Tips for Stir-Frying

To make it easier to slice the meat into thin strips, partially freeze it before slicing. It takes about 30 minutes in the freezer to partially freeze thin cuts of meat.

Cut and prepare all the ingredients before you begin to stir-fry, including any sauces that are added at the end of cooking.

Select a wok or skillet large enough to accommodate the volume of food you'll be stir-frying. If the food is crowded in the pan, it will steam. If necessary, stir-fry the food in batches.

Don't place the stir-fried food on the same plate that held the uncooked meat when cooking in batches. Use a clean plate or bowl.

Add oil, when called for, to the pan and heat until hot before adding the food.

Stir any sauce that has a thickener, such as cornstarch, before adding to the pan.

 
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