Ingredients

• Chop or slice all ingredients and have them well organized before you start cooking. If the sauce has multiple ingredients, combine them before you start to fry.
• Cut meat in small, bite-size pieces and slice vegetables in diagonal bite-size pieces. The extra surface area from slicing on the bias helps them cook more quickly.
• Heat wok before adding oil (unless using non-stick). Drizzle oil down the sides as you add for even coating and quick heating.
• Flavor hot oil by quickly stirring in garlic, ginger, and/or chili peppers – but don't' let them burn.
• If stir fry includes meat, fry it first until it is almost cooked through, then remove from the wok. Work in batches to avoid over-crowding. Between batches, carefully wipe wok with a paper towel, add more oil if necessary, and give the wok time get hot again.
• Add vegetables according to cooking time, for example add broccoli and carrots before leafy vegetables like bok choy or spinach.
• Add the meat back when the vegetables are almost done, generally about the same time you add the sauce. Bring sauce just to a simmer and enjoy immediately with steamed rice or your favorite noodles.

Directions