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> When you stir-fry vegetables, salt the oil before adding the aromatics

Are you sure? What is it for, evenness, or are you playing with the chemistry? I never got this memo and a search suggests otherwise:

https://magnesol.com/six-enemies-of-oil-salt/ https://www.americastestkitchen.com/cooksillustrated/how_tos...

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Your link says that they tested and found no difference between salted vs non salted oil and that while reusing it, a stir-fry would not leave oil enough to reuse.

I still don't know how salting the oil would improve anything though. Maybe it's a salting just before cooking vs later and not related to the oil?

Not GP but I'll often do so to test the heat. Doesn't read like that's what they meant though. It'd surprise me to learn that it made a difference either way to flavour or anything.

One is seasoning aromatics, the second is making a more even veg coating than seasoning at the end does; stirfry vegetables at a high heat won't release water thus won't have a 'sauce' to carry seasoning across the surface, this method makes it more even.

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