<p>I don’t think anyone has mentioned peanut oil, which has a much higher smoke point than most olive or canola ois. It is the only type I use (and sesame oil for flavor). The pan should be heated before you add the oil. I start with a lot of minced fresh ginger and garlic, then add veggies in order of cooking time. Most “stir fry sauces” are actually finishing sauces to be added after you finish cooking. If you want to add corn starch to thicken a sauce it should be mixed with a little cold water first or it will clump. (I just shake them together in a bottle.) Red pepper flakes are a good way to add a little zip to a stir fry. Also, I am not above throwing in some of Trader Joe’s frozen edamame to increase the amount of protein. I also sometimes throw in a few frozen peas if it looks like I haven’t prepped enough vegetables.</p>
<p>The one thing I have never had much success stir frying is tofu. The easiest way I have found to get it browned without it falling apart is using a good non-stick pan.</p>