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The Universal Stir-Fry Ratio: Scaling & Batch Prep

Most stir-fries fail because of pan overcrowding or inconsistent sauce-to-veg ratios. This guide uses a math-based approach to ensure that whether you are cooking for one or prepping for the whole week, the texture remains crisp and the protein stays tender.

4

The Golden Ratio (Scaled) #

Scale your ingredients using these precise weights to avoid a soggy stir-fry.

  • Protein (Chicken, Pork, or Extra Firm Tofu):
    Protein weight
    0g
    Pro tip: Slice against the grain for maximum tenderness.
  • Vegetable Medley (The 'Crunch' Factor):
    Veg weight
    0g
    Aim for 3 colors for visual variety and nutrient density.
  • The Mother Sauce (Soy, Aromatics, Starch):
    Sauce volume
    0ml
  • Dry Rice / Grains:
    Dry grain weight
    0g

Mise En Place Checklist #

Stir-frying happens too fast to chop as you go. Everything must be ready before the flame is lit.

Velvet the protein: Toss meat in a pinch of baking soda and cornstarch for 15 mins
Uniform Cut: Ensure all vegetables are roughly the same size for even cooking
The Slurry: Ensure your sauce includes 1 tsp of cornstarch per 2 servings to enable thickening
Rice Prep: Wash rice until water runs clear and cook with a 1:1.2 ratio

The Batch-Cooking Execution #

If your servings are >4, do not cook everything at once. Your pan will lose heat, and the vegetables will steam instead of sear.

  • 1.
    The Sear (Working in Batches): Get your pan ripping hot with 1 tbsp of high-smoke point oil (avocado or peanut). Sear protein in batches. Only fill 50% of the pan floor at a time.
  • 2.
    The Hard Veggies: Remove protein. Add another drop of oil. Toss the densest vegetables (carrots, broccoli) first.
    • Hard Veg Sear
    01:00
  • 1.
    The Aromatics & Greens: Add garlic, ginger, and softer greens (peppers, snap peas).
    • Soft Veg Finish
    01:00
  • 1.
    The Marriage: Return all protein to the pan. Give your sauce a final stir (to incorporate settled starch) and pour it over the edges of the pan, not directly in the center.
  • 2.
    The Glaze: Toss continuously until the sauce transitions from watery to a glossy, translucent glaze that clings to the food.

    • Storage Note: If batch prepping, under-cook the vegetables slightly (pull them while still bright and snappy). They will soften further when you reheat them in the microwave.

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    yuki.prepsYuki
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