Stir fry help

[DeadHeadHorn]

I can't consistenly make good stir fry's. Last night I made one with eggplant, onion, and red bell pepper (with garlic, chili, shallot, mint and lemongrass as my aromatics), adding them in that order.

How hot do I want my wok? I added some oil to the wok over high heat, then tossed in the eggplant as it was near its smoke point. Then I added the onion, bell pepper, and aromatics, in that order.

The texture wasn't quite right, but I was afraid the eggplant was looking a little mushy so I threw in the sauce and took it off the stove.

The eggplant wasn't quite done enough, nor were the other vegetables, but it was getting dry and they looked like they were starting to get overcooked.

What can I add to the wok besides more oil to keep the moisture? Water? Add the sauce earlier and cook the veggies in the sauce more?

How high should the heat be in the wok?

Any tips or advice would be much appreciated. I've made some damn good stir fry's in the past, but I can't seem to nail it consistently.

 

[YChang]

classic case of not enough wok hay. Are you using peanut oil? If not try it, since it has higher smoke point than Olive.

If I was cooking that I would try
stir frying the onions, then red bell pepper and then take it off the wok.
Then cook the eggplant...and yes I would use water to steam it after u get the color you want from stir frying it. Then dump the onion and bell pepper back and add your other spices.

Saunce comes last...with corns starch to thicken it up.

Maybe Grace has some nugget of wisdom