Lesson 11

Stir-frying is one of the most versatile and rewarding cooking principles you can master — a fast, flexible technique that can turn any mix of vegetables, pulses, grains, and meat (if you choose) into a vibrant, flavour-packed meal. 

Having spent a year living in China studying language, culture, and of course food, Jens is particularly excited to share this lesson with you. Stir-frying is at the heart of everyday Chinese cooking — and once you understand the principles behind it, you’ll be able to create an endless variety of nourishing, colourful dishes in minutes.

So, what makes a stir-fry truly delicious? In this lesson, Jens breaks it down into three essential components:

• Flavour Base – where it all begins: aromatic foundations like garlic, ginger, leeks, or spring onion
• Main Elements – your chosen vegetables, pulses, tofu, or meat — cooked quickly for freshness and texture
• Sauce – the element that ties everything together, delivering flavour balance and shine

You’ll also explore the importance of viscosity — the thickness of your sauce — and how to adjust it to your own taste so your stir-fries always feel rich, glossy, and perfectly balanced.

In our cook-along, we’ll make a Chinese-inspired stir-fry featuring a flavour base of leeks, ginger, and garlic. We’ll use smoked tofu, chicken, and mushrooms to give the dish substance and umami depth (simply skip the chicken if you prefer a fully plant-based version). Our colourful mix also includes red pepper, broccoli, and carrot — for a meal that’s as nourishing as it is beautiful.

By the end of this module, you’ll understand how to build a stir-fry from the ground up — how to balance flavour, texture, and sauce — and how this one principle can become your gateway to total kitchen freedom.

In the download section, you’ll find additional practice recipes inspired by Thai-style and Guangdong-style stir-fries. Once you’ve learned the essentials, you’ll be ready to start creating your own unique versions with confidence and flair.