Cut all your ingredients into small, similarly sized pieces so they cook at about the same rate. However, those that take longer -- like carrots or chicken -- should be added to the pan first so they can get a head start.
Put the fat in your wok and turn the heat to medium-high. The oil should be very hot before you add your ingredients.
Stir the ingredients frequently so they retain their flavor, color, and crispness. Keep them constantly moving the whole time to evenly distribute the heat. You're done when veggies are just tender and the meat or fish is just cooked through.
This dish uses two types of oil: The mild peanut oil stands up to the high heat of stir-frying and the sesame oil brings a richness to the bok choy.
Slicing the beef and celery thinly helps get dinner on the table fast.
Lettuce and crunchy carrots make this noodle dinner kid-friendly and healthy.
Leftover rice is key to this dish (freshly cooked rice is not dry enough). If you don't have any on hand, make a pot in the morning and pop it into the fridge for a few hours to dry out.
Serve this main dish on its own or round out dinner with a side of brown rice.
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