodes the mandatory mise en place structure and cook sequence for a reliable stir-fry.

Label

Stir-Fry with Full Mise en Place

Problem

Stir-frying moves too fast to prep mid-cook. Pausing to chop garlic causes the protein to steam instead of sear; pausing to measure sauce causes vegetables to burn. A disorganized cook produces soggy, grey, unevenly cooked results.

Solution

    BEFORE touching the wok — mise en place:
      [A] Protein: sliced thin (< 5 mm), marinated (soy + cornstarch + oil), patted dry
      [B] Aromatics: garlic, ginger, scallions — minced, in separate bowls
      [C] Vegetables: uniform cut, grouped by cook time (dense → delicate)
      [D] Sauce: pre-mixed in one bowl (soy, oyster sauce, sesame oil, sugar, cornstarch slurry)
      [E] Neutral oil: in a spouted container
      [F] Garnish: sesame seeds, fresh scallion tops — ready

    COOK sequence:
      1. Heat wok until smoking (> 230°C / 450°F for carbon steel).
      2. Add oil; sear [A] protein in a single layer — do not stir for 45 sec.
         Remove protein before fully cooked; rest on plate.
      3. Add oil; fry [B] aromatics 20 sec until fragrant.
      4. Add [C] dense vegetables first; stir-fry 1–2 min.
         Add delicate vegetables; toss 30–60 sec.
      5. Return protein. Add [D] sauce; toss until evenly coated and sauce thickens.
      6. Plate immediately; add [F] garnish.
  

Relations

related: [@recipes/term-mise-en-place, @recipes/fact-maillard-reaction-temperature, @recipes/anti-pattern-overcrowded-pan] requires: [@recipes/term-mise-en-place, @recipes/anti-pattern-overcrowded-pan]

Label

Stir-Fry with Full Mise en Place

Problem

Stir-frying moves too fast to prep mid-cook. Pausing to chop garlic causes the protein to steam instead of sear; pausing to measure sauce causes vegetables to burn. A disorganized cook produces soggy, grey, unevenly cooked results.

Solution

    BEFORE touching the wok — mise en place:
      [A] Protein: sliced thin (< 5 mm), marinated (soy + cornstarch + oil), patted dry
      [B] Aromatics: garlic, ginger, scallions — minced, in separate bowls
      [C] Vegetables: uniform cut, grouped by cook time (dense → delicate)
      [D] Sauce: pre-mixed in one bowl (soy, oyster sauce, sesame oil, sugar, cornstarch slurry)
      [E] Neutral oil: in a spouted container
      [F] Garnish: sesame seeds, fresh scallion tops — ready

    COOK sequence:
      1. Heat wok until smoking (> 230°C / 450°F for carbon steel).
      2. Add oil; sear [A] protein in a single layer — do not stir for 45 sec.
         Remove protein before fully cooked; rest on plate.
      3. Add oil; fry [B] aromatics 20 sec until fragrant.
      4. Add [C] dense vegetables first; stir-fry 1–2 min.
         Add delicate vegetables; toss 30–60 sec.
      5. Return protein. Add [D] sauce; toss until evenly coated and sauce thickens.
      6. Plate immediately; add [F] garnish.
  

Requires

• @recipes/term-mise-en-place
• @recipes/anti-pattern-overcrowded-pan