BASIC STIR-FRY

Stir-frying the meat in batches allows it to cook faster (and properly). It would steam instead of sear if the wok is too crowded.

Makes 4 servings

Total time: about 45 minutes

COMBINE:

¼ cup dry sherry or white wine ¼ cup low-sodium broth, such as chicken, beef, vegetable, or seafood or water

2 Tbsp. flavoring sauce, such as low-sodium soy or hoisin 1 Tbsp. sweetener, such as honey or sugar

1 Tbsp. citrus juice, such as lemon, lime, or orange

1 Tbsp. cornstarch

½ tsp. kosher salt

10–12 oz. meat or seafood, prepared per page 70

PREPARE:

2–4 Tbsp. minced garlic

2–4 Tbsp. minced ginger

¼–1 tsp. red pepper flakes

4–5 cups mixed vegetables (keep separate according to their cook times per page 71) ¼ cup peanut or vegetable oil, divided

Chopped nuts or whole seeds, toasted, optional Bias-cut scallions, optional Chopped herbs, optional

Combine sherry, broth, sauce, sweetener, citrus juice, cornstarch, and salt in a bowl; add meat and marinate while prepping other ingredients.

Prepare aromatics (garlic, ginger, pepper flakes); combine. Prepare vegetables. Remove meat from marinade, letting excess drip off; reserve marinade.

Heat wok or skillet over high until hot; add 2 Tbsp. oil. Stir-fry meat in batches until it’s no longer pink,

2–3 minutes; transfer to a plate.

Add 1 Tbsp. oil to wok; stir-fry aromatics 10–15 seconds. (They should sizzle, but watch them, they burn quickly.)

Add remaining 1 Tbsp. oil and slow-cooking vegetables; stir-fry

3–4 minutes. Add mediumcooking vegetables; stir-fry

2–3 minutes.

Add meat and reserved marinade; stir until sauce thickens and meat is cooked through, 2–3 minutes.

Off heat, add fast-cooking vegetables; toss to coat with sauce and heat through. Top servings with nuts, seeds, scallions, and/or herbs.

Per serving (with beef, broccoli, carrots, bell pepper, mushrooms): 333 cal; 20g total fat (5g sat);

41mg chol; 608mg sodium; 15g carb (2g fiber,

7g total sugars); 18g protein