Put down that takeout menu: Stir-fry technique has many people intimidated. But if you can slice and stir, you can stir fry. - NBCNewsBETTER
DIRECTIONS:The ingredients, the steps, everything. Getting a sense of the order of events so you know what’s coming will make you more confident as you cook.Stir-frying goes quickly, so make sure your ingredients are all cut and ready to roll.
I like using a very large skillet, so the food in the pan is less crowded and gets a better distribution of heat. If you do want a wok, get a big one!You need high heat to get the best flavor from the ingredients in a stir fry. And you need the pan to be hot before the ingredients hit it, so they have a chance to sear a bit, locking in color and flavor.The secret to great stir-fries is to not crowd the pan, and to leave the food alone between stirs.
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