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Have everything ready so you're ready to
rumble. That means:
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Chop and measure all of your
ingredients in advance
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Have the finishing sauce mixed so it's
ready when you are, too
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Have all ingredients close at hand,
lined up in the order you'll need them
Cut vegetables in small, uniform-sized
pieces and meats in paper-thin slices so they only need a brief,
equal time to cook. (Meats are easier to slice if you first put
them in the freezer until firm but not completely frozen.) Only
cook meat until it turns color -- brown for red meats, opaque
for poultry and fish. Only cook the vegetables until they are
crisp-tender.
Marinades can be used in advance to impart
flavor to the meat.
Use a pan big enough so you can constantly
stir and toss the ingredients. You want all cut surfaces to make
frequent contact with the pan.
Preheat the oven to 200°F so you can
transfer cooked ingredients to keep them warm or to make room
for additional batches, if necessary. (One way to avoid needing
to use oil is to first stir-fry the meat. Remove the meat and
place in the warm oven. Use the meat juices for stir-frying the
remaining ingredients. Add the meat back into the dish when
you're ready to complete the recipe.)
A successful stir-fry is one where food is
in constant contact with high heat; otherwise, vegetables
release moisture and become soggy.
If you use oil when you stir-fry, choose one with a high
"smoke point," like peanut, canola, or olive oil.
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