1. Stir Fry Cooking
Stir fry is a quick cooking method where the food is fried and stirred constantly.
Very little oil is used - just
enough to keep it from
sticking to the pan. Stir fry
cooking makes for quick,
easy meals with lots of
flavor.
Stir Fry Basics
The key to good stir fry is
cooking food quickly. In
order to meet this goal, the pan must be pre-heated and the food must be cut into
thin, small pieces. Traditionally, a wok – an Asian pan with sloping sides – is used
for stir frying. However, you may also stir fry in a skillet that’s at least 10 inches
across. In addition, you’ll need a wooden spoon or spatula with a long handle.
Preparing the Food
Before cooking begins, it’s important to prep all the food. Because cooking is fast,
you’ll have no time to prep food once you begin.
Cook any rice, pasta, or beans first.
Next, prepare any sauces. Then slice
vegetables, meat, poultry, or fish into
thin slices. For quick, even cooking,
all the food should be approximately
the same size. Lay all the ingredients
out near the wok or
pan so you can grab
them quickly.

2. How to Stir Fry
Add oil to the pan; most recipes call for 2 to 3 tablespoons. If using a wok, be sure
to tilt and lift it so the oil covers the sides as well as the bottom of the pan. Preheat
the pan over medium heat for about 2 minutes. Run one hand under some water
and flick a tiny amount of liquid at the pan. If the water sizzles, the pan is fully
preheated.
Add the ingredients, as called for in the recipe. If necessary, add oil in small
amounts to prevent the food from sticking to the pan. Generally, garlic, onion,
ginger, and other aromatic foods are added to the pan first and cooked for just 15
seconds or so. In order to keep them from burning, you might need to reduce the
heat a little. Next, firmer vegetables (like carrots) are cooked, followed by less firm
vegetables (like sprouts), and then fish, meat, or poultry. In order to brown meat,
don’t stir it for a few seconds after introducing it to the pan.
It is vital to keep the food moving in the pan. Never stop stirring the ingredients, or
they may burn. Use a spatula or spoon to lift and turn the pieces and once a food is
finished cooking, remove it from the pan promptly. Don’t allow the pan to get too
crowded, or the food won’t cook evenly. Work in batches, when needed.
The last step is usually to cook down the sauce. Just add it to the center of the pan
and allow it to bubble, stirring constantly. Once the sauce is bubbly, return all the
ingredients to the pan and stir until everything is well coated