— Bonnie Schrowang

So the secret basically here is to be able to, uh, deglaze and deglaze often, but with not a lot of water. So you basically, if you're making a stir fryer, typically you start with your ingredients, you know, like your onions and mushrooms or something like that. Um, and once they start to stick to the pan a little bit, you're just gonna deglaze with a little bit of water or vegetable stock or something like that. But I mean, just like a tablespoon should be able to do it. And your walk, uh, should be, you know, hot enough. So as you're basically adding it, it's releasing the vegetables from being stuck to the pan, but also it's the water's kind of, you know, uh, evaporating almost instantly as you're doing it at the same time. So it's a little bit of a dance, right? Going between the, the two things, making sure that you are, um, you know, doing, uh, just adding just enough liquid to it to be able to let the, the vegetables start to cook, but then also release from the pan at the same time. Um, so yeah, just a little bit of liquid goes a long way for that, but you have to do it often in order to get the nice, uh, you know, uh, caramelization that happens on those two.