Last time we spoke about intensifying the flavor of your stir-fry by adding extra seasoning and a herb base. The second point I want to add today is: To thin and combine these flavorings  you will need to add at least 70mls of chicken stock to your stir-fry. Try to use chicken stock and not water, in another post I will explain a quick Thai chicken stock and how to make it. Chicken stock really makes a stir-fry shine.

Put the chicken Stock in little by little so as things don’t go soggy in the wok.

Thai stir-fry are designed to be eaten with rice, so keep the following two central points in mind.

Point One: Make sure you have a strong enough richness of flavor to begin with so the stir-fry  is still tasty when mixed with rice and not dulled.

Point Two:  Make sure you have enough sauce to mix through the rice e.g., make sure you add enough chicken stock to your stir fry.

Stir-frys are quick and easy but try to just take a little extra time and it will certainly pay off. Just wait and see what your guests or family say, you will be amazed what these little tricks will do to peoples palates.

Did you miss Part 1?  Read it here.