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 even 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 module 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 this 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.