Kenji has a relatively new cook book out called “The Wok” which goes into great detail on the why of how to cook stir fry. I found out that I had been doing every step wrong previously as was ending up with soggy food.
Lchoys post covers 90% of it.
I’d also add Velvet / treat meat with baking soda makes a huge difference too.
It’s an amazing difference.
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