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Essential Technique Stir-Frying. Photography (c) by Keller + Keller Photography<\/p><\/div>\n
Essential Technique Stir-Frying<\/h3>\n\n- asparagus and \u00adcarrots (cut on the bias)<\/li>\n
- bell peppers (diced)<\/li>\n
- Brussels sprouts (halved, depending on their size)<\/li>\n
- cauliflower and broccoli florets and stems (peeled and cut into small chunks)<\/li>\n
- corn kernels<\/li>\n
- fresh herbs (chopped)<\/li>\n
- green beans<\/li>\n
- mushrooms (sliced)<\/li>\n
- onions (sliced)<\/li>\n
- snow peas<\/li>\n
- sprouts<\/li>\n
- winter squash (peeled and sliced)<\/li>\n
- zucchini and yellow squash (chunked)<\/li>\n<\/ul>\n
Steps to Take<\/p>\n
Prep all the vegetables first, cutting them to size so they\u2019re ready when you need them. It\u2019s best to slice them thin so the intense heat penetrates the individual pieces while you stir them. You won\u2019t have time to stop once you start stir-frying without sacrificing the texture of the vegetables in the hot pan.<\/p>\n
Heat the skillet over high heat.<\/p>\n
Add 1 to 2 tablespoons vegetable or peanut oil, which can withstand high heat, when the skillet is hot. Butter is likely to burn because of the constantly high temperature.<\/p>\n
Add the densest veggies that need the longest cooking time first: onions, green beans, broccoli, cauliflower, Brussels sprouts, carrots, and winter squash. Cook until they soften and blister, stirring constantly so they don\u2019t stick or burn.<\/p>\n
Add the next-dense vegetables\u200a\u2014\u200azucchini and yellow squash, asparagus, and mushrooms\u200a\u2014\u200aand continue stirring. Cook just until they soften slightly and begin to brighten in color.<\/p>\n
Add the more delicate vegetables\u200a\u2014\u200acorn kernels, bell peppers, sprouts, fresh herbs\u200a\u2014\u200aand continue to stir everything together. Cook until the \u00advegetables are slightly crunchy but still brightly colored. Do not overcook.<\/p>\n
Stir in any seasonings, sauce, or eggs, and heat through to coat the vegetables.<\/p>\n
Serve immediately over your choice of base\u200a\u2014\u200arice, wheat berries, farro, quinoa, or pasta.<\/p>\n
Cutting veggies on the bias means that more of each piece will be in contact with the hot bottom of the skillet.<\/p>\n
<\/div>\n
Steps to Take<\/p>\n
Prep all the vegetables first, cutting them to size so they\u2019re ready when you need them. It\u2019s best to slice them thin so the intense heat penetrates the individual pieces while you stir them. You won\u2019t have time to stop once you start stir-frying without sacrificing the texture of the vegetables in the hot pan.<\/p>\n
Heat the skillet over high heat.<\/p>\n
Add 1 to 2 tablespoons vegetable or peanut oil, which can withstand high heat, when the skillet is hot. Butter is likely to burn because of the constantly high temperature.<\/p>\n
Add the densest veggies that need the longest cooking time first: onions, green beans, broccoli, cauliflower, Brussels sprouts, carrots, and winter squash. Cook until they soften and blister, stirring constantly so they don\u2019t stick or burn.<\/p>\n
Add the next-dense vegetables\u200a\u2014\u200azucchini and yellow squash, asparagus, and mushrooms\u200a\u2014\u200aand continue stirring. Cook just until they soften slightly and begin to brighten in color.<\/p>\n
Add the more delicate vegetables\u200a\u2014\u200acorn kernels, bell peppers, sprouts, fresh herbs\u200a\u2014\u200aand continue to stir everything together. Cook until the \u00advegetables are slightly crunchy but still brightly colored. Do not overcook.<\/p>\n
Stir in any seasonings, sauce, or eggs, and heat through to coat the vegetables.<\/p>\n
Serve immediately over your choice of base\u200a\u2014\u200arice, wheat berries, farro, quinoa, or pasta.<\/p>\n
Cutting veggies on the bias means that more of each piece will be in contact with the hot bottom of the skillet.<\/p>\n
<\/div>\n