You've made a stir fry plenty of times and it comes out fine, and fine has started to bother you.

Maybe it goes a bit grey, or there's a puddle of liquid sitting in the bottom of the pan by the end. It tastes okay, but it never tastes like the one you'd order, and somewhere along the way you decided your stove was the reason.

The thing is, the heat was never the whole story. When I was working in kitchens, a stir fry came out the way it did because of what happened before anything hit the pan, and almost none of that needs a wok burner.

So that's the night. I'll show you what's actually been going wrong, we cook it together in real time, and you sit down and eat it when we're done.

G'day, I'm Dan

When I was 20, I moved to Australia from Thailand on my own. Missing home one day, I decided to cook the one dish that tasted like it, Pad Kra Prao, the Thai basil stir-fry.

I knew nothing about cooking. I couldn't hold a knife properly and I didn't own a wok. All I had was a $10 frying pan from Target and the flavours I grew up eating.

Watching my housemate's face light up was the moment I knew food was where I was meant to be. It led me into restaurant kitchens, then running my own, and now teaching home cooks to get more out of what they already have.

That first stir-fry worked without a wok because I knew what it was meant to taste like. A good wok helps, I won't pretend it doesn't. But what makes a stir fry taste like the one you'd order is understanding what the food is doing in the pan. That's what I'll show you on the night.

what you'll walk away with

Bring whatever pan you've got.

We'll sort the rest together.

Here's What You Get: