While you can't dine out right now, you can, with a few simple steps, take your home-made stir-fries to the next level. They're versatile, healthy, budget-friendly and easy – the perfect kind of meal to make at the moment to make meat go further, incorporate whatever vegetables you have to hand and use up leftovers. Here are our top tips to get them right, plus some inspiring recipe ideas.

A wok is the traditional pan used for cooking stir-fries – the size and shape makes it easier to stir and toss food, plus it gets hot quickly and retains heat well. Go for a flat-bottomed wok which can be used on both gas and electric hobs. Steel or cast iron woks are generally regarded as better than non-stick because the secret to perfect stir-fries lies in cooking the ingredients in an extremely hot pan.

A wok is the best pan for the job when it comes to stir-fries but you can use a large frying pan if you need to. However, ingredients will need to be cooked for a little longer. Avoid overcrowding the pan otherwise everything will steam rather than fry.

Preparation is essential. Have all the ingredients you’re using cut and ready to go because everything cooks quickly. Place ingredients in order of cooking, pat-dry wet items, have sauces and condiments to hand, and rice or noodles prepped and cooked.

A common stir-fry mistake is to add all the vegetables at the same time but some produce takes longer to cook than others. Cut veg into small pieces of roughly the same size so they cook evenly. If you’re including hard vegetables like carrots, add these slightly earlier or cut them in matchsticks so they take around the same time to cook through.

Always opt for an oil with a high smoke point like vegetable or rapeseed oil. How much oil depends on the recipe but a couple of tablespoons is usually about right. A special stir-fry oil already infused with garlic, ginger and chilli is also great for extra flavour.

Learn how to make your own chilli oil or garlic oil at home

You don’t need lots of meat in stir-fries because a little goes a long way in flavouring the dish – leftovers or scraps are ideal. Cut pieces into strips so they cook quickly yet retain bags of flavour. You can also use up leftover vegetables and play around with your own pairings once you've mastered the basics.

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If you add chicken or turkey to a stir-fry, consider using boneless thighs over breast meat. Thigh meat contains more fat, more flavour and will stay juicier. If you opt for breast meat, marinate it for 10 minutes in a mix of soy sauce, cornflour and Shaoxing rice wine (or stock) beforehand for a more succulent result.

An absolute classic, sweet and sour chicken is much loved around the world. Although you can buy jarred sweet and sour sauce and just add fresh ingredients, the homemade version is much better. 

Get the recipe for sweet and sour chicken here

Choose firm fish and seafood that won’t break up easily when tossed around. Salmon, cod, prawns, squid and even lobster are great. It’s important not to overcook fish and seafood so sear first or steam separately, and toss through at the end. Prawns cooked in their shells are less likely to overcook, will stay juicy and retain more flavour.

Tofu, tempeh and seitan all make ideal stir-fry additions for vegetarians and vegans. Quinoa, lentils and nuts can also be used to give a protein boost to a dish. If you’re vegetarian, think about adding eggs to a stir-fry.

Get the recipe for three-grain tofu and egg stir-fry here

This runner bean stir-fry is a vegetarian take on a classic Thai chilli and holy basil dish, using soy mince in place of minced meat. Don't forget to add a crispy fried egg on top. 

Get the recipe for stir-fried runner beans holy basil here

You could always incorporate protein into the sauce too. This vegan dish, which takes just ten minutes to whip up, is cooked with a peanut butter, soy sauce, rice vinegar and sesame oil sauce. It's a lighter take on a stir-fry, full of fresh flavours.

Get the recipe for satay noodle stir-fry here

As a general rule, it’s better to sear most types of protein first and let it cook through for a minute (not stirring too often). You can then add a little Shaoxing rice wine or stock after the protein has browned to stop it sticking. To prevent it from overcooking, if you're adding more than one batch of vegetables, remove the meat or meat substitute, fry the vegetables and return to the pan towards the end of cooking but before you add the sauce.

It's also helpful to sear vegetables – a little browning brings out flavour. However, the order in which they go in the wok is important. Once the protein has been set aside, heat a touch more oil and add harder veg like carrots. Next, in goes softer vegetables like peppers, mushrooms and mangetout. Lastly, the likes of watery beansprouts and fresh herbs. Don’t forget to keep stirring so the vegetables don’t burn.

Contrary to popular belief, garlic shouldn’t be added at the beginning of a stir-fry. It’s an aromatic, like ginger, chilli and lemongrass, that infuses the oil with aroma and flavour, but it burns quickly. We recommend adding it in before the soft vegetables.

If you fancy a Chinese-inspired stir-fry, add onions, garlic, chilli and ginger and ingredients like beansprouts, water chestnuts, pak choy and baby corn. A Thai-inspired stir-fry will usually include aromatics like galangal, Thai basil and lemongrass. Or for Korean flavours, try a spicy pork stir-fry. The marinade for the meat, which includes gochugaru and gochujang (Korean chilli flakes and paste), also becomes the base aromatics for the stir-fry.

Get the recipe for spicy pork stir-fry here

Cashew nuts are perfect in stir-fries, as are unsalted raw or lightly-roasted peanuts. They add protein and a pleasing crunchy texture. You could also garnish a stir-fry with sesame seeds which look great and add a subtle nutty flavour.

A quick and easy vegan meal, this stir-fry is loaded with meaty shiitake mushrooms and protein-rich, crunchy cashews. If you can't get hold of fermented black beans, just swap it with a good-quality, ready-made black bean sauce. 

Get the recipe for shiitake and cashew stir-fry here

As a final flourish, fresh coriander, mint and Thai basil are great herbs to wilt quickly at the end of cooking. Scatter fresh chopped spring onion when serving for a light, crunchy texture and refreshing flavour.

There are many types of noodles you can choose from. Unless they’re the straight-to-wok type, cook separately and have the noodles drained and ready to stir-fry. Use chopsticks or tongs to drop a few noodle strands into different parts of the stir-fry and mix in. If all the noodles go in at once, it creates an impenetrable ball of starch.

Rice is a great accompaniment to stir-fries as it soaks up the flavourful sauce but if you're incorporating it into the stir-fry for a fried rice dish, jasmine rice is usually best. The sturdy grains don't clump when fried. Day-old rice works best because it's drier and less claggy.

A meal on its own or a great addition to a homemade Chinese feast, this fried rice recipe incorporates crunchy cabbage and sweet prawns that pair well with the wok-fried garlic. Just make sure you don't overcook the prawns as they will turn rubbery if left in the pan for too long.

Get the recipe for prawn and cabbage fried rice here

This cheat's char siu pork is ready in less than 30 minutes and combines pork and pak choy in a rich sauce with a miso kick. Best served with jasmine rice, this dish is great for a midweek dinner, freezes well and doesn't dry out in the microwave the next day.

Get the recipe for char siu pork here

Water, stock, coconut milk, soy or fish sauce can help stop ingredients sticking but use towards the end of cooking, once the ingredients have cooked through. Liquid will coat and glaze ingredients so the end result isn’t dry. However, too much will result in a soggy stir-fry. A lot of recipes will suggest you mix the sauce ingredients before adding to the wok.

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If you don’t want to use oil, try steaming ingredients with water or stock. The secret is to add a small amount of liquid at a time (a couple of tablespoons will do) so the ingredients still have a chance to brown. A non-stick pan helps when using this method.

You should be able to see gaps between ingredients when cooking a stir-fry – this is why woks are good because they have a big surface area. Too many ingredients at once will steam rather than fry the ingredients and they won't brown.

Once the prep is done and the pan is hot, a stir-fry should take no more than four to five minutes to cook. Searing the meat or vegetarian alternative takes around two minutes (but make sure any meat or fish is thoroughly cooked through), vegetables will cook in about one minute and another minute to toss through pre-cooked noodles or rice, plus sauce. Remember that hard vegetables in a stir-fry are supposed to retain a little crunch. A stir-fry is best served fresh from the wok so have your plates at the ready.