STIR-FRYING

 Compared to deep-frying or pan-frying, most stir-fry recipes use relatively little oil. To reduce the fat content of stir-frying even more, use non-stick cooking spray instead of regular oil. Or, forget the oil completely and use a some broth instead.

 Cut ingredients into uniform-sized pieces.

 Use shapes that maximize surface area - example: thin diagonal slices of carrot rather than cube-shaped chunks. Thinner pieces will cook faster.

 Partially freeze meat to make slicing easier.

 Have all ingredients ready before you begin stir-frying.

 Traditional Chinese cooks rely on heavy cleavers for slicing and dicing. Your meal will taste just as good - and your wrist will thank you - if you take advantage of these ideas:

           Use a food processor to slice and chop.

           Look for pre-cut meats packages for stir-frying.

           Purchase pre-cut vegetables (fresh or frozen).

           Make the most of no-chop, easy-preparation additions such as:

purchased cooked shrimp

canned sliced water chestnuts

purchased coleslaw mix

canned bamboo shoots

chopped peanuts and cashews

ABOUT THE WOK

A wok is a curved-bottom pan with handles. Woks come with a metal ring to place over a gas burner and hold the wok steady. Flat-bottom woks are also available for use on electric or gas stoves. Woks of rolled steel, the material preferred by most experts, require seasoning before the initial use. Woks made of cast iron, stainless steel and aluminum also are available as are electric woks and non-stick versions. While most of the stir-fry recipes you see on this recipe web site can be stir-fried using a skillet, a wok is fun and easy and lends an air of authenticity to stir-frying!