Stir-Fry Made Simple
Foolproof Stir-Fry: Step 1
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.
Foolproof Stir-Fry: Step 2
Put the fat in your wok and turn the heat to medium-high. The oil should be very hot before you add your ingredients.
Foolproof Stir-Fry: Step 3
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.
Baby Bok Choy With Garlic and Sesame
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.
Beef with Celery, Cilantro, and Mint
Slicing the beef and celery thinly helps get dinner on the table fast.
Fast-Fried Noodles With Chicken, Lettuce, Carrots, and Peanuts
Lettuce and crunchy carrots make this noodle dinner kid-friendly and healthy.
Rice With Shrimp, Scrambled Eggs, and Scallions
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.
Pork With Broccoli and Hoisin Sauce
Serve this main dish on its own or round out dinner with a side of brown rice.
Copyright © 2013 Meredith Corporation.