Ready, Set, Stir-fry

- By Joy Howard

This essential stovetop cooking technique offers endless possibilit­ies for quick weeknight meals.

No wok? No worries!

The high sides of a wok make it the ideal cooking vessel for stir-frying lots of ingredient­s, but you can still get good results from a large cast-iron skillet instead.

Prep like a pro

For the best results, chop your ingredient­s into uniform pieces so they cook evenly. And make sure everything is measured and by the stove before you start— the cooking moves quickly.

Turn up the heat

A high flame is a cornerston­e of stir-frying. Get your pan good and hot so the vegetables have a tender-crisp texture in the finished dish.

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