Stir frying meats and vegetables is a quick, simple way to prepare healthy and economical meals. The trick to successful stir frying is to cut everything the same size for even cooking and to work in small batches. Overfilling the pan results in uneven cooking and steamed vegetables. Traditionally, woks are used for stir-fry, but according to "Fine Cooking" magazine, most Western stoves don't provide enough heat to adequately fire them up. Instead, stick with a heavy 12-inch skillet.
Instructions
1. Cut the meat or tofu into 1- to 2-inch pieces using a sharp knife. Cut against the grain for more tender meat. The grain is identified by the direction in which the meat fibers run. Place the meat in a bowl and cover it with soy sauce.
2. Slice the vegetables in uniform pieces. Separate hard vegetables, such as carrots and broccoli, from softer vegetables, such as cabbage, onion and peppers.
3. Prepare and mix aromatics in a small bowl. Slice green onions and ginger. Peel the brown outer layer of the ginger off first.
4. Whisk all the ingredients for the sauce together in a bowl if you are making your own sauce.
5. Heat 2 tbsp. oil in the skillet over medium to medium high heat until it is smoking.
6. Remove the meat from the marinade with a slotted spoon and drop it carefully into the hot oil. Wait one minute before stirring it to sear the meat. Stir the meat frequently until it is brown on the outside and almost fully cooked on the inside. Remove the meat with the spoon to a plate.
7. Pour 2 tbsp. oil in the pan and heat it. Add the hard vegetables and stir frequently until they are crisp-tender. Place them on a plate, as well.
8. Add more oil if necessary. Cook the soft vegetables quickly until soft, but not mushy. Return the other ingredients to the pan. Add the aromatics and cook for one minute.
9. Stir the sauce with a spoon or whisk and pour it into the frying pan. Stir constantly until it thickens.
Tags: frequently until, hard vegetables, Remove meat, vegetables such, with spoon
