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<H1 class="Header">How to Stir-Fry Anything
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Stir-Fry Anything
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<H2 class="Header">Introduction</H2>
<DIV id="Intro">Stir-frying is an Asian technique for cooking meat and vegetables quickly, so that they retain texture and flavor. Stir-frying typically involves a quick sauté over high heat, occasionally followed by a brief steam in a flavored sauce.
<H2 class="Header">Instructions</H2>
<DIV class="Difficulty"><SPAN><FONT color="#4a7195">Difficulty: Easy
<H3 class="SubHeader">Steps</H3>
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<DIV class="StepNumber">1
<H4>Step One</H4>
<DIV class="StepContent">Invest in a nonstick or carbon-steel wok (you need to season a carbon-steel wok). While you can stir-fry in any old skillet, the wok's depth and sloping sides (it's cooler there, so you can move ingredients away from the hot bottom to the sides) are ideal.
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<DIV class="StepNumber">2
<H4>Step Two</H4>
<DIV class="StepContent">Prepare everything you need before you begin to stir-fry. Cut all your vegetables and meats and prepare your sauce. Stir-frying is fast; you won't really have time to chop the broccoli while the onion is cooking.
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<DIV class="StepNumber">3
<H4>Step Three</H4>
<DIV class="StepContent">Make sure that your vegetables and meats are all cut approximately the same size - bite size, as a matter of fact. Stir-frying uses high heat, so pieces must be small enough to cook through without burning.
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<DIV class="StepNumber">4
<H4>Step Four</H4>
<DIV class="StepContent">Learn the different cooking times of meats and vegetables. You'll need to stagger additions to the stir-fry according to how long they take to cook. (For example, you'd add onions first, and stir-fry for about 2 minutes, then add broccoli florets and stir-fry for 3 to 4 minutes, then add red bell pepper and stir-fry for 2 more minutes.)
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<DIV class="StepNumber">5
<H4>Step Five</H4>
<DIV class="StepContent">If you've got a wok full, stir-fry the meat completely first, then add it back in at the end. (This works well for a large assemblage of ingredients, because you ensure the meat cooks fully but not too much.)
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<DIV class="StepNumber">6
<H4>Step Six</H4>
<DIV class="StepContent">Heat the pan first, then add oil. When the oil is hot, add aromatics, such as ginger and garlic, and stir-fry for a few seconds, or until you smell them.
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<DIV class="StepNumber">7
<H4>Step Seven</H4>
<DIV class="StepContent">Start adding your other ingredients, according to their approximate cooking times. When the food is about two-thirds done, add your sauce. If the food will take more than a few minutes more to cook, cover and steam until done. If it will take less time, continue to stir-fry.
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<DIV class="StepNumber">8
<H4>Step Eight</H4>
<DIV class="StepContent">Practice the basic technique of lifting under the food in the wok with a spatula or other flat utensil and moving it to the side.
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<H3 class="SubHeader">Tips & Warnings</H3>
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<LI class="lstTip">For the most basic of stir-fry sauces, combine 2 tbsp. soy sauce, 2 tbsp. water or broth, 1 tbsp. plain or rice vinegar, 1 tbsp. Chinese rice cooking wine or dry sherry, a pinch of sugar, and 1 to 2 tsp. of Asian chili garlic sauce (or a few dashes of Tabasco). Whisk in 1 tsp. cornstarch as a thickener. </LI>[/list]
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<H2 class="Header">Overall Things You'll Need</H2>
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<LI><FONT color="#0364a4">Chef's Knives <LI><FONT color="#0364a4">Chef's Knives <LI><FONT color="#0364a4">Cutting Boards <LI><FONT color="#0364a4">Woks <LI><FONT color="#0364a4">Wooden Spatulas </LI>[/list]
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~Enjoy !~