Instructions: ANCIENT CHINESE COOKING METHOD

Stir-frying is an ancient method of cooking. It originated out of necessity
in China, where charcoal for cooking was scarce. Cutting ingredients into small pieces and cooking them quickly was a solution to the shortage of cooking fuel.

CREATE A LOW-FAT STIR!

* Use fat-free broth or wine instead of oil to stir-fry meat and veggies.

Heat the liquid in a skillet or wok until small bubbles appear before adding any other ingredients.

* Use a well-seasoned or non stick skillet or wok to avoid adding extra oil.

* If you use oil, measure the oil accurately instead of pouring it from the
bottle. Start with 1 teaspoon, and add more oil if necessary.

CUTTING EDGE CARE

* Choose knives made of high-carbon stainless steel or forged carbon

* Never keep knives in a drawer - their edges and tips get scratched and become dull.

* If you must store knives in a drawer, keep them in knife sheaths available
at cutlery or cookware stores.

* To keep knives in the best condition, wash and dry them right after using.

Never soak knives or wash them in a dishwasher.

* Stainless steel knives will stay shiny if you rub them with a slice of lemon peel or a cloth dampened in rubbing alcohol; wash before using.

SKILLET SAVVY

Skillets come in a variety of sizes, ranging from 7 to 14 inches.

For all-purpose use, use 10- to 12-inch size.

Skillets also are available in a variety of materials, from aluminum
to copper. Choose one that fits your needs and price range.

ALUMINUM SKILLETS: Great heat conductors, lightweight, inexpensive and good all-purpose skillets.

STAINLESS STEEL SKILLETS: Easy to maintain; resist staining, pitting and corrosion; Do not conduct heat as well as aluminum; usually have
an aluminum or copper bottom to help disperse heat; can be expensive.

CAST-IRON SKILLETS: Good conductors of heat; slow to heat up and cool down; have benefit of adding iron to foods; inexpensive.

COPPER SKILLETS: Excellent conductors of heat; require special cleaners to maintain shine; very expensive.

Woks also are great for stir-frying, deep-frying and cooking with liquids. New on the market are stir-fry pans, which have one handle, high sloped sides and a flat bottom that sits securely on the range.

STIR-FRY MAGIC

Make magic with leftovers by turning stir-fries into soups (just add
broth), salads (toss with your favorite dressing and salad greens) or main dishes (combine with a sauce and serve over noodles or rice).

WHY STIR-FRY

Little oil is used, which reduces fat and calories Cooking time is short; vegetables retain color, texture, flavor and Meat is tender and juicy
You can "stretch" a small amount of meat or seafood with vegetables
Few ingredients are used
When buying fish for stir-frying, choose varieties that have a firm
flesh, such as monkfish, sea bass, shark, swordfish or tuna.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.