On Jul 3, 1:41 pm, Mitch <Mitch@...> wrote:
> I can't seem to get "that taste."
> Don't even know how to describe it. [snip]

In almost all cases the missing factor is Heat. It's nearly
impossible to achieve at home the blazing heat and ultra-short cooking
times that characterize the best stir fries, but there are some things
that will help.

A well-seasoned wok or heavy pan.
The freshest produce possible.
Ingredients cut to small, uniform pieces.
Heat wok to point it begins to smoke, then add cold oil by
swirling it around the sides.
If you've washed or marinated the ingredients, they should be
dried or drained before going in to the wok.
Do not overload the wok -- no more than 1 lb. meat, or 3 to 4 cups
veggies (or rice) for a 14" wok.

Better to make two batches that the wok can sear properly than to make
one large soggy steamed batch. -aem