Stir-fry mixes are vegetable blends cut and proportioned for rapid high-heat cooking, where uniform texture on the plate depends on matching the cook-out rate of each component through careful cut-size selection.
In trade practice
Suppliers cut denser vegetables such as carrots and broccoli stems smaller than softer components such as peppers or mangetout so all pieces reach the desired bite simultaneously. Blanching validation is critical: under-blanching leaves peroxidase activity that causes off-flavours during frozen storage, while over-blanching softens pieces before they reach the wok. Buyers specify IQF supply to prevent clumping, and intake checks include a cook test alongside standard visual and weight assessments. Cut tolerances are typically tighter for stir-fry mixes than for soup mixes because presentation matters at the consumer level.
In a specification
A stir-fry mix specification states the cut style and dimensional tolerance for each component individually, and may require a cook-test result confirming texture at a defined time and temperature.