Just about everyone, at one time or another, decides that stir-fry is the perfect food preparation technique. Fast cooking, choice of material to cook with (as healthy as you want – or don’t), and not a lot of expensive equipment to buy. There are thousands of good recipes, dozens of good techniques, but not a lot on the basics.
You’re not going to use large quantities of materials, so it’s not that arduous – a cup or two of meat (or firm, drained tofu) and three or four cups of veggies (total) is enough. Meat should be cut into thin strips; veggies should be no larger than bite-size. Remember everything but meat will only cook, at most, a very few minutes – so small is key. A tip: slice veggies on a diagonal, so the maximum surface is exposed to heat.
Many use peanut or canola oil, because stir-fry is done at almost the same temperature as deep-frying. You need something with a high smoke point (the oil won’t scorch), and that doesn’t add a strong flavor of its own. Sesame oil? Use it only for flavoring; at frying temps, it scorches and does not taste nice at all. Save it for your sauce.
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