Credit the Chinese with perfecting the technique called "stir-frying." Their quick and easy cooking method pairs lean meats and flavorful vegetables. Use one pan and just a scant amount of fat. And don't expect all stir-fry recipes to call for Oriental foods or seasonings. An Italian stir-fry recipe may call for tomatoes and basil served with pasta; a Mexican recipe might include bell peppers, jalaper-lo peppers, garlic or onion. Serve this combination over shredded lettuce or crisp tortillas.
Than in the same direction as the meat fibers - doing so makes the meat more tender and easier to chew. Both meats and vegetables should be cut uniformly so they will cook uniformly.
To be a successful stir-fry cook, remember to:
%% Cook vegetables until crisp-tender and still brightly colored. Group vegetables according to the time it takes them to cook. Begin with those requiring the longest time, then add remaining vegetables. Select vegetables such as asparagus, baby corn, bell peppers, broccoli, cabbage, carrots, cauliflower, Chinese cabbage, garlic, green beans, green onions, jalapeno peppers, leeks, mushrooms, onions, pea pods, spinach, tomatoes, yellow squash or zucchini.
%% Meat and vegetables should be cooked separately, then combined at the end of cooking.
Drain well before cooking.