A wok is excellent for stir-frying because its high sides let you stir and toss the ingredients briskly. Use long cooking chopsticks or a wooden spatula to keep the ingredients moving around the wok.
1. Prepare all the ingredients in uniformly sized pieces following the recipe instructions.
2. Heat a wok or large deep frying pan over moderately high heat. Dribble in the oil down the sides.
3. When the oil is hot (a piece of vegetable should sizzle on contact), add the ingredients in the order specified in the recipe. (Those that take longer to cook are added first). Do not add too much to the wok at a time or the ingredients will start to steam rather than fry.
4. Fry, stirring and tossing constantly with chopsticks or a spatula, until the ingredients are just cooked: vegetables should be crisp-tender and meat and poultry tender and juicy.
5. Push the ingredients to the side of the wok or remove them. Pour liquid or sauce as specified in the recipe into the bottom of the wok. Cook and stir, then mix in the ingredients from the side. Serve immediately.
Stir-fried Beef with Mange-tout Recipe
Cut 1 lb (450g) lean boneless tender beef into very thin strips. Combine 3 tablespoons soy sauce, 2 tablespoons dry sherry, 1 tablespoon brown sugar and 1/2 teaspoon cornflour in a bowl. Heat 1 tablespoon vegetable oil in the hot wok. Add 1 tablespoon each finely chopped fresh ginger and garlic and stir-fry for 30 seconds. Add the beef and stir-fry for 2 minutes or until well browned. Add 8 oz (225g) mange-tout; stir-fry for 3 minutes. Stir the soy sauce mixture until smooth, then add to the wok. Bring to the boil, stirring and tossing, and simmer just until it is thickened and smooth. Serve immediately, accompanied by freshly boiled rice. Serves 4.
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