Stir-Frying

A stir-fry cooks fast, so cut and measure everything before the heat goes on. Use the hottest burner you have, a little high-smoke-point oil, and small batches. Cook the meat first, take it out, then do the vegetables and bring it all back together for the sauce. Add the sauce at the end and let it bubble for a minute so it thickens and coats the pieces.