The clearest verified guidance is to drain washed leafy greens thoroughly after the final wash before stir-frying. The Woks of Life says overly wet vegetables can result in a subpar stir-fry and recommends having ingredients washed, chopped or sliced, and ready before the stove is turned on. The cited guidance does not establish one universal drying method for every ingredient.
Why Draining Matters in the Prep Sequence
Leafy greens can take time to wash, so washing them in advance can make preparation easier. The relevant sequence, however, is not simply to wash early and cook immediately: after the final wash, the greens should be allowed to drain thoroughly.
The concern identified by the source is cooking quality. The pages do not describe draining as a legal or regulatory requirement, nor do they provide a formal definition of “dry.”
How the Cook Can Check Readiness
After the final washing, the cook should let leafy greens drain before the wok is heated. A practical visual check is whether obvious water remains pooled in the leaves or clings heavily to them. This is a practical interpretation of “drain thoroughly,” not a source-defined test or measurement.
The rest of the preparation should follow the same order:
- Wash the ingredients.
- Chop or slice them as required.
- Drain leafy greens thoroughly.
- Confirm that everything is ready before turning on the stove.
Having ingredients ready does not mean that every ingredient requires identical treatment. Leafy greens have a specific draining recommendation, while the cited material does not prescribe a comparable moisture check for all other ingredients.
What the Reader Must Still Confirm
The cited guidance does not specify a universal drying time, towel method, spinning method, or visual threshold. It also does not say how dry washed ingredients other than leafy greens should become.
The cook should therefore confirm the requirements of the individual recipe and assess any remaining moisture ingredient by ingredient. The supported conclusion is narrow but clear: leafy greens should be drained thoroughly after washing, and the ingredients should otherwise be fully prepared before wok heating begins.