Dinnertime Stir-Fry

Dinner, Quick & Easy, Recipes
on February 21, 2012
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Need a quick weeknight dinner? Where there’s a wok there’s a way. Incredibly simple, the process of stir-frying thinly sliced vegetables, meats and tofu in a wok rarely takes over thirty minutes—and the result has infinitely more bite, freshness and flavor than those pesky go-to frozen dinners. So fire up that wok and adhere to the following basic stir-fry tips before sizzling up some of our simple recipes:

Cut Then Cook: Stir-frying cooks food quickly over high heat, so it is important to have all ingredients sliced and ready before heating the wok. Once you add the first of your ingredients, you will be too preoccupied tossing and turning to go back and chop additional ingredients.
 
Know Your Order: If you are making a stir-fry with multiple vegetable ingredients, be aware of differing cooking times. Denser vegetables such as broccoli and eggplant will need more time to cook than leafy greens, and meat may need to be cooked beforehand, set aside and tossed with its vegetable counterparts near the end.
 
Keep Things Snappy: A good stir-fry should never have soggy vegetables. To avoid this, make sure the vegetables are not wet when added to the wok. Crisp veggies such as snap peas and carrots will create the perfect balance against your chosen meat’s tender taste. 
 
—By Emily Arno
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