Once you realise you don’t need a recipe for everything, you may find yourself cooking a lot more often. Stir-fry is a perfect example — the steps stay the same, and you can use whatever is in the fridge.
Image remixed from bonchan (Shutterstock).
There are a few technical issues that are really the key to stir-fry success. You need to get your pan hot enough, but a non-stick frying pan will do what you need it to do perfectly.
The other misstep is when you try to cram too many ingredients into the wrong-sized pan — this is my most common stir-fry failure. Easily solvable, with a little thing called patience.
The Six Steps
[clear] Still want a recipe? Here are a few for inspiration:
- Shredded Pork and Chinese Celery Lo Mein
- Spicy Grilled Chicken Salad with Noodles
- Thai Curry Noodles with Prawns
Tom Hirschfeld is a contributor at Food52. He’s a stay-at-home dad and a trained chef. He taught at the local culinary school for five years and has a small farm where he gardens, and raises chickens, turkeys, geese and ducks. He talks about small farm life at www.bonafidefarmfood.com.