Stir-fry
Stir-frying is a fast, high-heat method of cooking small, uniform pieces of food in a little oil while stirring or tossing them almost constantly. It is traditionally done in a wok, whose sloped sides make tossing easy and concentrate heat at the bottom, though a wide skillet works too. The rapid movement over intense heat cooks everything in minutes while keeping vegetables crisp and bright.
Cooks stir-fry to produce quick, fresh-tasting meals with good texture and a hint of char. The secret is preparation: cut everything ahead of time and have it within reach, because once the pan is hot there is no time to chop. Add ingredients in stages by cooking time, starting with aromatics and dense vegetables and finishing with quick-cooking items. Keep the heat high and the pan uncrowded so food sears and stays crisp instead of steaming into a soggy heap.
Cooks stir-fry to produce quick, fresh-tasting meals with good texture and a hint of char. The secret is preparation: cut everything ahead of time and have it within reach, because once the pan is hot there is no time to chop. Add ingredients in stages by cooking time, starting with aromatics and dense vegetables and finishing with quick-cooking items. Keep the heat high and the pan uncrowded so food sears and stays crisp instead of steaming into a soggy heap.