How to Julienne

A julienne is a thin matchstick, about 3 mm square and 5 cm long. Square off the vegetable first so it sits flat. Cut planks, stack two or three, then slice them into sticks. With a bell pepper, cut the walls away from the core and lay them skin-side down, which keeps the knife from skidding on the skin. Even sticks cook at the same speed, so a stir-fry doesn't end up half raw and half limp.