How to Stir-Fry

Stir-frying is based on Chinese wok cooking. The wok is a large rounded pan which can be set on the stove with a "base" to hold it or electric pan. Because of its round shape, food can be stirred and tossed for quick, even cooking.

All ingredients must prepared ahead of time: meat cut, vegetables sliced, sauces prepared, etc.

Slice meat into thin strips or small cubes. It can be soaked in marinade for a short time if desired.

Heat the wok over medium-high heat until very hot. Pour in the oil and twirl to coat the wok completely.

When the oil is very hot (but no smoking), add the recipe ingredients in batches, as directed in the recipe. Do not overcrowd or the food will steam, rather than fry. You may have to cook each ingredient separately to prevent overcrowding.

When all ingredients are cooked, add back to wok and pour in the sauce or liquid as the recipe directs. It will bubble and begin to thicken.