When Stir-Frying Feels High Maintenance, Try Fry-Stirring

It’s weeknight approved! ✓

I’ve got as many excuses to avoid stir-frying as I have spatulas. I don’t own a wok. The heat needs to be super high to get good browning. The batching and searing is too frantic for a busy weeknight. Why can’t the seasoning be simpler? And honestly, I just don’t feel like messing with—and cleaning up after—handling raw meat.

Enter fry-stirring, a slightly different approach that focuses on pacing the prep, not btu’s and butchering. It even works for non-meat proteins like tofu and tempeh. Though this method only minimizes splatters (as you can see from the photos), all the other potential frowns flip into smiles and still deliver dinner on the table in 30 to 45 minutes. Who’s ready?

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