Great facts of Stirfrying

Simple ways to make a quick stirfry


Stir-frying is a way to cook food quickly by cutting into small pieces and storing constantly in a lightly oiled wok or frying pan over high heat. Woks are thinner than regular frying pans so they heat up really quickly. When stir-frying it's really important to shake, stir and toss the food in the wok to keep it moving and stop it from burning. Ingredients for stir-fries are usually sliced up quite thinly to help them cook quickly. Steak, chicken and fish are generally used when stir-frying. Ingredients:



Units: US | Metric

1 tablespoon canola oil
1 1/2 cups broccoli florets
1 tablespoon water
3/4 cup julienned carrot
1 1/2 cups snow peas, ends trimmed
6 fresh shiitake mushrooms, slivered
1/2 cup sliced water chestnuts, drained
1 clove garlic, minced
1/2 teaspoon minced fresh ginger
3 tablespoons reduced sodium soy sauce
3 tablespoons chicken broth
1 teaspoon cornstarch
2 cups hot cooked rice


Make 2 cups of rice as instructed on package and keep hot.
Heat wok over medium heat and add the oil, increase to medium-high heat.
Add the broccoli and water, stir-fry for 1 minute or until broccoli is bright green.
Add carrots, snow peas, mushrooms, water chestnuts, garlic and ginger; stir-fry for 1 to 2 minutes or until tender crisp.
In small bowl, combine the soy sauce, broth and cornstarch; mix well to dissolve.
Add to wok and stir-fry for about 1 minute.
Serve over rice.

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