The secret to a good-stir fry at home is to have a large wok or cook your meat and vegetables in batches. If the wok is overcrowded, they steam rather than fry. The second important tip is to have the flame up high. Everything goes very quickly from here, so make sure all your ingredients are cut up and ready to go before you start. I love having lots of little bowls of ingredients on the countertop.
 
The addition of this Asian spice blend will make an enormous difference to any stir-fry. Sprinkle 2-3 teaspoons per 500g on vegetables& meat during cooking.
This mix is also very good as a dry rub on fish, chicken and red meat before barbecuing or grilling.