Stir Fry without a mess? I stir fry on a home gas range. I use a fry pan, but oil splatters everywhere. Is there a neater way?

Proper stir-frying in a regular frying pan is an exercise in futility. Get thee a wok - at this point ANY type of wok. I stir-fry in a wok (both carbon steel & cast iron) at least once a week & frankly have either very minor or zero splatter problems regardless of how high the heat is.

The amount of oil used in a proper stir-fry recipe is really small, & if - apart from marinated proteins - most of your ingredients aren't soaked in water, you shouldn't have much splatter. I've even deep-fried in my wok & still didn't have any splatter. Those high sloping sides are your friend, & good carbon-steel woks are very reasonably priced.

I agree with both comments, but I'll add that I finally tried a Frywall and it worked well (for sale here and elsewhere in various colors, sizes and prices). It took a long time, but my intense dislike of oil spatters finally outweighed my cheapskate nature and overcrowded cabinet, and the first time I pan-seared fish it was worth every penny.

I would stir-fry in a deeper pan like a wok. But even with the deepest pan you can find, there will still be splattering but it should not be a total mess of oil, just a light spraying. I agree with Smaug, make sure that the non-liquid elements of your ingredients are as dry as possible.

Making sure your ingredients are as dry as possible on the outside helps.