INGREDIENTS

INSTRUCTIONS

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. Because stir-frying is a quick-cooking  process, be
sure to have all ingredients ready before you start.  Select tender
meats for stir-fry recipes. Slice meats across the  grain when
possible. This technique involves cutting through or  against rather
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:  % Be sure the skillet or wok is large
enough to hold food without  overcrowding; otherwise the food will
steam. Most ingredients need to  be cooked in batches to prevent
overcrowding. For example, one pound  of meat should always be
stir-fried in two batches.  % Stir-fry over medium to medium high heat
in a traditional wok, or  other utensil such as a large, heavy skillet.
% During stir-frying, food should be turned continuously. Use a
scooping motion to ensure even cooking.  % Do not cover the pan while
stir-frying or the food will steam.  % Meat should be stir-fried just
until cooked through ~ it usually  takes only a minute or two. Cooked,
ready-to-serve deli-style meats  should only be heated.  % 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.  % To add flavor (if desired), marinate meat 15-20 minutes
while  preparing other ingredients.  Drain well before cooking.  From
the files of Al Rice, North Pole Alaska.    Feb 1994  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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