• Heat the wok over high heat until it starts to smoke slightly.

• Add a small amount of oil with a high smoke point, such as vegetable, peanut, or canola oil.

• Prepare and chop all ingredients beforehand, as stir-frying is a quick process.

• Add aromatics like garlic or ginger first and stir briefly to release their flavors.

• Introduce proteins (e.g., chicken, beef, tofu) and cook until lightly browned.

• Add vegetables in order of cooking time, starting with firmer ones (e.g., carrots, broccoli) and finishing with softer ones (e.g., leafy greens, bell peppers).

• Keep stirring and tossing continuously to ensure even cooking.

• Add any sauces or seasonings toward the end of cooking and stir to coat evenly.

• Serve the dish immediately while it’s hot and fresh.

• Step 1: Allow the wok to cool completely before cleaning.

• Step 2: Rinse with warm water and gently scrub with a soft sponge to remove residue. Avoid using soap on seasoned woks.

• Step 3: For stubborn residue, use a bamboo brush or a wok scraper.

• Step 4: Dry thoroughly with a towel and apply a thin layer of oil to maintain seasoning if the wok is not non-stick.