Brendan O'Connor Eva Pau’s Sensational Stir Fries!
Mar 7, 2026
Eva Pau, TV chef and Managing Director of the Asian Market, shares practical stir-fry know-how. She explains why a wok and high heat matter. She covers wok choice, oils, marinades, light vs dark soy, and quick beef tenderizing. She walks through fried rice, beef hofun, and veggie stir-fry techniques with tips on texture and finishing sauces.
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Use A Hot Wok To Sear Not Steam
- Do use a wok and heat it very hot to sear and lock in juices.
- Use the wok's sloping sides to push cooler vegetables aside and sear meat at the hotter base for crisp, non-steamed results.
Choose High Smoke Point Oil
- Avoid olive oil for stir frying because its smoke point is too low.
- Use neutral high-smoke-point oils like vegetable, sunflower, or grapeseed to safely heat the wok very hot.
Quick Marinade And Tenderiser For Meats
- Marinate proteins in light soy, a little sugar, Shaoxing wine, pure sesame oil, salt and white pepper.
- For beef add a touch of bicarbonate of soda for 5–10 minutes to tenderize without affecting flavour.