Tips to simplify stir-frying

By Joelene

Ingredients

• to chop, chop in advance. After preparing all the ingredients, make sure they are near at hand so you are not searching frantically for the onions to toss in the wok at the last moment.
• to meat in short, paper-thin slices so it cooks quickly. Place meats in the freezer until firm, but not frozen, to make thin-slicing easy. For previously frozen meat, cut just before completely defrosted.
• to to work, but they take longer to cook and are more likely to be mushier than their crisper, fresher counterparts.
• to meat, poultry or fish first and fully cook before adding the vegetables, then remove and set aside until the end. Leaving the meat in the wok the entire time causes it to toughen.
• Add the sauce last, whether it's homemade or one of the many commercial sauces available in grocery stores. If you want only a hint of flavor, dilute the sauce with water or broth.

Preparation

Step 1

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